Innovative Organic and Regenerative Agricultural Production

Dear Colleagues,

Over the last 50 years, global agricultural food production has become increasingly dependent on the use of non-renewable and/or scarce resources, particularly the fossil fuel required to produce mineral N-fertilizer and pesticides, mined minerals used as P and K fertilizer, and water used for irrigation. The cost of these inputs has increased more rapidly than farm gate prices, and this is thought to have a negative impact on farm incomes, crop yields, and food security. 

There is also increasing evidence and concern that the increased use of agrochemical inputs has had a negative impact on soil and crop health, the nutritional quality of foods, biodiversity, resource use efficiency, and the overall carbon footprint of food production, related to climate change. 

The principles and standards of organic and regenerative agriculture prohibit or limit the use of synthetic chemical N, P, and KCl fertilizers and pesticides, because these inputs are thought to have negative side effects on soils, water resources, crops and human health, biodiversity, and the environment.

Instead, the logical framework for integrated soil, crop, and human nutrition and health management is based on (a) the use of resistant and weed-competitive varieties; (b) botanically diverse rotations that include N-fixing legume crops; (c) regular inputs of animal manure and/or organic-waste-based composts; (d) the conservation and establishment of areas (green infrastructure) of biodiversity on farms; (e) minimum tillage and soil cover, especially in perennial crops; and (f) the integration of crop and outdoor grazing/foraging-based livestock production systems.

This Topical Collection aims to support the publication and access to information on Innovative Organic and Regenerative Agricultural Production Systems, including results from studies aimed at:

• Researching and comparing/contrasting soil, crop and farm management practices/systems;
• Developing methods/strategies to (a) improve soil health, crop yields, yield stability, resource use efficiency, biodiversity, food quality and safety; and (b) minimize negative environmental impacts, particularly greenhouse gas emissions and carbon footprints of crop production.

Prof. Dr. Carlo Leifert
Dr. Emmanouil Kabourakis
Dr. Leonidas Rempelos
Collection Editors

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