Organic+Farming

__Organic Farming__ Historically, [|organic farms] have been relatively small family-run farms[|[1]] — which is why organic food was once only available in small stores or [|farmers' markets]. However, since the early 1990s organic food production has had growth rates of around 20% a year, far ahead of the rest of the food industry, in both developed and developing nations. As of April 2008, organic food accounts for 1-2% of food sales worldwide. Several surveys and studies have attempted to examine and compare conventional and organic systems of farming. The general consensus across these surveys [|[4]][|[5]] is that organic farming is less damaging for the following reasons:
 * Organic farms do not consume or release synthetic pesticides into the environment — some of which have the potential to harm soil, water and local terrestrial and aquatic wildlife.
 * Organic farms are better than conventional farms at sustaining diverse ecosystems, //i.e.//, populations of plants and insects, as well as animals.
 * When calculated either per unit area or per unit of yield, organic farms use less energy and produce less waste, //e.g.//, waste such as packaging materials for chemicals.

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