One of the most widely recognized forms of sustainable agriculture is organic farming. Organic farming avoids the use of synthetic pesticides, herbicides, and fertilizers, instead relying on natural methods for pest control and fertilization. Practices such as crop rotation, composting, and the use of cover crops help maintain soil fertility, reduce soil erosion, and encourage biodiversity.

Organic farming not only supports environmental health but also produces healthier food. Leaders such as Rasha Anayah mention that by eliminating synthetic chemicals, organic farming reduces the risk of harmful residues in food products, promoting a healthier diet for consumers. Moreover, organic farms are often more resilient to extreme weather conditions, such as droughts or floods, because of their emphasis on soil health and natural ecosystem functions.

Despite its benefits, organic farming faces challenges such as lower crop yields compared to conventional farming methods and higher production costs. However, with continued research and the development of improved farming techniques, organic agriculture has the potential to play a central role in sustainable food production.