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SUSTAINABLE AGRICULTURE = FOOD SECURITY

 

Before WWII and the growth of 'agri-business', chemical pesticides, herbicides and fungicides were not widely used on food crops.


Industrialized farming has created a narrowing of plant and seed varieties; heirloom plants and seeds are now scarce. 

 

The connection between the food we eat and how and where it is grown is of vital concern to our health and the health of the soil, air and water on earth.  Sustainable agriculture is the method of growing food crops in an ecologically and ethically responsible manner, by using farming practices that protect the environment while growing healthier produce.

 

Eating food grown using sustainable agriculture methods provides many health benefits including a decrease of exposure to harmful chemicals and substances.  Instead of depletion of the living soil that grows our food supply, the soil is enriched, full of life and beneficial organisms, resulting in an increase in nutrients and anti-oxidants.  Plants grown in a nutrient-rich soil are also rich in nutrients.

 

Biodiversity, ecological balance, sustainability, crop rotations, compost, mulch, companion planting, cover crops, use of bio-char, seaweed and other natural fertilizers help farmers to grow healthier plants which are resilient, healthier and at less risk for environmental, fungi, insect, weeds and other damage.  

 

We don't inherit the earth from our ancestors. We borrow it from our children.