Washington State University researchers have concluded that feeding a growing global population with sustainability goals in mind is possible. Their review of hundreds of published studies provides evidence that organic farming can produce sufficient yields, be profitable for farmers, protect and improve the environment and be safer for farm workers.

The review study, “Organic Agriculture in the 21st Century,” is featured as the cover story for the February issue of the journal Nature Plants and was authored by John Reganold, WSU regents professor of soil science and agroecology, and doctoral candidate Jonathan Wachter. It is the first study to analyze 40 years of science comparing organic and conventional agriculture across the four goals of sustainability identified by the National Academy of Sciences: productivity, economics, environment and community well being.

Critics have long argued that organic agriculture is inefficient, requiring more land to yield the same amount of food. The review paper describes cases where organic yields can be higher than conventional farming methods.....Numerous studies in the review also prove the environmental benefits of organic production. Overall, organic farms tend to store more soil carbon, have better soil quality and reduce soil erosion. Organic agriculture creates less soil and water pollution and lower greenhouse gas emissions.It’s more energy efficient because it doesn’t rely on synthetic fertilizers or pesticides. It is also associated with greater biodiversity of plants, animals, insects and microbes as well as genetic diversity. Biodiversity increases the services nature provides, like pollination, and improves the ability of farming systems to adapt to changing conditions.