An article today in the Independent quotes a report for the British Department for Environment, Food, and Rural Affairs, which suggests that raising food organically may have, in some instances, more adverse impacts on the environment than traditional methods. One example given was the production of organic milk:
[T]he researchers singled out milk as a particular example of the environmental challenges presented by organic farming. Organic milk requires 80 per cent more land and creates almost double the amount of substances that could lead to acidic soil and “eutrophication” – the pollution of water courses with excess nutrients.
The study found that producing organic milk, which has higher levels of nutrients and lower levels of pesticides, also generates more carbon dioxide than conventional methods – 1.23kg per litre compared to 1.06kg per litre. It concluded: “Organic milk production appears to require less energy input but much more land than conventional production. While eliminating pesticide use, it also gives rise to higher emissions of greenhouse gases and eutrophying substances.”
Similar issues were noted for organic chicken and vegetables. “The amount of CO2 generated per [organic] bird is 6.7kg for organic compared to 4.6kg for conventional battery or barn hens.” “122sq m of land is needed to produce a tonne of organic vine tomatoes. The figure for conventionally-grown loose tomatoes is 19sq m. Energy needed to grow organic tomatoes is 1.9 times that of conventional methods.”
For a similar report, involving hybrid cars, see my earlier post here.
Categories: Environment, Science