Selected tag(s): Land O' Lakes

What Michael Pollan gets wrong about Big Ag

Tractor in farm fieldJournalist Michael Pollan deserves credit for elevating the national conversation about food. Over the course of 25 years, his articles and books have thoughtfully contemplated the troubling side effects of the American diet and the way our food is produced.

But his latest piece in the New York Times Magazine reads like a script for a black and white Western, with food companies, agribusiness and commodity producers cast in the role of Bad Guy and local organic farmers and vegans cast as the Men in White Hats.

In Pollan’s script, the bad guys are responsible for everything from America’s weight problem and rising health care costs to widespread environmental degradation and monocultures that threaten national security. If only the law would get on the good guys’ side, he muses.

Food production is actually changing

All industries have issues that continually need to be addressed, and the food industry is no exception.

Agriculture consumes a lot of land and water and emits greenhouse gas emissions that must be curbed. And, yes, our diets have contributed to America’s obesity epidemic.

Except, our food system is changing, more than Pollan acknowledges.

The uptick in consumer demand for local, organic products is promising. So, too, are the contributions that Pollan’s so-called villains – the companies, agribusinesses and commodity farmers who produce what’s on our plate – are making to the environment. They deserve recognition. Read More »

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How ag retailers are helping improve water quality in the Chesapeake Bay

Farmers in front of a tractor Land O’Lakes SUSTAIN® platform – a powerful tool that can make a real impact in improving regional water quality — is coming to the Chesapeake Bay.

The Mill®, a large agricultural retail company, today became the first business in the area to utilize SUSTAIN in Maryland and Pennsylvania. SUSTAIN provides ag retailers with tools and training in best practices for fertilizer efficiency and soil health – such as cover crops and precision ag technologies – while maintaining the potential for high yields. Retail staff then bring this knowledge to the farmers they serve, meaning that one retail location can reach hundreds of farmers.

That’s why the platform, co-developed by Environmental Defense Fund, is taking off. Thus far, 27 ag retailers across the country have been trained, and food companies such as Smithfield Foods, Campbell’s Soup, Unilever, and Kellogg are connecting to the SUSTAIN platform as a way to meet their corporate sustainability goals.

I asked Ben Hushon, owner of The Mill, to tell me what this means for the Bay, for his company, and for farmers. Read More »

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Why sustainable food can’t be a luxury

Farm

Photo credit: Don Graham

The results are in, so food companies take notice: American consumers are educating themselves on our food system, and they’re increasingly asking for sustainably produced foods. That’s a key takeaway from the International Food Information Council (IFIC) Foundation’s new report on consumer attitudes toward food.

It's an exciting trend, since what we buy sends a signal across the supply chain for farmers to grow ingredients in ways that protect our natural resources, and for food companies to source sustainably grown products. Sustainably produced food also supports food security, which is essential to our continued prosperity.

Yet sustainably grown products are almost always more expensive to produce than their unsustainable counterparts, which is why many farmers require a premium for changing their production practices to reduce environmental impacts.

To improve air and water quality and protect farmers’ livelihoods, sustainability can’t just be a luxury. Sustainable food production has to become business as usual.

Here’s why we’re well on our way to meeting that goal.

Read More »

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    Meeting growing demands for food and water in ways that allow people and nature to prosper.

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