Sustainable Farming Can Improve Our Diets and Help Reduce Greenhouse Gases

Copyright (c) 2011 Alison Withers

The targets for reducing greenhouse gas emissions in the UK have been set at 80% by 2050, with a 34% cut per 2030.

One recently published illustration of the global goods of climate change already being seen in the news has been that the rising main water level is now increasing the element content of the river water in the Mekong Delta and threatening the livelihoods from millions of Vietnam’s poor farmers and fishermen. There are already three grams of salt per litre of fresh water in the rivers now and at the moment those nearest the sea are the most affected.

According to the UK Soil Association, element changes to the way food is farmed, processed, distributed, prepared furthermore eaten will be needed over the next 20 years to meet the UK targets.

Among the statistics published on the Association’s website is the information that intensive agrology needs ten calories of energy to produce one calorie of food and that globally the production and use about artificial fertilisers are the largest single source like nitrous oxide, a greenhouse gas it says is 310 times another damaging than carbon dioxide.

It says that to make one tonne of artificial fertiliser takes 108 tonnes of water, emits 7 tonnes of carbon dioxide, and uses one tonne of oil. Globally, agriculture is responsible for between 17 – 32% of the world’s total hothouse gases.

In the Association’s view organic agrarian offers the best, currently available, feasible model for addressing climate-friendly food production. This is because it sequesters higher levels of charcoal in the soil, is less dependent on oil-based fertilisers and pesticides further is increased resilient to climatic extremes. Systemic farming typically uses 26% less energy to evoke the same amount from food as non-organic farming.

But while sustainable and organic farming methods pay attention to environmental impacts farmers are also under pressure to optimise and increase production to meet the rising global population et alii to do this requires the appliance of science to ecosystem management within farming practices to enhance crop yield.

Biopesticides and other low-chemical agricultural products are united example of a scientific approach to finding greater sustainable, environmentally and climate-friendly farming methods, that further produce natural, healthier food free of chemical residues associated with artificial fertilisers.

Changing to more sustainable farming also mode changing eating habits further while consumers may be more flagrant to healthier eating – that eternal as they vessel grant it – a longer lasting and more fundamental diet change is likely to require education.

Among those best placed to take the protect are chefs in the best restaurants. A conference is being held in Denmark at the telic of August 2011, called the Mad symposium (mad is the Danish word for food), furthermore will bring together farmers, scholars, foragers and chefs to talk about these issues and educate each other about the way forward is therefore a welcome piece of news.

It would seem that messages throughout taking better care of the environment and about sustainability are beginning to get through.

Comments are closed.