Knowledge for better food systems

Showing results for: Organic

10 March 2016

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.

10 March 2016

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.

10 March 2016

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.

16 February 2016

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.

18 January 2016

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.

18 June 2015

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.

18 June 2015

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.

19 April 2015

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.

18 February 2015

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.

12 February 2015

The online magazine The Local in Denmark reports that The Ministry of Food, Agriculture and Fisheries in Denmark has launched a new strategy to double organic farming and serve more organic food in national public institutions. The government has set a goal of doubling the amount of organic farming by 2020 compared to 2007. The nation’s public institutions serve some 800,000 meals every single day.

29 January 2015

Sentience Mosaic hosts live online debates where a variety of topics related to animal sentience are discussed.

The description of the event was as follows: “Livestock production is responsible for a large proportion of global greenhouse gas emissions. Furthermore, livestock related gas emissions are expected to increase rapidly in coming years if no action is taken. Some propose that further intensification of animal production, in order to increase yield per animal, is the answer to reducing gas emissions. However, many argue that this is unethical and is not a solution.

3 December 2014

The booklet The susDISH analysis method – Sustainability in the catering industry, taking account of both nutritional and environmental aspects in recipe planning is published by the Institute of Agricultural and Nutritional Sciences of the Halle-Wittenberg University.

15 October 2014

According to the latest Greendex survey by the National Geographic Society, more people are eating local and organic foods and plan to consume less meat and bottled water. However, most also believe they lack enough information and influence to become more environmentally sustainable consumers. The survey, undertaken in collaboration with research consulting firm GlobeScan, measured consumption habits and attitudes in 18 countries. Each was scored on the relative size of its environmental footprint.

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