Organic food, the market

Organic food is grown with the utmost regard for the environment, animal welfare, food safety and quality. The organic growing process also enhances biodiversity, contributes to soil fertility, reduces the carbon footprint and helps to lower the risk of antibiotic resistant organisms. To carry the label ‘organic’, a product must contain at least 95% organic ingredients. Organic food is controlled by a unique certification system that ensures it meets strict requirements. Since 2012, all organic food produced in the European Union must carry the EU organic logo. The methods used to farm, grow and process organic ingredients and products must adhere to stringent criteria. These include no use of GMO or growth hormones and a restriction on the use of antibiotics, fertilisers, herbicides and pesticides. Only a few additives, processing aids and food colourings are allowed and there are strict rules concerning the welfare of animals.

The organic market has doubled in size over the last 10 years and is now about €25 billion in Europe. Annual growth rates have consistently been between 5 and 10% and our belief is that the market has the potential to double yet again by 2025.

The real price of organic Organic food is more expensive than conventional foods because it requires more man-hours and can lead to lower yields. However, we can consider that the price of organic food is a real price, as organic generates less external costs to society. Conversely, conventional food does not include external costs such as: ––Water treatment to control contamination by nitrates and pesticides –– Subsidies paid to farmers to maintain their competitiveness in the market –– Healthcare expenses related to farmers’ diseases caused by the use of pesticides, as recognised by the French Institute of Health and Medical Research (INSERM)

We believe that organic agriculture is the best way to achieve Healthier Food, Healthier People and a Healthier Planet:
– Healthier food: because organic practices avoid the use of chemicals in agricultural production and transformation
– Healthier people: because farmers producing organic food are not exposed to chemical pesticides, recognised as increasing the risk of cancers in the farming        population
– Healthier planet: because organic agriculture enhances practices which favour biodiversity, soil fertility and reduce pollution.



       
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