Showing results for: Conventional agriculture
This Nature Plants paper by researchers from agroecological and agronomical research institutions in France used a statistical modelling approach to predict the effects of reducing pesticide use on the productivity and profitability of French arable farms.
This book deals with past legacies and emerging challenges associated with agriculture production, water and environmental management, and local and national development. It offers a critical interpretation of the tensions associated with the failures of mainstream regulatory regimes and the impacts of global agri-food chains.
Entering into the sustainable intensification debate, Johan Rockström from the Stockholm Resilience Centre and colleagues propose that a paradigm for sustainable intensification can be defined and translated into an quantitative, operational framework for agricultural development.
119 countries pledged to reduce their GHG emissions in the 2015 Paris Agreement but exactly how much mitigation is needed by each sector to meet the 2-degree global target still largely unknown. This paper by Wollenberg et al., provides an estimate of how much GHG mitigation should be expected of the agricultural sector; compares this with what current plausible mitigation options could deliver – and finds a major discrepancy between the two.
This report written by Andreas Wilkes and Lanying Zhang for the International Institute for Environment and development (IIED) provides an overview of issues in sustainable agriculture in China, the country’s evolution to a modern, high-external input agriculture and the sustainability implications of this development. The report also looks into issues such as land tenure reforms and roles of cooperatives.
In this paper, researchers from a range of research institutions investigate the likely ‘transformational adaptations’ that will be necessary over the next century to maintain agricultural yields in sub-Saharan Africa.
This very interesting paper, co-authored by FCRN member Ken Giller, pays serious attention to the question of what a family farm actually is and the assumptions that people make about them. Taking as its starting point for exploration the FAO’s assertion that family farms are important as a means of eradicating poverty, providing food and achieving sustainable development, it explores the characteristics and patterns of family farming in countries as diverse as the United States, Netherlands, China, Brazil, Ethiopia and India.
Meat and Livestock Australia (MLA) reports that the Australian beef industry has reduced its environmental footprint over the past 30 years. The results are presented in a new paper in Agricultural Systems, and in a press-release MLA writes that:
This paper presented in EHP (Environmental Health Perspectives) claims to be the largest study to look at organophosphate exposure in humans. It specifically compares pesticide exposure from eating organic food as compared with conventionally farmed food. The question of whether organic foods are better relate both to a food’s nutrient values and to its pesticide exposure; this paper examines whether the belief that organic produce contains less pesticide holds true.
The booklet The susDISH analysis method – Sustainability in the catering industry, taking account of both nutritional and environmental aspects in recipe planning is published by the Institute of Agricultural and Nutritional Sciences of the Halle-Wittenberg University.
No-till farming is a core principle of conservation agriculture where the soil is left relatively undisturbed from harvest to planting. This paper argues that no-till farming appears to hold promise for boosting crop yields only in dry regions, not in cool, moist areas of the world such as Northern Europe.
This study, undertaken by UK researchers from the University of Newcastle uses the extensive data set of 343 peer-reviewed publications in a meta-analysis to investigate ‘differences in composition between organic and non-organic crops/crop-based foods’. It suggests that there are ‘statistically significant’ differences between the production methods particularly with regard to a range of antioxidants.