HEALTHY AND SAFE ORGANIC FOOD IN THE FUNCTION OF ENVIRONMENTAL PROTECTION AND BIODIVERSITY CONSERVATION WITH A FOCUS ON GLOBAL TRENDS AND INNOVATIONS

Abstract Healthy and safe organic food plays a crucial role in environmental protection and biodiversity conservation. Organic agriculture is an approach to cultivating healthy and safe food and other agricultural products that rely on natural methods and processes, avoiding the use of synthetic fertilizers, pesticides, genetically modified organisms (GMOs), and other synthetic substances. The primary goal of organic agriculture is to preserve the health of soil, plants, animals, humans, and the environment by promoting sustainable practices that support biological diversity. Organic farming methods, such as crop rotation and composting, provide a sustainable approach to agriculture by improving soil structure, increasing fertility, and reducing ecological risks. Organic agriculture is continuously evolving, introducing new technologies and approaches that enhance sustainability and productivity. Research indicates that organic farming supports greater plant and animal species diversity compared to conventional agriculture, reduces greenhouse gas emissions—critical for combating climate change—and offers significant health benefits to consumers, including food richer in nutrients. By promoting and supporting organic agriculture, we can achieve a sustainable balance between food production and the conservation of natural resources, ensuring long-term sustainability, environmental health, and biodiversity conservation on our planet. Key words: Organic agriculture, environment, biodiversity, healthy and safe food, innovations, sustainability.