The long-term sustainability of the existing food production system is being increasingly questioned as its environmental, but also social impacts are becoming dramatic. Jacques Caplat was defining our industrial system as follow: “Ameliorated plants, chemical fertilizers, pesticides, mechanization, fields seen as abstract supports: conventional agriculture wants to be a big mathematical equation of “inputs” and “outputs” well mastered by the farmer” (Delcourt, 2014).
The steady degradation of the natural resource base of agriculture (land, water, biodiversity) by the use of non-sustainable practices is leading to the worsening of pest problems, soil erosion and loss of local crop varieties. These issues are mainly supported by small holders.
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Agroecology is thus also taking into account the diverse social environments that exist in different communities and lead to particular agronomical practices. It amplifies and mimics natural processes, with the aim to decrease pressure on environment and protect natural, cultural and biodiversity resources. It is all about using the maximum capacity of nature without impacting its renewal capacity. The objective is to insure a better production in quality and quantity on the long-term, while decreasing dependency on external inputs (Barutaut et al, 2013). Agroecology approach is a systemic and holistic one. The farming system is approached as a whole and not as a succession of unrelated practices (Bel, 2013). One of the leaders of Agroecology concept, Altieri, is at the origin of the definition of its 5 great principles: 1) Promote recycling of biomass and optimize nutriments availability 2) Insure favorable soil conditions to plants’ growth (organic material management) with a reduction of inputs use (fertilizer, …show more content…
They can be cultivated, in which case they require low inputs and are often intercropped with staples or grown in the kitchen garden, collected in the wild or semi-cultivated. In front of costly introduced vegetables, the great diversity of local vegetables species are truly counting for small-scale farmers and poor households (Chweya & Eyzaguire, 1999). They are indeed better adapted to their environment, and often to marginal lands, and can thus provide low-cost quality nutrition for local populations to complement staple crops (Keding et al, 2007). On top of providing food, they are also produced for fiber, fodder, oil and sources of traditional medicine, which gives them a special social and cultural value (Ebert, 2014). Part I.1.4.4. below is presenting the specific potential African Indigenous Vegetables represent for Kenyan
Moreover, this system of mass farming leads to single crop farms, which are ecologically unsafe, and the unnatural treatment of animals (Kingsolver 14). These facts are presented to force the reader to consider their own actions when purchasing their own food because of the huge economic impact that their purchases can have. Kingsolver demonstrates this impact by stating that “every U.S. citizen ate just one meal a week (any meal) composed of locally and organically raised meats and produce, we
After reading McKibben and Hurst’s articles in the book Food Matters, both authors present arguments on “industrial farming”, and although Hurst provides a realistic sense on farming, McKibben’s suggestions should be what we think about.
Monoculture is the attempt to control a crop to maximize yield. Polyculture is the acknowledgement of nature’s control and the attempt to grow successful crops through changing the process of growing plants based on the ecological system around them. The people who grew early potatoes on the Andes grew a wide variety of different potato species so that not all of them were likely to be susceptible to the same disease (Pollan 131). Pollan’s discussion of these methods leans heavily toward the idea that even though monoculture is simpler and more profitable, it is an inferior method to polyculture that is mainly still in use to feed the capitalistic machine of the global food industry. Pollan contrasts the potato with other manipulated products such as beer, cheese, apples, and marijuana by claiming that the potato remains different in how the scientists working with it have dealt with it (133).
Our current system of corporate-dominated, industrial-style farming might not resemble the old-fashioned farms of yore, but the modern method of raising food has been a surprisingly long time in the making. That's one of the astonishing revelations found in Christopher D. Cook's "Diet for a Dead Planet: Big Business and the Coming Food Crisis" (2004, 2006, The New Press), which explores in great detail the often unappealing, yet largely unseen, underbelly of today's food production and processing machine. While some of the material will be familiar to those who've read Michael Pollan's "The Omnivore's Dilemma" or Eric Schlosser's "Fast-Food Nation," Cook's work provides many new insights for anyone who's concerned about how and what we eat,
Before the land of what we no class Turkey, Iraq, Jordan, and other countries in the middle east grains, such as wheat and wild barley, could be seen growing in the wild without human hand to cultivate and nurture it (Authors 2007). Over time, humans began to recognize the benefit of the plants and began the first signs of human agriculture. The skill of farming took time and trial and error, but along the way, humans began to settle down to tend to their crops. Though the first crops were nothing more than seed s thrown about without rhyme or reason to the process we know today such as fields having, rows and sorting out the seeds to create a higher yield each harvest (Authors 2007). Because of the trial and error process, agriculture of plants did not take place of a short period but took many, many years to evolve to what we know today as agriculture; the new fa...
Food production has many challenges to address: CO2 emissions, which are projected to increase by two-thirds in the next 20 years, as the global food production increases so does the number of people going hungry, with the number of urban hungry soaring. The environmental issues are not the only ones to face; politics and economic globalization take also the big part in the food world. These days agriculture and food politics has been going through many changes but mostly under the influence of its consumers; back in the days people wanted as little as safety, variety and low costs of food. Now consumers demanding way more – greater freshness, nutritional value, less synthetic chemicals, smaller carbon footprint and less harm to animals. And that’s the time when urban agriculture emerged quite rapidly delivering locally grown and healthy food. Within the political arena, there are a few still in charge of defending the conventional food industries and commercial farms to retain the upper level. Against the hopes of nutrition activists, farm animal welfare defenders, and organic food promoters, the food and agriculture sector is moving towards greater consolidation and better sustainability. Although in social and local terms, food-growing activists know their role is under attack. Caught two words in the middle, is it possible to satisfy both?
“Sustainable agriculture involves food production methods that are healthy, do not harm the environment, respect workers, are humane to animals, provide fair wages to farmers, and support farming communities” (Table, 2009). Local farming methods do not always use sustainable methods. Researching about the methods local farmers use is important in the decision to buy locally.
Agriculture is the science and practice of producing crops and livestock. The primary aim of agriculture is to use the land to produce more abundantly to feed and clothe the world at the same time protecting it from deterioration or misuse. Humans had to improve agriculture as they became more dependent on food, creating a solitary evolutionary connection between plants and animals (Campbell and Reece, 2001). In this day and age, so many people have forgotten the authentic premises of survival. It is easy for some to believe that the grocery stores produce food and clothing is produced by shopping centers. These inaccurate presumptions are being made due to the lack of knowledge of how agriculture truly works. There are also significant differences in the levels of understanding between rural and urban communities.
And, because food now comes at a low cost, it has become cheaper in quality and therefore potentially dangerous to the consumer’s health. These problems surrounding the ethics and the procedures of the instantaneous food system are left unchanged due to the obliviousness of the consumers and the dollar signs in the eyes of the government and big business. The problem begins with the mistreatment and exploitation of farmers. Farmers are essentially the backbone of the entire food system. Large-scale family farms account for 10% of all farms, but 75% of overall food production (CSS statistics).
“Everyday, everyone is affected by agronomy. The food you eat, the coffee you drink, the ethanol-based gas in your car, the grass on the golf course, the natural fibers of the clothing you wear-are all products of agronomy and the work of agronomists.”(Illinois State University) An agronomist even finds the best way to plant and harvest any source of food. Agronomy is a science in which an agronomist views agriculture in an integrated perspective.(Agronomy.org)
As the global population continues to rise, the amount of food needed to feed the people will increase as well. Two types of agriculture systems have been the backbone for crop production for decades if not centuries: conventional and organic agriculture— both methods could not be any more different. Conventional agriculture, a method that uses synthetic chemical pesticides, technologies or additives, and practices that are unsustainable is the leading producer for our food. On the other side of spectrum, organic agriculture generally, performed in a much smaller scale, does not use synthetic chemicals and utilize methods that are environmentally sound. Most conventional
Herman manages his farm in a way that promotes a positive nitrogen cycle and allows him to give back to the earth. Herman collects his animal’s manure, which is very high in nitrogen and mixes it with straw, which is low in nitrogen. This creates a balanced nitrogen cycle. Nitrogen helps plants grow, but high levels nitrogen can pollute the earth. By mixing these two ingredients Herman creates a fertilizer that slowly releases nitrogen to his crops, and allows them to thrive (Mannell & Bingham, Personal Communication, SUST 1000 Cluster 1, September 22 2016). Herman’s farming methods discussed in cluster one share similarities with the organic farming discussed in cluster two. Organic agriculture is a way to produce food without compromising the health of soils, ecosystems, and people. Organic agriculture is also important because it makes people aware of how they can farm more sustainably (Hammermeister, Singh, Mannell & Bingham, Personal Communication, SUST 1000 Cluster 2, October 11 2016). Herman is practicing organic agriculture in the way that he produced food that benefits the environment and preserves the health of the surrounding ecosystems. Herman is taking responsibility for the potentially harmful waste his animals create and is instead using it to farm organically and benefit the environment. Through examining how Herman takes steps to preserve the environment and live sustainably in his daily life it becomes clear that sustainability is a way of
Sustainable agriculture integrates three main goals--environmental health, economic profitability, and social and economic equity. A variety of philosophies, policies and practices have contributed to these goals. People in many different capacities, from farmers to consumers, have shared this vision and contributed to it.
Agriculture is quite possibly the most important advancement and discovery that humanity has made. It produces the one thing that we need the most: food. It has been around since 9500 BC, and can be the oldest sign of mankind’s acumen and the development and evolving of our minds and creations. Agriculture has been mastered throughout hundreds of years and is one of our most important resources on Earth, along with water and fossil fuels. Although the older farming methods from ancient times seem somewhat mediocre and barbaric, they were very ingenious and advanced for that time period. Over thousands of years, we have improved the way agriculture is used, how land is cultivated, the various techniques of farming and irrigation, and the tools and mechanics used. Numerous things that we see as aboriginal today, such as using a hand plow, were extremely contemporary in ancient times, and played key roles in the development of man and society, since quick labor was not abundant before this time. We are now extremely advanced in agriculture and irrigation and the tools used to farm and grow and harvest crops. We have learned from our past and ancestors how to grow and evolve in our methods and have advanced forward greatly.
Agriculture is one of the most ancient forms of art and science that ties human development and well-being to natural resources and ecosystems. (Fritz J. Häni, 2007) Sustainable Agriculture is the production of food, fibre, plant and animal products using farming techniques that protect the environment, public health, human communities and animal welfare. (Sustainable Agriculture - The Basics, 2015) Sustainable agriculture is an integrated system of plant and animal production practices having a site – specific application that over the long term will: