Systemic sustainability characteristics of organic farming: a review

Agriculture for food production has come to crossroads: while conventional agriculture needs to improve environmental and social performance, organic agriculture needs to increase the production volumes and to re-establish the connctedness between producers and consumers. Through re-localising the food production there is an increasing convergence of the farming practices towards sustainable agriculture acknowledging the prospects, advantages and limitations of the different production systems. The aim is to find combination of production methods that is optimal in given circumstances and to adapt the production system accordingly. Assessment of the environmental impacts should be integrated into assessment of the overall sustainability. Formulation of the management strategies requires evaluation and integration of reaseach results from many different disciplines, and the focus of the interdisciplinary research should be on food systems bioregions rather than on the level of farms or farming systems. The present article is a review on today's discussion and research dealing with conventional, organic and local farming for food production. The future prospects of organic production to respond to the challenges of advancing global food security and to contribute to overall sustainable development are discussed. It seems that as a developing production mode organic agriculture has a role to play in the green global network of local food systems

Greenhouse gas emissions of realistic dietary choices in Denmark: the carbon footprint and nutritional value of dairy products

Background: Dairy products are important in a healthy diet due to their high nutritional value; they are, however, associated with relatively large greenhouse gas emissions (GHGE) per kg product. When discussing the need to reduce the GHGE caused by the food system, it is crucial to consider the nutritional value of alternative food choices. Objective: The objective of this study was to elucidate the role of dairy products in overall nutrition and to clarify the effects of dietary choices on GHGE, and to combine nutritional value and GHGE data. Methods: We created eight dietary scenarios with different quantity of dairy products using data from the Danish National Dietary Survey (1995–2006). Nutrient composition and GHGE data for 71 highly consumed foods were used to estimate GHGE and nutritional status for each dietary scenario. An index was used to estimate nutrient density in relation to nutritional recommendation and climate impact for solid food items; high index values were those with the highest nutrient density scores in relation to the GHGE. Results: The high-dairy scenario resulted in 27% higher protein, 13% higher vitamin D; 55% higher calcium; 48% higher riboflavin; and 18% higher selenium than the non-dairy scenario. There was a significant correlation between changes in calcium and changes in vitamin D, selenium, and riboflavin content (P=0.0001) throughout all of the diets. The estimated GHGE for the dietary scenario with average-dairy consumption was 4,631 g CO2e/day. Conclusions: When optimizing a diet with regard to sustainability, it is crucial to account for the nutritional value and not solely focus on impact per kg product. Excluding dairy products from the diet does not necessarily mitigate climate change but in contrast may have nutritional consequences

Effect of remdesivir post hospitalization for COVID-19 infection from the randomized SOLIDARITY Finland trial

We report the first long-term follow-up of a randomized trial (NCT04978259) addressing the effects of remdesivir on recovery (primary outcome) and other patient-important outcomes one year after hospitalization resulting from COVID-19. Of the 208 patients recruited from 11 Finnish hospitals, 198 survived, of whom 181 (92%) completed follow-up. At one year, self-reported recovery occurred in 85% in remdesivir and 86% in standard of care (SoC) (RR 0.94, 95% CI 0.47-1.90). We infer no convincing difference between remdesivir and SoC in quality of life or symptom outcomes (p > 0.05). Of the 21 potential long-COVID symptoms, patients reported moderate/major bother from fatigue (26%), joint pain (22%), and problems with memory (19%) and attention/concentration (18%). In conclusion, after a one-year follow-up of hospitalized patients, one in six reported they had not recovered well from COVID-19. Our results provide no convincing evidence of remdesivir benefit, but wide confidence intervals included possible benefit and harm.Peer reviewe

Systemic sustainability characteristics of organic farming

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Sustainability dilemmas and their solution strategies by committed food businesses

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Pystyvyyden kehittäminen ruokakasvatuksen avulla - kuinka rohkaista tulevaisuuden kansalaisia kestävän yhteisön puolesta

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Sustainable Food Education for Self-Efficacy Development, SEED

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