One of the most prominent words of our era is “sustainability” the reason for this may not really be that difficult to hazard. We live in a day and time where everything is either not enough or simply getting exhausted, it may be due to this reason why we have quite a number of educational institutions adopting it in their curriculum and companies implementing policies that favour the cause coupled with huge financial commitments to that effect. However, just like many concepts that are geared to make you feel good, sustainability is a little bit more than just sophistry. It is common for food sustainability to be connected t organic farming, a system of farming that is regarded by its proponent to the most reliable and sustainable way to feed mankind with its ever-increasing population.
How does sustainability relate to organic food?
Let me start by saying that the proponent of Organic food’s claim that it is sustainable is nothing short of a scam. As an instance, it has been established that subsurface water contamination can be greatly mitigated if fertilizers can be channeled via the irrigation based on the needs of the plant during the planting season. Organic, on the other hand, is predicated upon compost, the release of which is not the same as the needs of the plant. Another thing that may appear as a shocker to many is the fact that in spite of the fact that organic methods are regarded as eco-friendly, the actually come with their own greenhouse effects.
One point that is worthy of note is the fact that when it comes to large-scale organic agricultural practice, there is a great dependency upon a solid organic matter that somehow finds their way into the subsurface. When this happens, the nitrate levels in the soil is altered, increased nitrate levels can hardly be taken to be a sign of sustainability.
Productivity wise, organic food via the process of organic farming may not really be as sustainable as one may have hoped and the reason for this is certainly not farfetched. For instance, it is not unusual for organic farms to produce far less food per hectare and water supply. This low productively gives the farmland enormous stress especially as it has to do with the consumption of water. Finally, the percentage productivity does not exceed 50% which can be generally considered as poor
The soil is also a victim in this process of cultivating organic foods as it has a way of working against the best method of soil quality. Also, as despite the generally adopted notion that organic farmers do not use chemicals such as pesticides, it is on record that quite a number of chemicals are been utilized in certain countries in the world by organic farmers.
The absence of genetically engineered plants in the scheme of things with organic farmers is also another area to look at. The exclusion of certain organisms on the basis of them being created with modern, high tech approach is simply unreasonable. This approach aside denying the farmers of needed seeds also has a way of cheating off the intending customers of improved food
In conclusion, it will suffice to say that organic foods in spite of their numerous benefits come with a price, and that price is called un-sustainability. Therefore it will be better if the systems and practices inherent in this system be integrated with that of the inorganic system with a view to attaining greater levels of productivity.