Showing results for: Organic
One Dutch animal rights NGO and a growing public antipathy to the extremes of industrial animal farming have caused several major supermarkets in the Netherlands to stop selling meat from fast-growing chickens.
Permaculture is described here as a grassroots movement whose participants attempt to live in a sustainable way, taking inspiration from natural ecosystems in trying to live off the land as much as possible. The idea behind permaculture is to rely as much as possible on perennial crops, to recycle and reuse materials, and reduce waste.
In the paper Organic agriculture in the twenty-first century by Reganold and Wachter (2016), that the FCRN has previously summarised, organic agriculture was found to be more profitable and environmentally beneficial compared with conventional farming as well as more productive and profitable in the long term, especially in developing countries where it provides an “ideal blueprint in addressing climate change”.
This report by Friends of the Earth discusses how ecological resources essential for producing food can be protected and how we can feed a growing population by focusing on creating a more sustainable, democratic and fair food system for all.
The EU parliament has now approved a law which will merge the separate EU school milk and fruit schemes and boost their combined annual budget from €20m to €250m a year.
Two recent systematic literature reviews conclude that both organic milk and meat contain around 50% more beneficial omega-3 fatty acids than conventionally produced products. The team led by Newcastle University, reviewed 196 papers on milk and 67 papers on meat and found clear differences between organic and conventional milk and meat, especially in terms of fatty acid composition, and the concentrations of certain essential minerals and antioxidants.
In a major report, ICROFS (International Centre for Research in Organic Food Systems) at Aarhus University, Denmark evaluates the health and environmental impacts of organic versus conventionally farmed foods.
A new paper argues that organic farming has significant potential to feed a growing world population as global temperatures increase. The researchers examine the performance of organic farming in light of four key sustainability metrics: productivity, environmental impact, economic viability and social wellbeing.
This report by a partnership comprising the International Trade Centre, the Research Institute of Organic Agriculture and the International Institute for Sustainable Development summarises the recent market trends and growth in voluntary sustainability standards (VSS), for nine commodities.
In this paper, researchers from the Universities of Southampton and Reading compare how effective three different wildlife-friendly farming strategies are at supporting habitat diversity and species richness.
This report by the UK’s Land Use Policy Group discusses The Role of Agroecology in Sustainable Intensification and highlights agroecology as a method to safeguard UK food security. The report was prepared by the Organic Research Centre in collaboration with the Game & Wildlife Conservation Trust.
This paper explores how food retailers assist consumers to make more climate smart food choices. 17 Swedish food retail representatives were interviewed and retailer websites studied and it was found that food retailers focus on their direct environmental impact as well as on organic food to drive more sustainable consumption.
This paper discusses urban farmers’ markets in relation to food accessibility, the type and variety of foods they offer and their price and quality. This US based study is the first to itemize farmers’ market products in an entire urban county—in this case the Bronx—and compare them with what is available in nearby stores. It finds that farmers’ markets located in urban areas may not contribute positively to nutrition or health.
This paper presented in EHP (Environmental Health Perspectives) claims to be the largest study to look at organophosphate exposure in humans. It specifically compares pesticide exposure from eating organic food as compared with conventionally farmed food. The question of whether organic foods are better relate both to a food’s nutrient values and to its pesticide exposure; this paper examines whether the belief that organic produce contains less pesticide holds true.