Meta-Study on comparisons of organic and conventional farming over 40 years
John P. Reganold and Jonathan M. Wachter (Department of Crop and Soil Sciences, Washington State University) have been looking into studies comparing organic and industrial farming:
„Organic agriculture has a history of being contentious and is considered by some as an inefficient approach to food production. Yet organic foods and beverages are a rapidly growing market segment in the global food industry. Here, we examine the performance of organic farming in light of four key sustainability metrics: productivity, environmental impact, economic viability and social wellbeing.
Organic farming systems produce lower yields compared with conventional agriculture. However, they are more profitable and environmentally friendly, and deliver equally or more nutritious foods that contain less (or no) pesticide residues, compared with conventional farming. Moreover, initial evidence indicates that organic agricultural systems deliver greater ecosystem services and social benefits. [...]
According to a US National Academy of Sciences report, any farm, be it organic or conventional, can only be deemed sustainable if it produces adequate amounts of high-quality food, enhances the natural-resource base and environment, is financially viable, and contributes to the wellbeing of farmers and their communities. With the rise of organic farming in the past two decades, hundreds of research studies comparing different aspects of organic and conventional farming systems have been published. This section focuses on assessing such comparison studies across these four sustainability areas.“
IWE Berlin, 09.02.2016
Institut für Welternährung e.V.
IBAN: DE54 4306 0967 1138 5065 00 | BIC: GENODEM1GLS
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