Insight and inspiration in turbulent times.
The goal is to actually draw out some kind of a map. What are the physical infrastructural needs? How do things work together? How do we feed millions of people as opposed to – even if we’re starting with small amounts of people in communities at a time – how does that add up to the millions that are out there that need to be fed?
Greenhouse gas emissions from the land-use and agriculture sector are set to increase unless the UK’s “unsustainable” approach changes, warns the Committee on Climate Change (CCC) in a report published recently.
This week on Sea Change Radio, we learn all about agroforestry from Erik Hoffner, an editor at Mongabay. Hoffner takes a look at examples of agroforestry efforts around the globe, examines recent investments into the sector and shows how it stacks up to large, industrial agricultural systems.
So. Do you want to live in a world in which artificial food is produced by intelligent robots and corporations that put profits before people? Or one where agroecological innovations ensure we can nourish ourselves and our communities in a fair, ecologically regenerative, and culturally rich way?
To live in harmony with nature, we too must become stewards of natural capital, acknowledging and nurturing vitally important species like bees, the original stewards of the land.
Kurt’s farm is one of three demonstration projects in the Blanchard River watershed that spills into Lake Erie. Its aim is to gather field data and help educate farmers, policymakers and citizen groups about effective conservation practices.
There’s a reason that few people are thinking about world grain supplies. Last year saw record worldwide production of grains and record stocks of grains left over. But this year worldwide production slipped about 2 percent, owing in large part to the plunge in Australia’s production caused by an ongoing severe drought.
Food Tank is highlighting 10 chefs who are drawing from these traditional grains to inspire culinary innovations, transforming “old-fashioned” millets into foods for the future.
We should focus our interest into the transition to a sustainable and regenerative food and agriculture system. Such a system would exclude or substantially reduce those foods which are wasteful regardless if those are eggs from caged hens or asparagus flown from one side of the globe to the other.
Over the next two years, Green America plans to educate people on the benefits of regenerative agriculture through its Climate Victory Gardens campaign. It is producing videos that will explain regenerative practices, and staff members will attend conferences to encourage gardeners and farmers to join the movement.
With only a few months remaining before our scheduled departure from the European Union, Brexit is looming large on the horizon. As talk of transition, hard borders and ‘no-deal’ spreads, we wanted to find out how farmers and food businesses across the country were feeling about the future of UK agriculture.
The path to meaning – and real sustainability – is the opposite; it is through recoupling with nature. Instead of denying that we are an integral part of nature in which we swim, live, mate, laugh, cry and die, we need to embrace that fact.
