Articles tagged with: sustainable food industry
High demand requires high efficiency. But organic farmers can’t use the technologies common to conventional agriculture – like pesticides and genetic engineering – to increase yields. As such, there’s a misconception that they stubbornly shun technology, preferring age-old tradition over modern methods. But that’s not the case. Through recent technological developments, these farmers can use their understanding of natural processes – the mating habits of pests, for example – to optimize yields. The surprising results can make you wonder where to draw the line between technology and nature.
Asheville, NC prides itself on a thriving farm-to-table scene and flourishing network of family farms. While the city owes that reputation to many active organizations and individuals, one local non-profit, the Appalachian Sustainable Agriculture Project, laid the groundwork for city’s food future.
The latest yuppie craze could do more than just cut emissions—it might also help feed the poor.
Here’s Friday’s links roundup, a bit belated due to some editorial confusion. Some really interesting articles on government actions to support local agriculture and small farmers.
There was a time when we understood animal behaviour because we lived in closer proximity to our livestock and we learned how to provide for their needs from our daily observations of them. That kind of hands-on husbandry fosters a knowledge and experience that modern agriculture has all but eliminated, but from which it could benefit. Contented, stress free animals are far more productive and, if paid the attention they deserve, will give all the clues needed to keep them that way, at a minimal dollar cost and with less intensive management.
An inspiring call from Lucinda Clark to the community to support family farms. These brave men and women are on the front lines of the profood movement, taking the risks so that we can build a sustainable food system.
Our first Friday Link Roundup includes stories on creative ways to get local fresh food to kids in Richmond, New York plans to create a sustainable food system, and information on ways to get involved, and much more.
First, allow me to highlight an issue that is rarely raised. Outside of the sheer yuck factor, one very compelling reason to avoid eating commodity ground beef is that it has very little flavor. Per my earlier post, the reason is that large packers do not use flavor as a primary goal in the first place. Instead, their focus is cost control, to produce the lowest cost burgers that you’re still willing to eat.
Did you know that “Almost 90% of diners say they want restaurants to serve only sustainable seafood, but nearly 75% are unaware which fish are close to extinction.” That is a stunning statistic brought to you by my friend Jacqueline Church. There is a seafood sustainability workshop in Chicago on Monday, October 19th in Chicago. For more details, check this link.
