Watch
the campaign
Granny, what’s in organic that makes it so good?
-Arra! It’s what’s not in it!
5 Reasons to
Buy Organic Food
Healthy for people and the planet
Supporting
Nature
Favourable for the Climate
Animal
Friendly
Naturally
Delicious
Recognise
Organic Food (EU Leaf)
- The EU organic logo (the EU leaf) makes it easier for you to recognise organic produce. It combines the official flag of the EU and a leaf to symbolise nature and sustainability to identify organic products.
- Whether you are in a supermarket or at your local organic retailer or farmers’ market and see the EU leaf with the twelve stars on a food or drink product you can be assured it is organic.
- This guarantees that what you are buying is produced using organic production methods that are good for people and animals as well as biodiversity and the climate.
- The word ‘organic’ is also legally protected in Ireland and across the entire EU. Farmers and food processors must be certified organic to use the word on their products.
The EU organic logo can only be used on products that have been certified as organic by an authorised organic control body.
- This ensures the product meets the EU’s legal requirements for organic production and has been checked and verified from the farm to retailer or business.
- Organic products can also indicate if the produce has been farmed in Ireland or Northern Ireland by using the term ‘Ireland Agriculture’ or ‘Northern Ireland Agriculture’.
Range of
Irish Organic Produce
Whether it is local and seasonal Irish organic carrots, potatoes, tomatoes and salad to think of a few organic growers aim to sustain healthy living soils and positive plant health as they grow organic produce for you and yours. Here are just some of the things that happen on organic horticulture farms to support good food and good farming.
- Soil health is fostered through the recycling of organic manures, with plants such as clover and other green manures used to support a diverse range of crops, rather than using energy-hungry synthetic fertilisers
- Neither herbicides nor synthetic pesticides are used in organic production, which protects biodiversity both above and below the ground, from pollinators and wildlife to earthworms and other soil life
- Organic plant health relies on practices such as crop rotation, crop variety selection and sequencing, companion cropping, and manual weeding to protect against pests and diseases
- Physical barriers such as covers and netting, and beneficial predators are used to manage pests in speciality crops, with naturally occurring pesticides such as garlic oil used to repel carrot flies only used as a last resort
- Organic crops are grown using seeds adapted for organic conditions and are not from genetically modified organisms (GMOs).
Whether it is Irish organic milk, yoghurt, cheese or eggs, organic farmers aim to sustain a healthy living soil, and positive plant and animal health as they rear organic produce for you and yours. Here are just some of the things that happen on organic dairy and poultry farms to support good food and good farming.
- Animals are truly free to range and must have plenty of space and fresh air, whether indoors or outdoors, to move freely and express their natural behaviour
- Livestock must have access to pasture in balance with the carrying capacity of the land (when weather and ground conditions permit) and bedded housing when inside from the winter elements
- Soil health is fostered through organic manure recycling and crop rotation, with plants such as clover supporting future crop development. No energy-hungry synthetic fertilisers and pesticides are permitted
- All animals are fed an organic diet, grown on farm or other certified organic farms and free from synthetic pesticides and genetically modified organisms (GMOs)
- Routine antibiotics and wormer use is prohibited which helps minimise antimicrobial resistance and maintains treatment effectiveness, with the focus on prevention and treating animals only if they are sick.
Whether it is Irish organic beef, lamb or poultry, organic farmers aim to sustain healthy living soils, and positive plant and animal health as they rear organic produce for you and yours. Here are just some of the things that happen on these organic livestock farms to support good food and good farming:
- Animals are truly free to range and must have plenty of space and fresh air whether indoors or outdoors to move freely and express their natural behaviour
- Livestock must have access to pasture in balance with the carrying capacity of the land (when weather and ground conditions permit) and bedded housing when inside from the winter elements
- Soil health is fostered through organic manure recycling and crop rotation, with plants such as clover supporting future crop development. No energy-hungry synthetic fertilisers and pesticides are permitted
- All animals are fed an organic diet, grown on farm or on other certified organic farms and free from synthetic pesticides and genetically modified organisms (GMOs)
- Routine antibiotics and wormer use is prohibited which helps minimise antimicrobial resistance and maintains treatment effectiveness, with the focus on prevention and treating animals only if they are sick.
Whether it is Irish organic oats for breakfast, wheat for organic flour making or barley and peas to feed organic animals (they eat organic too), organic farmers aim to sustain healthy living soils and positive plant health as they grow organic produce for you and yours. Here are just some of the things that happen on organic tillage farms to support good food and good farming.
- Soil health is fostered through the recycling of organic manures, with plants such as clover and other green manures used to support a diverse range of crops, rather than using energy-hungry synthetic fertilisers
- Neither herbicides nor synthetic pesticides are used in organic production, which protects biodiversity both above and below the ground, from pollinators and wildlife to earthworms and other soil life
- Organic plant health relies on practices such as crop rotation, crop variety selection and sequencing, companion cropping, and manual weeding to protect against pests and diseases
- Physical barriers such as covers and netting, and beneficial predators are used to manage pests in speciality crops, with naturally occurring pesticides such as garlic oil used to repel carrot flies only used as a last resort
- Organic crops are grown using seeds adapted for organic conditions and not from genetically modified organisms (GMOs).
FAQs
Organic simply means food produced the way it used to be, with no synthetic inputs and a focus on healthier soils, better care for animals and respect for nature. It is farming that works with the land, not against it. Organic production methods are based on the organic principles of health, ecology, fairness and care.
Choosing Irish organic food supports local farmers, businesses and communities. Organic food grown, harvested and processed in Ireland works in tandem with nature, protecting our land, water and natural environment. Supporting Irish organic food producers is not only good for you and yours, but also for the planet.
It is the kind of food many of us grew up with.
All Irish organic producers are inspected and certified by approved bodies, including the Irish Organic Association. Certification means regular farm and food checks, full traceability and high standards protected by Irish and EU law, giving you the consumer confidence in Irish organic produce.
The green leaf with the stars is the official EU organic logo. It guarantees that the food meets strict European organic standards and is independently inspected from farm to fork. If you see the leaf, you know it is organic.
Organic food contains fewer pesticide residues and no artificial fertilisers or routine antibiotics. Many people also choose it for the peace of mind that comes with knowing how it was produced. However, health is considered in a much wider context of organic food and farming systems. This includes the health of the land, the soil, the plant, the animals and the farmers and farm workers themselves.
Look for the EU organic leaf and the Irish Organic Association logo in supermarkets, farmers’ markets, local shops and online for a range of produce from across the island and further afield.
Organic isn’t necessarily always more expensive. Many organic staples can cost the same or only slightly more than non-organic food. The higher price tag can reflect the time and effort that goes into producing food with nature and our community in mind.
Just like Granny knew, good food does not have to be fancy or expensive, but also should not cost the earth.
The Irish Organic Association is Ireland’s largest organic certification body and development company. We are a not-for-profit and member-owned organisation that works with farmers, growers and food producers to make sure organic standards are met and to help people recognise and trust organic food.
No. Organic farm and land management is designed to work with natural processes and cycles, meaning that synthetic inputs are not used. Instead, farmers rely on natural methods such as crop rotation, crop selection, and recycling of organic manure and composting to support good soil health and crop production.
Yes, organic livestock consume organic feed. All livestock on an organic farm must comply with the organic rules for raising organic livestock, meaning no synthetic fertilisers or pesticides can be used to produce feed. All feed must be free from Genetically Modified Organisms (GMOs).
Yes. Organic farming builds healthy soil, protects pollinators, reduces pollution and helps nature to thrive. It is one of the best examples of how a food system can work in harmony with the natural environment.
Organic farming is less input-intensive and more energy-efficient and therefore tends to emit fewer greenhouse gases. This ranges from not using synthetic fertilisers to lower stocking densities, all contributors to greater emissions.
Organic farmers work with natural processes and the capacity of their farmland, relying on clover-rich swards and recycling organic farmyard manure to build and maintain soil fertility and plant health. Organic farming practices are also known to lock up more carbon in the soil, which helps to slow down climate change.
Organic livestock must be raised to the highest welfare standards in conditions designed to suit their natural behaviour. This means animals are free to range and have access to comfortable bedded housing for the winter period. Routine use of preventative antibiotics is not permitted, with the emphasis on disease prevention to support good animal health.
There are strict standards involved in the processing of organic products with limited use of additives, processing aids and techniques and no ingredient based on genetically modified organisms (GMOs) permitted. The emphasis of an organic food product should be on its own taste and nutritional value. This means no artificial colours, flavours or enhancers, and no use of irradiation to extend shelf life or nanotechnology to manipulate the colour, odour, fluidity or texture of products.
Routine use of antibiotics and medicines in organic farming is prohibited, with farmers required to draw up a farm health management plan every year to mitigate disease risks. Organic health management relies on prevention rather than cure, with medical treatment based on need and veterinary authorisation.