9 billion by 2050 (Lal 2013a). There are almost 1 billion hungry people in the
world (Food and Nations 2009) and about 10.9 million children under five die in
developing countries due to hunger related causes (UNICEF 2009). As an
example, a third of the African population faces widespread hunger at present,
especially those in rural communities and are dependent on traditional agriculture.
Changes in weather patterns and extreme events may aggravate the situation
(Haile 2005). This topic is further discussed in Sect. 4.4.
1.7 Production Protecting the Environment
Global warming represents a major threat for food security, especially in tropical
countries. It is expected that global warming will worsen the drought and the
irregularity of rainfall in many countries. Meanwhile, intensive dependence of
agriculture on agrochemicals and nonrenewable fossil fuels has accounted for over
20 % of global anthropogenic greenhouse gas emissions (Scialabba 2003).
Therefore, organic farming has been mentioned as a major thrust area for
achievement of Millennium Development Goals (MDGs) and to secure sustainable
development. Conversion to organic farming contributes to mitigate the contribution of agriculture to global warming. It therefore contributes to the stability of
the food supply which is threatened by the climate change (Aubert 2007).
Organic farming was developed in the 1940s in Switzerland and the United
Kingdom. Their developments were based in part on the concepts of biodynamic
farming initiated in the 1920s by Rudolf Steiner in Germany. However, it was only
in the 1980s when the negative impact of intensive conventional agricultural
methods became apparent, that interest in organic farming reached a broader
public. In the European Union (EU) organic farming has received policy support
since the early 1990s for its potential to contribute to environmental protection,
rural development, and animal welfare (Commission 2004; Häring et al. 2004;
Nieberg et al. 2007). Organic farming is also linked to the production of quality
food, and policies have been implemented to ensure transparency and fair competition on the market.
In 2005, around 4 % of the Utilized Agricultural Area of the 25 Member States of
the EU was certified organic, representing over 6 million ha and nearly 158,000
organic producers (Llorens Abando and Rohner-Thielen 2007). In the last decade the
market for organic products has grown steadily, both in Europe and elsewhere, and is
expected to keep increasing (Michelsen et al. 1999; Yussefi et al. 2008). Research on
agronomic aspects of organic farming has shown that crop yields tend to be lower in
organic farming (Kaut et al. 2008), albeit less variable and less susceptible to
drought. Organic farming methods tend to increase soil organic matter and thus
enhance soil fertility (Darnhofer et al. 2011), making it less-dependent on external
inputs. Organic farming may also provide ecosystem services, increase biodiversity,
and have a positive impact on the landscape (Letourneau and Bothwell 2008; Norton
14
L. Garcia-Mier et al.
world (Food and Nations 2009) and about 10.9 million children under five die in
developing countries due to hunger related causes (UNICEF 2009). As an
example, a third of the African population faces widespread hunger at present,
especially those in rural communities and are dependent on traditional agriculture.
Changes in weather patterns and extreme events may aggravate the situation
(Haile 2005). This topic is further discussed in Sect. 4.4.
1.7 Production Protecting the Environment
Global warming represents a major threat for food security, especially in tropical
countries. It is expected that global warming will worsen the drought and the
irregularity of rainfall in many countries. Meanwhile, intensive dependence of
agriculture on agrochemicals and nonrenewable fossil fuels has accounted for over
20 % of global anthropogenic greenhouse gas emissions (Scialabba 2003).
Therefore, organic farming has been mentioned as a major thrust area for
achievement of Millennium Development Goals (MDGs) and to secure sustainable
development. Conversion to organic farming contributes to mitigate the contribution of agriculture to global warming. It therefore contributes to the stability of
the food supply which is threatened by the climate change (Aubert 2007).
Organic farming was developed in the 1940s in Switzerland and the United
Kingdom. Their developments were based in part on the concepts of biodynamic
farming initiated in the 1920s by Rudolf Steiner in Germany. However, it was only
in the 1980s when the negative impact of intensive conventional agricultural
methods became apparent, that interest in organic farming reached a broader
public. In the European Union (EU) organic farming has received policy support
since the early 1990s for its potential to contribute to environmental protection,
rural development, and animal welfare (Commission 2004; Häring et al. 2004;
Nieberg et al. 2007). Organic farming is also linked to the production of quality
food, and policies have been implemented to ensure transparency and fair competition on the market.
In 2005, around 4 % of the Utilized Agricultural Area of the 25 Member States of
the EU was certified organic, representing over 6 million ha and nearly 158,000
organic producers (Llorens Abando and Rohner-Thielen 2007). In the last decade the
market for organic products has grown steadily, both in Europe and elsewhere, and is
expected to keep increasing (Michelsen et al. 1999; Yussefi et al. 2008). Research on
agronomic aspects of organic farming has shown that crop yields tend to be lower in
organic farming (Kaut et al. 2008), albeit less variable and less susceptible to
drought. Organic farming methods tend to increase soil organic matter and thus
enhance soil fertility (Darnhofer et al. 2011), making it less-dependent on external
inputs. Organic farming may also provide ecosystem services, increase biodiversity,
and have a positive impact on the landscape (Letourneau and Bothwell 2008; Norton
14
L. Garcia-Mier et al.