Helen Browning OBE, 54, is an organic tenant farmer in Wiltshire and chief executive of the Soil Association. She has been chair of the Food Ethics Council since 2002.

'I grew up on the 1,350-acre livestock and arable farm that I now run. I always knew I wanted to farm and did a degree in agricultural technology. I had all the usual aspirations about getting huge yields, but then I saw the countryside changing, hedges being ripped out, wildlife disappearing and poor welfare of farm animals – especially pigs and chickens. Organic farming seemed like a possible solution, so I started to experiment.

'One thing I noticed from early on was the effect that ranging freely on clover-rich, organic pastures has on the health of our farm animals. Their coats are much shinier, they’re more vigorous and playful, their fertility improves and we see less disease. We also make a point of minimising stress in every way.

'The cornerstone of health for all living creatures is a good diet. When I eat well, I cope better. I see the same with my daughter Sophie, 26, my partner Tim Finney and my colleagues.

'Recent research published in the British Journal of Nutrition showed significant nutritional differences between organic and non-organic food. International experts analysed 343 studies and found that organic fruit, vegetables and cereals provide additional antioxidants equivalent to eating one or two extra portions of fruit and vegetables daily. 

'The report showed significantly lower levels of toxic heavy metals in organic crops. The team found that organic meat and dairy contain 50 per cent more omega-3 essential fatty acids. Organic crops are not treated with the pesticide glyphosate, designated a probable carcinogen by the World Health Organisation.

'Eating organic is often thought to cost more. But it can be affordable for most budgets if you base meals on pulses and vegetables, which are very good value (particularly box schemes) – or grow your own – and eat less meat, in line with current health advice.