Assessment of organic food from the perspective of sustainable diets and its implication for food education

Sustainable diets are crucial for addressing environmental degradation, food insecurity, and public health challenges. Organic food has been considered a potential solution; however, its sustainability remains debated, requiring food scientists and educators to have a comprehensive understanding of its implications. This review critically analyzed recent scientific articles on organic food in terms of environmental, societal, and economic sustainability within dietary parameters and evaluated their alignment with the five sustainable diet criteria defined by the Food and Agriculture Organization (FAO). Organic food offers environmental benefits, including enhanced biodiversity and soil health; health advantages, such as reduced pesticide exposure and improvements in certain nutrients; and socio-economic contributions, including support for rural economies. Nevertheless, 19-25% lower yields compared to conventional agriculture may necessitate cropland expansion, potentially increasing greenhouse gas emissions. Higher costs—typically 10-40% above conventional products—limit accessibility. Overall, organic food partially fulfills FAO’s sustainable diet criteria, and consumer misconceptions, particularly regarding pesticide use, are widespread. In an era where sustainability is imperative, it is essential for food scientists and educators to adopt a holistic perspective that integrates environmental, societal, and economic dimensions of sustainable diets. This broader understanding will enable educators to guide individuals toward adopting sustainable eating habits through critical thinking and informed decision-making.