Showing results for: Organic
In a paper by FCRN member Johan Karlsson of the Swedish University of Agricultural Sciences, researchers worked together with NGOs to iteratively develop a vision for the future of food production in the Nordic countries. The final vision is based on organic farming and lower meat consumption with livestock fed only on pasture and by-products from food production.
Two commentary pieces question the findings of the study “Association of Frequency of Organic Food Consumption With Cancer Risk”, which claims that higher organic food consumption is associated with a lower risk of cancer. The pieces point out that only two cancer types showed a statistically significant reduction in risk, and that the reduction in cancer risk only appeared to hold true for older women, not men, younger adults or people with a high overall quality of diet.
The book “Organic Food and Farming in China: Top-down and Bottom-up Ecological Initiatives”, by Steffanie Scott, Zhenzhong Si, Theresa Schumilas and Aijuan Chen, examines the development of the organic food sector in China and its influences from both the state and grassroots actors.
The UK’s Eating Better alliance has launched a new video exploring how to eat “Less and better” meat, where the alliance defines “better” as being better for the environment, health and food workers. The video explains several different labels that can be found on meat, including the Red Tractor, organic, free range, and RSPCA assured.
The UK government has released the first batch of its technical notices to advise businesses and individuals on how to prepare for the hypothetical scenario of the UK leaving the EU without a deal. The notices include some topics of relevance to the food system.
This review paper reports that organic agriculture has lower yields than conventional agriculture, by 19-25% on average across all crops, according to three meta-analyses. Lower yields may be due to the lack of use of synthetic fertilisers - organic systems are often limited by low levels of nitrogen or phosphorus - and higher susceptibility to pest outbreaks. Widespread uptake of organic farming (to produce the same amounts of output as today) would probably require some conversion of natural habitats to farmland, because of this lower land-use efficiency compared to conventional agriculture - an important consideration, as the area of certified organic production has increased from 15 million ha in 2000 to 51 million ha in 2015 (although this is only 1% of agricultural land).
In this paper, FCRN member Michael Martin examines the environmental impacts of various Swedish dietary choices across a wide range of environmental impact categories, paying particular attention to the trade-offs between impact categories.
This book, edited by Charis Michel Galanakis, describes the latest research on how food production and processing can become more sustainable.
The French government has announced that half of all food procured by its public sector must be organic or locally produced by 2022. The media coverage does not offer a definition of ‘local’ food.
A new technique has been devised to verify whether the cows producing ‘organic’ milk have actually spent the required 120 days a year grazing outdoors.
This paper presents the findings of a food systems model that considers how specific agronomic characteristics of organic agriculture could be harnessed so as to enable it to play a greater role in sustainable food systems.
An ad used by Arla Foods to promote their organic milk has been banned as it used the "misleading" claim that its production is "good for the land".
This research from USDA’s Economic Research Service looks at trends in consumer demand for organic food since the 1990s and developments in organic production.
This report on organic agriculture and climate change was commissioned by the IFOAM-EU Group and researched and written by FiBL (Research Institute of Organic Agriculture). It highlights organic agriculture’s potential to mitigate and adapt to climate change and underlines the importance of adopting a systemic approach - one which encompasses consumption - to reducing all the environmental impacts of agriculture.