An important trade-off to ponder as most Americans are about to celebrate Thanksgiving, a holiday that is largely centered around food:
Despite what you might hear at your local farmers’ market or Whole Foods, not all big farms are bad. Nor are all small organic farms sustainable. They may produce high-quality food, but if they don’t produce a lot of calories per acre, they are doing little to help increase the global food supply. How we increase this supply over the next few decades will determine agriculture’s sustainability. It’s worth exploring why this is so, because sustainable food production is a fundamental human need. Getting it right will require us to carefully assess the consequences of where and how we farm.
Already, the world’s farms take up an area the size of South America. By 2050, a global population of nearly 10 billion people will require roughly 70 percent more food. We have two options: Either we need to get more food out of the land we already farm, or we need to farm more land.