Exploring the impact of innovation on organic farms: a comparative life cycle assessment of seven case studies

Abstract

There is widespread recognition of an urgent need for a transition to sustainable food systems; with organic farming methods proposed as a part of the solution. However few studies have compared highly diverse innovative organic farms with more mainstream specialised organic production systems. Based on a diverse selection of case study farms in seven European countries, this research examines the environmental impacts of food production from innovative organic systems compared to mainstream organic production through Life Cycle Assessment (LCA). The study examines different innovation characteristics within product, processing, marketing and organisational categories across a range of case study farms in Europe. All four categories of innovation were represented, however the marketing category of innovation was the most prevalent, with all seven case study farms participating in direct local sales with reduced transport distances to market. The results show that innovative organic farms often have lower environmental impacts than their mainstream counterparts, particularly in the categories of climate change, freshwater eutrophication and fossil fuel depletion for products such as vegetables, eggs and shiitake mushrooms. Process innovations such as agroforestry practices and direct marketing could play an important role in reducing environmental impacts. In addition, organisational innovations such as community-supported agriculture and local direct sales may contribute to reduced fossil fuel use and lower impacts “beyond the farm gate”. This study sheds light on the potential of innovative organic farming systems to drive sustainability transitions, and the importance of specific innovations within food systems for achieving more sustainable production and consumption in Europe.