Food security expert Dr. Fadel ELZUBI explained that while protected agriculture addresses production efficiency, organic agriculture focuses on the sustainability of the farming system, human health, and environmental balance.
He noted that this approach relies on reducing or eliminating the use of synthetic fertilizers and pesticides, replacing them with organic composting, crop rotations, and biological pest control. These practices enhance soil fertility and preserve biodiversity.
ELZUBI added that environmental studies confirm organic soils are more capable of retaining water and carbon, which helps mitigate climate change impacts and improves drought resilience. Moreover, reducing dependence on imported inputs such as chemical fertilizers and pesticides lessens the sector’s exposure to global price fluctuations and supply chain disruptions.
From a health perspective, global demand for organic products is rising due to lower pesticide residues and higher food safety standards. The global organic market is valued at hundreds of billions of dollars and continues to grow annually, opening significant economic opportunities for countries able to enter this market.
He emphasized that organic agriculture is not merely an environmental trend, but an economic model capable of creating green jobs and delivering higher added value to farmers.
Despite the individual importance of both organic and protected agriculture, ELZUBI pointed out that the most advanced direction today is integrating the two systems into what is known as “protected organic agriculture.” This model combines efficient use of water and energy in greenhouses with the production of healthy, safe food according to organic standards. It also allows better pest control, reduced pesticide use, and stable year-round production.
This system is regarded as one of the “best agricultural practices” in arid and resource-limited regions, as it balances productivity with environmental sustainability. It can strengthen food self-sufficiency, particularly in fresh vegetables and fruits, and reduce reliance on imports amid global market volatility. Economically, it creates new opportunities for agricultural investment and green technologies, opening space for startups specializing in smart irrigation systems, solar energy, and modern agricultural innovations.
ELZUBI acknowledged that the transition to protected organic agriculture is not without challenges. The initial cost of establishing greenhouses remains relatively high, especially for small farmers. Organic farming also requires specialized technical expertise and a transitional period during which productivity may temporarily decline. Additionally, organic products face hurdles related to certification, marketing, and access to export markets.
Nevertheless, these challenges are not insurmountable. Many experts advocate supportive government policies, including concessional loans, assistance in building greenhouses, expanded training and extension programs, and encouragement of scientific research in smart and sustainable agriculture. Universities and research centers can play a pivotal role in developing plant varieties suited to protected organic farming, with greater tolerance to heat and drought.
He stressed that success requires genuine partnership between governments, the private sector, farmers, and research institutions, so that food security becomes part of a comprehensive economic and environmental development framework.
ELZUBI concluded that the debate is no longer about “traditional agriculture versus modern alternatives,” but about how to build a food system more resilient and sustainable. Traditional agriculture will remain part of the landscape, but it must be restructured and modernized to align with limited resources and accelerating climate change. Investing in organic farming within protected environments is no longer a luxury or elitist choice—it has become a strategic necessity to secure food, water, and economic stability for the future.
He emphasized that policymakers urgently need to reshape agricultural policies, direct investments toward sustainable technologies, and support farmers in gradually transitioning to more efficient and safer production systems. Food security in the twenty-first century will not be achieved by increasing output alone, but by producing sustainable food that safeguards people, resources, and the environment simultaneously.