“What is organic food production?”
It used to be said that organic farmers were just playing about on the farming fringes – all ‘muck and magic’ was the sneering response of the big factory farmers. But now of course, it’s proven that all enterprises have to aim for greater sustainability and lower carbon impact. This is particularly vital in the businesses that supply what we eat and drink.
There is no mystery or magic about organic farming; it’s just a lower input/lower output system that respects the whole farming environment. There are no quick fixes – instead organic farming relies on the highly-honed skills of farmers who love what they do. It is after all the way our current livestock and crops have been raised for many generations. The main task is to keep the health and vitality of the farm’s soil and try to cut out all the modern inorganic chemicals, many of which are inherently poisonous. It relies on traditional healthy crops, not artificial hybrids.
The organic system of farming has its focus on labour, traditional husbandry and welfare skills. It is simply the most practical way to be sure of the natural quality, safety and traceability of the food people enjoy.
Organic food production has a legal definition with the EC and in the UK a minimum legal standard is enforced by government with advice from ACOS (Advisory Committee on Organic Standards). Every stage of the organic food chain must be inspected and registered in the UK by an officially recognised expert body. Nobody is able to claim that the food they sell is organic unless it has been inspected and certified at every stage of its production.
“How do you know food is really organic?”
The food chain, from the farm to the shop, is regularly inspected by a national certifying body. For meat, the chain goes from the farmer all the way through to the retailer. Detailed records must be kept at all stages to prove the organic status of each cut of meat. At anytime, all links in that chain can be inspected by the authorities, so it gives a unique guarantee of known origins all the way down the line.
“What makes organic meat special?”
The important characteristics of organic meat production are:
These standards combine to offer you peace of mind that your food is as natural, high quality and healthy as our balance with Nature intended.
“Why is organic meat a bit more expensive?”
Factory farming methods are very intensive – this makes the unit cost lower. To farm organically means changes have to be made to all aspects of production which means accepting lower production levels. Therefore to maintain a viable farm and countryside, the organic produce needs to be at a slightly higher sales value to counter the fact, that organic farmers miss out on the high yields obtained by intensive farming methods.
The benefits however, to the consumer of natural organic food is clear to many people and for this they are happy to pay more, to be sure of the healthy qualities of what they feed their family.
Why support organic farming?
If we want to enjoy our countryside to keep it unpolluted and retain its beauty and diversity, we must farm organically. If we want safe, healthy nutritious food we need organically produced food. If we want to reject the suffering of animals in inhumane factory farms, we must support organic livestock production. If we want sustainable food production in the future, we must persuade the policy makers to support organic farming as a means of solving the many problems currently afflicting agriculture.
What is the Soil Association?
The Soil Association is a membership charity whose aims are to promote organic food and farming for all the benefits they bring. By joining, you can add your voice to the many who are concerned for the future of our food, the countryside and the Earth we will pass on to our children.