Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Organic farming
Organic farming works in harmony with nature rather than against it. The agricultural ecosystem is considered a balanced model for cultivated plants’ development. Typical organic farming practices include: safeguarding beneficial insects for pest control; the use of resistant crops; mulching, i.e. covering the ground with a layer of loose material for weed management; green manure
Organic farming works in harmony with nature rather than against it. The agricultural ecosystem is considered a balanced model for cultivated plants’ development.
Typical organic farming practices include: safeguarding beneficial insects for pest control; the use of resistant crops; mulching, i.e. covering the ground with a layer of loose material for weed management; green manure (cover crops), i.e. growing plants (clover, vetch, watercress, valerian, spinach, rapeseed, etc.) that are turned into the soil as fertilizers and to avoid soil erosion; crop rotation, that is the practice of growing a series of different types of crops in the same area in sequential season to increase soil fertility; the use of manure and organic fertilizers, such as compost, leaves, fruit skins, and other on-site natural resources.
The organic farm is generally a closed-loop system: livestock generates manure for soil fertilization and the soil will give back food to people and animals.
The organic farm relies on the relationship with the surrounding habitat, entailing the presence of uncultivated areas, such as hedges and thickets, to allow insects, birds and animals to survive whilst assuring pest management.
Ultimately, organic farming can effectively combine productivity and environment protection, together with the production of tasty products that are free of toxic residues and are rich in nutrients.
Organic regulations
Organic farming and production has been regulated at EU level since 1991. The EU rules require each Member State to have a Competent Authority that is responsible for ensuring the rules on organic production are applied correctly. Organic farmers, processors and traders, must comply with strict EU requirements if they want to use the EU organic logo or label their products as organic. That’s why certification bodies are in charge of controlling the entire process, from seeds to final products.
Siamo anche su WhatsApp. Segui il canale ufficiale LifeGate per restare aggiornata, aggiornato sulle ultime notizie e sulle nostre attività.
Quest'opera è distribuita con Licenza Creative Commons Attribuzione - Non commerciale - Non opere derivate 4.0 Internazionale.
The world of cinema recognises the link between food choices and the climate crisis by offering vegan menus for awards season events, including at the most important of them all: the Oscars.
Let’s look at the reasons behind the growth of veganism in India, as a small yet vocal section of the population turns towards this diet and lifestyle in the largest milk producing country in the world.
by Jeffrey Y. Campbell, Manager of the Forest and Farm Facility at FAO In the Ecuadorian Amazon, Kichwa farmers grow dozens of products on tiny parcels of land. Their lands hum with biodiversity, yielding nutritious foods that have sustained families for generations. Wandering among fruit and nut trees and crops, these indigenous agroforesters fill their baskets
Mint has many health benefits, but in food it’s often accompanied by artificial green colourings. Instead, Galatea has created a green mint ice cream in a completely natural way.
We’re talking about Galatea, a company that produces semi-finished products for artisanal ice creams using high quality ingredients, natural colouring, excluding thickeners and hydrogenated fats, respecting the environment and supporting the less fortunate.
The mad rush to fake food, like fake meat made with genetically-modified soy, ignores the importance of the diversity of our foods and culinary cultures. It’s a recipe to accelerate the destruction of the Planet and our health.
Like with all foods, the quality of an ice cream can be discerned by reading its label. An expert explains how to do this, and tells us how their company steers clear of chemicals, using only natural ingredients to produce an excellent and “free” ice cream.
Quality ingredients, no artificial colouring and hydrogenated fats. These are the main features of a great ice cream. But what makes an ice cream parlour “good”, i.e. sustainable?