Photo of pigs at Mississippi Modern #Homestead Center in Starkville, MS, by Jim Ewing.
According to the U.S. Department of Agriculture, the majority of crops in the United States are produced on farms that are bigger than 1,100 acres. Most farms keep plants alive using pesticides and fertilizers that damage ecosystems, harm human health, and contribute to global warming. Chemical use is encouraged by corporations like Monsanto, whose genetically modified seeds produce plants that can withstand the heavy use of weed-killing herbicides, which in turn discourage the farmer from growing diverse crops. The Environmental Protection Agency says eight percent of greenhouse gas emissions come from agriculture—and that’s not even counting the exhaust emitted as farm products are transported back and forth across state and international border.
But can we turn this around, nurturing small, local, sustainable farms that produce food that’s healthy for humans and the environment? Yes, we can!
Here’s a great article on sustainable agriculture that, in part, explains how:
How Incubators Are Helping Small, Sustainable Farms Take Off – Yes! magazine, Sept. 11, 2013