Save Our…Food?
When talking about conserving natural resources, we usually think of energy, gasoline, water…not our food supply. But in reality, the food supply may be one of, if not the most important resources we have. Especially for those of us not currently growing a year’s supply of veggies in our backyards or on our fire escapes.
We have all seen images of poverty and famine from across the globe, and tuned them out over time. But some experts hold that these images could just as easily be from parts of the United States—and the potential threat could be growing.
The issue stems from the advent of the Industrial Age. As the division of labor moved people away from the land and into the cities, the remaining farmers realized they could benefit from streamlining operations. The resulting practice of producing high-yield commodity crops at any cost still prevails today.
Historically, farmers raised a variety of animal breeds and vegetable crops. But industrial farming specialized and limited the options. These crop “monocultures” were often genetically modified to maximize production and profit. As a result, many breeds and varieties have disappeared or become extinct. While there is still plenty of food produced in the US, the limitations that come with specializing eliminate genetic diversity. This is where wide-scale blight becomes a possibility.
The Irish potato famine of the mid-1800s is a classic example of what can happen when all depends on the success of one crop. Without the necessary diversity, a water mold infested the potato fields and led to the deaths of over a million people. But the US isn’t unfamiliar with crop tragedy. In 1970, the nation’s corn crop was nearly wiped out by an aggressive fungus.
The current concern is based on some compelling numbers. The United Nations Food and Agriculture Organization (FAO) estimates that “today only 150 plant species are cultivated, …four of which produce over half the food we eat.” Plus, “only 15 species account for over 90 percent of global livestock.”
Sustainable Table, a nonprofit program created to familiarize consumers with food supply issues, breaks it down even further:
- 83 percent of dairy cows are Holsteins, and five main breeds comprise almost all of the dairy herds in the US.
- 60 percent of beef cattle are of the Angus, Hereford or Simmental breeds.
- 75 percent of pigs in the US come from only 3 main breeds.
- 99 percent of all turkeys raised in the U.S. are Broad-Breasted Whites, a single turkey breed specially developed to have a meaty breast.
- Almost 96 percent of the commercial vegetable varieties available in 1903 are now extinct.
The Global Crop Diversity Trust, an Italy-based foundation jointly hosted by the FAO and Bioversity International, contends that climate changes and increasing world population will place “unprecedented demands on agriculture.” The FAO adds that 1350 breeds currently face extinction, with an average of 2 breeds disappearing every week.
In response, many international agreements have recognized the need for crop diversity conservation and the importance of genebanks (or seed storage facilities). Seed collection currently happens both on a community level, as in the Carolina Farm Stewardship Saving Our Seed Project, and a worldwide one, as in the Svalbard Global Seed Vault.
Some feel that banking animal and plant genes is the only way to keep the varietals in the public domain. Otherwise, companies like Monsanto or DuPont may dominate the market in hopes of crossing varieties to create “better” crops and drive smaller farm owners out of business.
Other sources feel the key is in the soil. “Sustainability” is quickly becoming a household term, as industrial farms’ reliance on pesticides and fertilizers increases. The need to stay ahead of pests and disease can deplete the soil of necessary minerals and effectively ruin the land for future harvests. The call for organic and sustainable agriculture focuses on maintaining the potential for future growth by planting diverse crops, avoiding pesticides, and preserving the land.
Some sources contend that industrial farming has sacrificed nutrition for sake of production level, and the effect extends beyond the nation’s borders. The US surplus of corn, rice, and sugar has historically been “dumped” on less-developed nations, undercutting local prices and driving local farmers into bankruptcy or failure.
The US Department of Agriculture is, of course, also seeking solutions for agricultural problems. The department’s National Center for Genetic Resources Preservation celebrates its 50th Anniversary in August 2008. Its chief scientific research agency has even published the illustrated booklet Science in Your Shopping Cart outlining contributions made by the Agricultural Research Service to the “abundance, variety, convenience, and healthfulness” of grocery items.
Among them: making concentrated orange juice tasty, breeding better chili peppers, improving the taste of tortillas, making infant formula more closely resemble breast milk, and helping American farmers “plant high-quality, disease- and pest-resistant kinds of wheat and many other crops.”
And so the debate continues, pitting local, organic farmers against government-supported industrial farms—all sharing the goal of feeding us into the future. While some say, “Buy local,” others tout efforts the government is making with our tax dollars.
It’s hard to imagine the US falling into complete starvation, especially when you consider the shelf life of a Twinkie. But research shows that Global Warming could shift the location of the US bread belt, awarding Canada with a bounty of amber waves of grain. Does that mean the US will starve? Will we become dependent on what can be imported? Maybe not. There are people working hard to keep diverse, healthy alternatives alive. The least we can do is consider the options.
For more on biodiversity for Food Security, as well as efforts being made across the globe, check out Slow Food International at: www.slowfood.com
