• Will our spinach kill us, or can we have sustainable food systems?
• If we are what we eat, do we know what we are eating?
• Who is protecting us?
• Will there be enough healthy land and water to produce the food we need to survive?
These are some of the questions people have about our food system. Although there are many watchdog organizations providing solutions to the diverse problems connected with a sustainable food system, in some cases the very businesses that produce our food are destroying our land, air, and water supplies.
Here are some interesting statistics from the USDA:
• Americans enjoy a diverse abundance of cheap food, spending a mere 9.8 percent of disposable income on food. However, low purchase price may come at an economic, social, and environmental cost that threatens the sustainability of the food system.
• Large-scale family farms account for 10 percent of all farms and 75 percent of agricultural production.
• From 2002 to 2007, total cropland acres decreased by 28 million acres.
• The rate of ground water withdrawal exceeds recharge rates in major agricultural regions. (What happens when the resource runs out?)
• 14 years ago, less than 20 percent of corn, soy and cotton plants were genetically engineered. Last year, genetic engineering was responsible for 85 percent of corn and 91 percent of soybeans.
• Despite a tenfold increase in insecticide use since 1945, crop losses due to insect damage have nearly doubled.
• Agricultural activities were responsible for 6 percent of total U.S. greenhouse gas emissions in 2007. Livestock are the major contributors.
• In the last 30 years highly toxic and multi-drug resistant pathogens have emerged in agriculture. The framework of the food safety network has not been adjusted to deal with this.
There is a big debate over the safety of genetically modified organisms (GMOs) as well as the use of pesticides on the food we eat. There are scientific studies that claim that Monsanto's GMO corn may cause problems to the liver and kidneys, which are the main organs that react to a chemical food poisoning.
Their altered corn should not be sold commercially. Their agricultural practices also affect neighboring farms. Monsanto is accused of a vicious campaign against family farmers in the American heartland as well as around the world, according to the Organic Consumers Association and others.
The big question is whether the current trends can be steered in the direction of sustainability. The answer is yes. Environmentally sustainable agriculture is possible, more profitable, and ultimately the only good solution.
So what is sustainable
agriculture and how can it change things for the better?
Sustainable agriculture is a way of raising food that is healthy for consumers and animals, does not harm the environment, is humane for workers, respects animals, provides a fair wage for the farmer, and supports and enhances rural communities.
Characteristics of sustainable agriculture include:
Conservation and preservation.
That which is taken out of the environment is put back in, so that land, water, soil and air can be replenished and are available to future generations. The waste from sustainable farming stays within the farm's ecosystem and can not cause buildup or pollution. In addition, sustainable agriculture seeks to minimize transportation costs and fossil fuel use, and is as locally-based as possible.
Biodiversity.
Farms raise different types of plants and animals, which are rotted around the fields to enrich the soil and help prevent disease and pest outbreaks. Chemical pesticides are used minimally and only when necessary; many sustainable farms do not use any form of chemicals.
Animal welfare.
Animals are treated humanely and with respect, and are well cared for. They are permitted to carry out their natural behaviors, such as grazing, rooting or pecking, and are fed a natural diet appropriate for their species.
Economically viable.
Farmers are paid a fair wage and are not dependent on subsidies from the government. Sustainable farmers help strengthen rural communities.
Socially just.
Workers are treated fairly and paid competitive wages and benefits. They work in a safe environment and are offered proper living conditions and food.
What can the consumer do to stimulate sustainable agricultural practices? One way is to purchase and consume organic, locally produced items.
The big emphasis now is on buying local, and when possible organic. Farmer's markets are serving that purpose as well as community farms. The United Kingdom's Soil Association is the leading organic certifier in the UK. Here is a list they created regarding organic foods:
Ten reasons to eat organic
1. It's healthy.
Organic food tends to contain higher levels of vitamin C, cancer-fighting antioxidants, and essential minerals such as calcium, magnesium, iron and chromium.
2. No nasty additives.
Organic food doesn't contain food additives that can cause health problems such as heart disease, osteoporosis, migraines and hyperactivity.
3. It avoids pesticides.
More than 400 chemical pesticides are routinely used in conventional farming and residues are often present in non-organic food.
4. No genetic modification.
Under organic standards, genetically modified (GM) crops and ingredients are not allowed.
5. There is not a reliance on drugs.
Organic farming standards prohibit the routine use of antibiotics and growth hormones in farm animals.
6. There are no hidden costs.
As taxpayers, we pay for chemicals to be removed from our drinking water-including the pesticide runoff from conventional farms.
7. There are high standards.
Organic food comes from trusted sources that are inspected to ensure compliance to organic standards.
8. Organic methods provide for animals.
Animal welfare is taken very seriously.
9. It's good for wildlife and the environment.
The UK government has said the organic farming is better for wildlife, causes lower pollution from sprays, produces less carbon dioxide-the main global warming gas-and less dangerous wastes.
10. It's flavorful.
Many people prefer organic food because they say it tastes better.
Sandy Atkinson is the Executive Director of the Solana Center for Environmental Innovation and a member of the Carlsbad Chamber's Sustainability Committee. She can be contacted at (760) 436-7986.
• If we are what we eat, do we know what we are eating?
• Who is protecting us?
• Will there be enough healthy land and water to produce the food we need to survive?
These are some of the questions people have about our food system. Although there are many watchdog organizations providing solutions to the diverse problems connected with a sustainable food system, in some cases the very businesses that produce our food are destroying our land, air, and water supplies.
Here are some interesting statistics from the USDA:
• Americans enjoy a diverse abundance of cheap food, spending a mere 9.8 percent of disposable income on food. However, low purchase price may come at an economic, social, and environmental cost that threatens the sustainability of the food system.
• Large-scale family farms account for 10 percent of all farms and 75 percent of agricultural production.
• From 2002 to 2007, total cropland acres decreased by 28 million acres.
• The rate of ground water withdrawal exceeds recharge rates in major agricultural regions. (What happens when the resource runs out?)
• 14 years ago, less than 20 percent of corn, soy and cotton plants were genetically engineered. Last year, genetic engineering was responsible for 85 percent of corn and 91 percent of soybeans.
• Despite a tenfold increase in insecticide use since 1945, crop losses due to insect damage have nearly doubled.
• Agricultural activities were responsible for 6 percent of total U.S. greenhouse gas emissions in 2007. Livestock are the major contributors.
• In the last 30 years highly toxic and multi-drug resistant pathogens have emerged in agriculture. The framework of the food safety network has not been adjusted to deal with this.
There is a big debate over the safety of genetically modified organisms (GMOs) as well as the use of pesticides on the food we eat. There are scientific studies that claim that Monsanto's GMO corn may cause problems to the liver and kidneys, which are the main organs that react to a chemical food poisoning.
Their altered corn should not be sold commercially. Their agricultural practices also affect neighboring farms. Monsanto is accused of a vicious campaign against family farmers in the American heartland as well as around the world, according to the Organic Consumers Association and others.
The big question is whether the current trends can be steered in the direction of sustainability. The answer is yes. Environmentally sustainable agriculture is possible, more profitable, and ultimately the only good solution.
So what is sustainable
agriculture and how can it change things for the better?
Sustainable agriculture is a way of raising food that is healthy for consumers and animals, does not harm the environment, is humane for workers, respects animals, provides a fair wage for the farmer, and supports and enhances rural communities.
Characteristics of sustainable agriculture include:
Conservation and preservation.
That which is taken out of the environment is put back in, so that land, water, soil and air can be replenished and are available to future generations. The waste from sustainable farming stays within the farm's ecosystem and can not cause buildup or pollution. In addition, sustainable agriculture seeks to minimize transportation costs and fossil fuel use, and is as locally-based as possible.
Biodiversity.
Farms raise different types of plants and animals, which are rotted around the fields to enrich the soil and help prevent disease and pest outbreaks. Chemical pesticides are used minimally and only when necessary; many sustainable farms do not use any form of chemicals.
Animal welfare.
Animals are treated humanely and with respect, and are well cared for. They are permitted to carry out their natural behaviors, such as grazing, rooting or pecking, and are fed a natural diet appropriate for their species.
Economically viable.
Farmers are paid a fair wage and are not dependent on subsidies from the government. Sustainable farmers help strengthen rural communities.
Socially just.
Workers are treated fairly and paid competitive wages and benefits. They work in a safe environment and are offered proper living conditions and food.
What can the consumer do to stimulate sustainable agricultural practices? One way is to purchase and consume organic, locally produced items.
The big emphasis now is on buying local, and when possible organic. Farmer's markets are serving that purpose as well as community farms. The United Kingdom's Soil Association is the leading organic certifier in the UK. Here is a list they created regarding organic foods:
Ten reasons to eat organic
1. It's healthy.
Organic food tends to contain higher levels of vitamin C, cancer-fighting antioxidants, and essential minerals such as calcium, magnesium, iron and chromium.
2. No nasty additives.
Organic food doesn't contain food additives that can cause health problems such as heart disease, osteoporosis, migraines and hyperactivity.
3. It avoids pesticides.
More than 400 chemical pesticides are routinely used in conventional farming and residues are often present in non-organic food.
4. No genetic modification.
Under organic standards, genetically modified (GM) crops and ingredients are not allowed.
5. There is not a reliance on drugs.
Organic farming standards prohibit the routine use of antibiotics and growth hormones in farm animals.
6. There are no hidden costs.
As taxpayers, we pay for chemicals to be removed from our drinking water-including the pesticide runoff from conventional farms.
7. There are high standards.
Organic food comes from trusted sources that are inspected to ensure compliance to organic standards.
8. Organic methods provide for animals.
Animal welfare is taken very seriously.
9. It's good for wildlife and the environment.
The UK government has said the organic farming is better for wildlife, causes lower pollution from sprays, produces less carbon dioxide-the main global warming gas-and less dangerous wastes.
10. It's flavorful.
Many people prefer organic food because they say it tastes better.
Sandy Atkinson is the Executive Director of the Solana Center for Environmental Innovation and a member of the Carlsbad Chamber's Sustainability Committee. She can be contacted at (760) 436-7986.