Seasonally Small Carbon Footprint

A study conducted at the University of Oregon found that “large-scale organic farming operations, based on a review of almost a decade of data from 49 states, are not reducing greenhouse gas emissions.”

The organic farming movement began around 80 years ago, in the 1940s.  It was born with the intention of being a more ecologically sound practice than conventional farming.  Recommended organic farming practices include crop rotation, minimal organic sprays, and the use of fertilizers derived from local compost and manure.  However, as organic farms have become a part of a much larger industry, increased pressures have led to more machinery, a higher use of organic pesticides, and a need to import fertilizers from other locations.  All of these farming measures have increased the carbon footprint that comes along with eating the organic produce that is grown across the country.

Currently, commercialized organic operations make up a mere 3% of total Agriculture lands, but “appear to contribute to increased and more intense levels of greenhouse gases coming from each acre of farmland.”  According to the study, the production of certified organic food has been profit motivated, and has not been focused on implementing sustainable farming practices.  Unless federal action is taken to increase adherence to sustainable and eco-friendly farming practices, it appears that the commercialized organic farms will continue to emit high levels of greenhouse gases.

The idea of organic food, or the idea that we should consume food that is healthier because it has been sprayed less and it has been grown with sustainable farming practices, is one that we support.   But, like many of the country’s big industries, the organic food industry has lost its way.  That’s why we put our trust in our local food from family farms.  We’ve decreased pressure on our farmers by partnering with them.  They’re able to diversify crops and spray less, knowing that our Members support them.  Plus, the fact that our food is local reduces our carbon foot print.  Our produce is always just a short drive away – 150 miles, tops!  No planes, trains or long journeys necessary.  The only way we could be more eco-friendly is if we had our farmers deliver produce on foot, but that would certainly slow down our 48 hours dirt-to-doorstep initiative, now wouldn’t it?  We focus on sustainable farming that is good for the soil, good for the crops, good for those eating the produce, and good for the environment as a whole.

Check out this article for other ways to reduce your carbon footprint; http://www.earthguardians.org/50simplethings/

To read the study’s findings for yourself, you can access the article here: http://around.uoregon.edu/content/study-suggests-organic-farming-needs-direction-be-sustainable