Some statistical elements from organic farming in Europe The total area under organic farming in the EU continues to increase, and in 2019 covered almost 13.8 million hectares of agricultural land. Organic area made up 8.5 % of total EU agricultural land in 2019. In 2019, Sweden had the highest shares of organic cereals (7 %) and fresh vegetables (19 %) in its total production, while Greece had the highest share of organic bovine animals (27 %).
Source: Eurostat
Here in FOS Squared we believe that there is no climate change as this is defined by politicians to serve interests of global funds instead there is serious enviromental pollution and contamination including underground waters, sea, soil, mountains, tree, animals literally everything caused by the interests of corporate companies supported by corrupted politicians across the globe Combined stressors could impair soils’ ability to cycle nutrients and trap carbon Source: Cary Institute of Ecosystem Studies Summary: Community ecologists investigated the interactive effects of rising temperatures and a common livestock antibiotic on soil microbes. The research team found that heat and antibiotics disrupt soil microbial communities -- degrading soil microbe efficiency, resilience to future stress, and ability to trap carbon. Soils are home to diverse microbial communities that cycle nutrients, support agriculture, and trap carbon -- an important service for climate mitigation. Globally, around 80% of Earth's terrestrial carbon stores are found in soils. Due to climate warming and other human activities that affect soil microorganisms, this important carbon sink is at risk. A new study led by Jane Lucas, a community ecologist at Cary Institute of Ecosystem Studies, investigated the interactive effects of rising temperatures and a common livestock antibiotic on soil microbes. The research team found that heat and antibiotics disrupt soil microbial communities -- degrading soil microbe efficiency, resilience to future stress, and ability to trap carbon. The work, now available online, will appear in the December issue of Soil Biology and Biochemistry. Lucas, says, "Most studies of soil health examine only one stressor at a time. Here, we wanted to explore the effects of warming temperatures and antibiotics simultaneously, to get a sense of how two increasing stressors impact soils." Monensin was selected because it is a common antibiotic whose use is expanding on cattle farms. Monensin is inexpensive, easy to administer, does not require a veterinary feed directive, and is not used in human medications. Like many antibiotics, Monensin is poorly metabolised; much of the antibiotic is still biologically active when it enters the environment through animal waste. The team collected samples of prairie soil from preserved land in northern Idaho that was free of grazing livestock. Vegetation cover at the collection site, primarily tallgrass prairie, represents typical livestock pasture -- without inputs from cattle waste. Soil samples were treated with either a high dose, low dose, or no dose of the antibiotic; these were heated at three different temperatures and left to incubate for 21 days. Temperatures tested (15, 20, and 30°C) represented seasonal variation plus a future warming projection. For each treatment, the team monitored soil respiration, acidity, microbial community composition and function, carbon and nitrogen cycling, and interactions among microbes. They found that with rising heat and antibiotic additions, bacteria collapsed, allowing fungi to dominate and homogenize -- resulting in fewer total microbes and less microbial diversity overall. Antibiotics alone increased bioavailable carbon and reduced microbial efficiency. Rising temperatures alone increased soil respiration and dissolved organic carbon. Increases in these labile carbon pools can lead to a reduction in long-term carbon storage capacity. Lucas says, "We saw real changes in soil microbe communities in both the low and high-dose additions. Rising temperature exacerbated these antibiotic effects, with distinct microbial communities emerging at each temperature tested. Within these assemblages, we saw reduced diversity and fewer microorganisms overall. These changes could diminish soils' resilience to future stress. We also found that heat and antibiotics increased microbial respiration, decreasing efficiency. Essentially, microbes have to work harder to survive when they are in a hot, antibiotic laden environment. This is similar to how it is easier to walk a mile when it is 70 degrees than it is to run a mile when it is 95 degrees. Decreased microbial efficiency can cause soils to store less carbon in the long term." As soil microbes are working harder (and inefficiently) to process carbon, less is converted into a stable organic form, which would become trapped in the soil. Instead, more carbon dioxide is released into the atmosphere as a gas. This effect could turn an important carbon sink into a carbon source, exacerbating climate change effects. Senior author Michael Strickland, an Associate Professor at the University of Idaho's Soil and Water Systems Department, says, "Forces of environmental change do not play out in isolation. Our results show that heat alone, antibiotics alone, and heat and antibiotics together all have different effects on soil microbial communities. These findings highlight the importance of testing multiple stressors simultaneously to more fully understand how our soils, and the essential functions they perform, are changing." Lucas concludes, "This work aligns with the 'One Health' approach. Agriculture, the environment, and public health are inextricably linked. Understanding how multiple stressors shape soil microbes is critical to supporting soil health in the face of global change. If we do not manage for interactive effects, things like soil carbon storage capacity and crop production could be jeopardized. In addition to broader climate mitigation efforts, limiting antibiotic inputs to the environment could help protect soils." Article Source: Science Daily Photo Source: Andrea Lightfoot-Unsplash (Code: GX6be6LLIR4) Yumbrella has completed commercial testing with Domex Superfresh Growers and various national retailers Startchy has launched an organic coating for apples that it claims to be the first washable coating to be developed for the US produce industry. Yumbrella is USDA, Canada and EU certified organic and made with common food ingredients. After several years of research and development, Yumbrella has completed commercial testing over recent months with Domex Superfresh Growers and various national retailers in advance of their market roll out. It is also being tested on a range of other products, including avocados and citrus. Andy Tudor of AT Ag Consulting and consultant/director of business development for Yumbrella said: “The produce industry has no shortage of fruit and vegetable coatings, but it has long been lacking an affordable and customisable organic solution. “Most importantly this product meets the needs of everyone in the supply chain, including the grower, while still offering consumers a product that can easily be washed off with water, unlike wax or other coating chemicals that interfere with taste.” Yumbrella is described by its developers as “an invention born out of necessity” which solves a high-tech problem with a low-tech solution. It was created as an affordable, easy-to-apply option for producers in the developing world. It is made from common food ingredients, is inexpensive to license and requires no expensive equipment or application protocols. Seth Shumate, CEO of Yumbrella commented: “This product has always offered unique market potential because it set out to put the grower first, with benefits outweighing its cost and the fact that it is a drop-in replacement for existing coating infrastructure. “Coated fruit lasts longer at the packhouse, at retail, and at home which makes for a better eating experience.” Yumbrella also offers adaptable recipes including a natural finish for organic application, and a high-gloss recipe for conventional apples which are traditionally coated with wax. Robert Kershaw, CEO of Domex Superfresh Growers, said: “We’ve used and tested a variety of coatings over the years, but none that have started by saying how it helps growers reduce cost and warehouse loss. “The Yumbrella team’s commitment to the entire supply chain – in addition to its global mission – actually makes this a more sustainable product for everyone involved and we are already seeing the bigger opportunity.” Source: Fruitnet
Many people have been taking up gardening since the start of the pandemic, with some opting for community gardens in their neighbourhood as a great way to learn new skills and meet new people.
Many gardens in London practice organic gardening techniques by avoiding polluting chemical substances, creating healthy soil, and encouraging people to have a more holistic approach to green spaces. Community gardening has an important role in giving people an opportunity to engage with nature, while also being a space to socialise and share a common purpose with others in the area. Brockwell Park Community Greenhouses (BPCG), a community garden in the centre of Lambeth which practices organic gardening methods, has regular gardening sessions, and also offers a range of non-horticultural activities, such as lino printing, woodworking, yoga, tai chi and fermentation to draw wider parts of the community in. It aims to provide a creative environment that people want to spend time in. Chris Smith, Chair of BPCG said the garden’s mission is: “To be a haven for urban people and wildlife, and to provide a place where everybody can learn, play and grow together.” An increasing number of people in urban spaces have been taking up community gardening since the start of the pandemic, and throughout the numerous lockdowns across the country, with many saying they have rediscovered nature. An important and common component of a lot of community gardens is that they try to use organic gardening techniques, and encourage the local community to have a more holistic approach to green spaces. Community gardening has an important role in giving people an opportunity to engage with nature, while also being a space to socialise and share a common purpose with others in the area. Brockwell Park Community Greenhouses (BPCG), a community garden in the centre of Lambeth which practices organic gardening methods, has regular gardening sessions, and also offers a range of non-horticultural activities, such as lino printing, woodworking, yoga, tai chi and fermentation to draw wider parts of the community in. It aims to provide a creative environment that people want to spend time in. Chris Smith, Chair of BPCG said: “An important part of our mission is to reach people who are deprived of green spaces, but also those who are economically and educationally deprived. “We are also trying to reach more men as 75% of our volunteers are women.” Joe White, who is a new volunteer at BPCG, said that he enjoys spending time with people of all age groups who he might not encounter in his day-to-day life. White said: “I learn so much from being surrounded by people in the community, not many other places provide such an opportunity.” Source: SW Londoner ''The consumption of several artificial preservatives, such as nitrates, benzoates, sulfites, sorbates, parabens, and formaldehyde, can lead to serious health hazards such as hypersensitivity, allergy, asthma, hyperactivity, neurological damage, and cancer. So, the health problems related to chemical food preservatives will drive the demand for organic food preservatives in the coming years.'' [1] ''Sulfites are common preservatives used in various fruits, may have side effects in form of headaches, palpitations, allergies, andeven cancer. Nitrates and Nitrites: These additives are used as curing agents in meat products.it gets converted into nitrous acid when consumed and is suspected of causing stomach cancer Benzoates are used in foods as antimicrobial preservatives, and have been suspected to cause allergies, asthma and skin rashes. Sorbates/sorbic acid are added to foods as antimicrobial preservatives. Reactions to sorbates are rare, but have included reports of urticaria and contact dermatitis. ''[2] Chemical preservatives are killing slowly causing all sorts of diseasesSource:
1. PR News wire 2. International Journal of Scientific and Research Publications, Volume 5, Issue 4, April 2015 A good thesis to read in your spare time: 3. Effects of Preservatives and Emulsifiers on the Gut Microbiome By: Angel Kaufman Spring 2021 A thesis submitted in partial fulfillment of the requirements for a baccalaureate degree in Biology in cursu honorum Reviewed and approved by Dr. Jill Callahan Professor, Biology The human gut microbiome is more important to health than most people realize. It is filled with trillions of microbes ranging from fungi to bacteria, and viruses. This paper focuses on preservatives and emulsifiers and the effects they have on the gut microbiome. These two food additives affect different types of bacteria differently. Emulsifiers and preservatives increased bacteria that tend to have negative effects on the body while decreasing beneficial bacteria. This can have many different effects on the body from Crohn’s disease to dysbiosis and even increase antimicrobial resistance in bacteria. This review looks to explain why preservatives and emulsifiers have such negative effects, why it is such a relevant and important topic, and alternatives to preservatives or emuslisers or ways to mitigate the effect of these two food additives. PAN UK exposes massively the UK supermarkets by doing their own research on pesticides residue left in our food. Please, refer to source at the bottom of the article to read the whole article as we present only parts of the article. UK supermarkets are not doing enough to protect human health, wildlife or the environment from pesticides. Highly toxic pesticides continue to be used within the supply chains of all of the UK’s largest ten supermarkets. The chemicals in question include carcinogens and hormone disruptors, as well as bee-toxins and water contaminants shown to harm aquatic species. Since the launch of our previous ranking in 2019, PAN UK has spent the past two years advising and assisting the supermarket sector on how to reduce pesticide-related harms. In 2021, we have once again surveyed and ranked the UK’s top ten supermarkets on their efforts to tackle pesticides. We found that they could all be doing more to reduce pesticide-related harms linked to their global supply chains. But we also discovered that some supermarkets are doing much better than others, and that some have made great progress in the past two years. The ranking in more detail:PAN UK’s ranking is based on an assessment of how each supermarket is doing on eight key topics related to pesticides. Take a look at our Pesticide Scorecard below to see how your supermarket ranked on these specific areas. Note that we didn’t reward supermarkets for following the law – points were only given for measures that go beyond legal compliance. The Pesticide Scorecard also reveals that the UK supermarkets sector is making much more progress on some topics than others. For example, the majority of supermarkets have become much more transparent with the public about their approach to pesticides over the past two years. In addition, two of the eight supermarkets that stock gardening ranges have now stopped selling high-risk pesticide products (such as weedkillers). However, in other areas the sector has much work to do. For example, bee-toxic neonicotinoids continue to be used within the global supply chains of all of the top ten UK supermarkets, as do pesticides which pose a risk to the health of farmers and agricultural workers. As a result, the sector scored more poorly in these areas, with no supermarket’s efforts being ranked as ‘Outstanding’. Why are we running this campaign?Pesticides can drive irreversible harms to both human health and the environment. The evidence linking pesticides to diseases such as cancer and Parkinson’s increases year-on-year. Meanwhile, recent studies have named pesticides as one of the key drivers of biodiversity losses which have placed one million species at risk of extinction. The evidence clearly shows that we urgently need to reduce our pesticide use and UK supermarkets have a key role to play. With their sprawling supply chains and powerful influence over how food is produced, they are uniquely positioned to drive a wholesale shift away from pesticides and towards non-chemical alternatives, not just in the UK but globally. PAN UK is keen to continue working directly with UK supermarkets to help them implement the kind of changes we so urgently need to move towards a healthier and more sustainable future. Source: https://www.pan-uk.org/supermarkets/ FOS Squared comments on the article: Once again Lidl, Aldi and Asda the so called cheap supermarkets appear to care for the profit and not the health of their customers. Lidl has been known for the toxic solvent xylene found in the sauce. More on Xylene in sauce in Lidl here Cheap supermarkets Lidl, Aldi, Iceland, and Asda appear to care for profit rather than food safety and pesticides residuesThe chief scientist for The Organic Center says organic farmers shoulder most of the burden when pesticides drift from a neighboring farm. Jessica Shade says organic farmers have little recourse when there’s off-target movement of pesticides being applied on conventional acres. “It’s been stressing their relationships with neighbors (and) costing them money, but also costing them a lot of time. So there are a lot of things that don’t get quantified.”
Speaking to Brownfield at the Iowa Organic Conference in Iowa City Monday, she says the Organic Center is working to change that. “We’ve been doing a national survey to really understand what farmers are experiencing, what strategies they find that work and what they think isn’t working.” Shade says testing methods need to be improved because a large percentage of organic farmers don’t trust the process and think it’s too expensive. Source: https://brownfieldagnews.com/news/organic-crop-farmers-find-pesticide-drift-contentious-and-costly/ Spanish group calls attention to high level of Turkish lemon interceptions over pesticides. The European Commission has informed through the Rapid Alert System for Food of the European Union (RASSF) that in only two months, 10 lots of Turkish lemons have been rejected, prohibiting their entry and commercialization in the EU. The rejection of the Turkish lemons was due to the detection of residues of Chlorpyrifos, Prochloraz and Chlorpyrifos-Methyl in concentrations exceeding up to 75 times the maximum residue limit established by EU regulations, according to a press release from Ailimpo, the Spanish interprofessional organization of lemon and grapefruit. The alerts have been reported by the official inspection services of Romania, Slovenia, Germany and Estonia. The high number of sanitary alerts in the RASFF system at the beginning of the season is an unprecedented record and "confirms the shortcomings of the Turkish official system on the marketing and use of plant protection products". The data below provide key information for distribution chains and European consumers, showing an issue of Turkish lemons in complying with EU food safety standards. "The 10 alerts already confirmed by the EU authorities confirm the existence of serious management problems faced by the Turkish sector, which has proven not to be able to offer European customers food safety guarantees," Ailimpo said. "This situation should certainly be taken into account by European customers when planning their lemon supply schedules from Turkey in the coming weeks," Ailimpo said. Source: Fresh fruit Portal
Have you noticed the comeback of tie-dye? We shouldn’t be surprised. As far back as the Bible, we learned that Joseph had a coat of many colors. Humans have a history of extracting organic dyes from leaves, bark, berries or flowers, insects and sea snails, and more. These colors were added to fiber, which was then woven into cloth. At issue was how to protect the color from fading. In 1856, an 18-year-old chemist discovered a synthetic aniline purple dye while seeking to develop synthetic anti-malarial quinine. It resulted in a fashion to fade. In the early 20th century, sun-resistant dyes were created. The downside is that synthetic polymers contribute to global water pollution. The harmful chemicals are ingested by fish and wildlife and ultimately affect humans. Today, we know that natural organic dyes are safer and kinder to the environment and all living creatures. You can find a source of organic dyes in your own garden. For example, marigolds, calendula, black-eyed-susans, sunflowers and onion skins can yield yellow and orange dyes. Elderberries, blackberries and purple basil give us pinks and lavenders. Black beans can be soaked in water overnight for their juice/dye. Japanese indigo and hollyhock yield shades of blue. You might use red cabbage for purples. There are many choices. It is important to note that natural fabrics like cotton, wool, linen and muslin will hold your dye. Synthetic fabrics will most likely fade. Before you begin, you might gather gloves, old clothes, safety goggles, a dust mask, an apron and closed-toe shoes. Don’t be scared off. This is recommended in anticipation of splashing. Here are the basics: You can prepare your fabric with a mordant to help the dye to adhere. Alum is an example, and you will find it in the spice aisle of the grocery store. Place one or two teaspoons into a large stainless-steel pot of water and add your fabric. Bring to a boil and then simmer for an hour. Rinse in warm water. Meanwhile, to prepare the dye bath, add the color plant source to a large stainless-steel pot of water and bring to a boil. Simmer for an hour or longer, depending on the depth of color you prefer. Strain the pot and submerge the fabric into the dye bath to simmer, allowing room for movement, for at least an hour. Allow the fabric to cool and then rinse and dry. Avoid direct exposure to the sun. You should know that colors may vary based upon many factors, but do persevere and you will find your favorites. Imagine knitting with wools of blended nontoxic color or gifting linen napkins or cotton clothing you have created with your own organic dyes from your own garden. How rewarding is that! Natural organic dyes are safer and kinder to the environment and all living creaturesSource: Mercury News
Soil Association highlights growing ecological concerns of UK consumers, urging retailers to promote the connection between organics and sustainability According to the latest data from NielsenIQ, released at last week’s Soil Association Certification Trade Conference, the organic market in the UK grew by 6.5 per cent in the year to 25 September. This contrasts with non-organic food sales, which have slowed significantly since the peak experienced during lockdown. “The trend for more sustainable and healthier organic foods, which rocketed during the pandemic has persisted and now the supermarkets are also enjoying a surge in demand for organic,” the Soil Association stated. “Online organic sales have continued their strong growth up 33 per cent, while supermarkets, which accounted for 13 per ent of total sales of organics two years ago before the pandemic, have seen their share of total organic sales rise to 22 per cent.” Clare McDermott, Soil Association Certification’s business development director, commented: “Organic sales have shown phenomenal resilience after the unprecedented growth they saw in 2020 at 12.6 per cent. Despite a significant slowing of retail sales overall, the organic market has maintained its strong performance with growth at 6.5 per cent in the year to September. Post lockdown there has been the expected shift back to hospitality with non-organic food sales stalling as consumers look to eat out and stay out.” The main reasons given by consumers for buying organic – that they are pesticide-free, better for the environment and perceived to be of better quality – have all reportedly increased in importance for shoppers. "Consumers are now willing to spend more on organic food in supermarkets and they are demanding ever greater choices and variety across most categories," the Soil Association stated. Covid-19 and the climate emergency have also increased consumers' focus on sustainability. Findings from Organic Shopper Research 2021 showed that 71 per cent of respondents have become more concerned about the environment. The Soil Association called on retailers to help consumers make the connection between sustainability and organic products in order to drive sales. It also identified three big opportunities to grow organic sales: the widening assortment from online retailers, different pack sizes increasing purchase frequency and greater choice across organic categories boosting overall spend. “After the challenging couple of years we have all had to endure, the organic market has proved that it is robust and that today’s consumers are demanding more varied ranges of sustainable products across all categories which offer them significant benefits above non-organic alternatives,” said McDermott. “The latest surge in organic sales proves that the British public want food produced with more, not less, care for the environment and animal welfare,” she added. “Insights show that shoppers are searching out higher welfare products that are produced with the environment in mind and want to support British farmers. We should be looking to deliver more of the benefits that agroecological farming, like organic, can provide for wildlife, soils, people and climate.” Key findings from Organic Shopper Research 2021: • 79 per cent say they are increasingly worried about the natural world and our impact on it • 81 per cent are worried about excess packaging and waste materials • 86 per cent would like their food to be produced in a more natural way without excess processing and chemicals • 84 per cent say trust in food manufacturers and retailers is really important to them • 77 per cent say they want to make more sustainable choices in the products they buy • 71 per cent want to make more ethical choices in the products they buy Main reasons for buying organic – that they are pesticide-free, better for the environment and perceived to be of better quality |
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