Organic agriculture can and should play an important role in solving future challenges in producing food. The low level of external inputs combined with knowledge on sustainablity minimizes environmental contamination and can help to produce more food for more people without negatively impacting our

No abstract

Although several meta-analysis studies have been published comparing the quality of food derived from organic and non-organic origin, it is still not clear if food from organic production per se can guarantee product-related added value to consumers. This paper aims to summarize the status quo in order to identify research gaps and suggest future research challenges. Organic food is described according to a quality model already published. The influence of organic production on food quality is structured in primary production and processing. Furthermore, organic food authentication is discussed. Organic food seems to contain fewer pesticide residues and statistically more selected health-related compounds such as polyphenols in plant products and polyunsaturated fatty acids in milk and meat products, but the health relevance for consumers is not clear yet. Comparing food from organic origin with so called 'conventional' food seems not to be appropriate, because 'conventional' is not defined. In organic food quality research a system approach is needed from which systemic markers can be selected. Research on the impact of processing technologies on the quality according to organic principles seems of high relevance, since most of the food is processed.

The

No abstract

This special issue presents the outcomes from “Designing sustainable and circular agricultural systems for the year 2100,” the joint scientific workshop of ISOFAR, the Thünen-Institute, and INRA-Morocco, which was held from November 14 to 16, 2019 in Marrakesh, Morocco. Nineteen scientists from a broad array of background and nationalities came together with the understanding that food security globally is at risk, especially in the post-2050 timeframe. Current concepts, strategies, measures, and scientific efforts carried out by governments, NGOs, businesses, and societies do not deliver satisfying solutions for how to sustainably produce enough healthy and affordable food to support the global population. With the economic and social impact of the Covid-19 pandemic in 2020, it became even more evident that food security is a challenge. This workshop took an innovative approach to addressing the challenges of future agriculture by considering sustainable, circular agricultural systems. Participants presented research results on algae-based food, edible insects, mushrooms, novel concepts for nutrient management, bioreactor-based farming, sustainable food culture, as well as sensor- and remote-controlled automatic food production. This special issue presents the papers contributed to the workshop and the results of the discussions.

Feed and manure composition and qualities in an organic and conventional dairy farm network in Germany (22 farm pairs) were analysed. Related greenhouse gas (GHG) emissions from enteric fermentation and from animal excretions were calculated by using two methods each. Feeding and feedstuff quality were farm specific. On average, organic dairy cows received significantly less concentrates, maize silage and straw and significantly more pasture and hay than conventional dairy cows. No differences were found for feeding grass silage. Results for methane (CH 4 ) emissions from enteric fermentation depended strongly on the calculation methodology. They were higher when feed quality was considered as an input parameter (average GHG emissions 3822 and 3759 kg CO 2 -eq. cow −1 a −1 on organic and conventional farms) as opposed to when only feed intake was considered (2852 and 3112 kg CO 2 -eq. cow −1 a −1 ). Differences between the methods were particularly prominent when high amounts of fibre-rich feedstuff were used and, with regard to product-related emissions, at lower milk yields. GHG emissions from manure are also directly connected with feed intake and quality. Manure qualities and storage conditions on the farms were highly variable. On average, the related GHG emission potential was similar in liquid and solid manures (32 kg CO 2 -eq.t −1 fresh matter). Since feed quality management on farms influences milk yield, enteric CH 4 emissions and manure composition, it should be part of advisory concepts that aim at reducing GHG emissions in milk production. Technical changes in manure storage and handling offer an additional GHG reduction potential.

No abstract