Organic farming is a production system that sustains the health of soils, ecosystems and people. It relies on ecological processes, biodiversity and cycles adapted to local conditions, rather than the use of inputs with adverse effects. Organic farming combines tradition, innovation and science to benefit the shared environment and promote fair relationships and a good quality of life for all involved. It avoids or largely excludes the use of synthetic fertilizers, pesticides, growth regulators, and genetically modified organisms (GMOs).

Organic farming works by building soil health through practices like composting, cover cropping, and crop rotation. Healthy soil supports strong plant growth, making plants more resistant to pests and diseases. Natural pest control methods, such as introducing beneficial insects or using botanical pesticides, are employed instead of synthetic chemicals. Livestock are raised in humane conditions with access to pasture and organic feed. The entire system is designed to be self-sustaining and minimize environmental impact.

Key features of organic farming include: Soil health management (composting, cover crops), biodiversity conservation (crop rotation, habitat creation), natural pest and disease control (beneficial insects, botanical pesticides), livestock welfare (pasture access, organic feed), avoidance of synthetic inputs (fertilizers, pesticides, GMOs), and emphasis on closed-loop systems (recycling nutrients within the farm).

Organic farming is applied across a wide range of agricultural sectors, including: crop production (fruits, vegetables, grains), livestock farming (dairy, meat, poultry), and specialty crops (herbs, spices, medicinal plants). It is practiced on farms of all sizes, from small family farms to large-scale commercial operations. Organic products are increasingly available in supermarkets, farmers' markets, and online retailers.

Organic farming offers numerous benefits, including: environmental protection (reduced pollution, soil conservation, biodiversity enhancement), improved human health (reduced exposure to pesticides, higher nutritional value in some foods), enhanced animal welfare (humane treatment, access to pasture), and increased farm profitability (premium prices for organic products, reduced input costs).

Organic farming faces several challenges, including: lower yields compared to conventional farming (in some cases), higher labor costs (due to manual weeding and other practices), stricter certification requirements (which can be costly and time-consuming), and potential for pest and disease outbreaks (if natural controls are not effective).

Examples of organic farming in action include: a vineyard using cover crops to improve soil health and attract beneficial insects, a dairy farm providing cows with access to pasture and organic feed, a vegetable farm using crop rotation to prevent pest and disease buildup, and a community garden using composting to recycle organic waste and enrich the soil.

The future of organic farming looks promising, with increasing consumer demand for organic products and growing awareness of the environmental and health benefits of organic agriculture. Technological advancements, such as precision agriculture and improved breeding techniques, are helping to improve the efficiency and productivity of organic farms. Government policies and support programs are also playing a role in promoting the growth of the organic sector.

Related concepts to organic farming include: sustainable agriculture, agroecology, permaculture, biodynamic agriculture, regenerative agriculture, and local food systems. These approaches share a common goal of creating more environmentally friendly, socially just, and economically viable food systems.