Ryan ChartrandThe world being passed on to our generation is in peril. At this point, it is a necessity that we make major changes in our lifestyles to fit with a sustainable future. Just think, if we don’t make these changes what kind of world will we be passing to our children and they to theirs? Current agriculture and food production processes are causing major damage to both ecosytems and societal well-being.
Since the turn of the 19th century, the United States turned from a prominently agrarian to an industrialized society. At the time, the majority of the United States population was playing an active role in agriculture. Now, a tiny minority is responsible for growing the food we all need to survive. The small family farmer has been driven out of business at an exponential rate by corporate production.
The good news is that small local organic farming operations are quickly on the rise. People are beginning to reconnect with their food sources and the way their food is being grown. Organic farming has been growing at a rapid rate for the last 20 years and there is no end to this growth in sight.
Invasive corporate agriculture is degrading the environment on many fronts. One of the major issues of conventional growing is the amount of chemicals that are applied to the land for various purposes. Conventional growers use synthetic fertilizers in attempt to keep the depleted soil fertile. The chemicals run off into streams and soak into water tables that quench the thirst of neighboring communities. The nitrogen based fertilizers drain off field after field until major waterways such as the Mississippi are completely contaminated. Nitrogen rich sediment flowing into the Gulf of Mexico is causing algae blooms so large that hundreds of square miles of ‘dead zones’ will not support life due to the depleted oxygen levels.
Conventional farmers are also using chemical pesticides and herbicides that are also washing into streams and contaminating drinking water. Perhaps the biggest problem with using pesticides is the detrimental effect it has on the biodiversity of the insect population. Pesticides not only kill the bad insects, but all of the beneficial insects as well. Once this happens, there are no natural predators to kill other pests that can be so harmful to vegetable production. Pests begin to create natural immunities to the pesticides so farmers are faced with putting more poison in their fields or trying new formulas. These toxic vegetables make their way to our plates and there is no telling what constantly ingesting them can do to the human body.
Within the soil are billions of microorganisms that feed plants the necessary nutrients to survive. The chemicals used in conventional farming leave the soil lifeless and make the farmer completely reliant on chemical fertilizers.
Another major issue of conventional growing is the rapid rate of top soil deterioration and erosion. This is caused by a lack of plant diversification and the large machinery used by conventional growers.
Luckily, there is a major shift happening in the mindset of consumers. We are becoming much more aware of the food we ingest, where it is coming from and how it is being produced. This is largely the reason for the growing popularity of organic agriculture. Organic farmers learn to work with the natural cycles and not against them. Organic agriculture uses natural amendments like manure compost for fertilization. They rotate their crops to prevent insect infestations and use natural methods of cultivation to take care of weed problems. There are no chemical inputs in organic agriculture. Overall, organic agriculture is better for the environment, better for your health and much better tasting. Cal Poly Organic Farm offers memberships of quality organic produce delivered on a weekly basis.
The Cal Poly Organic Farm has been a jewel in the campus’ agriculture area for the past decade. It provides an excellent educational experience for interested students while it provides for the community. Terry Hooker has been the farm manager since the early ’90s and has been a visionary in the cultivation of its success. Although he will soon be moving, the farm will continue to be a vibrant example of sustainability in action on the Cal Poly campus. There are approximately 15 acres of certified organic land that is cultivated year round. Most of the produce is sold through its 250 member Community Supported Agriculture with family and student shares available. A CSA cooperative supplies local families with fresh organic produce for a monthly membership fee to keep the farm operation running. The farm also sells some of its produce to local restaurants and markets in San Luis Obispo County.
If you are interested in becoming a member, or in class credit for volunteering at the farm through the student enterprise project, please contact: orgfarm@calpoly.edu
BUY LOCAL, BUY ORGANIC.
Daniel Spencer is a fourth year business student and a member of the Empower Poly Coalition