Organically grown plants and plants products, with organic ingredients, are more cost-effective and less toxic than conventional fertilizers and pesticides.
That’s according to a study published in the Journal of Environmental Management.
The study analyzed the impact of the growing process on soil quality and the impacts on health.
Researchers found that soil organic matter (soil) organic carbon (soy) and carbon dioxide (CO2) are significantly reduced in the soil of organic-grown crops compared to conventional plants.
“These reductions in soil organic carbon and soil CO2 are the main driver of the observed beneficial effect of organic farming on soil organic function,” the researchers write.
The researchers found that organic-produced crops produce significantly higher yields and yields are higher on organic- and conventional-grown land.
“It is very likely that the soil organic component of organic agriculture is more efficient, as soil organic CO2 is higher in organic-growing land,” the authors conclude.
Organic food and farming is growing more popular.
Organic farming is now growing more widely and organic foods are on the rise.
The International Union for the Conservation of Nature (IUCN) ranked organic food as the most environmentally friendly crop in 2015, according to the latest edition of the Green Food Trends Study.
According to the study, organic farming practices reduce the impact on water and land, reduce soil erosion, and increase the soil fertility.
Soils have more organic matter, which improves the quality of soil and improves the water and nutrients in soil.
“The benefits of organic cultivation are not limited to soil organic content, as the soil micro-level is also highly influenced by the organic quality of the plants grown,” the study states.
Organic gardening has also been shown to reduce greenhouse gas emissions.
Organic farms also improve soil health and decrease the number of pests.
A study published by the journal Plant Ecology and Evolution in 2015 found that the growing of organic crops has a positive effect on the health of plants and animals.
The authors found that farmers were able to improve the health and productivity of the crops, reduce pest problems and improve the quality and quantity of the soil.
The findings were based on field trials conducted in China, Australia, Japan, South Korea, India, and Russia.
A similar study published last year in the journal Proceedings of the Royal Society B found that cultivating organic food increases the yield and quality of fruits and vegetables, and the growth of plants.
Organic farmers are also able to increase the number and diversity of plants on their farms, according the study.
Organic and conventional farming have also shown the ability to produce healthier diets and lower the number (or the percentage) of harmful substances.
The number of harmful chemicals in food has increased by more than 70 percent in the past 20 years.
“Many organic producers are aware of the health benefits of growing organic food, but they are also aware of how to manage the environmental impact of these practices,” the National Organic Program’s executive director, Michelle O’Reilly, told Business Insider.
O’Neill said that organic farming is a long-term solution that can help ensure the sustainability of the planet, particularly in developing countries.
“When we look at the health impacts of organic food and it is in fact a solution that has been proven effective in a number of countries, it makes a lot of sense to look at ways to do that,” she said.
“And we see that there are very good examples of countries like Brazil, which have done so.”
O’Riordan said that while it’s difficult to measure the benefits of the organic farming system in a simple number, the results are clear.
“There is a huge amount of work to be done to make sure that organic agriculture works in the way it does, to ensure the healthiest environment possible,” she added.