Organic food comes from a system of agriculture which respects the soil, building fertility so that it grows strong, healthy plants and animals. Working with nature, without the use of chemicals, requires a balanced approach rotating crops around the fields, growing leguminous plants, which transfer nitrogen from the air via plant roots to the soil and increasing humus content.

High welfare standards mean that fewer animals are reared per hectare. More people are employed using organic methods therefore the end product in the shops has to cost more than intensively produced food.

Food grown near to its customer outlet makes great sense. Freshness means higher nutritional value while causing less pollution than from costly long-distance transport which increasingly causes environmental degradation.