We get a sense of fulfillment when we purchase organic food. Sustainably grown products come with a positive indicator: we’re doing something great for ourselves as well as something "better for the planet." But, once it comes to climate consequences, is organic food that much better for the environment? The search for this answer has sparked fruitful debates among scientists. However, it can make non-scientists' heads spin. Now let us dissect it!
What does the term “organic food” imply for consumers?
Organic food simply means high-quality products. Eco-labels have done an outstanding branding job in arousing positive attributes in this sense. Consumers experience a moral surplus when they purchase organic products. The scientific community has coined the term “Organic halo effect” to describe the overall positive impact of organic food. One example? Organic food consumers believe they are eating healthier products that are more environmentally friendly and sustainable than ordinary produce.
What knowledge do customers have about organic food, aside from perceptions? Organic food is not well understood by consumers.
According to one study, nearly half of the consumers have poor or extremely poor knowledge of what organic means: local and home-grown, healthier or higher quality, and free of extra chemicals and pesticides.
As any brand enthusiast is aware, preconceptions and knowledge quickly convert to revenue. Due to the perceived premium for health and environmental benefits, customers are more inclined to pay an additional dollar for organic food. Furthermore, more wealthy and frequent customers are more inclined to purchase organic food—that is, those who have the highest income and the greatest potential for loyalty.
What exactly is organic food?
It is evident why consumers are purchasing organic foods, but what exactly are they purchasing? Organic produce is a governed practice with only minor variations. Pesticides, extra synthetic chemicals such as synthetic fertilizers, and genetically modified organisms are all prohibited in organic farming. Grazing, enhanced pasture, wildlife protection promotion, and the suggestion of using and preserving local breeds are all requirements for organic animal-based items.
Organic food usually necessitates a certification that verifies compliance with the aforementioned criteria. As a result, organic produce is strictly regulated.
Is there any relation between organic foods and net-zero emissions?
Definitely not with such a potent halo effect! Organic food unquestionably benefits biodiversity. However, we can not drag you through this one in terms of climate impact: The result is not singular, and finding it can be a maze for us ordinary citizens. This is the reason we are so grateful to our research group for assisting us! Here’s everything they have to say about it.
Calculating the impact of climate change on natural food production is dependent on many criteria; furthermore, how most of these criteria we examine; and thirdly, because neither sustainably grown nor traditional farming is fully implemented globally, we need to do so.
Second, we must examine how most of these variables are examined; third, because neither sustainably grown nor mainstream farming is 100% global application, we must examine various scenarios—what assumptions do we end up making in each situation; and finally, the timeline on which we build these assumptions.
To keep it short, mainstream agriculture is currently the best option because it meets our food requirements in volume. When it comes to yield, traditional systems are primarily distinguished by their efficiency. On the other hand, even the most effective ones reduce their production yields.
How does this influence the environmental impact of every production method? Simply put, organic farming necessitates the use of 40% more land to produce the same amount of, say, tomatoes. In turn, land use—what occurs when land, a finite resource, is utilized for cultivation or any other industrial activity; more specifically, land use changes—for example, from forest to cropland—influence emissions, which helps to bring us to another section.
Changes in land use
The question that arises with a lower output is, “Will our worldwide food requirements be met if all foods are grown organically?” The answer is “highly unlikely,” and the logical follow-up question is “How would we reimburse for the residual volume?” Our world’s food production network provides the answer.
A notable 2019 study that received a lot of press attention looked into just that. The authors investigate the possibility of all-organic agriculture in England and Wales, estimating that any shortfall in home production might have to be made up for by imports. This would require five times the amount of land currently used regionally for organic food, but only overseas. On the whole, this means that agriculture would require 50% more land.
Carbon sequestration
The greatest climate opportunity from traditional farming is the ability to revert the rest of the land resources to natural vegetation or forest conservation. The word “opportunity” is not chosen at random: reforestation is, without a doubt, our most appropriate natural tool for carbon sequestration. Nevertheless, there are possibilities for carbon capture in organic agriculture as well. To begin with, produce is derived from plants that capture and store carbon. And we all know that more trees mean more carbon sequestration!
But, in the end, what is better for the environment?
It differs depending on the type of food! Research suggests that there is no substantial variation in climate footprints per kg of product based on which of the above-mentioned parameters are incorporated into the scope.
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