Monitoring standards and regulations is important to ensure safety in organic farming. Several aspects are closely scrutinised to keep the sector safe, namely: permitted cultivation methods, animal husbandry, hygiene and traceability, and transport, storage and labelling conditions.
1. Complying with standards and regulations in organic farming
Many businesses struggle to comply with these requirements, which can have serious consequences for safety in organic farming. These difficulties include a lack of knowledge, the complexity of the regulations and a lack of resources. However, businesses that fail to meet their safety obligations in organic farming potentially expose themselves to penalties (notably fines or reputational damage). To improve compliance with these safety standards in organic farming, businesses have several options: providing biosafety training for their employees, identifying risks in advance, carrying out audits and seeking help where necessary.
2. How can organic farming be developed?
It is essential to develop advisory programmes for farmers who want to go into organic farming (adapting agricultural training, setting up specialist advice or providing financial support). As we saw above, businesses’ difficulty in meeting regulatory requirements has potentially serious consequences, particularly for safety in organic farming. It would also be worthwhile to invest in research and development in this field, that is, in research into new production techniques, new safety systems for organic farming and the creation of new production areas. This would gradually improve the productivity and profitability of natural farming. Another way to develop organic farming is to encourage the structuring of supply chains and logistics.
Natural farming is currently growing, and this strong demand is driving up requirements in terms of product volumes and diversity, hence the need for more efficient organisation. This involves creating new regional cooperatives and promoting local distribution that complies with regulatory standards while ensuring optimal safety.
3. Organic farming: a guarantee of food security?
The general idea is that organic food is healthier for people than conventional industrial food, and this is of course true. But is it a form of security for everyone? To produce organic food, the ban on synthetic pesticides and chemical fertilisers must be respected, which reduces the presence of harmful residues in food. Industrial practices, which are subject to fewer safeguards, encourage certain practices that are harmful to biodiversity and soil fertility, whereas more natural farming prioritises these aspects. In organic farming, natural resources (water, soil and so on) must be preserved to enable food production over the long term.
The aim of organic farming is to reduce environmental pollution and protect the ecosystem. Industrial production, by contrast, has an impact on the environment and therefore, in the medium to long term, on food security. We are talking about soil erosion and the resulting loss of soil fertility, and significant climate change that will mainly affect droughts and floods. Then there is water pollution and the loss of biodiversity, which is already leading to the disappearance of pollinating species and other essential organisms. The challenge here is to provide security and enable every individual to feed themselves. Unlike industrial farming, organic farming is an effective way of ensuring adequate food supplies for the years to come.
4. What safety measures are there for organic farm workers?
Worker safety in organic farming is important because it involves a variety of risks. First, farmers are exposed to biological agents and zoonoses, which can increase the risk of contracting certain infections (of animal or plant origin). Chemical products, although often natural, can also be hazardous to health if they are not handled correctly, which is why investing in training is crucial. Finally, there are accidents, particularly involving the use of farm machinery, and falls.
Several measures are taken to mitigate these risks. First, organic regulations and government inspections ensure that safety standards and good practice are respected. Suitable protective equipment (overalls, masks, gloves…) must be correctly chosen, maintained and, of course, used. As we have said, training plays an essential role for workers and for safety in organic farming. Finally, regular medical monitoring could make it possible to detect any harm to farmers’ health. Lastly, many aspects can be improved, including training, psychological and social support, inspections and raising public awareness in order to protect farmers.
5. Is there enough security at production sites?
Organic production is subject to strict standards designed to minimise the risk of contamination. This involves regular checks, with inspections and tests carried out regularly to verify compliance with organic standards. It also involves optimal traceability: products are subject to a strict traceability system that tracks their origin and journey. Then there are hygiene and safety measures on site to prevent food contamination, and real-time monitoring of sites. Finally, of course, there is staff training in organic production practices and food safety procedures.
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