ABSTRACT
The concept of sustainable agriculture implies the application of the acquired knowledge in order to produce healthy food (LAZIC, 2008). The regulation of the World Health Organization, Codex Alimentarius, complies controlling the critical points of the production and the quality in the context of regulation, as well as using the natural resources. The ultimate aim to be achieved is the viable systems of production that are socially justified, economically payable and productive, and at the same time to protect health, improve community and animal welfare, and provide the safe environment.
