As consumers, we often wonder what we gain from the EU’s organic farming system. The focus is primarily on food – fresh, safe and high quality. However, when we take a broader view and ask about the impact of this production model on the environment, the list of benefits turns out to be much longer. Organic farming contributes, among other things, to reducing greenhouse gas emissions, reducing water and soil pollution, supporting the restoration of biodiversity and promoting better treatment of farm animals.
Many people are still unaware of how significant a source of environmental pressure food production is. According to the Intergovernmental Panel on Climate Change (IPCC), almost one third of global greenhouse gas emissions come from food systems. For this reason, the European Union is seeking to transform them in order to reduce pressure on the climate, ecosystems and natural resources.
From farm to fork – a step towards climate neutrality
One of the key elements of the European Green Deal is the “Farm to Fork” strategy, announced by the European Commission in 2020. The document indicates that food production should be within the environmental capacity of the planet, and this can be achieved by:
- halving the use of pesticides by 2030 and reducing the use of antibiotics and artificial fertilisers,
- increasing the share of organic farming to 25% of the EU’s agricultural area,
- improving animal welfare conditions,
- measures to promote biodiversity restoration.
These objectives are also supported by the EU Biodiversity Strategy and the Common Agricultural Policy, which together provide a framework for more sustainable agriculture.
Organic food production and European nature
The most important, research-proven environmental benefits of organic farming include:
- Reduced climate impact. Reducing CO₂ emissions and eliminating mineral fertilisers can reduce – and in some cases offset – up to 35% of emissions generated by agriculture over the next ten years.
- Better water and soil management. Organic practices reduce surface runoff and improve soil water absorption, which reduces erosion and the risk of flooding.
- Supporting the landscape and biodiversity. Organic farms have significantly more semi-natural habitats (46-72 per cent) and are characterised by a greater number of plant and animal species – 30 and 50 per cent more than conventional farms, respectively.
- Higher animal welfare. Organic production regulations require that animals be provided with conditions that meet their natural behavioural needs, which translates into better health and lower antibiotic use.
Conscious consumers as part of the change
The achievement of the EU’s climate and environmental goals depends on the joint action of all participants in the food chain, including buyers. Understanding how food production affects the climate and nature can translate into more responsible choices at the shop shelf. Recognising organic food is made easier by the EU label in the form of the Euroleaf, which is used to mark products that meet specific standards.
Bibliography
- IPCC. Climate Change and Land. 2019.
- European Commission. Farm to Fork Strategy. 2020.
- European Commission. Common Agricultural Policy 2021–2027.
- IFOAM. Organic Farming, Climate Change Mitigation and Beyond: Reducing the Environmental Impacts of EU Agriculture. 2017.
- European Commission. EU Biodiversity Strategy for 2030.
- Council of the European Union. Information on the Farm to Fork Strategy: https://www.consilium.europa.eu/pl/policies/from-farm-to-fork/
- FiBL (Research Institute of Organic Agriculture). Statistics on Organic Agriculture.
