As we already know there are way too many quality label circulating (see Quality label #1). The question is who supervises the efficiency of those quality label? For the EU-Bio label and the german Bio label, for example, there are state-approved control authorities that monitors those enterprises labelling a quality label. The certification of fisheries for the MSC label is realized by an independent organisation. But what kinds of requirements do certain enterprises have to fulfill? In fact certain aspects of requirements as sustainability and equitable animal farming are not clearly defined yet.
Quality label are indeed a good and easy way for producer to gain more money as many consumer pay more for products with a label on it. As this is the case the amount of food labelling increases. Quality label suggest that the food is healthier and produced in terms of sustainability and proper animal farming. Though, as an example, products with the EU-Bio label just fulfill a minimum standard. The question is, is that enough? Moreover, research found out that organic products are not healthier than conventional food. Food labelling promise quality but cannot keep the promise.
There is an impressive article about the production of organic products causing the destruction of its surroundings in Spain. The huge amount of greenhouses leads to a waste of water and to salinization of the groundwater. So basicly „bio zerstört bio“ (http://www.stern.de/wirtschaft/news/bio-essen-wahrheit-lebensmittel-7209494.html). Not less important is that the working conditions there are quite poorly. As there are negative effects as those, is it useful to prefer products with a quality label?