FACE thanks Bob Winfield, Education Officer at the Organic Research Centre – Elm Farm for
preparing this fact sheet.
Organic farming is a system of food production that works with nature and natural
resources, rather than trying to dominate nature with technology. It was founded on the
recognition of the vital connections between man, the soil, crop production, and the
other natural features of the farm. Key principles of the system are animal welfare,
sustainability, conservation of biodiversity and ensuring best possible food quality.
Whereas the avoidance of chemical inputs in organic farming is important, there is
much more to the organic system, and most of it links well with the school or college
curriculum.
Soil fertility
Since all plants and animals depend very much on nutrients from the soil, the
conservation and management of natural soil fertility is a top priority for the organic
farmer. He grows fertility-building crops and as far as possible re-cycles nutrients in a
traditional mixed farming system. Clover-rich grassland and grazing livestock are used
to build soil fertility, which then can be used in the rotation to grow cereals or other
arable crops. Legume crops such as peas and beans, which also add fertility to the
soil, are usually grown in the rotation.
Animal welfare
Livestock management on organic farms is designed to
maintain the best possible standards of health, welfare and
natural behaviour. All farm animals must have adequate
space in their housing, and access to open air free range.
The animals are fed and managed as far as possible so
that they develop natural resistance to pests and diseases.
When natural resistance is not adequate, normal
veterinary treatments must be used to prevent ill health.
Sustainability
Organic farming is inherently more sustainable than conventional farming, both in
terms of the use of non-renewable resources, and conservation of the countryside. An
important principle of organic production is that the farm has a ‘closed’ system where
there is a minimum of imported nutrients and energy resources, and only food products
are exported. Also, by creating natural fertility, and using the biodiversity of the soil and
of natural habits, there is a substantial energy saving compared with farms that use
chemical fertilisers and pesticides.
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Organic food
Organic food usually costs more in the shops than the
equivalent conventionally produced items. There are
several costs in organic farming that are higher than in
conventional farming, and there are various additional
costs. Some examples are the extra space for livestock in
buildings, and extra food they consume because they run
outside using more energy. Crops are grown less
intensively, and both crops and livestock are allowed to
grow and mature more slowly, so that they have better eating quality as a result.
Conservation
Greater biodiversity on the organic farm is not only a direct
consequence of the system, there are also many ‘wild’ plants and
animals make an important contribution to the maintenance of fertility,
and protect crops and livestock from pests and diseases. Conservation
of farm habitats and wildlife is therefore an important part of the organic
farming system. For example, there are beneficial insects and other
invertebrate predators that live in the crops and natural habitats, ready
to control any pests that invade the crops.
Organic Standards
The food produced, when described or sold as organic, must
comply with legal standards and certification throughout its
production, processing, handling and marketing. The Soil
Association was the first Certification Body, formed after the
founders of the organic movement first set out a definition of
organic farming. It is still the largest of several organisations
that maintain the standards.
Contact www.soilassociation.org.uk
Growth of the organic sector
Both consumer demand for organic food, and organic food production have increased
dramatically since the early 1990’s. The UK is the third largest market for organic food
products worldwide, and growth continues at 10 to 20% per annum. However, only 4 to
5 % of land in UK is certified organic so we import too much of our organic food.
Fortunately there is substantial growth in local marketing through farm shops, farmers
markets and organic box schemes. This minimises the distance from the farm to the
consumer, which is beneficial both for sustainability and for food quality.
Research, education and advice
The Organic Advisory Service, part of the Organic Research Centre at Elm Farm near
Newbury, provides a service to farmers in England and Wales that helps them both to
convert to the organic system and to develop their enterprise after conversion. Garden
Organic is a parallel research and advisory organisation for horticulture, based at the
Henry Doubleday Research Association near Coventry.
Contacts; www.organicresearchcentre.com , and www.gardenorganic.org.uk
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