The raw materials used by us are, without exception, grown according to the principles of organic farming. The result is that the people who supply us believe and trade in natural cycles. There is practically no waste; everything serves renewed fertility. The focus of this informed type of farming is healthy, nutrient-rich soil.
Anyone who tills their soil this way has no need for external “help” in the form of chemical fertilizers and pesticides.
The advantages that result for nature and mankind are of lasting and wide-ranging quality: high-quality food, biodiversity on fields and meadows, minimized nitrogen loss, CO2-trapping through topsoil increase – just to name a few. Anybody who takes sustainability to its logical conclusion will necessarily arrive at the principles of organic farming and the organic food industry.
And that not only applies to Germany or Europe – but, above all, as a model for local production by small farmers of healthy food in countries in Asia and Africa, too. A growing number of organic farmers have recognized this across the world. They have released themselves from the cost-intensive carefree packages of the large agricultural corporations and instead produce stable yields with compost cultivation, healthy soil and adaptable ecosystems.
Consequently, the Rat für Nachhaltige Entwicklung (Council for Sustainable Development) has defined organic farming as the gold standard of agricultural production. The advisory body of the German federal government thus affirms not only scientific knowledge, but also the requisite direction for developing agriculture with a future.