Record numbers of French farmers converted to using organic approaches last year. As a result, almost 10 percent of French farms are now organic.
Worldwide, there is growing interest in the use of organic farming approaches. In Europe as a whole, for example, organic approaches covered 12.6 million hectares of agricultural land in 2017, representing 7 percent of the continent’s total utilized agricultural area. Globally, nearly 70 million hectares of farmland are now organic.
The use of organic farming approaches is supported by numerous studies supporting their health benefits. Such studies include research finding that eating organic food significantly lowers the risk of developing cancer. Other studies similarly suggest eating organic food lowers the risk of diabetes, heart attacks and strokes.
Nutritionally speaking, the benefits of organic food are now well known. In 2014, in what is arguably the most comprehensive analysis to date, an international team led by Professor Carlo Leifert from Newcastle University in the UK found that food produced organically contains up to 69 percent more of key antioxidants than regular food, as well as lower levels of toxic metals and pesticides. Based on an analysis of 343 peer-reviewed studies from around the world, Leifert’s findings destroyed the myth that organic food is nutritionally indistinguishable from that produced using pesticides.
To learn how scientific research is increasingly confirming the health benefits of organic food, read this article on our website.