Organic farming and food systems: definitions and key characteristics.

Abstract

Abstract The Commission of the European Communities (2004) explicitly recognizes a dual role for organic food systems within society: first, providing food products in response to the demand of consumers (this role should therefore be constrained by market rules, rewarded by the market and hence be financed by consumers); and second, providing public goods, as a result of farm management practices, primarily environmental, but also rural development benefits and improved animal welfare (this role is external to the operation of markets and should be driven by society). This chapter largely focuses on the first of these roles. It aims to provide a framework for the consideration of how a range of environmental variables affect the composition of organic foods and their differences from foods produced in other systems. The development of organic farming and food systems, and legislation of organic food systems are discussed.