Food will never be zero-risk. The greatest risk from food is getting a foodborne illness, which is unrelated to chemical residues. Pesticide use can be decreased, but complete elimination of pesticides would greatly affect the food supply. Plants make many naturally occurring pesticides. We do not know how the toxicity of these compounds compares with the toxicity of human made pesticides.
Plants also make many other toxic compounds.
For instance, rhubarb leaves, some wild mushrooms, and many flowering house plants contain toxic compounds. Although consumers see chemical residues as risky, they tend to view with complacency the risk of exposure to bacteria or viruses that can cause foodborne illnesses. Foodborne pathogens such as Salmonella represent an old risk, which is known to science, detectable, and natural. The effects are relatively immediate and usually not fatal. The risk of exposure to foodborne illness is perceived as controllable, and, to some extent, controlled by the individual who follows proper food handling techniques.