TRANSITION

It is reasonable to expect the existence of amateur, smallscale, part-time, hobby gardeners already practising organic food growing in all parts of the country, including even in less suitable areas such as inner cities. This is confirmed by the contacts members of SOFI have made over the past decade and by the fact that more than 500,000 allotments are still cultivated in this country. How can these limited activities be developed to become occupations?

The major challenge facing any kind of Local Organic Food Initiative would be how to encourage these small-scale, amateur growers and individually based projects to expand both in terms of area cultivated and their capacity to introduce more gardeners to organic production techniques. Hence it is possible to project a network of existing projects with the potential to offer these skills, which could theoretically have complete geographical coverage. Ideally, a LOFI could act as a co-ordinating body putting people in contact with growers able to help them in their own local area. This could be complimented and supplemented by more advanced courses offered by regional colleges and universities.

It is undoubtedly the case at present that such an initiative would initially have to be concentrated on remedial education to introduce inexperienced new beginners to the fundamental principles of organic production.

Once a degree of competence has been achieved, the next step would be to help complete the transition from growing to a standard acceptable to the grower him or herself, to a quality which would be acceptable to the buying market. For this purpose, less experienced growers could be put in contact with those with more experience. At this point, the LOFI could begin to act as a market maker, co-ordinating supply with existing demand, and attempting to avoid under- or over-supply of certain products in each season. If this stage with many competent producers can be reached, it becomes possible for certain growers to specialise either in specific products or in the over-production of materials such as compost or seeds which could then be re-distributed to the rest of the network.

Assisting many smallscale growers to make a living out of organics could deliver local supplies especially where little large-scale production capacity exists. Also, once a multitude of qualified growers has developed, they could then help with the conversion of industrial-scale, mechanised agriculture to a more humane and human-scale means of production.

LOCAL CERTIFICATION

LOFI’s could fulfill the vital function of guaranteeing and confirming that produce claiming to conform to organic standards is just that. Without some form of certification of local sites, the effort of establishing organic production and marketing could be undermined and devalued by conventional produce falsely claiming organic status.

National and international certification bodies exist to ensure that commercial production and marketing conform to organic standards [including biodynamic, biological or ecological equivalents in other countries]. However, the current administration costs and logistics of certification are prohibitive for small-scale and occasional production. LOFI’s could fulfill this vital function by organising systems for local certification, which could be much cheaper than the existing scheme geared to medium to large-scale producers. Sites could be visited by a local officer trained to identify genuinely organic practices, in the same way as the national body currently operates. The national body could then monitor local schemes and ensure that standards are being maintained, by visiting as at present and by conducting spot-checks on some of the small sites. This could alternatively be achieved by extending the bond of trust between the certifying body and existing certified suppliers in a given area, to include dispersed networks of minor producers. For instance, when an existing outlet registered to sell organic food exists, such as a shop or retailer, small-scale producers could be encouraged to start supplying whatever produce they have available. This pattern could also act as an incentive to encourage smallscale producers to group together and expand their activities.

The proliferation of information-processing technology has increased the quantity and quality of source-labelling of individual products. As well as providing information about the ingredients of processed goods, this capacity could be used to communicate accurate details about how a certain item was produced, where it came from and even who produced it. This kind of innovation would enhance the trust between suppliers and customers, and would mean that specialist requirements such as biodynamically or veganically-produced food could be made more available.

AREA CO-ORDINATION AND LOCAL NETWORKING

Many functions essential to the successful development of organic food-growing capacity could be undertaken by a dedicated agency working in a similar pattern to existing services such as the Agricultural Development and Advisory Service [ADAS] or support organisations such as Smallholder and Tenant Farmers Associations and unions. A seperate body could be justified to provide specifically organic advice and support or alternatively, existing organisations could be reformed to deliver help to the organic sector.

It is vital to understand that the nature of a network of organic producers would be disparate and scattered. Organic operations are often isolated from other organic producers and motivated more by individual commitment to the ideals of organic growing than by simple economic ambitions. Producers have historically been marginalised and may have a beleaguered or embattled attitude compared to their conventional counterparts. Hence initiatives to develop this sector must attempt to be structured in ways which take into account the devolved or subsidiarised nature of the network they serve and the psychology of the individuals involved.