If a weed is a plant whose virtues have not yet been discovered, then seaweed is ready for rebranding. This food source, underutilized in the Western world, is rich in vitamins and minerals such as iron and iodine. To cultivate, it requires no fresh water, no land, no chemical inputs, and no fertilizers, and it creates no nitrogen runoff. Furthermore, sea vegetables sequester carbon as they grow, helping to combat the effects of global warming and mitigate ocean acidification. When it comes to feeding a global population of 9.7 billion people in 2050, seaweed could play a large role in finding sustainable solutions.
Food from the “industrialized” food system is less nutritionally dense than organic, sustainably-grown food. Low-nutrient foods grown with synthetic chemicals have spread across the world, often targeted to the poor segment of the population in developed and emerging nations alike. This food and agriculture problem is too big to fix solely with philanthropic donations or government policy—even assuming a fully favorable policy environment and the effective deployment of philanthropic dollars. Here’s the good news: after decades of effective storytelling, public education, and advocacy by activists, we have a generation of Millennials embracing a broad-based behavioral shift toward healthy, sustainable food options.
Nobody panic, but honey bees are lousy pollinators.
They get a lot of credit for keeping our crops afloat, and an entire industry has evolved around trucking hives across the country to pollinate plums and almonds in California and tangerines in Florida, but it’s the 4,000 species of native bees who are the heroes of our produce aisles. From teddy bear bees and tickle bees to mud bees and squash bees, the diverse world of wild pollinators is critically important to our farms. In many cases, native pollinators do the heavy lifting while the honey bees get the glory.
America’s farm-to-table food movement and the ever-growing emphasis on local food are good news for both the environment and our economy. From haute cuisine to small food businesses, owners are increasingly sourcing local, seasonal, and sustainable products. These ingredients that make for fresher, tastier dishes not support the local economy and promote sustainability, but they cater to a growing audience of conscientious consumers and offer array of marketing opportunities.This movement towards fresh and local produce, however, lacks focus in one very important area, one that will determine the future of local food and American agriculture: affordability and accessibility.