TP Organics – Technology Platform for organic food and farming | Management of agro-ecology for...

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Management of agro-ecology for

eco-functional intensive systems

Cristina Micheloni – AIAB, Italy

in co-operation with: Niels Alberg, ICROFS, Urs Niggli and Otto Schmid, FIBL


Needs for agricultural research for from AIAB point of view:

• interprofessional association

• link to organic farming

but valid for agriculture as a whole

= to “serve” all society needs


Can organic systems be “intensified”?

To intensify environmental services and not only production

food/feed/fiber etc. but as well biodiversity, landscape, energy and water use, climate

change mitigation, animal welfare ....


organic systems are already at high environmental performance

0

10

20

30

40

50

60

70

80

90

100

Yields

Nutritional value of food

Taste of food

Naturalness of food

Animal welfare

Use of veterinary medicine

Biodiversity

Endangered speciesSoil quality

Water quality

Reduction of pesticides

Optimum recycling

Energy use

Reduced GHG emmisions

Organic matter

Best practice

Organic

Conventional no till


Mitigating effects of OA (compared with CA) CO2 CH4 N20

Crop production l lNo synthetic nitrogen fertilizers l lBest manure recycling livestock -> crops l lEnhanced use of legumes l lEnhanced use of composts l lBest crop rotations lHigh proportion of hedge rows, field margins etc. l lCareful and reduced soil tillage l lReduced mineral N concentrations l lLess soil compaction, more stabile aggregates l l lLess erosion lSoil Carbon stock enhanced l l

LivestockLivestock density per area l lFeeding rations (roughage/concentrates) l lLongevity of dairy cows l l

Aubert, 2007


Nig

gli

et

al.

, 2

00

9,


organic andbiodiversity

Taxon Positive Negative No difference

Birds 7 2Mammals 2Butterflies 1 1Spiders 7 3Earthworms 7 2 4Beetles 13 5 3Other arthropods

7 1 2

Plants 13 2Soil microbes 9 8Total 66 8 25

Hole et al., 2005


But still with some weaknesses (compared with conventional) Crops

– Wheat: 29 % less energy use/tonne– Leeks: 58 % less– Carrots: 25 % less– Potatoes: 2 % more– Tomatoes: 30 % more

Livestock– Milk/Beef: 38/35 % less– Pigmeat: 13 % less– Eggs: 14 % more

– Chicken: 32 % more


The concept of eco-functional intensification

EFI is a more efficient use of natural resources and processes, improved nutrient recycling techniques, and innovative agro-ecological methods for enhancing the diversity and the health of soils, crops and livestock.

Such intensification builds on the knowledge of all stakeholders involved, and relies on powerful information and decision-making tools in combination with new research knowledge and tools in the biological and ecological sciences. Eco-functional intensification is characterized by cooperation and synergy between different components of agro-eco systems and food systems, with the aim of enhancing the productivity and stability of the agro-ecosystems, and the health of all components.


“conventional” intensification:more energy,

more nutrients

more water

sometimes also more labour per hectare

eco-functional intensificationMore farmer knowledge per hectare

Higher complexity per land area (at farm and regional level)

Better (and not destructive) use of supporting, regulating, cultural and preserving eco-system services for food and fibre production,

better use of natural compounds

better exploiting the genetic variability

clever use of low risk modern technologies


eco-functional intensificationsome existing examples:

• Mediterranean policulture

• Animal husbandry and biogas production

• Functional biodiversity

• Participatory breeding


eco-functional intensification

in vegetables...still complex

and not always rentable


eco-functional intensification

in fruit production...still complex

but innovation is

taking place


eco-functional intensification and resilience

– Adaptive management by community knowledge and knowledge-intensive farming methods (Borron, 2006).

– Resilience within agro-ecosystems:• Soils fertility building, physical soil properties (Reganold, 1987,

Mäder et al., 2002, Pimentel et al., 2005).

• Above and below ground macro and micro flora & fauna (Hole et al., 2005; Bengtsson et al, 2005).

• Crop diversity in time and space (rotations, agroforestry)• Genetic diversity in crops through on farm selection (Kotschi,

2006).


What is the vision and what are the challenges identified for eco functional intensification?


Securing food and ecosystems by eco-functional intensification

By 2025, the availability of food and the stability offood supply will be noticeably increased througheco-functional intensification, and access to foodwill be considerably improved thanks to revitalizedrural areas (see 7.1). Knowledge among farmersabout how to manage ecosystem services ina sustainable way will be much greater, and animalwelfare and environmentally sound farming will becutting-edge technologies in food production.

Vision 2025


TP Organics Theme 2: (Niels Halberg with support of Cristina Micheloni)


Securing food and ecosystems by eco-functional intensification

Key challenge 1: Improved ecological support functionsKey challenge 2: Modern mixed farming systemsKey challenge 3: Resilient organic crop production systemsKey challenge 4: Appropriate and robust livestock productionKey challenge 5: Green improvement of genetic resourcesKey challenge 6: Development and adaptation of novel

technologyKey challenge 7: Technology assessment and cross

disciplinary evaluationOther proposals for key challenges and research goals (cross

cutting issues)


Know more and participate:

www.tporganics.eu

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