Organic Farming Meets Nutritional Challenges
The Food and Agriculture Organization (FAO), in its report, ‘The Future of Food and Agriculture: Trends and Challenges,’ observes world population would reach 9.73 billion in 2050. In sub-Saharan Africa and South Asia, agricultural output would need to more than double by 2050 to meet the increase in demand.
Despite undeniable progress in reducing rates of undernourishment and improving levels of nutrition and health, almost 800 million people are chronically hungry and 2 billion suffer micronutrient deficiencies. High-input, resource-intensive farming systems, which have caused massive deforestation, water scarcities, soil depletion and high levels of greenhouse gas emissions, cannot deliver sustainable food and agricultural production as per the FAO report.
Innovative systems are needed that protect and enhance the natural resource base, while increasing productivity by focusing on agro-ecology, agro-forestry, climate-smart agriculture and conservation of agriculture, which also build upon indigenous and traditional knowledge. In view of these, the long-term objective of FAO, Organic Agriculture Programme, is to enhance food security, rural development, sustainable livelihoods and environmental integrity by building capacities of member-countries in organic production, processing, certification and marketing.