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PRESS REPORT - While the European Union is committed to devoting at least 25% of agricultural land to organic farming by 2030, how can we support the change in scale of this production? How to move to 50% or even more organic world production tomorrow? Published on 28 February 2022

HOW FAR CAN ORGANIC FOOD AND FARMING DEVELOP? (OWC-STA-292) Friday 10 September from 9:00 to 10:30

Biodiversity provides agroecosystems with a multitude of ecological services. The effects of organic agriculture (OA) and the benefits it brings in terms of biodiversity are still poorly known. Ecological, agronomical and economic performances in OA vary widely, and few studies have focused on quantifying the synergies and antagonisms between these performances.

CONSORTIUM TRANS-BIO-CONNECT (2020-2022) <br> The current processing model makes it possible to partially satisfy the growing consumer demand for organic products. It was designed by imposing a reduction of the variability of raw agricultural materials that does not respond to the specificities of organic agriculture (OA) or of the “notions” of biodiversity, seasonality, naturality and respect for the product in its entirety that are associated with it.

Whereas the demand for organic products is increasing, the development of organic pig production in Europe is slow compared to other animal and plant sectors. This project explores the hypothesis according to which pig farming could contribute to the development of organic agriculture by bolstering the optimization of processes and closing cycles at different levels of organization, from the animal to the territory. For example, the pig, in its capacity as an omnivore, is capable of recycling co-products that could not be recycled otherwise, and the fertilizing potential of its waste is of interest for soil and crop production. The obstacles to the development of organic pig farming have been well identified. On the other hand, the links between the different levels of organization require further study.