Sustainable Agriculture

A definition for sustainability: to provide the necessities for nourishment with minimal long-term affect on the environment. Sustainability in agriculture relates to a entirely different form of farming. Instead of focusing on the absolute productivity of the here and now, farmers who implement sustainable farming techniques focus on not only the present, but on the future as well. Sustainable farming promotes a future agriculture that will be just as productive as the present, or more so. Conventional farming techniques use all of the resources available at their disposal, with no regard for the environment or for the future. Sustainable farming is important because if the world as a whole does not start focusing on how our actions are going to affect our future, we may not have a future.

Sustainable practices can be implemented in every aspect of farm life. Conventional farms use intense tilling of the land in an attempt to thwart the growth of weeds and other pests. But this is not a sustainable practice because it creates erosion and the loss of nutrients from the soil. With the sustainable process of low or no tillage, all organic matter is kept in the soil, and the soil stays more stable and has more nutrients. The more organic matter and nutrients in the soil make it so inorganic fertilizers do not need to be added. Also, without the need to burn or till, the air will become cleaner because exhaust and soot are not being let out into the atmosphere, this will also help slow global warming. Another sustainable farming practice is crop rotation. Crop rotation is an alternative to monoculture. Instead of focusing on one crop (that is susceptible to disease) crop rotation involves the rotating of either four or five varieties of crops. The varying crops break up pest cycles and disease. Crop rotation is a natural alternative to the unsustainable practice of applying large amounts of pesticides. In crop rotation, different crops replenish the soil with different nutrients, so there is not as great of a need for fertilizers. Sustainable farming also focuses on getting the most out of water sources. Increased efficiency of water usage means less is wasted, and not as much energy needs to be used to harness it. Sustainable farming also concentrates on the health of the animal. If the animal is not in good health, then the product will consequently be poor. To have an animal in good health, it needs to be in a natural as setting as possible. This means eliminating the use of confined feeding operations. Confined feeding operations use high amounts of unsustainable resources. The animals must be raised in a more natural and holistic manner. Lastly, sustainable farmers try to utilize sustainable sources of energy. By using wind, hydro, solar, and other sources of renewable energy, the sustainable-oriented farmers of today are able to provide for the present, while ensuring the future.

There are a variety of ways that a consumer can contribute to sustainable agriculture. Consumers can attend farmers markets or roadside stands and buy food there - because these places involve either family farms or otherwise small farms. The consumer can also choose to buy their food from a natural food store, that almost always carries organic or at least sustainably grown foods. Consumers may also go to a large supermarket and ask whether the food they buy comes from a sustainable source. If the large market gets hounded enough, or has the demand, the sustainable supply will soon follow. It is up to the consumer to negotiate the future of farming, every dollar is a vote towards a particular type of farming. Every dollar put towards buying a product that came from a sustainable farm is a vote cast for the sustainable farming as our future. Buying food that comes from a sustainable farm is a responsible step that everyone needs to take if there is going to be any agriculture, or people for that matter, in the future.

Global Warming and Agriculture

I think that global warming is going to affect the agriculture of the world in many ways. The types of food we eat, the location of crops, and our fuel sources will all become affected by the unavoidable affects of global warming. The affects of global warming is unavoidable because consequences have already become apparent. Further research is not needed, any lay-person can tell, just by peering at disappearing snow line, that global warming is a actuality. This very real phenomenon is going to affect every member of the earth in many ways, agriculture being a substantial partition.

As the temperatures of the earth continue to rise, rainfall, and the location of the rainfall will be affected. This means that crops that need allot of water to grow may die. If crops that we depend on die, we will need to look to crops that are adapted for arid environments. Land that is arid now may become so desolate, that the success of crops adapted to thrive there may become jeopardized. All agricultural plants may have to move either south or north in order to stay in their same biome in the coming times.

Our fuel sources will probably be the first thing to change. Authorities are finally recognizing global warming and its future affects. Fossil fuels have been identified as the main culprit, and their continued use is unlikely. A fuel that is renewable is in the future, and agriculture is going to play a big part. Corn may be grown in larger quantities to be used as ethanol, or soybeans and the like may be grown to be used as biodiesel. Either way, if the world decides to use agriculture as a source of fuel, the implications must be observed. When growing a crop as a fuel source, one must recognize that it will take allot of nutrients, water, fuel to run the tractors, and other resources. Additionally, it must also be realized that even if crops are turned to as a 'green fuel' that the combustion of that fuel is still a combustion reaction - releasing heat and carbon dioxide as its products. The usage of crops as a fuel source will also raise the cost of food.

Global warming will no doubt place strains on our ever day life, especially as Americans. The already outrageous gas prices will be coupled with negative changes in our environment. Changes in temperature will no doubtly be accompanied by the extinction of some species of both plants and animals. It will be a challenge to feed the growing population in times where the environment is changing. But this challenge can be faced by the bright minds of the world. Our society, technology, and agriculture now must be directed in a new direction, a 'green' direction.

Globalization of Agriculture

When considering the globalization of agriculture, there are both good and bad aspects that must be taken into account. The advocates of globalization usually include corporations and affluent people who enjoy spending less on groceries. The opponents of globalization are family farmers and the people of developing countries. Good or bad, the globalization of agriculture affects everyone.

Globalization of agriculture is the idea that countries should trade with each other, and specialize in a realm of production that that particular country is best at. This specialization and international trading can lead to increased efficiency and higher yields. Because of trading networks, like the World Trade Organization, countries cannot put trading restraints on other countries. Globalization means that one country can focus on one particular facet of agriculture. This focus can lead to great wealth when the aspect at hand is a lucrative one. Already rich countries are the countries that engage in the more profitable types of Agra-business. Developed countries who have manufacturing plants, and the like, have large profit margins. A bushel or corn flakes sells exponentially more than a bushel of corn.

But with the same aspects that make globalization a good thing for some people, also make it a bad thing for allot of people. Although the globalization of agriculture is causing the profit margins for developed countries to increase significantly, it is causing the gap between the rich and poor to widen. This is because poor countries do not have the capital to start up their own processing plants. Processing plants represent the secondary market, which is far more profitable then the primary market of actual farming. Poor countries also are not able to give their agriculture companies loans because it violates rules set into place by the World Trade Organization. The World Trade Organization (WTO) puts additional constraints on countries. Countries are not allowed to reject imported commodities that are considered hazardous because it violates trade agreements set into place by the WTO. Family farms are also hurt by globalization because they cannot compete with the low prices of global agriculture companies. Globalization is much more efficient because it focuses on one crop, while family farms support diversity, which decreases efficiency. While corporate ownership of farms provides a uniform, efficient type of farming, many things are thrown to the wayside. Considered negligible by agribusinesses is the affect of hormones, fertilizers, and pesticides on the environment and animal welfare. Family farmers as well as those in developing countries are failing because they place quality over quantity.

Globalization has been boost to the green revolution in recent years, increasing efficiency and the amount of food produced. But this mass amount of food tends to be delivered where it is needed the least - in the most affluent countries in the world. Rich companies pay cents on the dollar to get food and then process it into an extremely profitable commodity. The profit margin gap is increasing between farmers and processors as well as between the poor and the rich. Globalization is a good thing because of its increased efficiency and food quantity, but in order for the profits of it to be reaped properly, a correct ratio of profit and worth must be put into place.

We all experience globalization. We get most of our fruit in the winter from South American countries and allot of other food is imported as well. We have trading agreements with other countries that strengthen our economy, as well as the worlds. We are able to support other countries who are in need of a commodity, but unable to grow it themselves, and vice-versa. Also, it is because of globalization that we have such cheap groceries. The producers are able to produce it cheaper, so we get to buy it cheaper.

Food Safety

When it comes to the responsibility of food safety it is the consumer who is ultimately responsible. It is up to each and every person to do the research that will protect them from the microbial world of food-born diseases. People should take a microbiology class, or at least read about food safety on a government website. Upon taking a microbiology class, I went from being ignorant about the causative agents of disease, to knowing how microbes cause disease and how to prevent microbial growth. The average person remains ignorant to the invisible world of microbes, so is unknowing as to why someone gets sick.

Fortunately for the general public, our government has organized several different departments that overlook the food industry and keep a sharp eye out for any potential outbreaks of food-borne illnesses. The United States government has organizations that regulate the actual food industries themselves. Additionally, it has organizations that detect and keep records on food-borne illnesses, and finds ways to control and prevent outbreaks. The United States Department of Agriculture is responsible for inspecting meat, poultry, and egg products; while the Food and Drug Administration is responsible for testing all other foods. The Centers for Disease Control and Prevention work on finding ways to treat problematic pathogens, and preventing future spreading and outbreaks of food-borne diseases. Our government is working hard at preventing food-borne illnesses by inspecting the food before it reaches the consumer, and it is also protecting us by researching ways to control a food-borne outbreak when it occurs.

Before food reaches the consumer, its safety is in the hands of a number of different entities. First, it is the producer who has the responsibility of providing a sanitary conditions for the food to be grown/raised. Next it is the processor's responsibility to process the food under sanitary conditions. The government officials should also be doing their best to discern whether or not the food is being prepared under the proper conditions. But in the end it is up the consumer to make sure that the food they are about to consume has been prepared safely. The consumer can do so by conducting his or her own research on the subject. It is up the consumer to make sure that they clean, separate, cook and chill their food properly.

Organic Food Production

In order for a food to be labeled 'organic', it must adhere to stringent guidelines. Organic foods must contain limited amounts of synthetic pesticides and fertilizers, must not be grown in contaminated soil for three years, not use any human sewage sludge as fertilizer, not have any genetically modified organisms, promote soil building, conservation, manure management, rotate crops, avoid contamination, not use any hormones or antibiotics on animals, and keep meticulous records (http://www.ams.usda.gov/nnop/ indexIE.htm).

I think it was a good thing that our government legally defined what it means for food to be organic. Organic is a powerful word in today's market. If price is not involved, most people would probably pick the organic product over the conventional one. The word 'organic' means to the consumer that the product is produced under stringent guidelines that have the end result of producing a more natural, potentially healthier product that contains limited amounts of man-made products. If the government did not set these guidelines into place, then the word 'organic' would have no meaning. Any corporation could slap an organic label on its product, fooling the customer. This would not be right, the customer would be paying more for a product that is inferior to its labeling (http://www.ams.usda.gov/nop/Consumers/brochure.html).

There is no evidence yet that affirms that organic foods are better for humans than traditionally produced foods. But genetically modified foods have not really been on the market long enough to complete any substantial tests. Organic farming practices are better for the environment, howbeit. Organic farming techniques focus on sustainability, while conventional farming techniques focus on productivity. Organic farms practice things that support nature, like soil building to prevent erosion and crop rotation to mimic nature's diversity. By dumping synthetic fertilizers into water sources and exuding hormones and antibiotics out into the biosphere, conventional farms are hazardous to the environment (Kuepper, 2004).

I think businesses like Whole Foods are doing a good thing. Unlike many food suppliers, Whole Foods is trying to promote well-being through natural and organic foods. They leave out the artificial additives, sweeteners, colorings, and preservatives. This could mean they are also leaving out carcinogens. By providing a healthy choice and supporting local farmers, I think businesses like Whole Foods are doing a good thing, especially for obese nations like America (http://www.wholefoodsmarket.com/products/index.html).