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Organic livestock farming
Organic livestock farming or organic livestock production is a means of food production with a large number of rules directed towards a high status of animal welfare, care for the environment, restricted use of medical drugs and the production of a healthy product without residues (pesticides or medical drugs).
Definitions of "organic" vary. According to the USDA National Organic Program (NOP) Standards rules passed on October 22, 2002, certified organic livestock must come from a fully verifiable production system that collects information on the history of every animal in the program, including its breed history, veterinary care, and feed. To be certified as organic, all cattle should meet the following criteria:
George Monbiot, a British environmentalist, has argued that counterintuitively, organic, pasture-fed beef and lamb are the world's most environmentally-damaging farm products. This is largely due to their comparatively inefficient use of land for pasture, rather than letting more land lie fallow or stay wild.
Professor Wolfgang Branscheid says that organic animal production is not good for the environment, as organic chicken requires twice as much land as "conventional" chicken and organic pork a quarter more. According to a calculation by Hudson Institute, organic beef requires three times as much land.
A 2021 meta-analysis reported (i) a 14% lower productivity in organic dairy cattle, (ii) an 11% lower feed-use efficiency in organic dairy cattle and an 89% lower in poultry broilers, and (iii) reduced competition between feed and food use in organic dairy systems.
Extended grazing on open grasslands can stimulate plant growth that sequesters additional carbon dioxide. However grass-fed cows generally grow more slowly and are smaller at slaughter than grain-fed cows. Because they take longer to reach market weight and convert feed into meat less efficiently, their total lifetime emissions—particularly methane—are typically higher. As a result, grass-fed beef tends to have a higher carbon footprint per kilogram than grain-fed beef. A study by Daniel Blaustein-Rejto and colleagues estimated that emissions from grass-fed beef were approximately 20% higher than those from grain-fed cattle.
Compared to caged hens, free-range and organic hens produce fewer eggs and required more feed, which resulted in a carbon footprint around 16% higher per kilogram of egg.
Honikel (1998) reviewed the limited number of studies on milk, beef, pork, and eggs, concluding that product quality characteristics—such as nutritional, hygienic, sensory, and technological factors—do not differ substantially between organic and conventional livestock farming.
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Organic livestock farming AI simulator
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Organic livestock farming
Organic livestock farming or organic livestock production is a means of food production with a large number of rules directed towards a high status of animal welfare, care for the environment, restricted use of medical drugs and the production of a healthy product without residues (pesticides or medical drugs).
Definitions of "organic" vary. According to the USDA National Organic Program (NOP) Standards rules passed on October 22, 2002, certified organic livestock must come from a fully verifiable production system that collects information on the history of every animal in the program, including its breed history, veterinary care, and feed. To be certified as organic, all cattle should meet the following criteria:
George Monbiot, a British environmentalist, has argued that counterintuitively, organic, pasture-fed beef and lamb are the world's most environmentally-damaging farm products. This is largely due to their comparatively inefficient use of land for pasture, rather than letting more land lie fallow or stay wild.
Professor Wolfgang Branscheid says that organic animal production is not good for the environment, as organic chicken requires twice as much land as "conventional" chicken and organic pork a quarter more. According to a calculation by Hudson Institute, organic beef requires three times as much land.
A 2021 meta-analysis reported (i) a 14% lower productivity in organic dairy cattle, (ii) an 11% lower feed-use efficiency in organic dairy cattle and an 89% lower in poultry broilers, and (iii) reduced competition between feed and food use in organic dairy systems.
Extended grazing on open grasslands can stimulate plant growth that sequesters additional carbon dioxide. However grass-fed cows generally grow more slowly and are smaller at slaughter than grain-fed cows. Because they take longer to reach market weight and convert feed into meat less efficiently, their total lifetime emissions—particularly methane—are typically higher. As a result, grass-fed beef tends to have a higher carbon footprint per kilogram than grain-fed beef. A study by Daniel Blaustein-Rejto and colleagues estimated that emissions from grass-fed beef were approximately 20% higher than those from grain-fed cattle.
Compared to caged hens, free-range and organic hens produce fewer eggs and required more feed, which resulted in a carbon footprint around 16% higher per kilogram of egg.
Honikel (1998) reviewed the limited number of studies on milk, beef, pork, and eggs, concluding that product quality characteristics—such as nutritional, hygienic, sensory, and technological factors—do not differ substantially between organic and conventional livestock farming.