Why is the stone fruit growing season so short?

Most summer stone fruits complete their entire development cycle, from blossom to harvest, in under ten weeks. This rapid evolution drastically reduces the margin for error for the farmer. The window for an optimal harvest is not only brief but also highly variable, depending on the speed of ripening and meteorological events.

Increasing climate volatility in Europe adds a layer of unpredictability. A specific example can be found in the region of Catalonia, where organic stone-fruit farmer Jordi Garreta explained how this year’s prolonged spring rains interfered with the fruit set and final ripening, affecting the available harvest volumes. Furthermore, several hailstorms damaged and split some of the fruit.

Each variety presents specific vulnerabilities:

• Cherries are prone to splitting with sudden rains.
• Apricots are particularly sensitive to thermal stress.
• Peaches are highly vulnerable to fungal diseases in high-humidity conditions.
  
  
  

A regenerative and organic approach to the risks of growing stone fruit

In conventional agriculture, the control of pests and diseases often relies on the use of synthetic inputs. The organic and regenerative approach, however, seeks to create a resilient ecosystem, addressing the root cause of pests — an unbalanced ecosystem that allows excessive growth of a specific organism  —  instead of the consequences. As Jordi Garreta explains:

Scientific research supports these practices. For example, a 2022 study found that tree rows closest to perennial flower strips averaged a 60% increase of predators per branch, compared to those found in control orchards without flower strips. These methods not only addresses pests in the short term, but also prioritises the long-term health of the soil and the ecosystem, which ends up paying back by increasing the ecosystem’s resilience.

What are climacteric fruits, and how does it affect their flavour?

Most stone fruits (with the exception of cherries) are climacteric, meaning they continue to ripen after being picked, thanks to the internal production of ethylene. While this allows farmers to ship fruit that is still firm, it demands precise timing. Harvesting too early results in flavourless fruit; harvesting too late makes transport difficult, especially in organic farming where many chemical preservatives and treatments are prohibited.

Post-harvest losses are one of the biggest challenges facing the food system. According to the FAO, fruits and vegetables suffer the highest loss rates, exceeding 20% ​​globally before even reaching stores. Within this category, delicate and perishable fruits such as stone fruit are particularly vulnerable to mechanical damage and over-ripening, specially given the high temperatures in the season in which they are harvested and shipped.

This is where production models diverge significantly:

• The conventional model: The food industry has adapted to these biological limits through early harvesting, cold storage, and prioritising varieties selected for their durability rather than their organoleptic (smell and flavour) qualities. Supermarkets often pressure producers to deliver uniform, long-lasting products at low prices. This model depends on an intensive cold chain and production surpluses, which typically ends up in high food waste and comes at the expense of flavour and nutritional density. It is estimated that stone-fruit losses from farm to table can range from 20 to 50% globally. 
• The direct sales model: By harvesting on demand, the fruit is picked at its point of physiological maturity, prolonged cold storage is avoided, and overproduction is reduced. This not only minimises food waste but also preserves the product’s integrity and allows for fairer pricing structures that reflect the high risk and labour intensity required to grow these fruits without synthetic inputs.
  
  

A practical guide to at-home conservation

Once the fruit arrives at your home, its proper handling is essential to enjoy its maximum quality.

1. Ripen at room temperature: If your peaches, nectarines, or apricots are still firm, leave them at room temperature, away from direct sunlight. To know if a peach or apricot is ripe, the key is not always the colour, but the touch and the aroma. You will know they are ready when they yield slightly to a gentle press and give off a fragrant aroma.
2. Refrigerate after ripening: Once ripe, you can move them to the fridge to extend their life for a few more days. Low temperatures (especially below 8 °C) can impair the development of flavour and texture in fruit that has not yet ripened.
3. The case of cherries: As they are non-climacteric, cherries do not ripen after harvesting. They should be refrigerated immediately to maintain their freshness.
4. Wash just before eating: Avoid washing the fruit before storing it, as moisture can accelerate its decay. Wash it just before you intend to eat it.
   
   

To know more about how to handle your summer fruit, here you have a specific article to guide you through.

Towards a resilient model for a vulnerable sector

The combination of short seasons, high climate sensitivity, and market pressures are the main risks of growing stone fruit, making summer stone fruit production one of the most complicated sectors of organic fruit farming. As climate volatility increases, producers will face greater uncertainty.

Supporting producers through transparent and direct supply chains is not just a consumer preference; it is an essential shift to sustain production models that prioritise soil health, quality nutrition, and long-term resilience.

The Imperative to Scale Regenerative Farming 

Regenerative-organic agriculture encompasses farming principles and practices designed to restore and enhance the farm’s entire ecosystem. It prioritises improving soil health, optimising water cycles, increasing biodiversity, and sequestering carbon, ultimately aiming to produce nutrient-dense food while working in harmony with nature.

Currently, such regenerative practices are implemented on approximately 15% of global cropland. According to World Economic Forum, to meet climate goals and ensure food system resilience, this figure ideally needs to increase to 40% by 2030.  The way Winther see’s it, one way to encourage regenerative farming expansion is to bring top farmers to the spotlight. 

Launched in 2025, Top 50 Farmers was inspired by how the gastronomy world transformed chefs into celebrities. Now, the focus shifts from the food we eat and its cooking techniques, to what that food eats: the nutrients in the soil, and the regenerative practices that generate it. The first cohort of farmers ranges from 26 to 70 years old, with farms stretching from a half hectare to 4,000 hectares in size.

Too often, regenerative agriculture is perceived as young, modern, small-scale: niche. This can alienate the very farmers we need to engage: the ones who have worked the land for decades, often in conventional systems, who are curious and considering change but may be unsure how to begin their transition.  By amplifying stories across generations, scales, and methods, Top 50 Farmers offers a vision of a regenerative movement that is inclusive, grounded and real.

Why does visibility matter?

Visibility has tangible economic consequences. When farmers become household names, the value of their produce—and the standards behind it—gain weight. Visibility can lead to policy influence, new markets, and stronger community ties.

It also breaks the cycle of anonymity that enables disconnection and devaluation within the food system. As Cristina, our Head of Impact and podcast co-host, put it, “When you’re a farmer that is producing for anonymous consumers through big channels like supermarkets, you’re not necessarily held accountable. It’s very unlikely the consumer will ever be able to trace the product back to you.” But with a name, a face, and a story, the relationship changes, there is commitment and accountability from both sides. Consumers commit to paying fair prices, accepting produce that doesn’t come in standard shapes and sizes, and  farmers commit to delivering the best quality and staying true to their word — they can now be held accountable. The result is a deeper trust and understanding, longer relationships (like adoptions), and eventually better food and more sustainable farming practices. 

“That’s exactly why models like direct sales, adoption programmes, or agro-tourism matter. They aren’t just marketing tools. They are vehicles for building long-term, reciprocal commitment.” – Analisa Wither

Regeneration is a journey, not a destination

Although at CrowdFarming we do have our definition of what regenerative agriculture is and how it coexists with the organic certification, there is no consensus across the industry for what makes a farm “regenerative.” There are no red lines, and that’s part of the challenge—and the strength—of the movement.

Analisa reminded us that “regenerative is not a destination. It is a mindset, a philosophy, and an approach”. Farmers in the Top 50 are at different points in their journey—some just starting out, others continuing multi-generational practices. What unites them is a willingness to learn, adapt and build with nature. The focus isn’t on perfection, but on direction. The community created allows them to connect, and share their progress. And as we’ve figured out by now, there is no better way to learn about something than to talk about it to somebody who has tried it before you.

The path forward: Inspiration and infrastructure

Our shared long-term vision is bold but necessary: “Regenerative-organic agriculture will be the industry standard once again”. That will require not only cultural shifts but systemic support. More farmer-focused policies. Better access to knowledge. Tools for financing and cooperation.

And visibility.

Because the more we see the people who grow our food—not as faceless suppliers but as innovators, entrepreneurs, and role models—the more we understand what’s at stake. Because if the diverse mix of farmers from each cohort gains the confidence to go back to their communities and share what they’ve learned in their journey, that might get the mind shift started for others. 

“We’re not trying to crown the ‘best’ farmer. There is no best. What matters is showing the breadth of ways people are already regenerating—on a half-hectare in Lithuania or on 4,000 hectares in France. What matters is shining a spotlight, so others can see themselves in the story.” – Analisa Wither

1. Building an attractive agri-food sector:
   The vision emphasises encouraging current and future generations to see farming as an appealing profession, with fair income, public support, and transparency.
   
   

• We are already 298 farmers: 45 new producers started direct sales through CrowdFarming in 2024, and 88% of existing farmers renewed their contracts.
• 62.2% of farmers reported an increase in income, and over 70% reinvested in improvements on their farms.
• 40% of CrowdFarming farmers are under 40 years old, compared to the EU average of 12%.
  
  

2. Fostering a competitive, resilient and future-ready sector: The European Commission stresses the need to support its climate goals, help farmers measure and improve their farm-level performance, and protect and restore biodiversity.
   
   

• Of the 10,500 tonnes of food shipped (28% more than last year), over 80% were certified organic, helping avoid the use of 3 tonnes of synthetic pesticides.
•  To improve resilience, our Regenerative Agriculture Programme has expanded to include 58 farms regenerating 4,000 hectares across 5 countries.
•  The first 12 farms in our regenerative programme have shown an average 25% improvement in ecosystem health indicators (soil, water, and biodiversity).
  
  

3. Focusing on fair food, living and working conditions in rural areas: One of the objectives is to strengthen the connection between citizens and rural areas while maintaining global leadership in food innovation.
   
   

•  Our community grew by 40% last year, with 483,348 households receiving products directly from farmers.
• We ended the year with 287,382 adoptions and 36,948 subscriptions to the monthly mixed fruit box.
• Our Soil Society now includes 3,000 members who help us decide how to invest our regenerative agriculture budget.
  
  

With each household that chooses to receive its food directly from a farmer, we are proving that a fairer and more sustainable food system is not only possible — it’s already taking shape.

How do springtime weather events affect future harvests?

If temperatures rise too quickly, the excess heat can burn the flowers of fruit trees such as almond trees (Prunus dulcis), cherry trees (Prunus avium) and pear trees (Pyrus communis). The drying of flowers hinders pollination and fruit set, thereby reducing production. 

However, overly low temperatures can be just as harmful. Late frosts affect species such as peach (Prunus persica), apricot (Prunus armeniaca) and grapevine (Vitis vinifera), causing necrosis of floral tissue and loss of the crop. In regions where frosts are recurrent in springtime, farmers must resort to protection systems such as sprinkler irrigation or heaters to minimise damage.

What’s more, heavy rainfall can have negative consequences not just for fruit trees, but also for pollinators. A downpour can wash nectar off flowers, making it difficult for bees and other insects to gather food. This affects both crop pollination and honey production, as honeybees (Apis mellifera) rely on nectar as their main source of energy.

Despite all this, the biggest threat to our farms in Europe isn’t caused by these weather events, but by the use of synthetic chemical pesticides.

Pollinators and organic crop production

Springtime is also a key period for pollinators. In addition to bees and bumblebees (Bombus spp.), other insects such as butterflies (Lepidoptera), hoverflies (Syrphidae) and some species of beetles play a key role in the reproduction of many cultivated and wild plants. Without these pollinators, agricultural production would be severely affected, which would jeopardise food security and biodiversity.

When a non-organic farmer applies pesticide treatments to trees, they’re also applying it directly or indirectly to the bees that collect the nectar containing the chemical residue. This reduces the bees’ ability to get their bearings, as well as their survival rate, contributing to their global decline. Organic crop production, on the other hand, promotes a healthy environment by avoiding these toxic compounds and encouraging floral diversity.

Adoptions guarantee farmers a price that allows them to produce organic crops. This also helps preserve ecosystems and their pollinators.

Happy springtime!

We started the year feeling energised and hopeful after the screenings of our documentary in Paris and Berlin. We got to discuss different ways to scale regenerative-organic agriculture with key stakeholders in the space. But the month followed with much less exciting news: the French Senate adopted an amendment suggesting the abolition of the Agence Bio, the national agency responsible for promoting and developing organic agriculture in France.  The amendment has now been revoked, but it really got us thinking about the way governments prioritise organic agriculture and environmental issues in general. This news raised serious concerns among industry stakeholders and was—unsurprisingly—not well received by those of us who believe an organic and regenerative agricultural transition is essential for the future of our food system. 

Established in 2001, the Agence Bio has played a key role in coordinating and promoting organic agriculture. Its responsibilities included informing the public about the benefits of organic farming, coordinating stakeholders within the sector, analysing economic data, and encouraging innovation through financial support. Over two decades, this organisation became a pillar of organic farming, supporting farmers in their transition to environmentally friendly practices while educating consumers.

The proposal to eliminate the Agence Bio was part of the 2025 draft budget law. According to the government, this measure aims to reduce public spending, with the annual €2.9 million subsidy deemed “non-essential”. The transfer of the Agence Bio’s functions to other entities, such as FranceAgriMer, was also presented as a solution to avoid administrative redundancies. Finally, the recent decline in sales of organic products appears to have influenced this decision, suggesting that support for organic farming is no longer considered as strategically important. When, really, shouldn’t it be the opposite? If you are failing to reach the goal, it makes more sense to put more effort into it, rather than dropping it altogether. 

The consequences of this abolition would have been dramatic for the organic sector. In the short term, the absence of centralised coordination risks fragmenting initiatives and decreasing their impact. For farmers, this would send a negative signal, making investments in organic conversion seem less attractive. In the long term, this could have jeopardised France’s goal to increase the proportion of agricultural land under organic cultivation to 18% by 2027, undermining France’s commitments to ecological transition.

Setting up the Agence Bio in France felt like a pioneering initiative in Europe, where not many other countries have similar organisations that continue to actively support organic farming. In Germany, the “Ökologischer Landbau” programme supports both producers and consumers, while in Spain, each region manages its own initiatives through specific committees. In Italy, national campaigns place particular emphasis on educating consumers. Despite these efforts, few of these structures benefit from the national-level centralisation and coordination provided by the Agence Bio. 

This decision could have weakened France’s position as a leader in organic agriculture in Europe. As of 2022, the country dedicated approximately 2.9 million hectares to organic farming, accounting for 17% of the EU’s total organic area—the highest among member states.

 It also would have ultimately compromised the goals of the European Green Deal, which aims to achieve 25% of agricultural land under organic cultivation by 2030. Not to mention that such a step back could send a negative signal about France’s commitments to sustainable development.

In light of this situation, it becomes evident (once again) that collective effort and pressure from brands, organisations, NGO’s and the general public is crucial to keep our government in line. This brings me back to last week’s conversations in Paris, where we discussed how policies are often out of sync with grassroots needs, and they seem to follow more than lead. We talked about how we need to stop referring to consumers as “them”, considering we are all consumers, and how we need to unify the concepts of “consumer” and “citizen” to better understand the weight and decisive role “consuming” can have.  

Luckily, this time around, those involved in organic farming pulled together to ensure that this abolition didn’t take place, and indeed it was quite quickly revoked. Although in moments like these, It seems that politicians have once again proven to us that they will always be a few steps behind, and the significant advancements we wish to see in the ecological transition must be driven by brands, consumers and farmers, we need everyone to keep making noise, and keep talking about these crucial topics, and of mobilising our MPs and governments to push our politics in the right direction.

“With patience, everything comes in due season.”

Edouard Rene de Laboulaye

Europe, with its diverse climate, enables the production of a wide variety of fruits that are naturally available over extended seasons. This abundance reduces the need to import produce from other continents or rely on artificial methods of production, ripening, or refrigeration, thereby limiting the carbon footprint of our food and minimising waste associated with preservation.

By prioritising the consumption of regional fruits and vegetables, you support the work of farmers while encouraging an agricultural system deeply connected to its land, practices, and local varieties.

Thus, when you purchase organic and regenerative foods directly from a farmer, you contribute to preserving and enriching soil health.

With this calendar, you can plan your daily life while respecting the seasonality of fruits and vegetables.

Wishing you a wonderful 2025!

Why are some clementines green?

The green colour of clementines is completely natural and does not mean they are unripe. Clementines turn orange when exposed to cooler temperatures, which breaks down the chlorophyll in their skin. In warmer regions, like southern Spain where our farmers grow them, the process is slower, leaving some clementines with green patches even when they are perfectly ripe.

Our farmers only harvest fruit when it is fully ripe, so rest assured, green clementines are just as sweet and delicious as fully orange ones!

Clementines with or without seeds

The presence of seeds in clementines depends on the variety and the pollination process. Having seedless clementines does not mean that they have been genetically modified or that they aren’t organic. In fact, we offer many organic seedless varieties. You can learn more about why certain fruits are seedless in our blog post. 

Why are they sometimes sour at the beginning of the season?

The first clementines of the season may taste slightly sour due to the balance of sugars and acids in the fruit. As the season progresses, the sugar content increases, creating the sweet flavour we associate with peak-season clementines.

If you prefer sweeter clementines, we recommend ordering later in the season when their natural sweetness has fully developed.

Clementines vs. mandarins: what’s the difference?

Clementines are a specific type of mandarin, but not all mandarins are clementines. Clementines are smaller, seedless (in most cases), and easier to peel compared to other mandarin varieties.

Within the clementine category, there are also different varieties, each with unique characteristics. Some may be sweeter, juicier, or have a different texture. 

You can check our blogpost of citrus varieties to discover more.

Why are they different sizes?

It is our CrowdFarming policy to not judge fruit by their size. The conventional food supply chain has very high standards in this regard, and often discards and wastes perfectly fine fruit due to their appearance or size. To avoid this unnecessary waste, and since we know that size doesn’t impact quality or taste, we don’t discard fruit based on aesthetics. Furthermore, our farmers don’t use chemical fertilisers or growth regulators to produce uniformly sized fruit. Instead, the clementines grow naturally, which means their sizes can vary depending on weather, tree age, and variety.

Why are some clementines hard to peel?

The ease of peeling depends on the variety and the freshness of the fruit. Early-season clementines often have thinner, tighter skins, making them slightly harder to peel. As the season progresses, their skins loosen, making them easier to peel by hand.

Pro tip: Roll a clementine gently between your hands before peeling—it can help loosen the skin!

Our farmers’ clementines are a true reflection of nature’s diversity, and their unique characteristics are part of their charm. Whether they’re green or orange, small or large, seedless or not, they’re grown with care and respect for the environment.

We hope this article answers your questions and helps you enjoy your clementines to the fullest. If you have any further doubts, our customer service team is always here to help.

Different avocado varieties: 

We can classify avocados in two families, the avocados with green and smooth skin and the avocados with rough skin and that ripen black. The smooth-skinned avocados are bacon, fuerte, ettingher, zutano and reed and the rough-skinned avocados are maluma hass, hass, gween and lamb hass. Most of them come from hybridisations/selections made by agronomists.

Smooth-skinned avocados: 

1. Bacon Avocado

• Harvest Period: October to December
• Qualities: The Bacon avocado is a green-skinned variety, characterised by its thin, easy-to-peel skin and oval shape. It has a lighter, milder flavour compared to other varieties, with a smooth texture that makes it great for fresh salads and sandwiches. The harvest period overlaps with that of Fuerte, making it a popular choice during autumn.
  
  

2. Fuerte Avocado

• Harvest Period: November to February
• Qualities: Known for its smooth, green skin that stays green even when ripe, the Fuerte avocado is a classic variety with a pear-like shape. Its flesh is slightly less creamy than the Hass but offers a refreshing, delicate flavour. This variety is typically harvested during the cooler months, providing an alternative for those seeking a lighter, milder taste.
  
  

3. Zutano Avocado (not sold through CrowdFarming)

• Harvest Period: September to December
• Qualities: The Zutano avocado has shiny, thin skin and is known for its slightly watery texture. Its mild flavour and high moisture content differentiate it from the richer Hass or Fuerte varieties. This variety is ideal for those who prefer a lighter, less creamy avocado, and it’s often used in salads and salsas. Its harvest period starts earlier in the autumn, providing one of the first avocados of the season.
  
  

4. Ettinger Avocado (not sold through CrowdFarming)

• Harvest Period: September to November
• Qualities: The Ettinger avocado has a bright green, shiny skin and a long, pear-like shape. Its flesh is smooth and mild, with a lighter texture. This variety is particularly appreciated for its high water content and subtle flavour, which makes it a refreshing choice in salads. Its early autumn harvest marks the start of the avocado season in Spain.
  
  

Rough-skinned avocados

1. Hass Avocado

• Harvest Period: November to March
• Qualities: The Hass avocado is perhaps the most famous variety. At CrowdFarming it’s known as “The king of the winter”.  It has a dark, pebbly skin that turns almost black when ripe. Its creamy, buttery texture and rich, nutty flavour make it a favourite for salads, guacamole, and spreads. 
  
  

2. Gwen Avocado

• Harvest Season: January to March
• Qualities: Gwen avocados are slightly larger than Hass and have a rich, creamy texture with a buttery flavour. The skin is thicker but still easy to peel. Gwen is typically used in salads and dishes where the avocado’s flavour can stand out.
  
  

4. Lamb Hass Avocado

• Harvest Period: April to June
• Qualities: This variety is a spring option in Spain and offers a similar texture and flavour profile to the classic Hass, but is generally larger in size. The Lamb Hass has thicker, rough skin that darkens when ripe. Its rich and creamy flesh makes it a perfect ingredient for various summer dishes, from smoothies to avocado toasts.
  
  

4. Reed Avocado

• Harvest Period: April to June
• Qualities: The Reed avocado is unique with its round shape and thick, green skin that remains unchanged when ripe. It’s larger than most other varieties and has a rich, creamy texture with a buttery taste, making it perfect for spreads and dips. Its summer harvest makes it a fresh option during warmer months when other varieties might not be available.
  
  

5. Maluma Hass Avocado

• Harvest Period: October to November
• Qualities: Maluma Hass is a relatively new variety that originated in South Africa but is now grown in Spain. It is similar to the Hass in flavour and texture but grows faster and produces larger fruits. It has the classic dark, pebbly skin and a rich, nutty flavour, making it a popular choice for guacamole and spreads.
  
  

6. Pinkerton avocado 

• Harvest Period: December to February
• Qualities: The Pinkerton avocado is known for its elongated shape and pebbly, green skin that remains mostly green as it ripens. Inside, it has a small seed and a generous amount of creamy flesh with a rich, slightly nutty flavour. This variety is available earlier in the season, from winter through early spring, making it a popular choice for bridging the gap between seasons. With high oil content, Pinkertons offer a smooth, buttery texture.
  
  
  
  

And just to finish off, two clarifications about the life of avocados that may confuse us when we get them… 

Not all avocado peel turns black when it is ripe

Knowing when an avocado is ripe depends hugely on which variety it is. In fact, only the Hass, Lamb Hass, Gween and Maluma varieties turn a darker blackish colour when they ripen. So the best way to check if your avocado is ripe it to see if it yields easily to the touch. (Find out more about how to tell if your avocado is ripe, and how to ripen and preserve your avocados in our blog post here.)

Avocados are climacteric fruits

Actually, avocados are climacteric fruits, which means that they are picked from the tree when they are still hard, and they complete their ripening process after having been harvested, unlike non-climacteric fruits that stop ripening once they’ve been harvested. Our farmers want to offer our customers quality products, which is why they wait for the perfect moment to harvest. With the help of our agronomists, they measure the fat content in the fruit to know when the fruit is ready, which is why seasons can sometimes start earlier or later than expected. At the end of the day, nature runs the show. 

So there we have it, all the different avocado varieties grown in Europe. Aside from this article on all the different varieties, we have a lot more information about avocados. We cover it all in our article on how to preserve them and ripen them, our documentary on their water usage, our podcast episode about their environmental impact, our article about tropical crops in Europe

The report “The-Hidden-Cost-of-UK-Food” by the Sustainable Food Trust finds that in the UK, the food people eat costs them almost twice as much as appears in their shopping bills. They did a study that found that in the UK, for every £1 spent at the check-out, another £1 was spent in hidden ways. 

The true cost of non-organic: what they’re not telling you

Imagine buying a car that’s dirt cheap upfront but needs constant repairs, pollutes the environment, and drains your savings in the long run. That’s kind of like non-organic food. You might save a few cents at the store, but hidden costs are lurking everywhere. Let’s break it down:

1. Environmental clean-up fees:

Non-organic farming relies heavily on synthetic pesticides and fertilizers. Not all of these are used by the plants or retained by the soil, so they end up flowing into watersheds and can cause soil degradation, water pollution and loss of biodiversity. Here’s the kicker: you help foot the bill to clean up this mess. The European Union spends €2.5 billion annually on cleaning up water contaminated by pesticides and fertilizers​ (EU Science Hub.) These hidden costs are passed down to you in the form of taxes, environmental damage (the loss of natural capital such as clean air and water, and a healthy environment, which are essential for human well-being.), and more expensive water bills. 

2. Health expenses you didn’t sign up for:

Those chemicals we just mentioned? They don’t just flow into water sheds. They can find their way into your food, water, and air, affecting human health. Pesticides have been linked to a range of health problems, from neurological issues to cancer. In the FAO’s report on “The state of food and agriculture 2023” they found that 11,000 billion dollars in health-related costs are spent every year, mainly due to agricultural and industrial pollution.

In fact, they shared a novel true cost accounting analysis of 154 countries that provides preliminary estimates of the “quantified hidden costs” of agri-food systems. The analysis finds that the global (environmental, social and health) quantified hidden costs of agri-food systems were approximately 12.7 trillion dollars in 2020, equivalent to almost 10 percent of world GDP in purchasing power parity terms.  This highlights the undeniably urgent need to factor these costs into decision-making to transform agri-food systems.

3. Subsidies – AKA the hidden discount:

The EU spends ⅓ of it’s budget on farming subsidies that are in desperate need of a radical rethink. To put it simply, the system is arranged in a way that the more land you have, the more money you get. Many times, these subsidies end up supporting those occupying most land, like large-scale conventional corn and soy fields that are then used for animal feed. Instead of promoting a transition to more regenerative and organic farming practices that enhance farmers’ resilience, lower their dependency on chemical inputs and improve the quality of food, these subsidies artificially lower the cost of food, making it seem cheaper than it really is and sustaining a broken agri-food system. Luckily, the European farming subsidies scheme (Common Agricultural Policy) is currently being reviewed, so we can hope to see some important shifts coming soon.

4. Climate Change: the ultimate price tag:

The current agri-food system plays a major role in greenhouse gas emissions, deforestation, soil degradation and water overuse. Which, spoiler alert, costs us all a lot of money (not to mention the environmental and social impact). Floods, droughts, and wildfires hurt food production, drive up prices, and put farmers at risk. In the FAO’s report, they share that food production could fall by 12% over the next 25 years if the degradation of arable land continues, leading to a 30% rise in food prices.  Regenerative-organic farming practices, however, are all about building healthy soil and making agriculture more resilient, with a direct impact on our economies and global carbon emissions. 

 Quantified hidden costs of global agrifood systems, 2016–2023: total (left) and by category (right)

So, Is organic really that expensive?

Sure, the price tag might be a little higher at first glance. But when you add in the costs we’re already paying — through taxes, environmental degradation, public health, and climate impacts — non-organic food starts looking a lot less like a bargain and more like a ticking time bomb.

The food system is failing farmers. Low food prices force farmers to cut costs and intensify production, trapping them in a cycle of environmental degradation and financial insecurity. We urgently need to rethink the food system and take actions such as:

• Redirecting public subsidies to support farmers in the transition towards organic and regenerative practices, be it through financial incentives, training, or other relevant means.
• Rethink not only the subsidies schemes but the taxes scheme, introducing taxes on environmentally damaging inputs, such as nitrogen fertiliser, while ensuring financial safety of vulnerable farmers.
• Promoting transparency and awareness in the food industry, so that consumers can make informed choices about the food they buy.
• Investing in research to demonstrate the impact of sustainable food production in resilience, nutrition, environment, or economy.
  
  

Luckily, it seems that the EU is catching on, The European Commission is considering a market-based system to recognise the role of farmers in conserving  nature and restoring lost biodiversity by putting a price on the service they are providing to ecosystems. As said by European Commission president Ursula von der Leyen: “We need new financial tools to compensate farmers for the extra costs of sustainability and compensate them for taking care of the soil, the land, the water, and the air, it is time to reward those who serve our planet.”

Buying regenerative-organic is like investing in the future — of your health, the planet, and even your wallet. So, next time you’re making up your mind on which kind of apple to buy, remember: you get what you pay for. 

How come some fruits are seedless?

Seedless fruits are the result of a natural process called parthenocarpy, where the fruit develops without fertilisation of the ovule (which typically forms seeds). This happens naturally in some plants and can also be encouraged by farmers through different techniques. Contrary to common misconceptions, most seedless fruits are not genetically modified organisms (GMOs). Seedlessness has been cultivated long before genetic engineering came into play, using natural breeding techniques.
 

There are a few methods by which seedless fruits are created. For example, some varieties of plants are naturally self-sterile. Take pineapples — if you grow one variety in isolation from other compatible plants, it will produce seedless fruit. Other times, farmers might use techniques like netting citrus trees to prevent pollination, which results in seedless fruits too. Even in cases where pollination does occur, seed traces might not fully develop, leaving us with the “semi-seedless” varieties, like the white seeds we sometimes see in watermelons.

Can seedless fruits be organic?

Yes! Seedless fruits can absolutely be organic. Seedlessness is a biological trait that doesn’t inherently conflict with organic farming principles. Organic farming focuses on using GMO-free, natural processes and avoiding synthetic chemicals, and this applies whether the fruit has seeds or not.

Many seedless fruits are grown using traditional farming techniques. Since seedless fruit production often doesn’t require genetic modification or chemical intervention, it fits comfortably within the parameters of organic agriculture.  However, since seedless plants often can’t reproduce through seeds, they are typically propagated through grafting or cuttings — a common practice in organic agriculture. This allows farmers to continue cultivating seedless varieties without relying on any non-organic methods. Grafting is a horticultural technique whereby tissues of plants are joined to continue their growth together.

Are seedless fruits sustainable?

Some argue that seedless plants, being incapable of reproduction without human intervention, are less sustainable or “natural”. However, from a practical standpoint, farmers have been successfully propagating seedless fruits for generations. Techniques like grafting allow them to maintain the genetic diversity of their crops and reduce the need for pesticides or other harmful inputs. So while seedless fruits may require more hands-on cultivation, they can still be grown sustainably. 

Choosing seedless fruits doesn’t mean compromising on sustainability. In fact, they can play a role in efficient farming practices, particularly in areas where certain pests or growing conditions make seed-bearing fruits more vulnerable.

Who’s driving the seedless fruit production?

Seedless fruits are largely produced because consumers prefer them for convenience. Over the years, this demand for convenience has driven farmers and producers to focus on growing more seedless options to meet customer preferences​.

As consumers increasingly seek quick, easy-to-eat options, seedless fruits have become a staple in markets worldwide. This demand creates a cycle where farmers are encouraged to cultivate these varieties to stay competitive and meet market expectations. In fact, some fruit types, like seedless grapes, are so popular that it would be rare to even find their seeded counterparts.

In addition, seedless fruits are often preferred for their longer shelf life. Since they don’t waste energy on seed development, the fruits themselves may stay fresher longer, which is another bonus for both retailers and consumers alike.

So, in short, consumer demand is a significant driver behind the production of seedless fruits. Farmers are responding to that demand by cultivating seedless varieties.

A note from a farmer (and CrowdFarming’s co-founder), regarding our own seedless varieties

“Our grapes come from a natural selection that has nothing to do with GMOs. They are varieties originated by natural means. The pollen of one variety fertilises the ovary of another variety and the result is different from the parent plants, and what is done is to sow these seeds and observe the fruit they produce. Each seed produces a different plant, even if the differences are minimal, and sometimes special characteristics appear, such as having no seeds or very small seeds. 

Regarding the nutritional value of the seeds, it is the least nutritious part of the fruit, as they usually contain plant hormones to initiate the development of the new plant and starch, which is one of the usual food reserves in plants, as well as being prepared to pass through the intestine of birds and mammals without decomposing or releasing their reserves. The pulp contains nutrients that can be assimilated by animals, which is what we eat, and which nature has prepared for us to eat and spread the seeds.”

Gonzalo Úrculo, farmer and CrowdFarming’s co-founder

The bottom line

Seedless fruits are most often a product of natural processes that can be both organic and sustainable. They are produced through various methods — from preventing pollination to using specific plant varieties — none of which require genetic modification. With organic and sustainable farming practices, seedless fruits can continue to thrive without sacrificing the health of the environment.