Organic production as part of a sustainable local food supply chain

Abstract

Organic farming is a sustainable food production system that involves best environmental practices, a high level of biodiversity protection, conservation of natural resources, high animal welfare standards and production according to the desires of a certain group of consumers to consume foods produced by using natural products and processes. The research aims to assess the availability of organic food in the local food supply chain. The research found that the production of organic food is driven by the growing consumer interest in healthy and high-quality food. Consumers prefer short food supply chains to buy organic food from local producers. The range of available organic foods is affected by various micro and macro environmental factors every year. An analysis of organic foods by degree of processing revealed that there were available mostly unprocessed foods (fresh fruit and vegetables) or minimally/basically processed foods (milk, dairy products, pastries); therefore, the products have low levels of saturated sugars, salt and trans fats.