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The world population has been estimated to reach nine billion people my 2050 (McLendon), and organic farming is the solution to maintain such a massive amount of human life. Since its creation, conventional farming has been linked to diseases and the contamination of farmlands. Although organic products have not been proven to be more beneficial to humans, their lessened impact on the environment has opened doors for its continued sustainability. The higher price of organic products are a result of these low impact methods, which have a smaller effect on the surrounding environment and animals, while being more practical to smaller farms. The potential long term benefits of organic farming justify its continued use and inflated cost. Conventional farming was created as a result of outdated need for quick and cheap produce. Organic farming had been the only type of farming until the beginning of the 20th century. In the 20th century, “Earth’s human population grew 293 percent...and farmers couldn't keep up” (McLendon). Due to the rapidly growing population, farmers were unable to keep up with the exponential demand for food, which caused mass starvation and panic. Fortunately, “Norman Borlaug came to the rescue in the early 1940s, using man-made pesticides, fertilizers and crossbred crops to start the green revolution, which saved countless lives and won him the 1970 Nobel Prize” (McLendon). Borlaug’s farming, known as conventional farming, was immediately able to produce large amounts of food, which helped sustain the human population. By the late 20th century, new data had emerged regarding the effects conventional farming had on both people in the environment. This data, which showed the potential harmful effects of conven... ... middle of paper ... ...tionally, when organic food spoils due to a lack of preservatives, the energy it took to produce that food is wasted. Levitt discusses energy waste from a different perspective, citing the large amounts of energy is takes to refrigerate, package, and transport both organic and conventional food. Transportation has arguably the largest impact on the environment, from air freight to the consumer driving to the supermarket (“Why ‘Ethically’…”). Although organic food is mostly local, it takes a greater amount of energy to get the food to the supermarket because organic farms are generally smaller and dispersed. In contrast, while conventional products are sometimes imported by air, they use less energy because the products originate from the same location and are transported in bulk. Due to the inefficiency of organic farming, it will be unsustainable in the future.

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