Showing results for: Organic
In this blog post, Samuel Smith of international sustainability non-profit Forum for the Future sets out research he intends to conduct on how regenerative agriculture is understood, the strategies that could be used to scale it up, and how the food system would be affected by widespread conversion to regenerative agriculture.
FCRN members Laurence Smith and Adrian Williams co-authored this paper, which finds that converting all food production in England and Wales to organic farming would reduce direct agricultural emissions in the UK, but would cause higher emissions from overseas farming due to lower yields in England and Wales.
This report from the FAO’s High Level Panel of Experts on Food Security and Nutrition (HLPE) explores how agroecology and other innovative approaches to food systems (such as organic agriculture, agroforestry, permaculture, climate-smart agriculture, nutrition-sensitive agriculture and sustainable intensification) can support sustainable agriculture and food security.
According to this study of farmland birds in Finland, bird abundance is positively correlated with the nearby presence of organic animal farms, as well as the percentage of nearby field cover and the presence of natural grasslands.
This book offers a cross-disciplinary collection of perspectives on the many sustainability issues facing the global food system today. Topics include food insecurity, healthy diets, organic food, food among refugees and food waste management strategies.
FCRN member Mark Measures has produced this report on the use of different soil analysis and management techniques for organic and agro-ecological farming. The report is the outcome of a Churchill Fellowship.
This book gives an overview of new developments in organic agriculture, with a focus on how organic farming can adapt to a changing climate.
FCRN members Verena Seufert and Adrian Müller have contributed to this commentary, which outlines a set of policy measures for changing agricultural practices to be in line with the Sustainable Development Goals. The proposed policy measures include supporting organic agriculture.
This book, edited by Mette Vaarst and Stephen Roderick, reviews key challenges and solutions in improving the health and welfare of organic farm animals, including case studies from organic farming of dairy and beef cattle, sheep and goats, pig and poultry.
This paper uses consumer surveys from the UK and Germany to explore how the intention to purchase food with ethical claims is affected by the so-called “warm glow” of altruism, i.e. “a feeling people experience when performing an apparent altruistic act”.
This paper uses long-term studies from Europe and China to examine the effects on soil quality of organic matter addition, no-till practices, crop rotation and organic farming. It finds that yields are lower under no-till and organic practices, but that these practices are associated with higher soil organic matter.
FCRN member Marie Trydeman Knudsen has co-authored this life cycle assessment of organic versus conventional milk production in Western Europe, which highlights the importance of including soil carbon changes, ecotoxicity and biodiversity in environmental assessments.
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.