Certified Organic Farmland Still Lagging Worldwide

By Laura Reynolds 






The International Federation of Organic Agriculture Movements defines organic agriculture is a production system that relies on ecological processes, such as waste recycling, rather than the use of synthetic inputs, such as chemical fertilizers and pesticides. The benefits are myriad: organic farming can require up to 50 percent less fossil fuel energy than conventional farming, and boost on-farm biodiversity by an average of 30 percent. It can help soil retain water and nutrients, improving resilience to drought and other harsh weather patterns. And it reduces human exposure to chemicals or toxic residues, which have been linked to a variety of illnesses. Organic land can return higher yields than land farmed conventionally, particularly when the land has been farmed organically for several years running.

The modern organic farming movement emerged in the 1950s and 1960s largely as a reaction to consumer concerns about the rising use of agrochemicals. The period after World War II and through the 1950s is commonly known as the “golden age of pesticides.” But as the health and ecological impacts of agrochemicals began to be understood, governments started to regulate their use and consumers began demanding organically certified foods.

Producing food sustainably, which includes farming without chemicals whenever possible, will be as important as ever in the coming decades, as the global population continues to grow and as climate change affects land quality worldwide. Organic farming has the potential to contribute to sustainable food security by improving nutrition intake and supporting livelihoods in rural areas, while simultaneously enhancing biodiversity and reducing vulnerability to climate change.

Laura Reynolds is a staff researcher with the Worldwatch Institute’s Food and Agriculture Program.

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