The benefits of Organic Farming

There are significant benefits to the environment of organic farming and therefore for people to choose organic food:

Long-term sustainability

Organic farming is a long-term, sustainable approach to food production. Organic farming takes a proactive, preventative approach instead of dealing with problems after they emerge which can be too late.

Soil

Practices that build up the soil such as crop rotation, inter-cropping, cover cropping, symbiotic planting, organic fertilisers and minimum tillage are central to organic practices. These all support and encourage healthy soil fauna and flora, improving soil formation and structure and creating a more balanced and stable soil ecosystem. Nutrient and energy cycling will increase and the retentive ability of the soil for nutrients and water are improved, which compensates for the non-use of mineral fertilisers. These soil management techniques are also important for mitigating soil erosion. The export of nutrients in crops can be compensated by on-farm renewable resources (e.g. compost, animal manure, green manure) but it is sometimes necessary to add minerals such as potassium, phosphate, calcium, magnesium and trace elements from external sources.

Water

In many agriculture areas, pollution of groundwater with synthetic fertilisers and pesticides is a significant problem. The use of these types of inputs are prohibited in organic farming. They are replaced by organic fertilisers and through greater biodiversity (in terms of crops cultivated), enhancing soil structure and water infiltration. Well managed organic systems with better nutrient retentive abilities, greatly reduce the risk of groundwater pollution.

Air and climate change

Organic farming can help mitigate greenhouse gas emissions through its ability to store (sequester) carbon in the soil. Organic agriculture reduces non-renewable energy use by decreasing agrochemical needs. The production of synthetic agrochemicals requires large quantities of energy from fossil fuels. Many management practices used by organic agriculture (e.g. minimum tillage (which reduces soil oxidation), returning crop residues to the soil, the use of cover crops and rotations, and the greater integration of nitrogen-fixing legumes), increase the return of carbon to the soil, raising productivity and increasing carbon sequestration. A number of studies report that soil organic carbon contents under organic farming are considerably higher. The more organic carbon is retained in the soil the better.

“A mere 2 percent increase in the carbon content of the planet’s soils could offset 100 percent of all greenhouse gas emissions going into the atmosphere.”

– Dr Rattan Lal, Soil Scientist, Ohio State University

Biodiversity

Organic farmers are simultaneously guardians and users of biodiversity. Traditional as well as adapted breeds are preferred for their greater resistance to disease and their resilience to climatic conditions. Diverse combinations of plants and animals are optimal for nutrient and energy cycling. The maintenance of natural areas within and around organic farms and the absence of chemical inputs create suitable habitats for recolonising species.

Genetically modified organisms

The intentional use of GMOs within organic systems is not permitted during any stage of organic food production, processing or handling. Since the impact of GMOs to the well-being of people and the environment is not known, organic agriculture is taking the precautionary approach and choosing to encourage natural biodiversity.

Ecological Services

The impact of organic agriculture on natural resources favours interactions within the agro-ecosystem that are vital for both agricultural production and nature conservation. Ecological services derived include soil forming and conditioning, soil stabilisation, waste recycling, carbon sequestration, nutrients cycling, predation, pollination and habitats.

By choosing organic products, the consumer promotes a less polluting agricultural system.