The Evidence About Food and The Environment
What we eat, and how we get our food, has a huge impact on the environment. We’ll separate fact from fiction.
It is frequently claimed that meat has a high environmental cost. While there is truth to this statement, it can also lead to some wrong conclusions.
The fact is that practically all industrial agriculture (whether arable or animal husbandry) is environmentally unsustainable.
Industrial farming tends to prefer using machinery and chemicals over natural and traditional alternatives. It favors larger farms and larger machines, with a focus on overall productivity per farm
Today’s dominant food model is geared to reward ever-bigger and more automated farming operations and centralized distribution systems. While these can generate more short-term profits for corporations, they often fail to put a value on factors like sustainability and biodiversity.
The fact is that smaller-scale family farms are more productive per unit of land (feeding 70% of the world’s population today), and are also far better for the environment.
Well-managed animal grazing, whether it is a farm’s sole operation or done as part of a combined animal/crop rotation system, can be beyond sustainable – actually regenerative – building soil, storing more carbon, and building biodiversity.
We believe that the only viable future for farming must include a return to smaller-scale farming that is more labor-intensive but also more productive and sustainable in the long-term.
In general, ethical omnivores should always support producers who seek to employ biological solutions to problems (where they exist) before resorting to machinery or chemicals.