The people of Qinghai province in northwest China have been lit and heated for seven days by solar, wind and a hydraulic dam. The 6 million inhabitants manage to live just with green energies last week. This is a clear proof that the Chinese want to become exemplary in the fight against pollution. Read more
In order to make your fastest meals come together with eco-responsibility, German company Leaf Republic has devised a biodegradable alternative to cardboard or plastic plates in proposing leaf plates. After edible cutlery, here is the green plate. Fully biodegradable, they decompose in less than a month. The perfect ally for a picnic. But this is not their only asset: the plates also resist water, demodishing along the way their cardboard counterpart. And between us, eating in a leaf, will really makes you adventurous or spice up your life in the office. Read more
The house of Ingrid and Benjamin Hjertefølger, surrounded by a garden, protected from the cold by a glass dome and heated by solar energy, is autonomous and sustainable. Read more
At the beginning of the previous century, around 1925, consumers were buying food at the grocery’s store or butcher’s with their own containers. We are currently witnessing a return to these practices with Montreal’s zero-waste grocery stores. (Article inspired from Le Devoir, published on November 7, 2016)
Groups of people in various towns in France are calling for sustainable actions for organic food. We have stopped at Champagné-Saint-Hilaire, a town in the department of Vienne, Poitou-Charentes. (Article published by Helen Bannier in We Demain, September 26, 2016. Photo credit: Claire Marquis) Read more
Currently, the most organic conscious nation in the world is Denmark. Eight percent of all food sold is organic, with nuts, carrots and milk being the most popular products in 2014-2015, according to Organic Denmark — an association of companies, organic farmers and consumers. The organic agriculture is the way to go with our food, but let’s see why it’s about time to leave conventional farming behind.
We are more or less seven billion living humans on Earth — an alarming increase of 6 billion people in 200 years only. Thus, in a time of population eruption and environmental degradation, organic farming could be established as the most sustainable and healthy way to feed our species.
While the opponents of organic farming argue that the productivity of conventional farming is significantly higher, and at the same time requires less acres of land, Professor John Reganold of Soil Science and Agroecology at the Washington State University along with his team have found that yields are indeed increasing with non-organic farming but at the expense of our personal and our environment’s well being.
Organic agriculture takes a proactive approach, establishing an ecological balance while producing food. Along with the organic label comes a series of long term benefits and great accomplishments. More specifically, GMOs aren’t used intentionally in the production and processing of organic products. Pesticide-free lands attract new or re-colonising species, including wild flora and fauna, pollinators and predators, and reduce the risks of groundwater pollution. Overall, organic agriculture is a less polluting agricultural system, which promotes biodiversity and quality over quantity.
The number of organic farms is growing, as well as the awareness and demand from the consumer’s side, who are willing to pay more for organic products
As per Professor Reganold’s article in The Guardian, organic farming is also looking after its own people, who are provenly having access to more job opportunities, and are also having less exposure to unhealthy pesticides and hazardous chemicals. Eventually, organic agriculture has the potential to provide for Earth’s population for years and years, as long as public policies and private investments support and encourage conventional farmers to convert to organic methods.
Even though the global agricultural land occupies only 1%, we are heading towards the right direction. We see that the number of organic farms is growing, as well as the awareness and demand from the consumer’s side, who are willing to pay more for organic products — a price, which compensates farmers for preserving the quality of their land.
Swiss Research Institute of Organic Agriculture (FiBL) in Kenya has undertaken a 10-year research showing that organic agriculture produces similar yields like the traditional methods but is more profitable. (Article published on the website of FiBL, June 30, 2016)
Rearing goats to slow global warming! This is not a crazy idea of a scientist but a very concrete action in Durfort Lacapelette in France. (Article extracted from ladepeche.fr, June 02, 2016)