Almost 11% of agricultural land in the European Union (EU) is organically farmed and the number of organic producers is increasing at a steady rate year on year.
But what does the term ‘organic farming’ actually mean?
For IFOAM Organics – one of the leading international organisations in the organic space – organic agriculture can be defined as: ‘A production system that sustains the health of soils, ecosystems, and people.’
To be organic is to rely on natural ecological processes, biodiversity and cycles adapted to local conditions, rather than turn to inputs which negatively impact both the environment and human health, such as synthetic pesticides, herbicides and fertilisers.
For some, organic farming is the answer to our sustainability dilemma.
However, in an era where global livestock production (particularly dairy) has been heavily scrutinised for its contribution to climate change, how can these organic principles translate to more sustainable livestock production?
“Dairy cattle farming has played a key role in the development of organic principles, regulations and practices,” says Dr Mette Vaarst, Senior Researcher at Aarhus University, Denmark and co-editor of this new book.
This is the focus of Advances in organic dairy cattle farming – a new book edited by three of the world’s foremost authorities on organic animal farming: Dr Mette Vaarst (Aarhus University, Denmark), Dr Stephen Roderick (Duchy College, UK) and Dr Lindsay Whistance (Organic Research Centre, UK).
The book considers how organic dairy farming has the potential to address major environmental challenges, whilst also meeting the four key organic principles of health, ecology, fairness and care.
“The environmental footprint of conventional dairy farming is significant and we can’t hide away from that fact,” says Francis Dodds, Editorial Director at Burleigh Dodds Science Publishing.
“But perhaps what needs to be highlighted and spoken about more is organic farming and its remarkable potential to not only reduce the environmental impact of dairy production, but also how it can promote biodiversity and enhance other ecosystem services,” he adds.
Conventional dairy farming often relies on intensive livestock management, imported feed and synthetic fertilisers and pesticides for pasture management which collectively contribute to higher emissions. In contrast, organic dairy farms utilise natural processes and inputs, including a higher reliance on pasture, organically-sourced feed supplements and regenerative methods for optimising pasture quality.
By working with nature, organic farms can promote biodiversity and create more resilient and sustainable agroecosystems able to deliver key ecosystem services, including pollination, pest control and water regulation.
“However, whilst organic dairy farming does offer numerous environmental benefits, it also presents challenges that need to be addressed,” says Francis Dodds.
“These challenges include potentially lower yields associated with more extensive production systems as well as health and welfare issues given a lower reliance on antibiotics and anthelmintics,” he adds.
However, these challenges also present opportunities for innovation and growth within an already exciting sector which offers a promising path to greater sustainability for the wider agricultural sector.
The book is available from Burleigh Dodds Science Publishing. For a 20% online order discount use code LW20
