Impact of Organic Food on the Environment

Organic food production is better for the environment as its farming methods are more in tune with local ecosystems and are less intensive in the use of chemicals. No herbicides and no pesticides means that wildlife can blossom without any polluting chemicals.

Organic foods are popular because organic food production seeks to work alongside nature, not dominate it, that is, plants, flora, fauna, soil and animals. There is an emphasis on maintaining wildlife habitats as well as ensuring survival of endangered species.

There is a conscious effort to avoid pollution. Organic farming guarantees safe soil, free of lead salts, sewage sludge and potassium chloride, for a minimum period of three years prior to the first organic harvest.

Recent findings have shown that due to organic farming not being reliant upon artificial fertilisers nor agrochemicals, which utilise fossil fuel in their production, organic farming has a lesser carbon footprint than conventional farming, using up to 27% less energy.

Local versus imported

In 2003, 70% of all organic food purchased in the UK was imported.

Currently, that figure stands at 25%, namely imports of products that cannot be grown here, like tea, coffee, chocolate and bananas.

The sales of organic boxes have doubled since 2006.

Due to concerns about food production and the carbon footprint air-freighting makes, the Soil Association has calculated that only 1% of imported organic food is air-freighted.