Organic food: A priority

Over the past decades, intensive farming practices have drastically altered the global landscape, leading to widespread soil degradation.

The excessive use of chemical fertilizers and pesticides, along with monoculture farming, has not only reduced soil fertility but also disrupted the microbial communities essential for its health. Although these practices initially increased yields, they set off a cycle of declining yields, greater dependence on their use, and increasing environmental damage. Sustainable agriculture approaches, such as organic and regenerative farming, have emerged as promising solutions to these challenges. By prioritizing soil health through the reduction of chemical inputs, the enhancement of microbial biodiversity, and practices such as crop rotation, cover cropping, and minimal tillage, these methods restore soil fertility quality and produce more sustainable products..

Organic vs Regenerative Agriculture

Although both practices seemingly aim for the same goal, we nonetheless find some important points to highlight based on various studies and analyses:

Organic Agriculture, or Organic Farming, follows a set of strictly regulated and certified rules, such as the prohibition of synthetic pesticides and fertilizers—except for those regulated by the EU (2018/848 on organic production), which allows the use of certain natural or biological pesticides.

Regenerative Agriculture, on the other hand, lacks a standardized legislative framework, which gives farmers more flexibility, and therefore, practices can vary depending on the geographical or business context.

Regenerative agriculture increases the risk of greenwashing: companies that use the term for marketing purposes without significant implementation. Organic agriculture, by contrast, ensures that under its seal, the foods are truly organic, which means they are more nutritious than conventional foods, as they contain more vitamins, minerals, antioxidants, and phytonutrients. They are also less likely to contain pesticide residues, which can be harmful to health.

Permaculture

The term originated with David Holmgren in 1978, but permaculture practices date back much further. Permaculture is an approach to agricultural design that focuses on whole systems thinking, as well as the use or simulation of nature’s patterns. Conventional agriculture often works against nature, rather than with it.

Permaculture is a holistic design approach that mimics natural ecosystems to create sustainable, self-sufficient, and productive environments. At its core, permaculture works in harmony with nature. Permaculture is a holistic design approach that mimics natural ecosystems to create sustainable, self-sufficient, and productive environments. At its core, permaculture works in harmony with nature. The main goal is to create sustainable growing spaces that benefit both humans and the environment.

Permaculture also upholds ideals that can be summarized into three fundamental principles:

Earth care. In other words, helping all life systems to continue existing and multiplying.

People care. Allowing people to have access to the resources they need to survive.

Fair share. You should only take what you need and reinvest any surplus. All extra can be used to help fulfill the other two fundamental principles. This includes returning waste products to the system so they can become useful again.

Like organic farming, the system it manages to balance the needs of food production with respect for the environment.

Towards native, varied, and organic food.

Food based on organic certification guarantees its origin and cultivation systems that are respectful both of the environment and of human health.

Organic foods are free of pesticides and chemical additives, which contributes to healthier eating. Organic food certification ensures that a product has been grown and produced under practices that respect the environment, biodiversity, and consumer health.

It is also important to note that in recent decades efforts have been made to restore the prominence of traditional crops that have been sidelined by modern agriculture.

The recovery of vegetable and cereal varieties is an effort aimed at preserving biodiversity and food culture. These efforts not only help not only help maintain agricultural diversity, but also contribute to food security and the sustainability of food systems. Rediscovering flavors, textures, and traditions that have been part of European diets for centuries and that can regain a significant place in today's gastronomy.