According to a brand new study that was recently published in Journal Nature, Organic food has a bigger climate impact than conventionally farmed food, due to the greater areas of land required. The Journal Nature statement explained study results which state that organic food has a bigger climate impact due to the greater areas of land required, which as a result results in much greater emission.
The research for the study took place at Chalmers University of Technology in Sweden and developed a new method to compare organic and conventional food production for assessing the climate impact from land use. As a result, researchers quickly found that it is caused due to wide area of land required for the production of organic food leads to more quantity of carbon dioxide emission leading to worse impact on climate change, which thanks to deforestation, now keeps balance for the climate. These days, high level production of organic food very common, but is also now linked to no use of fertilisers ultimately leading to more land being in use, and therefore creating a number of plants and crops that are newly found emitting comparatively more carbon dioxide and damage to climate.
Stefan Wirsenius, an associate professor at Chalmers quoted, “Our study shows that organic peas, farmed in Sweden, have around a 50 percent bigger climate impact than conventionally farmed peas. For some foodstuffs, there is an even bigger difference – for example, with organic Swedish winter wheat the difference is closer to 70 percent.” The research shows that organic peas, farmed in Sweden, have close to 50% higher climate impact than conventionally farmed peas. The difference climbs to around 70% for organic Swedish winter wheat. The scientists claim that “even organic meat and dairy products are—from a climate point of view—worse than their conventionally produced equivalents”.
So, how exactly was the research measured? The researchers stated that they used a new form of metric, which they call “Carbon Opportunity Cost” to evaluate the effect of greater land use that is contributing to higher carbon dioxide emissions from deforestation. This . particular metric measurement considers the amount of carbon that is stored in forests, and therefore, how it is released as carbon dioxide as an effect of deforestation. The Chalmers University study is among the first in the world to make use of the metric, and that of in such a huge scale.
Another recent world-first french study suggested that eating a diet rich in organic foods could help to reduce your risk of lymphoma and postmenopausal breast cancer.
The new french research which was proudly published in the JAMA Internal Medicine discovered that people who had a tendency to eat a lot of organic food significantly reduced their risk of specific cancers. Throughout the study, almost 70,000 French adults were involved in the new study which involved the participants self-reporting how often they consumed 16 different groups of organic food products, which had a range including fruits and vegetables, soy-based products, condiments, chocolate, ready-to-eat meals and alcoholic beverages like wine.
“Our results indicate that higher organic food consumption is associated with a reduction in the risk of overall cancer.” said the authors of the study.
The results listed indicated that participants who ate organic food more frequently had a 25 per cent lower risk of being diagnosed with postmenopausal breast cancer and lymphomas during the five-year follow-up period compared to those who ate organic food the least often.
“Our results indicate that higher organic food consumption is associated with a reduction in the risk of overall cancer,” reads the study, from Centre of Research in Epidemiology and Statistics in France and Harvard T.H. Chan School of Public Health in the USA.
“We observed reduced risks for specific cancer sites (postmenopausal breast cancer, Non-Hodgkin lymphoma and all lymphomas) among individuals with a higher frequency of organic food consumption.”
However, the researchers did not find any association between eating organic food and lowering your risk of other cancers.
More research will be conducted on the effects and impacts environmentally on organic food, but for now researchers are happy for consumers to enjoy it, but urge to consider the global-scale impact of their diets.