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.