Review of the environmental and socio-economic barriers and benefits to organic agriculture in Scotland

-Increased demand for organic produce.

-Rise in number of Scottish certified organic processors.

-Decreasing area of Scottish land which is organic and in conversion (since 2011).

-Decreasing certified organic livestock and producers (since 2011).
-Yield gap between organic and conventional.
-Land tenure a barrier to organic production.

-Increased demand from consumers, retailers, wholesalers or the food service sector could drive organic production up.

-Young farmers most likely to diversify activities and produce organically.

-More diverse varieties and livestock genetics would benefit organic production.

-Higher margins in organic production.

-Larger organic farms have greater financial success.

-Organic premium doesn't always satisfactorily compensate farmers.

-Competitive ability of organic would improve with a carbon or pesticide tax (researchers found that overall energy use was lower in organic systems)

-Added value to the land through improved biodiversity and ecosystem services.

-Current AES measures do not account for organic farming improving environmental performance in simple landscapes and less so in more complex landscapes.

-Direct payments important to the financial viability of organic farms.

-Accounting for environmental and health externalities to reflect all aspects of produce.
-Greater value from AES could be gained through regionally targeted schemes.

-Continued investment in inefficient AES.

-Lack of consistent, cost-effective and reliable inputs for pest, weeds and disease control.
-Inconsistent availability of organic produce in shops and markets 

-Increased public procurement contracts opportunities could increase organic uptake by farms.
-Improved organic infrastructure could increase organic production.

-Organic farms demand greater labour.

-Availability of labour and affordable rural housing for workers.

-"Essentially organic" farms have positive attitude towards organic but lack technical understanding.

-Improved access to training and advice could increase uptake in currently non-organic farms.

-Consumer trust in certification bodies and labels.

-Weak consumer awareness of difference between certification labels.

-Administrative and financial barriers to receiving organic certification on farms operating "organically" particularly small farms.

-An 'expectation gap' between organic certification and what consumers expect organic food to deliver.

-Consumers willing to pay a premium.
Desire to support British farmers with fair prices.
-Consumers motivated by health, environmental concerns, animal welfare, social benefits and taste.

-Excessive price a barrier to consumption.

-Lack of awareness of complete benefits of organic farming.
-Expectation that organic produce is locally grown.

-A large occasional consumer base to be exploited.

-consumers may pick locally grown produce over organic produce

-Organic farmers more often perceive their farm as part of the natural environment.
-Biodiversity increased relative to conventional.
-Benefits greatest in simple landscapes.

-Non-marketable ES supported and increased e.g. flood control, pollination, natural enemies.
-Generally improved soil health characteristics (comparative to no-till management).

-Evidence of long-term depletion of soil phosphorus content.

-Target management of soil organic carbon to offset climate change potential.