OR­GANIC BOOM

Food and Travel (UK) - - 200 th Issue -

Ari­on­se­quidi un­dande bi­tinim aioribus, a rviosle­upin­tuor­ra­gac­nuilp­ca­fo­noed­phoass dcuh­caineg­nei d votl­huept­lat­nudm­scraepe­soin­fcw­to­hta tc­wom­eenai­hti.l ip­sandeTn­thveoSlu­o­pit­laA­tiosseooc­si­ad­tiool­unp’sta2e0.1N7em vOor­lograrnoivc­itMatearnkoebtiRsinecp­to­er­texsh­er­ouwme­dat­te­htaot dthise dUeKst­mi­isan­roksetqiu­siswcoiprti­hta£te2m.0v9oblens, uip­pid­frqoumi as e£t2u7s5, omf­fi­iclli­tioin­n­tib­i­nus1,9s9e7c, tae­scrteiop­nocr­toend­se­b­cy­athe bForoedmapn­odrAepgerir­c­nu­altqu­u­raetOi­is­rqguais­ni­in­satis­ti­coiane. eHx­oewritei vuen­rte,imtepx­epre­rpier­nucmedqau­oshqau­rapm, qui­a­sit, qduoi­was­ntquordn mafate­gr­nit­shes­r­teec­neds­sei­mon­poinr­r2o0v0id8qui aus tcomn­s­nu­it­muenrt sfalo­ceop­kerdeamt­tuht eaiurt­perx­io­preirt­i­bieuss, eb­sut­d­peircek­setids ud­polu­ap­gatainesqeux­i­cek­il­cyi­aaeftr­erp. erum esTt,ocboem­c­n­li­ah­sil­sip­i­fisead­ndaes­notrv­goal­nuipct,aftoiooe­doms ust be pro­duced on farms that don’t use pes­ti­cides, an­tibi­otics or fer­tilis­ers. The re­sult is top-qual­ity in­gre­di­ents with more nu­tri­ents than their equiv­a­lents and a bal­anced ecosys­tem on the whole. Be­cause or­ganic farms don’t rely on syn­thet­ics, they can have up to 75 per cent more plant species and sup­port more wildlife than those that do. Peter Seg­ger OBE, a found­ing fa­ther of the or­ganic move­ment, says: ‘Since the hip­pie days of the Six­ties, or­ganic food has be­come more avail­able than we thought pos­si­ble.’ Since it in­tro­duced or­gan­ics in 1983, Waitrose re­ports yearon-year growth of around five per cent.

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