Organic FAQ

Certified organic products come from operators that produce, store, process and market in accordance with precise technical specifications (EU standard); and are certified as "organic" by a certification body such as the Irish Organic Association or the Organic Trust in Ireland.

In supermarkets all organic food and drink will carry the EU Green Leaf organic logo on the label and in many instances will also carry the domestic organic certification body logo, be it the Irish Organic Association or the Organic Trust.  

The European Union organic logo gives a single visual identity to organic products produced in the EU. This makes it easier for consumers to identify organic products and helps farmers to market them across the entire EU. 

This can only be used on products that have been certified as organic by an authorised control authority (organic certification body) such as the Irish Organic Association and the Organic Trust in Ireland.  

Certified Irish organic food and drink can be found in the major retailers, speciality stores and in restaurants. When in store look out for labels with the EU Green Leaf organic logo which signifies the organic credentials of the products. Additionally, an organic certification body logo (the Irish Organic Association or Organic Trust) may be on pack and the origin will also be displayed on fresh, dairy and meat products. 

The labelling of organic food produced in accordance with EU/Irish organic standards must include the code number of the inspection body, the producers name address and/or licence number, the appropriate organic logo. In addition, the place of origin for product ingredients must be clearly stated on the label. The indication ‘EU’ or ‘Non-EU’ may be replaced or supplemented by the name of a country in cases where all ingredients have been farmed in that country. For example, in the case of Ireland it should read ‘Ireland Agriculture’.

Organic Certification Bodies are voluntary organisations which operate not for profit. They are approved by the Department of Agriculture Food and the Marine under EU Law. In Ireland there are two organic certification bodies: the Irish Organic Association and the Organic Trust.  

Organic certification bodies provide certification services to organic producers and processors via inspection and certification programmes, which ensure the compliance of their licensees with the regulatory requirements for organic production. Additionally they offer added trust to shoppers of the integrity of the organic product through licensing of their organic symbols for certified operators to apply to their products. 

Synthetic fertilisers are prohibited in organic production – instead organic farmers maintain fertile soil by growing and rotating crops, adding organic matter such as compost or manure and using clover to fix nitrogen from the atmosphere. Pesticides are severely restricted with organic farmers focused on developing nutrient-rich soil to grow strong, healthy crops and encourage wildlife to help control pests and disease.  

The four ‘Organic Principles’ defined by the International Federation of Organic Agriculture Movements (IFOAM) are as follows: 

• The Principle of Health 

• • Organic agriculture should sustain and enhance the health of soil, plant, animal, human and planet

• The Principle of Ecology 

• • Organic agriculture should be based on living ecological systems and cycles, working with them, following them and helping sustain them

• The Principle of Fairness 

• • Organic agriculture should build on relationships that ensure fairness with regard to the common environment and life opportunities

• The Principle of Care 

• • Organic agriculture should be managed in a precautionary and responsible manner to protect the health and well-being of current and future generations and the environment

Organic farming is its own type of production system which is regulated by the EU and enforced in Ireland by the Department of Agriculture, Food & Marine, through the two organic certification bodies the Irish Organic Association and the Organic Trust. In organic farming no artificial chemical fertilisers are allowed, while organic farmers are inspected annually by an organic certification body to ensure they are adhering to the strict regulations.  Organic farming in Ireland only accounts for approximately 4.5% of agricultural land in 2023.

Organic food and drink is positioned as a premium product, reflecting its typically smaller scale production, higher production costs and natural production methods.

In organic agriculture the grass is allowed to grow at its’ natural pace with no synthetic fertilisers or pesticides used to produce crops. Livestock are encouraged to graze naturally on more extensive pastures full of rich nutrient dense soils.

Organic farming helps to protect biodiversity by maintaining suitable habitats for plants, animals and wildlife. Organic agriculture is based on living ecological systems and cycles, working with them, following them and helping sustain them. Organic farmers adopt a number of farming practices to enrich the soil such as crop rotations, inter-cropping and cover crops. At the species level, diverse combinations of plants and animals optimise nutrient and energy cycling for agricultural production.   

According to IFOAM, on average, organic farms compared to other farming systems are 50% more abundant with wildlife, hosting up to 34% more species on average on and around the farm. This includes almost 50% more pollinator species and 75% more plant species.

Organic is different to the Bord Bia Quality Mark. The organic logo can only be used on products that have been certified as organic by an authorised control body. Products with the Bord Bia Quality Mark means that the product has been produced in accordance with the required Quality Assurance standards. In addition, the flag and ‘Origin Ireland’ on the mark verify that the product was produced, in its entirety, in Ireland.  

Operators selling organic produce through farmers markets should clearly display their relevant licence/certificate from an approved certification body. Products should be labelled in way that ensures full compliance with the requirements of their organic certification body. Where all produce on the stand are not organic, it must be obvious which products are organic. If unsure, ask the operators to share their organic licence/certificate.

Operators should clearly display their relevant licence/certificate from an approved certification body to customers. Products should be labelled in way that ensures full compliance with the requirements of their organic certification body. Where all produce for sale are not organic, it must be obvious to the consumer at the time of purchase which products are organic.

Only farmed seafood can be labelled as organic. Farmed seafood is subject to the same certification requirements as other products with robust aquaculture production standards in place. Organic certification bodies such as the Irish Organic Association and the Organic Trust undertake annual inspections to ensure operators are compliant with the regulatory requirements for organic production. In retail stores organic seafood will carry the EU Green Leaf organic logo on the label and in many instances will also carry the organic certification body logo.