Moderating Methane

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Cristina Byvik

During June and July last year we were in residence on a dairy farm, and the prospective benefit of cows having seaweed added to their diet came to my attention. Today another briefing on this topic, from Rowan Walrath writing in Mother Jones, notifies me that this idea is making progress:

One day in January 2014, police rushed to a farm in Rasdorf, Germany, after flames burst from a barn. They soon discovered that static electricity had caused entrapped methane from the flatulence and manure of 90 dairy cows to explode.

Headline writers had a field day. But the incident pointed to a serious problem: Ruminant livestock, mostly cattle, account for 30 percent of all global methane emissions, pumping out 3 gigatons of the gas every year in their burps, farts, and manure. Methane is an especially potent greenhouse gas: During its 12-year lifespan after being released, it traps 84 times as much heat as carbon dioxide, and its effect on global warming over a century is 34 times that of CO2. According to the United Nations, reducing methane emissions from cows could be one of the quickest ways to slow climate change. Continue reading

Impossible This & That

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Pat Brown, Impossible’s founder, argues that we can’t fight climate change unless we get rid of cows. The Voorhes for The New Yorker

What can you not live without? Better yet, what might we live without that would have a positive impact on climate change? The answer to that is Pat Brown’s mission. And his story is better told in the story below than any other place where I have read about impossible this, and impossible that. I am heartened to read of Impossible’s progress as much as I am embarrassed by my own failure to cut meat consumption more than I have. My reduction has been dramatic, but not radical. Compared to my most meat-intensive eating days I have reduced animal protein intake by at least 70%; until I get to 100%, I will remain embarrassed. Thanks to Tad Friend for cheering me on with this longform view into Impossible this and that:

Can a Burger Help Solve Climate Change?

Eating meat creates huge environmental costs. Impossible Foods thinks it has a solution.

Cows are easy to love. Their eyes are a liquid brown, their noses inquisitive, their udders homely; small children thrill to their moo.

Most people like them even better dead. Americans eat three hamburgers a week, so serving beef at your cookout is as patriotic as buying a gun. When progressive Democrats proposed a Green New Deal, earlier this year, leading Republicans labelled it a plot to “take away your hamburgers.” The former Trump adviser Sebastian Gorka characterized this plunder as “what Stalin dreamt about,” and Trump himself accused the Green New Deal of proposing to “permanently eliminate” cows. In fact, of course, its authors were merely advocating a sensible reduction in meat eating. Who would want to take away your hamburgers and eliminate cows?

Well, Pat Brown does, and pronto. A sixty-five-year-old emeritus professor of biochemistry at Stanford University, Brown is the founder and C.E.O. of Impossible Foods. By developing plant-based beef, chicken, pork, lamb, dairy, and fish, he intends to wipe out all animal agriculture and deep-sea fishing by 2035. His first product, the Impossible Burger, made chiefly of soy and potato proteins and coconut and sunflower oils, is now in seventeen thousand restaurants. When we met, he arrived not in Silicon Valley’s obligatory silver Tesla but in an orange Chevy Bolt that resembled a crouching troll. He emerged wearing a T-shirt depicting a cow with a red slash through it, and immediately declared, “The use of animals in food production is by far the most destructive technology on earth. We see our mission as the last chance to save the planet from environmental catastrophe.” Continue reading

Perennial Grain’s Future

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Harvesting heads of Kernza, a newly developed perennial grain, on a research plot in Salina, Kansas. THE LAND INSTITUTE

Thanks to Jim Robbins, as always, and Yale e360 for brightening our day just a bit:

With New Perennial Grain, a Step Forward for Eco-Friendly Agriculture

A cereal and beers are now being made with a new variety of perennial grain known as Kernza. Proponents say this marks a significant advance for a new agriculture that borrows from the wild prairie and could help ensure sustainable food production in a warming world.

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A tractor plows a field of wheat stubble on a traditional farm near Pullman, Washington. RICK DALTON/ALAMY

Some 40 years ago, Wes Jackson, a plant geneticist, founded The Land Institute on the prairie near Salina, Kansas. Concerned that modern agriculture destroyed native grasslands, he asked a question that came to define his life: How can we harness the inherent strengths of the prairie ecosystem — the natural resistance of native plants to insects and weeds, the ability of those plants to grow perennially, and their evolved resistance to cold and drought — and marry those traits to the task of growing domesticated crops for food?

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Kernza’s long roots stabilize soil and prevent erosion. THE LAND INSTITUTE

Jackson, the recipient of a 1992 MacArthur “genius grant,” set out to create a new kind of farming he called “natural systems agriculture,” which has the “ecological stability of the prairie and a grain and seed yield comparable to that from annual crops.”

After four decades of breeding and testing, the institute has introduced its first commercial grain, a trademarked variety called Kernza, a domesticated wild grass — intermediate wheatgrass — that has a long, slender head that resembles wheat seeds. Described as sweet and nutty, it is now being made into a cereal called Honey Toasted Kernza by Cascadian Farms, and Patagonia Provisions — an offshoot of the clothing company — has brewed it into beers, including Long Root Pale Ale. Both are being produced now in limited runs.

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The perennial grain is currently being used to make small batches of cereal and beer. THE LAND INSTITUTE

The development of Kernza is being held out as a prime example of a new way of doing agriculture that borrows from the perennial nature of the wild prairie. “The goal is to mitigate a lot of the problems inherent in annual grain farming systems,” said Tim Crews, research director at The Land Institute. For example, he noted, “Farmers write off 50 percent of their fertilizer as not being taken up by the crop.” Continue reading

The Not-So-New New Renewable

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A manure and food waste-to-energy facility at Bar-Way Farm in Deerfield, Massachusetts. VANGUARD RENEWABLES

Biogas came to the attention to most of us contributing to this platform while in India. It has remained on our radar as an important, if quaint farmland quirky skunkworks. Thanks to Yale e360 for highlighting its emergence as a scaling alternative to other forms of natural gas:

Could Renewable Natural Gas Be the Next Big Thing in Green Energy?

For decades, small-scale biogas systems have collected methane from landfills, sewage plants, and farms. Now, in Europe and the U.S., the growth of this renewable form of natural gas is taking off as businesses capture large amounts of methane from manure, food waste, and other sources.

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A truck delivers food waste to an anaerobic digester at a Massachusetts farm. VANGUARD RENEWABLES

In the next few weeks, construction crews will begin building an anaerobic digester on the Goodrich Family Farm in western Vermont that will transform cow manure and locally sourced food waste into renewable natural gas (RNG), to be sent via pipeline to nearby Middlebury College and other customers willing to pay a premium for low-carbon energy.

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A covered lagoon manure digester on Van Warmerdam Dairy in Galt, California. MAAS ENERGY WORKS

For the developer, Vanguard Renewables, the project represents both a departure and a strategic bet. The firm already owns and operates five farm-based biogas systems in Massachusetts; each generates electricity on site that is sent to the grid and sold under the state’s net-metering law. The Vermont project, however, is Vanguard’s first foray into producing RNG — biogas that is refined, injected into natural gas pipelines as nearly pure methane, and then burned to make electricity, heat homes, or fuel vehicles.

“Producing RNG for pipeline injection and vehicle fueling is the evolution of where everything is going” in the biogas sector, says John Hanselman, Vanguard’s CEO. Continue reading

Organikos & Fair Trade

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Fairtrade tea producers in Malawi. Photograph: Chris Terry/Fairtrade

We are weeks away from launching two shops that will carry a dozen varieties of Organikos coffee, a fair trade selection among them. Fair trade coffee has been selling well to the people who visit Costa Rica and want to support its sustainable development. We will also offer an organic coffee, which sales data show to be approximately twice as popular as fair trade among these same visitors. We are committed to these two forms of certification for reasons that should be clear from the eight years and thousands of posts on this platform.

But we also believe that all our coffee selections should be chosen by us using ethical criteria, and that the people buying these coffees care more and more about these criteria precisely because those certification programs have had an impact. The Guardian on occasion publishes an article like this one by Samanth Subramanian, who has an eye for important puzzles, that challenges our assumptions in very useful ways:

Is fair trade finished?

Fairtrade changed the way we shop. But major companies have started to abandon it and set up their own in-house imitations – threatening the very idea of fair trade.

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UK supermarket with Fairtrade bananas. Photograph: Sean Spencer/Alamy

It wasn’t very long ago that a banana was just a banana – just a curved, yellow fruit. All you knew, if you bought a bunch in 1986, was that they cost around 97p per kilo. You weren’t told if they were organic or pesticide-free. You didn’t know if they came from Costa Rica or the Dominican Republic. And you certainly weren’t invited to worry about the farmers who grew them – or if their children went to school, or whether their villages had clinics. You just picked up your bananas and walked to the next aisle for your coffee or tea or chocolate, none the wiser about where they came from either, or about the people who farmed them.

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Fairtrade cocoa farmers in Ghana, Africa. Photograph: Karen Robinson/The Observer

Back then, the countries that grew these commodities and many others were still known as the Third World, and the habit of not caring about their farming conditions was a legacy of their colonial past. For centuries, trade propelled the colonial project, and exploitation was its very purpose. The farmers of Asia, Africa and South America were forced to raise the crops that the empire’s companies wanted, to work the crops in abject conditions, and to part with them at ruinously low prices. In the last century, the empires melted away but the trade remained lopsided – with the imbalance now rationalised by the market, which deemed it “efficient” to pay farmers as little as possible. In the 1970s, a Ghanaian cocoa farmer often received less than 10 cents out of every dollar his beans earned on the commodities market; as a proportion of the retail price of a chocolate bar, his take was smaller still. Child labour was common. The chocolate companies prospered and their customers shopped well; the farmers stayed poor.

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Human tea bags protest outside Sainsbury’s AGM. Photograph: Andy Aitchison / Oxfam

Then, in the late 1980s, you began to hear more about these farmers, encountering their stories on television or in newspapers or even on the labels of the packages you bought. The reasons were manifold. Environmental awareness was on the rise. The prices of some commodities were crashing, placing agricultural incomes in even more acute peril than usual. There had already been small groups pushing for more equitable trade: “little do-good shops scattered in cities around Europe, selling products … bought at fair prices directly from small producers abroad”, as one pioneer described it. By the early 1990s, these disparate initiatives began to coalesce into a larger international struggle to radically reform our relationship with what we bought. Trade had long been unfair by design, but now there was a growing movement to make consumers care about that unfairness, and even to help rectify it. Continue reading

Climate Change, Coffee & Solutions

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A worker harvests coffee near the town of Santuario, Risaralda department, Colombia in May. RAUL ARBOLEDA/AFP/GETTY IMAGES

In Costa Rica, where we have been paying attention to the plight of coffee farmers in the last year, there are numerous scientific and sectoral organizations dedicated to assisting with the impact of climate change.  Richard Schiffman, who last appeared in our pages nearly a year ago, has this about Colombia’s approach:

As Climate Changes, Colombia’s Small Coffee Farmers Pay the Price

Hundreds of Colombia’s small coffee growers have stopped cultivating the bean in the face of low prices and reduced harvests linked to a shifting climate. As farmers struggle, the nation’s scientists are seeking to develop new varieties that will flourish in a changing environment.

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Women sort coffee beans at the 44-acre Finca El Ocaso farm, near Salento, Colombia. COURTESY OF FINCA EL OCASO

At first glance, Finca El Ocaso, located in the hills outside Salento, Colombia, could be mistaken for a natural forest: rows of squat Arabica coffee trees are interspersed with plantain, banana, and lime and shaded by towering nogal cafatero trees, whose high canopy hosts flocks of chattering parrots and other birds. The 44-acre coffee plantation has been certified by international organizations for being sustainable, climate-friendly, and fair to its workers.

But Finca El Ocaso is struggling under the weight of intensifying economic pressures.

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A coffee weighing station at Finca El Ocaso. Coffee prices have dropped so low that the family-run farm has started hosting tourists to make extra money. COURTESY OF FINCA EL OCASO

“Lots of smaller farms near us have gone out of business,” said farmer Gustavo Patiño. “It is no longer sustainable to have a medium-size farm that pays high taxes and expensive production costs, when in the end they may get paid less for their coffee than their expenses.”

Several years ago, in an effort to keep the plantation afloat, Patiño’s eldest daughter, Carolina, opened the farm to foreign and Colombian tourists. The plantation now attracts more than 1,000 visitors a year. “Our farm can only survive because we offer tours and sell our coffee to the tourists,” Patiño said.

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An aerial view of coffee plantations in Santuario, Colombia in May. Small farms such as these have been hit hardest by climate change and low coffee prices. RAUL ARBOLEDA/AFP/GETTY IMAGES

In the last 18 months, Colombia has lost nearly 100,000 acres of coffee plantations, more than 4 percent of the land under coffee cultivation, according to a statement issued last week by Colombia’s National Federation of Coffee Growers (Fedecafé). Continue reading

Free The Seed

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Today, just four giant companies control more than 60 percent of all the world’s seed sales.

 

Thanks to the New York Times for this opinion:

Save Our Food. Free the Seed.

By Dan Barber

Additional reporting and graphics by Ash Ngu. Photographs by Ruth Fremson

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Flowering curly kale, a variety called Baltisk Rod Purpurkal, being grown for seed at Fresh Roots Farm in Montana. The farm is collaborating with the Organic Seed Alliance on a toolkit for farmers who want to produce seed.

Not long ago I was sitting in a combine tractor on a 24,000-acre farm in Dazey, N.D. The expanse of the landscape — endless rows of corn and soybeans as precise as a Soviet military parade — was difficult to ignore. So were the skyscraper-tall storage silos and the phalanx of 18-wheeled trucks ready to transport the grain. And yet what held my attention were the couple of dozen seeds in my palm — the same seeds cultivated all around me.

We are told that everything begins with seed. Everything ends with it, too. As a chef I can tell you that your meal will be incalculably more delicious if I’m cooking with good ingredients. But until that afternoon I’d rarely considered how seed influences — determines, really — not only the beginning and the end of the food chain, but also every link in between.

The tens of thousands of rows surrounding me owed their brigade-like uniformity to the operating instructions embedded in the seed. That uniformity allows for large-scale monoculture, which in turn determines the size and model of the combine tractor needed to efficiently harvest such a load. (“Six hundred horsepower — needs a half-mile just to turn her around,” joked the farmer sitting next to me.) Satellite information, beamed into the tractor’s computer, makes it possible to farm such an expanse with scientific precision.

The type of seed also dictates the fertilizer, pesticide and fungicide regimen, sold by the same company as part of the package, requiring a particular planter and sprayer (40 feet and 140 feet wide, respectively) and producing a per-acre yield that is startling, and startlingly easy to predict.

It is as if the seed is a toy that comes with a mile-long list of component parts you’re required to purchase to make it function properly. Continue reading

The Simplest Impact You Can Personally Have Related To Climate Change

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The average greenhouse gas impact (in kilograms of CO2) of getting 50 grams of protein from various food types. Source: Poore and Nemecek, Science

We have been on the lookout since we started this platform for stories like this. There have been too many to link back to.Thanks to this team of collaborators I have just read a primer that is more clear, convincing and relatively painless in its instruction on how to change my diet than any of the earlier ones:

Your Questions About Food and Climate Change, Answered

How to shop, cook and eat in a warming world.

By Julia Moskin, Brad Plumer, Rebecca Lieberman and Eden Weingart. Graphics by Nadja Popovich. Illustrations by Cari Vander Yacht

Does what I eat have an effect on climate change?

Yes. The world’s food system is responsible for about one-quarter of the planet-warming greenhouse gases that humans generate each year. That includes raising and harvesting all the plants, animals and animal products we eat — beef, chicken, fish, milk, lentils, kale, corn and more — as well as processing, packaging and shipping food to markets all over the world. If you eat food, you’re part of this system.

How exactly does food contribute to global warming?

Lots of ways. Here are four of the biggest: When forests are cleared to make room for farms and livestock — this happens on a daily basis in some parts of the world — large stores of carbon are released into the atmosphere, which heats up the planet. When cows, sheep and goats digest their food, they burp up methane, another potent greenhouse gas contributing to climate change. Animal manure and rice paddies are also big methane sources. Finally, fossil fuels are used to operate farm machinery, make fertilizer and ship food around the globe, all of which generate emissions.

Continue reading

Better Fruit For Harsher Realities

Mr. Gates sells about 60 of his own open-pollinated varieties, many with especially bright colors and unusual shapes, and shares growing tips online. Credit Wild Boar Farms

From our perspective, many agricultural “developments” deserve quotations. The Agricultural Industrial Complex of Monsanto and their ilk more frequently serve to further their own economic gain rather than preserve species or better the health and livelihoods of the farmer or consumer.

Preserving the genetics of fruit and vegetable species down to their paleo-botanical ancestry is an entirely different story, and may be our best chance to overcome the obstacles of harsher and harsher weather conditions.

Reinventing the Tomato for Survival in a Changing World

Like other small farmers and researchers, Brad Gates is trying to ensure a future for the tomato by breeding hardier varieties and persuading more Americans to grow their own.

NAPA, Calif. — In a borrowed van, Brad Gates of Wild Boar Farms sped south on Interstate 680 with hundreds of fuzzy tomato seedlings bumping around in the back, their trembling leaves, warmed by the sun, filling the cab with the smell of summer. It was one of a half-dozen deliveries on his to-do list.

Born and raised in Northern California, Mr. Gates has been organically farming tomatoes in the region for 25 years, working on small leased plots and introducing new varieties with cult followings, like the dark, meaty Black Beauty and the striped, rosy-pink Dragon’s Eye.

For most of that time, he sold his tomatoes to top restaurants, including Chez Panisse in Berkeley. But a few years ago he completely rethought his work. Galvanized by climate change, he joined a growing number of farmers who are trying to find a future for their threatened crops — in his case, the queen of the farmers’ market.

As Mr. Gates bred tomatoes, he noticed that many of his orange and yellow varieties were unusually heat-tolerant. Credit Wild Boar Farms

Mr. Gates now grows thousands of tomato plants each year, selling the young ones to local shops and the seeds all over the country through his website and catalogs, encouraging people to grow their own at home. He believes that the tomato’s survival and continued deliciousness depend on the plant’s diversity, and he considers breeding hardy, cold-tolerant and heat-tolerant varieties an essential part of his work — not just to provide food, but also to expand the number of places where the plant can flourish. Continue reading

Regeneration & Food Futures

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A view of wheat grown on Meaker Farm, Montrose, Colorado. Photo © Ken Geiger/TNC

While on the topic of food, thanks to Dustin Solberg and Cool Green Science for this:

Dirt to Soil: A Farmer’s Tell-all Puts Soil First

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Circle irrigation tire tracks remain in the challenging soil conditions on a wheat farm in Colorado. Photo © Ken Geiger/TNC

Quite a few years back, while working the wheat harvest in the middle of Oklahoma, I met a leathery skinned farmer. He lived through the dusty, hardscrabble, droughty years of the Great Depression, and experience had taught him plenty. I still recall his silver belt buckle, his straw cowboy hat, and the funny joke he told me about the buffalo on a buffalo nickel, which I can’t repeat here. He wanted me to know, and so told me in no uncertain terms, that there’s one way, and one way only, to plow a field.

We were standing then in the fresh golden stubble of a wheat field. It was hot. We’d just finished combining and after a day of steady motion we were finally still, the diesel engines at rest. I can still recall the animated force in his muscly hands – he made his fingers into the tines of a chisel plow – to make his point as vividly as I recall what he said: “You’ve got to set the plow deep.”

The trouble was, he was wrong.

Continue reading

Getting The Food Puzzle Solved

 

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Green: an organic farm in Cuba © Getty

Thanks to FT’s Sarah Murray for this story–Organic farming’s growth only part of answer to food sustainability:

The approach has an impact far beyond its scale but questions remain over yields

While only a tiny proportion of the world’s agricultural land is devoted to organic farming, some argue that it punches above its weight in contributing to more sustainable farming practices. “Its influence goes far beyond the 1 per cent of land that is managed organically,” says Verena Seufert, assistant professor at the Institute for Environmental Studies at VU University Amsterdam. “It is influencing the debate by highlighting food sustainability and how big an impact the food we eat has on many of our environmental problems,” she says. Yet while some believe that organic agriculture could play a bigger role in helping feed the world, environmental advocates see it as one option in a number of more sustainable approaches to farming. Continue reading

Adaptation & South-South Cooperation

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Ethiopian farmers examine the results of a trial of wheat varieties. BIOVERSITY INTERNATIONAL

The bread we eat in the not so distant future may depend on the type of cooperation described below. Thanks to Yale e360 and Virginia Gewin for this story:

How Crowdsourcing Seeds Can Help Farmers Adapt to Climate Change

In Ethiopia and other developing nations, scientists are working with small-scale farmers on trials to see which seed varieties perform best in changing conditions. These initiatives are enabling farmers to make smarter crop choices in the face of rising temperatures, drought, and more extreme weather.

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Durum wheat varieties grow in trial plots in Ethiopia’s Amhara region. Thousands of farmers participated in the project, testing how various wheat strands performed under changing climatic conditions. BIOVERSITY INTERNATIONAL

In Ethiopia’s undulating, high-elevation grasslands, farmers — most of them working parcels of only two to three acres — produce more wheat than anywhere else in sub-Saharan Africa. They accomplish this feat in the face of chronically short supplies of high-quality seed. Still, Ethiopia’s record harvest of 4.6 million metric tons in 2017 didn’t satisfy the country’s needs, forcing it to import an additional 1.5 million tons of wheat. Continue reading

Part Of The Solution

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Harvesting soybeans in Mato Grosso, Brazil. Credit Yasuyoshi Chiba/Agence France-Presse — Getty Images

Thanks to Brad Plumer, whose reporting on environmental issues has been illuminating, for this fifth feature in our links out to stories that help us understand what we might do to be part of the solution:

Can We Grow More Food on Less Land? We’ll Have To, a New Study Finds

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A farm in the Pays de la Loire region of France. Cows have an especially large environmental footprint. Credit Loic Venance/Agence France-Presse — Getty Images

WASHINGTON — If the world hopes to make meaningful progress on climate change, it won’t be enough for cars and factories to get cleaner. Our cows and wheat fields will have to become radically more efficient, too.

That’s the basic conclusion of a sweeping new study issued Wednesday by the World Resources Institute, an environmental group. The report warns that the world’s agricultural system will need drastic changes in the next few decades in order to feed billions more people without triggering a climate catastrophe.

The challenge is daunting: Agriculture already occupies roughly 40 percent of the world’s land and is responsible for about a quarter of humanity’s greenhouse gas emissions. But with the global population expected to grow from 7.2 billion people today to nearly 10 billion by 2050, and with many millions of people eating more meat as incomes rise, that environmental impact is on pace to expand dramatically. Continue reading

Spare, Share, Protect

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A farmer walks through his coffee plantation, which is integrated into the forest, in Lampung province, Indonesia. ULET IFANSASTI/CIFOR

Our work has required occasional philosophical reflection to get our bearings on the choices we have made on how to approach conservation. Share approaches such as the duck farming mentioned here, or the coffee farming mentioned here are equally as common as the spare approaches in our practice. I had not encountered these two terms until now, so thanks to Fred Pearce for this expansion of my vocabulary:

Sparing vs Sharing: The Great Debate Over How to Protect Nature

What is the best way to save nature – to cordon off areas for parks and open space or to integrate conservation measures on working lands? Recent research makes a case for each of these approaches and has reignited a long-standing debate among scientists and conservationists.

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A farming village surrounded by undeveloped forests in the province of Quang Ninh, Vietnam. TERRY SUNDERLAND/CIFOR

It is one of the biggest questions in conservation: Should we be sharing our landscapes with nature by reviving small woodlands and adopting small-scale eco-friendly farming? Or should we instead be sparing large tracts of land for nature’s exclusive use – by creating more national parks and industrializing agriculture on existing farmland?

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More than 1.5 million wildebeest migrate annually across Tanzania’s Serengeti National Park, which covers 5,700 square miles. DANIEL ROSENGREN / WIKIMEDIA

The argument between “sparing” and “sharing” as a conservation tool has been raging since researchers first coined the terms more than a decade ago. Arguably it began almost half a century before when Norman Borlaug, the father of the Green Revolution of high-yielding crop varieties, declared that “by producing more food per unit of cultivated area, more land would be available for other uses, including recreation and wildlife.”

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LUISA RIVERA FOR YALE E360

E.O. Wilson’s 2016 book Half-Earth upped the ante by calling for us to extend protected areas from the current 15 percent of the earth’s land surface to 50 percent. Research studies and critiques have flourished on both sides. Continue reading

Eliot Coleman’s New Organic Grower At 30

UrbFarm.jpgI have been linking to stories about urban farming more frequently, and it has been an interest since Milo first posted this during our second year living in India. A resource I have for staying attuned is the Urban Farm podcast. The most recent episode is about one of the pioneers of organic farming, and depending on your interests may be worth a listen. The images in the video above will help you decide whether listening to the podcast is a good investment of time. Click the image of the book, which he talks about in this episode, to go to the publisher’s description and click the banner immediately below to go to the farm’s website:

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Eliot has over fifty years’ experience in all aspects of organic farming, including field vegetables, greenhouse vegetables, rotational grazing of cattle and sheep, and range poultry. He is the author of The New Organic GrowerFour-Season Harvest,The Winter Harvest Handbook and an instructional workshop DVD called Year-Round Vegetable Production with Eliot Coleman – all published through our friends at Chelsea Green.

Eliot and his wife, Barbara Damrosch, operate a commercial year-round market garden and run horticultural research projects at their farm called Four Season Farm in Harborside, Maine.

In This Podcast:

In 1988, Eliot Coleman literally wrote the book on being an organic grower and has been an invaluable resource for organic gardeners and farmers for three decades. He only started growing food because it sounded like an adventure; and he learned how through books and making friends with farmers around the world. We learn who inspired and taught him, how he uses livestock on his farm, how he virtually moved his farm 500 miles to the south for the winter, and more. Continue reading

Urban Farming Meets Upmarket Retail

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Delia Danciu, 24, a gardener, works at the Galeries Lafayette department store rooftop in Paris. Credit Dmitry Kostyukov for The New York Times

In our quest to brighten up each day with a story, a picture, or personal observation that helps us better understand the world around us, Doreen Carvajal is our source for this story in the New York Times from the former hometown of several of our long-time contributors:

Rooftop Gardens Are Turning the Urban Shopping Scene Green

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Galeries Lafayette rooftop garden is part of a plan to transform city farming into a deluxe shopping attraction. Credit Dmitry Kostyukov for The New York Times

PARIS — It’s a swift ride by elevator from Galeries Lafayette’s perfume section to the grand department store’s 10th-floor luxury farm with its signature scent of sage, rosemary and compost.

The rooftop garden, lush with climbing plants, tomatoes, marigolds and strawberries, is part of a plan to transform city farming into a deluxe shopping attraction for customers yearning for an exclusive green refuge — and perhaps a taste of beer brewed from the store’s homegrown hops. Continue reading

Who Will Farm In The Future?

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Four-year-old Emma is already helping out at Field and Farm Co., doing things like transplanting onions. SNARE FAMILY / FIELD AND FARM CO.

Thanks to Madelyn Beck:

Handing Off: The Reality Of Land Transfer Between Older, Younger Farmers

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This farm near Springfield, Illinois, has been in the Curry family since 1886, though Kim Curry only moved there in 2008 when her father was dying of cancer. She, her sister and her niece grow and sell pigs, piglets, chickens and cows.
CREDIT MADELYN BECK / HARVEST PUBLIC MEDIA

As life expectancy increases, farmers are staying in the business, but there’s still a need to plan for what happens when they die. At the same time, young farmers who come from non-farming backgrounds are looking for the space to grow their own careers.

A land transfer may seem simple, but challenges abound: How do retiring farmers connect with beginning farmers? When does a farmer confront death? How can smaller farm organizations fit into the ever-growing 1,000-acre farm scene?

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Formerly a biochemist in Michigan, Curry now works in disability claims for the state of Illinois on top of helping run the family farm. She said dinnertime often comes late, about 8 or 8:30 p.m.
CREDIT MADELYN BECK / HARVEST PUBLIC MEDIA

Past the likeness of Western movie icon John Wayne etched in stone, a ways down North John Wayne Road and at the end of a long dirt driveway is Kim Curry’s place. A few of the farm’s seven dogs meander up to the gate to bark at anyone who pulls up, while chickens and occasional escapee piglet scrounge for food around the yard.

The Curry Family Farm is near Springfield, Illinois, but unlike most of that area, it has green, rolling hills, a few creeks and a few ponds. It’s been in the family since 1886.

“It’s just so restful and relaxing out here. We’ll have to show you the pigs,” Curry said. “They’re all eating.”

The 59-year-old lives there with her sister and niece, but the three of them can’t keep up with it all, especially because she has a full-time state job working with disability claims.

So, she is selling about 80 acres, which she said “really has potential with someone with younger, more energy.”

And that’s where it gets tricky for people trying to offload land in Illinois, which doesn’t have an online system like several other states — Iowa, Nebraska and Montana, for example — that specifically links older farmers with newer ones looking for land.

Continue reading

Riverford, A Model Of Organic Farming In The UK

We first heard the name of the farmer on a favored music-oriented podcast, and then the name of his farm. After listening to his story, and his musical tastes, we had to learn more:

guy-singh-watson-4.jpgSelf-confessed veg nerd, Guy Singh-Watson has over the last 30 years taken Riverford from one man and a wheelbarrow delivering homegrown organic veg to friends, to a national veg box scheme delivering to around 50,000 customers a week.

Guy is an inspirational, passionate, opinionated and admired figure in the world of organic farming, who still spends more time in the fields than in the boardroom. Continue reading

Sustainability & Land-Use Choices

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Along the back of this field of sugar snap peas, sunflowers and bachelor buttons at Oxbow Farm & Conservation Center is a buffer of maturing big-leaf maples and red-osier dogwoods. It’s a combination of forest and thicket that the farm has left standing to help protect water quality in the river and aquifer. Oxbow Farm & Conservation Center

Another day, another sunflower because, why not? But this story is about much more than the overwhelming attractiveness of sunflowers:

Which Vision Of Farming Is Better For The Planet?

OxbowFarmers face a growing dilemma. Specifically, a food-growing dilemma.

How do you feed an increasing number of people without harming the environment?

As it turns out, growing as much food as possible in a small area may be our best bet for sustainably feeding the world’s population, according to new research.

It all comes down to how we manage greenhouse gases and climate change. Continue reading

Stopping To See Sunflowers

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Brad Bogle, left, and his father, Barry Bogle, standing in their sunflower field in Hamilton, Ont. They were forced to close their farm to visitors last weekend after selfie-taking tourists crowded roads.Credit J.P. Moczulski

Thanks to Laura M. Holson for this, specifically for making our Saturday a bit brighter:

A Sunflower Farm Invited Tourists. It Ended Up Like a ‘Zombie Apocalypse.’

Sunflower.jpgThis is a story about a good idea gone awry.

Two weeks ago, a Canadian seed farm in Hamilton, Ontario, opened its gates to visitors, allowing them to wander through 70 bucolic acres of towering, buoyant sunflowers. Provence may have its pastoral lavender fields. But Hamilton, which is an hour outside of Toronto, has its picturesque bloom too.

“For years, we’ve had people stopping alongside the road to take pictures,” said Brad Bogle, who, along with his parents, harvests sunflower seeds for bird food on their farm, Bogle Seeds. In the summer of 2015, the Bogles invited tourists to roam through the fields. They had such a swell time — and it was such a success — the family decided to welcome guests for a visit last month.

What could go wrong? Continue reading