organic farming


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Organic Farming is Growing (But Not Everywhere)

, senior analyst, Food and Environment

The U.S. Department of Agriculture recently released the results of its latest survey of organic farmers, and there’s good news. Organic farming is up nationally, with 12,818 farms generating $6.2 billion in certified organic product sales in 2015, up 13 percent from 2014. But the survey shows that all states aren’t pursuing organic farming equally. And one of the top organic states may surprise you. Read more >

Photo: Lance Cheung, USDA/CC BY 2.0, Flickr
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Organic Agriculture Is Key to Helping Feed the World Sustainably

John Reganold, , UCS

Organic agriculture is a relatively untapped resource for feeding the Earth’s population, especially in the face of climate change and other global challenges. That’s the conclusion my doctoral candidate Jonathan Wachter and I reached in reviewing 40 years of science comparing the long-term prospects of organic and conventional farming. Read more >

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Groundbreaking Study Shows How Sustainable Farming Practices Can Improve Yields

, agroecologist

As the human population rises, so too does the anxiety about whether there will be enough food for all. Many have suggested that sustainable agriculture methods, such as organic production, are not suited to large scale adoption as a means of providing a reliable food source. Yet considering that our industrial agricultural system generates a plethora of environmental and public health problems, we have a real conundrum. How can we possibly secure sufficient food quantities without sacrificing the quality of our health or our planet’s? Read more >

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Reasons to Buy Organic: Let Us Count the Ways

, sr. scientist emeritus, Food & Environment

No more peaches, no more blackberries! As my colleague, Jeff O’Hara, and I pore over the list of fruits and vegetables coming in our shared community supported agriculture (CSA) delivery, we are facing the sad fact of seasonal eating. Seasons end. Yes, we will still get tomatoes and butternut squash—but oh what a summer this has been for berries and peaches. Read more >

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