Dusseldorf Organic is booming: Due to the corona crisis, sales of organic food in Germany rose by 22 percent to 15 billion euros in 2020, according to the industry association Bund Ökologische Lebensmittelwirtschaft (BÖLW). Many consumers perceive organic products to be healthier, consider them more ethical and think that they are better for the environment and the climate. But studies paint a much more nuanced picture.
Where is organic better and what are the advantages of conventional agriculture? What are the effects on consumers, farmers and the climate?
Handelsblatt editor Michael Scheppe discusses this in the current issue of Handelsblatt Green with two guests: on the one hand with the farmer Willi Kremer-Schillings, who is known as “Farmer Willi” and runs his farm in the conventional way. And on the other hand with the Swiss agricultural scientist Urs Niggli, who is considered a pioneer in organic farming.
The discussion clears up many half-truths on the subject and should contribute to an objectification of the debate about better agriculture.
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