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Organic food production is founded on the principle of producing food in an environmentally sustainable and socially responsible way, through soil regeneration, water conservation and animal welfare; and minimising the negative known or reasonably possible impacts. Certification practices include:

  • promoting biodiversity by growing a variety of crops
  • preventing soil erosion and improving soil quality
  • conserving energy
  • protecting wildlife, stream banks and watersheds
  • avoiding the use of synthetic or artificially produced pesticides, herbicides, fertilisers or GMOs (genetically modified, transgenic organisms).