On Food, Farming & Innovation
From Wall Street Journal article "The Environmental Upside of Modern Farming” (Feb. 5, 2021)
“Modern farming is better because it uses low-impact, “precision” techniques that require less land, less energy and fewer chemicals for every bushel produced. The secret has been to incorporate tools that use sensors, information and communications technology, big data, and even machine learning to reduce farming’s dependence on material resources.
“America’s livestock systems have lagged behind badly in protecting animal welfare … Europe’s recent experience shows that these failings can be corrected without going back to yesterday’s far less productive outdoor systems. A 2008 European Union directive now requires more space for farm animals raised indoors.
“Over time, plant-based imitation meats—and, eventually, cell-cultured products—may replace living animals.
“Food demands worldwide will continue to grow, so yesterday’s farming technologies cannot begin to protect the planet. Only a continued shift toward low-impact, precision farming—and eventually toward substitutes for animal products—will make global food production sustainable."
From The Harvard Gazette article "Only eat organic? You’re paying too much, and it’s not worth it" (Feb. 2, 2021)
“Nearly half of all Americans claim to prefer organic food ... Most farmers, however, have little interest in switching to the more costly and less convenient production methods required for organic certification ...
"Most organic food on the market today comes from highly specialized, industrial-scale farms ... By 2003, more than four-fifths of all organic sales in the United States were being made under brands owned by conglomerates like ConAgra, H.J. Heinz, and Kellogg. The biggest retailers of organic foods now are Walmart, Costco, and Kroger.
“A continued expansion of the organic sector will most likely come from investments by big corporate players who stay just barely within the rules by devising technical workarounds."
Note: Both articles are by Robert Paarlberg (Harvard Kennedy School; Weatherhead Center for International Affairs; author of “Resetting the Table: Straight Talk about the Food We Grow and Eat”)
OUR TAKE
Addressing global food demand will require innovations in precision farming, advances in synthetic biology (ie cell-based) products, and more.
Regarding meat in America: The problematic practices associated with industrial meat and poultry production are slowly being addressed. Actions by governments can help - changes in consumer purchasing behavior can help more.
Regarding organic foods: "Organic" has become a marketing term and non-organic may not mean "poor-nutrition." Healthy eating should include 1) avoiding ultra-processed food and 2) minimizing the intake of added sugar, fat, and salt.