Organic food production is about producing food in a long-term and sustainable way. Simply put, it involves using natural resources such as soil, energy and water in a way that impacts the environment as little as possible. Organic production should also support biodiversity and protect animal welfare.
Organic farming means that you do not use artificial fertilizers or chemical pesticides. You are also not allowed to use genetically modified organisms or irradiation. Furthermore, the feed for animals must be organic and mostly grown on your own farm. It is also important that the animals are allowed to be outdoors and be able to express their natural behaviors. Medicines for animals, such as antibiotics, should be used with great caution.
Why is organic good?
Organic production helps reduce the spread of chemical pesticides in nature, which is important for keeping lakes and waterways healthy, among other things. It also provides food free from pesticide and/or pharmaceutical residues. Organic farming also eliminates the need for extensive imports of artificial fertilizers, which in themselves require a large amount of fossil energy to produce.
Organic food production is also important for preserving biodiversity. On and around an organic farm there are significantly more species of plants, bees and other pollinators. The transition to organic will be important above all for future generations.
The disadvantages of organic production are that it is less time-efficient. Organic farming often yields lower yields because chemicals are not used to control weeds and plant diseases. The strict rules surrounding organic production generally mean that organic yields less food, which makes production more expensive, as do prices in the grocery store. According to the Swedish Board of Agriculture, Sweden would not be able to produce as much as it does today in the short term if only organic farming existed.
Increased demand for organic food, sustainability and transparency throughout the value chain are driving developments in both organic and non-organic production. Consumer expectations of producers to take the environment, as well as human and animal health, are only expected to grow stronger.
Within the EU, a food with an organic label must contain at least 95% organic ingredients and comply with the EU's regulations for organic production. They are marked with the organic leaf!
References:
Swedish Board of Agriculture
The National Food Administration
