anagnori

Posts Tagged ‘resilience’

Farmer-Philosopher Fred Kirschenmann on Food and the Warming Future by Peter Pearsall

In agriculture, ecology, interview, nature, North America, philosophy, society on June 23, 2013 at 21:15

From: Farmer-Philosopher Fred Kirschenmann on Food and the Warming Future by Peter Pearsall, YES! Magazine, http://www.yesmagazine.org

Farmer and philosopher Fred Kirschenmann has made it his life’s work to weave sustainability and resilience into the ever-changing agricultural landscape.

A world-renowned leader in sustainable agriculture and professor of religion and philosophy at Iowa State University, Kirschenmann is no stranger to practicing what he preaches. His 2,600-acre farmstead in North Dakota serves as a model for what’s possible on a mid-sized organic farm, showcasing the results of diverse crop rotation paired with soil remediation, and all of it done without synthetic pesticides or fertilizers.

Kirschenmann decided to convert his farm to a wholly organic operation in 1976, after being introduced to the concept in the 1960s by one of his students. Crop yields sank initially, but five years of trial and error restored productivity and eventually boosted it. Today, he grows seven different grain crops—including winter rye, millet, and hard red spring wheat—on two-thirds of the land, while on the rest cattle graze on native prairie. The farm has been featured in such publications as National Geographic, BusinessWeek, Audubon, the LA Times, and Gourmet magazine.

As the Distinguished Fellow at the Leopold Center for Sustainable Agriculture at Iowa State University, Kirschenmann travels across the country and the world to spread new ideas about land ethics, soil health, and biodiversity in agriculture. He is also an author, and the president of Stone Barns Center for Food and Agriculture in Pocantico Hills, New York.

Peter Pearsall: You’ve been called an “agri-intellectual” by Mother Jones writer Tom Philpott. What does that phrase mean to you?

Fred Kirschenmann: I think what Tom means by that is that I have put together a kind of vision for the food and agriculture system based on my own experience as a farmer, and my own efforts to anticipate the kinds of challenges we’re going to see in the future.

Peter: How has sustainable agriculture changed over the last 20 years?

Fred: For a long time, I think, there’s been two views on sustainable agriculture. In the first one, the aim is to increase or intensify what we’ve done in the past. There is some effort to reduce the negative impacts of conventional agriculture—such as reducing chemical inputs, soil erosion, and negative effects on water quality—but there is still the goal of maximizing production for short-term economic returns. That particular view looks at it like, “We’ve been so successful in increasing the yields of our crops and we’ve saved the lives of billions of people. Therefore we’re going to use the new technology to keep doing that, and intensify it even more.”

This older view says that the basic system of conventional agriculture was OK, but we needed to reduce our soil erosion, we needed to reduce the amount of toxic chemicals, we needed to improve our water quality. So we had to “green up” the system to make it sustainable.

“Simply intensifying agriculture in one part of the world to feed the rest of the world is not going to solve the problem.”

More recently—and I include myself in this school of thought—we’re recognizing that we’re going to have some significant challenges in the future, where we’re not going to have the resources to sustain the agriculture of the past. So we’re going to have to fundamentally redesign it. Our agriculture system in the past was based on cheap energy, it depended on surplus available fresh water, and it depended on a stable climate. None of those things are going to be there in the future.

So those of us who are thinking about the future are thinking about it more in terms of resilience.

Read the interview

Reposted with permission from: YES! Magazine

Advertisements
%d bloggers like this: