Tag: Soil and Crop Management

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Did you know the nutrients you put in your body come directly from your food’s soil?  The healthier the soil, the more nutrients and greater density of vitamins and minerals in your food. You really are only as healthy as your soil—what crops “eat” can influence the nutrients on our own plates.

It’s summertime, so let’s take a look at blueberries. Wild and freshly picked off the bush, these blueberries taste sweet and explode with flavor. In the wintertime, purchased in the grocery store, you run the risk of eating something that might taste like cardboard.

And the differences don’t stop with seasonality and taste: wild blueberries have higher minerals such as calcium, magnesium, manganese, zinc, and polyphenols, while their cultivated counterpart has higher iron and cadmium contents. Why the difference between the two types? The soil!

As we have previously written, soil is not just dirt. The world within the soil is more diverse than all the species in the Amazon rainforest. It is full of nutrients, minerals, microbiota, and fungi, just to name a few ingredients. All of these microorganisms work together to produce the nutrients that plants need to grow and that we need to stay healthy.

Studies have shown that regenerative agriculture is the best type of farming to enhance the nutrients in the soil. Regenerative farming practices reduce disturbances to the soil while nurturing its biology. These techniques include practices like no-till farming, the use of biodiverse cover crops, crop rotation methods, utilizing sustainable manure, and integrating livestock to support the life of the soil. What is especially great about regenerative agriculture is that farmers can tailor their practices to a specific crop, location and type of land, and water availability.

These farming practices have been shown to increase organic matter in the soil, reduce water evaporation, and improve water-holding capacity. Those benefits, in turn, help support carbon sequestration, reduce erosion, and, as we now know from a study published in Peer Journal, improve the nutritional profiles of crops and livestock grown on regenerative land.

Ultimately, healthy soil = nutrient-dense foods!

Conversely, unhealthy soil can produce foods lacking in nutrients, vitamins, and minerals.

The Study

By examining eight pairs of regenerative and conventional farms across the US, researchers compared the nutritional content of food crops grown using the two different farming practices. The findings detailed that food produced on regenerative farms contained more magnesium, calcium, potassium, and zinc, as well as more phytochemicals and vitamins B1, B12, C, E, and K. This study supports the theory that what crops “eat” directly impacts its nutrition.

Participating farmers in North Carolina, Pennsylvania, Ohio, Iowa, Tennessee, Kansas, North Dakota, and Montana agreed to regeneratively grow one acre of peas, sorghum, corn, or soybeans. On a neighboring acre, the same crop was grown using conventional methods. Furthermore, one meat producer participated.

The primary variable in this study was the farming technique—one that had been conventionally farmed for years, with the other applying regenerative practices. The study controlled for key variables given the adjacent plots of land, providing consistency with regard to weather, equipment, and soil type.

David Montgomery, professor of Earth and Space Science at the University of Washington, noted that regenerative practices yielded crops with more anti-inflammatory compounds and antioxidants across the board. He and Anne Bikle are co-authors of the newly released book, What Your Food Ate. Their book goes into great depth to show the correlation between soil health and human health, referencing many foundational studies that set the tone for this new research.

This research is compounded by many other studies, including nutrient density studies, density evaluation tools studies, research on where we get our nutrients, assessments of our current land and soil, soil health in various agricultural systems, and global soil resources.

Linking your health to soil

The links between soil, crop, and human health cannot be stressed enough. Consumers often don’t think of the source of their foods. For instance, when eating a spinach salad, most of us just think as far as the local grocer. But what about the storage facility that kept it refrigerated while waiting to be stocked at retail or the trucking company that transported it from the farm to the wholesaler? Or how about the farm that provided land and labor, the seed that gave the crop life, or all the way back to its life in the ground, the dirt…. the soil?  And while all the links in the supply chain play critical roles in keeping our expansive and complex food system functioning, it all starts with the soil.

We have written at length about the importance of your gut microbiome, a critical component of human health and debatably as crucial as your brain in keeping your body functioning. Let’s think of soil’s microbiome in the same way—a critical yet overlooked component in determining the nutrient density of our food. Healthy soil comprises millions of diverse microbes, including fungi, bacteria, and other compounds. As the newest Peer Journal study states, our school of thought should really be:

It is easier to see the correlation between the soil and plants, but the study also revealed that the soil impacted the beef producer. The study found that the beef from the regenerative farm versus the conventional farm had three times more omega-3 fats, specifically, more than six times the amount of alpha-linolenic acid (an essential omega-3). The cattle grazing on the land had meat samples taken from both the regenerative and conventional farms. A comparison was made, showing the direct impact that the soil had on the cattle and, ultimately, the beef we will eat.

A solution for carbon sequestration

This research also revealed some environmental implications. With the threat of climate change growing with each passing year, there is a broad consensus that regenerative agriculture could be a scalable solution. Montgomery’s study noted that soil samples from the regenerative plots had twice as much carbon in the topsoil as well as a “soil health score” three times higher based on the USDA’s Haney test for soil health. Other studies also explored the overall soil health of regenerative ag vs. conventional and similarly concluded regenerative ag’s benefits to soil.

The figure above shows the distributions of soil health metrics for regenerative ag (in blue) and conventional ag (in red). SOM is the percentage of soil organic matter, followed by the Haney test scores, as well as the ratios of paired regenerative and conventional farms value for % soil organic matter and Haney test scores.

In the future, when you go to the grocery store, you will soon be able to see the nutrient density and environmental impact of your food. This will be a primary factor in consumer purchasing habits. According to New Nutrition Business, a food and nutrition consultancy, the concept of ‘nutrient-dense’ foods is being mentioned more in the US Dietary Guidelines than ever before.

Companies are also taking note, using farming practices as a marketing tool in selling their products. The appeal to consumers is growing, and thus, so is the prevalence of the value of healthy soil. We are sure to see this reflected in labeling down the road.

Getting consumers on board

It is not just the small operations applying regenerative ag practices on their farms; a few prominent companies are committing to regenerative farming partners for their supply, including PepsiCo, Walmart, General Mills, Unilever, Danone, Land O’Lakes, and Hormel, among others.

According to Mintel’s recent report, The Future of Food Sourcing & the Supply Chain, consumers will pay extra for farmers implementing environmental impact solutions, even in the current inflationary environment. When we did our survey on trusted sources, farmers were trusted along with scientists, healthcare professionals, and educators.

The challenge with soil is that it is hard to get the everyday consumer to think about it, let alone care about it. The hope is that with more prominent research like this, soil health, farming practices, and the nutrient density of your food choices will be top of mind the next time you are picking out your fruits, veggies, proteins or any unprocessed foods, for that matter.

Just remember, all your nutrients come from dirt, so the next time you reach for your blueberries, think: were these wild blueberries, picked off the vine, grown in nutrient-dense soil? Seek food grown regeneratively when possible, to get the most nutrients from your foods. After all, what you can consume each day is limited, so why not make the most of it.

You put your household garbage in the trash. Just imagine that within a few years, that garbage will no longer just sit in a landfill; instead, it will be used to power the jet to take you on a business trip to London or on vacation to Tahiti. Or consider that the used cooking oil to make your french fries from McDonald’s will be collected, refined, and turned into Jet A fuel, the fuel all jet and turbine airplanes use.

And as you drive through America’s heartland, you see farmers in tractors planting soybean seeds, some of which will be used to fuel the airline industry.

Why is SAF so important in the drive for sustainability?

Commercial and transportation aircraft today use a lot of fossil fuels. A lot of fossil fuels.

Every single day, the U.S. Federal Aviation Administration deals with more than 45,000 flights involving 5,400 aircraft and 2.9 million people. That’s more than 16 million flights annually, 10 million of them on scheduled airline flights. The airlines handle 12 million pounds of our supply chain each day as well. On a global scale, the numbers are even more impressive – 500 million passengers, riding in aircraft that can consume as much as a gallon of fuel every second. It sounds inefficient, but really because of the passenger load, a large plane like a 747 gets 100 miles per gallon per person.

In 2022, there were 28 million flights, most likely the amount will increase back to the pre-covid number of 40 million flights. A seat on a flight between New York and London emits about 1/10th of one’s annual emissions, around 1.65 tonnes of carbon dioxide. According to The Nature Conservancy, the average person in the U.S. emits about 16 tons.

Now, can you imagine flying through the sky and not adding any CO2 to the atmosphere? That could happen. Sustainable aviation fuel (SAF), also known as synthetic fuel or synfuel, is touted as the solution to the aviation industry’s contribution to reducing greenhouse gas (GHG) emissions and ultimately holding back climate change.

A Big, Hairy Audacious Goal: The SAF Challenge

The Sustainable Aviation Grand Challenge led by The Department of Energy, The United States Department of Transportation, and the U.S. Department of Agriculture is encouraging enough production of SAF to:

• Achieve a minimum of 50% reduction of GHG compared to aviation fuel
• Supply at least 3 billion gallons of SAF by 2030
• Replace all petroleum-based jet fuel, about 60 billion gallons a year, by 2050.

By using alternative feedstocks, SAF can reduce emissions between 40% to 80%.

The global airline and transport aviation industry uses about 60 billion gallons of fuel per year. Pre-covid, 98 billion gallons were burned a year while transporting people and products around the globe. To replace just 10% at today’s usage would mean we need 6 billion gallons of SAF, globally. Where are we now?

The International Air Transport Association (IATA) is a trade association for 290 transportation and passenger carriers across 120 countries and represents 82% of total air traffic. In 2021, IATA estimated that the SAF industry made about 26 million gallons. This equates to…less than 1% of total global volume.

Even so, the industry seems optimistic and IATA states that airlines have about 3 billion in forward purchase agreements and at least 45 airlines now have experience with SAF. Markets and Markets projects SAF revenue to go from $219 million in 2021 to $15,716 million by 2030, at a very aggressive growth rate of 60.8% during the forecast period. But not every country can afford, or desires (think OPEC countries), to fill their planes with SAF. As shown in the chart, Europe, followed by the U.S., lead in creating the SAF demand.

Ideals and reality don’t always align – at least, not at first. As laudable as the purpose behind the SAF Challenge may be, several practical matters still require further attention.

For example, matters of reliability – and safety – need to be clarified, if only to reassure the flying public that the shift to SAF won’t endanger anyone. Consider the special composition of today’s jet fuel – Jet A — and remember that it didn’t come into being without a reason.

What is Jet A?

Jet A is the fuel that all airplanes use. All jet fuel must have good performance and be able to operate in all conditions. It is a particular mixture of gasoline and kerosene derived from the classic barrel of oil. It also contains a complicated combination of over two thousand chemicals and additives.

Of course, when you are flying at 25,000+ feet over the ground, or even 1,000 feet, you want to make sure the aviation fuel has just the perfect combination to fuel the flight. Jet and turbine engines are delicate machines that have been refined for eight decades. They won’t run on just any fuel formula. It must be clean enough so it won’t clog the engines, have a low freezing point for cold temperatures such as -65 F up in the Earth’s troposphere, contain an anti-icing additive, and high octane for fuel-efficiency.

What is the source of SAF’s Wonder Fuel?

It is called feedstock. And it can come from almost anywhere. There are three different generations of feedstocks available. The first generation is ready to go and the second and third will need better technology both to create SAF as well as to scale.

Some of these sources are incredibly hard to believe they could be burned as Jet A. A garbage bag full of old clothes? Yes, jet fuel and diesel can be made from household garbage. This amazing technology combines a gasification process and is converted into synthetic gas. This ‘syngas’ is then upgraded to a transportation fuel using a well-known technology developed in the 1920s called Fischer-Tropsch. Besides municipal waste, this technology is what converts agricultural residues and small woody crops.

But we have a long way to go before the technology can scale up to all the material in landfills. Right now, the focus is on dry biomass. The USDA  and the U.S. Department of Energy created a Billion-Ton Report that states that one billion tons of biomass can be collected sustainably each year to produce 50-60 billion gallons of low-carbon biofuels. Some of which will be used for the aviation industry. An added benefit to using dry biomass is the added revenue for farmers. It can increase income in rural America and support farming communities.

Sustainability also applies to food security, not just environmental protection. Will crops used as a feedstock interfere with feeding animals and people? Because there is such a variety of feedstocks, the reliance will not be on just one. Having said that, right now, the technology available to scale is mostly in favor of oils from soybeans, canola, palm, as well as other agricultural residues.

Turbulence ahead: Sustainability Requirements

The glidepath to the SAF Challenge won’t be without headwinds and turbulence, either. It’s all about the life cycle analysis, meaning that the fuel must be sustainable over its entire lifecycle. Reducing emissions is the sustainability option that receives the most attention, but other considerations are legal, social, environmental, and managed planning.

For instance, especially in the developing world, is the feedstock made with paid labor? Does it interfere with their food? What about the environmental considerations?

Regarding plant feedstock, it is not enough just to say that the plant takes CO2 out of the atmosphere and the airplane puts it back while burning the fuel. That alone would be carbon neutral. But there is the fuel made to plant and harvest the crop, as well as transport and refine it into SAF. And, while plastic feedstock from landfills sounds very exciting, the fossil fuels to make the plastic contributes to more GHGs in the lifecycle than biomass’s carbon-neutral lifecycle.

Even so, compared to drilling, refining, and transporting oil, depending on the feedstock, SAF can save between 40% to 80% in emissions.

Right now, SAF is called a ‘drop-in’ fuel that is blended with Jet A to create up to a 50/50 ratio. It is called a ‘drop-in’ because at this maximum ratio no modifications need to be made to the engine or other components. However, most airlines and engines are currently approved to a 10% SAF mixture.

Who decides if SAF is safe to fly?

The American Society for Testing and Materials (ASTM) International makes products safer and improves international standards to make goods easier to trade around the world. As one of the largest standards-development organizations in the world, it has established the criteria for the use of SAF and is relied on by the FAA for their testing requirements.

If the SAF is deemed equivalent to conventional jet fuel, then it is certified to drop in without any regulatory approvals.  If you are curious about the technical aspects of SAF, click here for the U.S. government review of the technical pathways.

It is expensive!

And then there’s the small issue of economics. Is SAF a realistic alternative in terms of cost – or just another greater expense waiting to contribute to ever-increasing inflation?

Expect more for your airline ticket. SAF can cost up to eight times more to produce than petroleum. But it can depend on the type of ‘fuel’ being converted. As of this writing, in the United States, the average retail cost of Jet A is $7.20 a gallon and the average SAF is $8.30. An extra $1.15 or $3.15 a gallon doesn’t seem like much, but if you are filling a Boeing 737 with 6,800 gallons of fuel, it will certainly force passengers to pay more.

On the KLM website, they state that SAF is two to three times more expensive. As a result, they are advising their passengers that they are adding a few euros to their ticket prices based on the distance. The benefit is that each passenger will reduce the CO2 emissions of their flight and contribute to SAF.

Like any new technology, government incentives help reduce the cost. The Low Carbon Fuel Standard in California is incentivizing fats, oils, and grease technology. In addition, the Department of Energy has a $250 million budget allocated to technologies associated with SAF. If incentives are not enough, governments might start taxing the ‘dirtier’ fuel.

Who is ready to fly and meet The Challenge?

Everyone. The FAA, USDA, EPA, trade associations, airlines, food processors, governments and airlines around the world, and the petroleum industry. Just to highlight a few:

• The IATA is committed to net zero emissions by 2050. The association plans on achieving Fly Net Zero with 65% SAF, 13% new electric and hydrogen technology, 3% infrastructure and operation efficiencies, and 19% offsets and carbon capture.
• Right now, Airlines for America, another trade association for U.S. airlines, has also approved SAF, but only up to 10% of a blend with Jet A.
• Started in 2006, the Commercial Aviation Alternative Fuels Initiative (CAAFI) is a coalition of 450 U.S. and international aviation trade representatives, energy companies, universities, and NGOs. CAAFI encourages the use of alternative jet fuels to promote ‘energy security and environmental sustainability for aviation’.
• As stated on its site, “Clean Skies for Tomorrow” is an initiative from the World Economic Forum that provides a crucial global mechanism for top executives and public leaders to align on a transition to sustainable aviation fuels as part of a meaningful and proactive pathway for the industry to achieve carbon-neutral flying.
• The European Landscape is participating, as well.

What is next on the flight plan?

New technologies to make SAF work well are under development, but not yet ready for prime time. For example, hydrogen is a very promising replacement for electric batteries. Airbus plans to burn hydrogen in their engines for fuel within the next 15 years. The only byproduct here is water! Here is a chart by McKinsey of new fuels and propulsion technologies.

Before there are clear skies….

This ‘audacious goal’ still must answer a few questions before taking off:

1. Can this fuel scale to the level of millions of gallons delivered throughout the world with a new supply infrastructure to the refiners?
2. Is there a long-term food versus fuel debate?
3. How long before production costs are in line or cheaper than petroleum?
4. Will SAF always need government incentives?
5. Right now, this is a ‘drop in’ fuel of up to 50%. What happens to engines after the 50% mark? Do they have to be rebuilt? What if you have an old engine and go to fill up with more than 50% SAF? Will airports need two different fueling systems?

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Over the holiday break, my family was lucky enough to escape Omicron and go to the Virgin Islands. Some of us went diving a few times. On our various dives, we saw a wreck from 1867, colorful coral fish, barracuda, a shark, and even an octopus.

Afterward, as we sat on the beach with cold drinks, we enjoyed looking at the crystal blue water and the sailboats bobbing up and down. I thought to myself, if you didn’t spend time underwater, you would never understand what was beneath the seemingly benign surface.

The same can be said for soil.

As you drive or fly over the countryside, you’ll see picturesque farms and beautiful landscapes. And underneath, there is a dynamic, ever-changing microbial environment that affects our health and the Earth’s environment. The world of soil that supports everything green – including 95% of our food– is just as hidden as the abandoned ships and fish beneath the waves.

Saving the soil for future generations

As a civilization, we have degraded our soils up to 10 times the rate of rebuilding. Since we have been farming the prairies, the Nature Conservatory reports that the U.S. has lost about 60% of its original organic carbon content in the soil. In the days of the buffalo, the United States had 18 inches in topsoil; today, on average, there is around eight inches. Future generations are facing climate change, nutrition security, and soil degradation.

Yet all is not lost. It is ironic that as we search for a climate change solution, we also urgently need to save our soil. The challenge today is to produce more food for more people with less land under plow with degraded soils, using less water and fewer energy resources. Soil carbon sequestration seems to be an answer for both.

In a previous D2D post, we addressed trading carbon credits between those who emit carbon and those who sequester carbon. According to Carbon Credit Capital, a company that matches carbon emissions with carbon capture programs, the average American emits about 20 tons of carbon each year, equivalent to driving 48,000 miles in a car. To find your carbon emissions, the EPA has a household carbon footprint calculator.

As a solution to climate change, farmers and ranchers are encouraged to measure the carbon they are pulling out of the air and storing in the ground as they grow their crops. They can sell this carbon in the form of a carbon credit.

In a quick search online, I found a couple of examples, one being Truterra, a farmer-driven sustainability platform. They work with farmers to evaluate carbon sequestering practices and match those who believe in the power of ‘farm-to-form’ and are looking to buy carbon credits. Indigo Ag contracts carbon agreements with farmers and identifies buyers to sell credits.

We wondered: What does all this additional carbon do to the soil?

Carbon’s critical role with soil

Carbon is present in every living thing – and it has helped the Earth thrive for the past 3.5 billion years. Plants and trees need CO2.

Someone once told me that our food system is just the commercialization of photosynthesis. Plants absorb sunlight, carbon dioxide (CO2), and water (H2O) to create their own energy.

Plants release the oxygen back into the air (luckily for us, as we need it to breathe). The water absorbed by leaves acts as a transport system to bring carbon down through the leaves to the roots and then into the soil.

Looking underneath the surface, you need a microscope to see the diversity of life. There are more organisms in a single teaspoon of healthy soil than people on our planet!

Soil is full of minerals, organic material, living organisms, gas, and water. One could call it the Earth’s brain, teeming with algae, fungi, nematodes, and bacteria that all merge together to give the plants nutrients.

CO2 is the nutrient that gets pulled down through the roots – a liquid carbon pathway. Plants convert this to sugars which feed the microbiome. The more food the plant provides to the microbiome, the more prolific the root system.

Plants and their microbiome have a symbiotic partnership that enables both to thrive. The plants feed the microbes in the soil. In return, the microbes in the soil feed the plants, much as our gut hosts the individual variety of microbiomes that give us antibodies to fight illness.

Each plant hosts their unique microbial community that surrounds its roots. This is called the rhizosphere – an area looking much like an old-fashioned hairnet, holding 100 times more microbes than in the surrounding soil. It is one of the most biodiverse and dynamic habitats on earth!

Part of the rhizosphere’s community is the mycorrhizal fungi. They increase the amount of space in the soil where the plant can take up nutrients and water.

Carbon as plant food

The more carbon a plant has, the more carbon it pulls out of the air. Carbon helps feed the microbes that keep plants healthy. Basically, the plants ‘pour’ carbon in the form of carbohydrate-rich exudates into the rhizosphere and the surrounding community of mycorrhizal fungi.

Plants and mycorrhizal fungi have had a relationship for 475 million years, working together to influence the Earth’s biosphere.

This partnership can reduce CO2 levels by 90%.

The higher the chlorophyll content in the leaf, the higher the rate of photosynthesis, the more carbon pulled out of the air, and the more mycorrhizal fungi. And so the cycle continues.

The plants then feed the beneficial microbes. The exude is a blend of amino acids, vitamins, and phytochemicals. The microbes hungrily consume this cocktail of nutrients. In return, these microbes protect and defend the plant from pathogens wanting to take them down.

As David Montgomery and Anne Bikle so eloquently explain in their book, The Hidden Half of Nature:

Did you know the carbon in soil enables plants and trees to communicate with each other? As we learned, carbon increases the microbial community. The mycorrhizal fungi can move through the soil and deliver phosphorus to areas of scarcity, letting fungi receive carbon.

This allows plants to have their own secret language through 100 different chemical signals among the microbes in the rhizosphere. They warn each other about pests and fungi so they can put up a protective defense.

What type of farming best suits carbon sequestration?

In part, sequestering carbon is why regenerative agriculture has shown such success to both the plants and the soil. Certainly, pulling carbon out of the air and into the soil is the most efficient way to sequester carbon.

But another entry point for carbon to make its way into the soil is through no-till agriculture. By not turning over the soil with a plow, the organic material remains on the surface, protects the soil from blowing away, and helps it to absorb water. As it decays into the ground, it produces carbon as a nutrient for the soil.

Regenerative agriculture also includes planting cover crops to keep the soil safely covered from erosion and to maintain a living root system in the soil to provide adequate carbon nutrition levels for the hungry microbial communities. Farmers also rotate their crops each year which increases plant and microbial diversity in the soil.

Gabe Brown, a prominent regenerative farmer from North Dakota has increased the carbon and the yield on his farm. You can see the carbon increase as he layered in cover crops, diverse crops, and livestock.

This brings to mind what Dave Albert, from Misty Mountain Farms, said when he drives by his neighbor’s farms, “You can tell a farm has unhealthy soil when there is a lot of mud on the road after a rain — a sign that the soil quality has deteriorated so much that it simply just washes away.”

Solving the riddle of climate change – and defining the role of healthy soil in that solution – won’t come about by the efforts of any single government agency, global company, or the efforts of just one person. All have a role to play, certainly. But a solution will come about through a collaborative and cooperative effort across every part of our modern food chain.

How can we help?

The farmer is the foundation for that work. The people who are farming today are on the front lines in combating climate and nutritional deficiencies in the soil. What is done on the farm or ranch to enrich soil (and to protect our air and water) make up the building blocks of the solution. Farming and the ag community are both a positive influence to improve global warming, as well as ensure nutrition for our plants and us.

Your part in helping farmers capitalize on their carbon sequestration is to look at carbon credits to help offset your carbon emissions. McKinsey estimates that in 2020, buyers retired carbon credits for about 95 million tons of CO2. By 2030, they predict the annual demand could go up to 1.5 to 2.0 gigatons of carbon. Or, put another way, the market could be between $20-50 billion.

This is one more situation where we can unite around food. Governments, businesses, and consumers can encourage the efforts made by farmers by rewarding responsible soil-health practices. It is both individual efforts and collaborative achievement that gives us the most modern and efficient food system in history. We got there as a united country.

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I walk into my local grocery store, grab one of the wet wipes to sanitize my cart, and head to the produce section. I pick up some strawberries and raspberries for my smoothies; celery and carrots for my afternoon snacks; and some butter lettuce…but wait, where is the kale?

It takes me a moment to scan the area, wondering where they could have moved it, and then I see it: a glowing, light-filled series of shelves filled with greenery interspersed with dill and parsley and all kinds of other herbs – and they all appear to have their roots still intact.

As I take a closer look, I read the signs: 

“We believe your herbs should not have to travel more than you have” and “By keeping the roots on, we keep all the flavor and goodness” and “We’re growing herbs in-store using 95% less water.”

I pause for a moment, considering the other items already in my cart…

Infarm, the company behind the installation in the grocery store, combined indoor farming with the “internet of things” technologies — to create a controlled ecosystem with an optimal amount of light, air, and nutrients. While considered a vertical farm, this type of farm falls within the larger umbrella of a group of farming techniques called Controlled Environment Ag (CEA). This includes greenhouses, indoor farms, and vertical farms that apply a combination of engineering, plant science, and computer-managed technologies to optimize growing systems.

As it turns out, there is a lot to know about this field of farming…

1. You can grow almost anything using Controlled Environment Ag

Did you know that 90% of our U.S. retail grocery tomatoes are grown indoors? There are more tomatoes grown indoors than flowers! There’s been a remarkable shift from just 20 years ago when that number was closer to 5-10%. Indoor agriculture employs a series of hydroponic technologies to grow almost anything.

When I spoke with Joe Swartz, Vice President at American Hydroponics, he explained that:

Leafy greens, however, are the real growth driver here. About 90% of our leafy greens are still grown in fields, but over the next few years, market trends suggest that we will see that number shift to CEA.

More than 21 million pounds of lettuce is consumed in the U.S. every day, and while the amount of lettuce we consume has not changed significantly in recent years, where it’s coming from will. This is said to be the most significant opportunity in the indoor growing space. As of 2020, that translates to about 74 acres of operational vertical farmland in the world. About 41,000 indoor farms exist in the U.S. alone, from large to small operations.

2. The location of greenhouses and indoor growing facilities is critical

Gotham Greens is a well-known greenhouse situated on a rooftop in Brooklyn. I never stopped to consider that the location was anything but an available space with sunlight. The truth is, a ton of strategic planning goes into indoor farming location selection. The key considerations are how best to use waste energy. Heat, wind, air conditioning, electricity — these are all vital components of any indoor farming operation.

Neal Parikh, former VP of Capital Markets and Corporate Development at BrightFarms Inc. and current Managing Member at Lattice Impact Partners, explained that tapping into alternative energies is paramount to cost savings and sustainable efforts.

For example, greenhouse farms like Gotham Greens can harness rainwater from rooftops to reuse for irrigation. CEA locations near landfills can make use of the waste methane – these types of locations are considered co-generation facilities, in other words, facilities nearby that generate an energy source that the indoor farm needs. Locations near factories can take advantage of the waste heat or CO2 that they need to farm. This carbon capture or carbon sequestration from neighboring businesses saves time, money, and energy while reducing labor.

Another consideration, as the Infarm ads I saw in the grocery store suggest, is that farmers want their production location to be as close to their distributors (or grocery stores) as possible, to cut down on complications caused by traveling long distances. As both Neal and Joe pointed out, certain crops must travel long distances to be affordable, but there is an opportunity in indoor farming to bring producers closer to the end customer. To feed a growing population, we must include all kinds of farming as options for consumers.

3. Food safety is a top priority

As we’ve all seen in the news from time to time, leafy greens are the most vulnerable to food safety issues. The latest E. coli outbreaks in romaine lettuce have still left some worry in our minds. This is because leafy greens are produced and processed in such mass quantities that it is often hard to trace an outbreak. In CEA, E. coli, for example, can be traced back to one batch of romaine to isolate the incident quickly and accurately. Additionally, indoor farming allows for variables like animal waste contamination to be controlled and eliminated.

Between Yuma, Arizona and the Salinas Valley in California, these areas produce over 98% of the lettuce grown in the U.S. What greenhouses and indoor farms can provide, and all CEA for that matter, is a detailed tracing and inventory system, which makes pinpointing a specific batch more manageable than any other method of farming.

The CEA industry also upholds a rigorous standard for food safety, regulated by the CEA Food Safety Coalition. One of the first standards they formalized was standards for leafy greens.

4. Helping with climate change and population growth

CEA addresses many of the same environmental impacts that conventional or organic farming is addressing—but takes it one step further. We know the population is growing and estimates say we will reach upwards of 10 billion by 2050. This type of growth causes an imbalance in food demand and supply. Indoor farmers believe (and we agree!) that we need to embrace all kinds of farming methods and technologies to feed our growing world.

Controlling climate variables is much easier indoors than outdoors. With the technology of indoor agriculture, farmers can customize the temperatures, light exposures, CO2 intake, and more, for each plant they grow. As discussed earlier, conserving natural resources and upcycling waste heat is another chief benefit of CEA.

5. There are many challenges associated with CEA

CEA is a double-edged sword. One of the biggest hurdles, and debatably the reason why the indoor ag space is not more prominent, is that the initial investments in space and technology are immense.

Global Indoor Farming Technology Market Trends

As Joe Swartz alluded to earlier, profitability is a concern when it comes to crop selection and what to grow. There must be enough demand for the crop that a consumer will pay a higher price for a plant grown with controlled inputs.

In addition to the steep initial investments, operating costs are also astronomical. Producing sunlight, oxygen, air conditioning, and water filtration systems are no small line items. These challenges not only make it arduous to start a CEA, but hinder profitability in the short term – and if not run efficiently – in the long term.

The consumer-facing debate is that CEA is not considered organic because it is not grown in soil, therefore they cannot label as such. Supporters of indoor organics say that organic food is more about pesticide use (or lack thereof) than being grown from soil. This debate continues, making it difficult to land on an enticing marketing strategy for foods grown indoors. (We say conventional, organic, or CEA – each option is nutritious and should be available for the consumer to choose from!)

6. There is no magic to indoor ag; it takes hard work, just like traditional farming

Just like row cropping, indoor ag requires the same inputs—air, nutrients, sunlight, CO2, water. Furthermore, the technical acumen required for these operations is steep. The difference is that these inputs are produced inside, artificially, rather than naturally.

This requires specialized machinery, multi-faceted hydroponic technologies, and smart picking and packing systems. The development and implementation of hardware and software can be likened to the occupational knowledge of farming equipment in the field. Labor is also needed, as it is with organic or conventional farming.

While the methods are different, the result is the same: safe, good-for-you foods.

7. Vertical farming is not a new concept 

Vertical farming—a thing of the future! Well, not exactly. Automated greenhouses actually started popping up in the 1980s. Millions of dollars were invested in large greenhouses in New York, Pennsylvania, and Virginia. The technology was sold to the consumer as “by the 1990s, all of your food will be grown in a greenhouse mega farm!” Well, that never happened.

Robotic greenhouses and lettuce factories sprouted up thanks to a significant generation of public interest, which led to a fair degree of investment. Unfortunately, the technologies failed miserably. They were not market-ready, affordable products. This lack of demand led to closures. It took over 20 years to regain both consumer trust and substantial enough investments in the industry.

The good news is that technologies now exist to make vertical farming not only possible but economical.

Nate Birt: We hear a lot these days about conservation, or sustainability, or regenerative ag. But soil health is really a fundamental building block underlying every ag system, no matter what terminology we use. It even made it into the Super Bowl this year! What are you observing about soil health in the world of food and ag, and what should farmers be paying attention to?

Lucy Stitzer: Chipotle’s marketing captures the idea of a cleaner, happier, more future facing farming. What does this mean exactly? 

Personally, I think that it all starts with the soil. When I first started learning about soil, I didn’t think it was very glamourous or exciting. But when I realized how alive it is – I started paying more attention.

Did you know that in one teaspoon of healthy soil – there live over 7.8 billion microbes – more than all humans on Earth today. Compare that little teaspoon with the human microbiome – and we have 100,000 billion microbes floating around our entire body – about the size of a mango. 

And these little organisms in the soil are more diversified than all the life – plants and insects – in the Amazon! Because of the Earth’s carbon dance of life, 10% of the world’s carbon dioxide emissions are found in the soil. 

Healthy soil means a healthier environment and healthier humans. Regenerative Agriculture makes the soil healthier, have more nutrients, takes carbon out of the air, and retains water. This is different from the concept of sustainability which has broader meaning including animal welfare, human labor, and deforestation. Regenerative agriculture is primarily focusing on the soil itself, however many see it as the panacea to save the world from climate change by pulling carbon out of the air. But we can’t just get there with one type of farming and one answer.

What big-name companies or brands are stepping up their commitments to soil health and regenerative agriculture? What can we learn from these announcements as farmers? 

Walmart is committed to having zero emissions by 2040 – restoring 50 million acres of land will help them achieve their goals. Danone will help achieve their regenerative goals by helping farmers make the shift to regenerative ag by locking in long-term contracts with farmers to guarantee stable profit margins.

And Land O’Lakes, a farmer cooperative, has partnered with Microsoft to help farmers with their rural broadband which, in turn, enables them to have ‘intelligent agriculture solutions’ so farmers can keep their soil healthy by fully utilizing precision agriculture. NRCS is also trying to help farmers invest in conservation practices by providing federal financing, as well as from private capital.

Regenerative agriculture refers to the ability of farmers to strengthen ecosystems through their farming practices – yet you refer to the challenge of balancing regenerative practices as part of an entire food and ag system. What can the larger food and ag ecosystem do to support farmers holistically, including regenerative agriculture adoption?

I think companies, the government, and the entire ag ecosystem can recognize that there is not just one answer to growing our food. There is a tendency in our country to take sides. We seem to be divided on everything from immigration to impeachment to the welfare state to education and religion. Bringing the food to your dinner table doesn’t have to have the same divide. Let’s use food to bring people together – unite the country. There is not just one answer to growing food. Regenerative agriculture is a great answer for the soil – but it is not the only answer.  

Incorporating different agricultural practices into farming will certainly help the soil. But what we have to guard against is putting one type of farming on all farmers. Just as people are unique, so are farms — their soil microbiome, their environment. Every farmer should have a choice on how they grow our food. What works great in Kansas doesn’t work in Missouri. 

Finally, trading carbon credits created at the farm is beginning to be a reality. Farmers would have additional income by selling the carbon they have sequestered in their land. There is still a lot to iron out here – but it is being discussed as a way to reduce carbon dioxide in our atmosphere and provide additional farm income.  

It’s not as simple as every farmer adopting a cookie-cutter set of conservation practices or products. How should farmers be thinking about learning the lay of the land, then customizing sustainability to fit their needs? 

I am not a farmer – so my only thought here is for farmers to tell their story. Let people know how you grow your food, farm the land, use different technologies, take care of your soil and your watersheds.

Agriculture is being thrown under the bus as degrading the environment when the reality is that farmers are generally more environmentally conscious than most of us.

In addition, compared to any other industry, farming is the ONLY one that can be carbon neutral.  

What are you reading/watching/listening to that you’d recommend farmers check out? For example, The Wall Street Journal just published an excerpt from a new book this past weekend highlighting the accomplishments of precision agriculture and many ag sectors, such as livestock, in lowering environmental impact. 

On Saturday, Robert Paarlberg, an agricultural economist wrote an excellent piece in the WSJ reminding us that farming practices over the years has gotten better. Science and technology such as precision agriculture, seed genetics, and irrigation management, have helped reduce pesticides and fertilizers while yields have increased. Growing our meat and producing our milk takes less water, less feed, less land, and fewer animals than it did in the ’70s.  How can we continue this trajectory?  

A great page turner on soil is The Hidden Half of Nature, by David Montgomery and his wife, Anne Bikle. He is a professor of geomorphology at the University of Washington and she is a biologist and environmental planner. They write a fun and fascinating book about the soil microbiome.  I loved it and learned a lot. 

I also watched Kiss the Ground. It was thought provoking. It explained regenerative ag very well and highlighted Gabe Brown, a North Dakota regenerative farmer. However, I wish it had a more balanced view on the different types of farming. 

I would like to end with a couple questions for all of us. How can we use creative thinking, technology, and science to advance our food system? How can we push past political agendas and just ‘do the right thing’ for human and environmental health?

Check out Lucy’s full interview here:

As you may know, we have written about why soil is so important. We need it to grow our food, clean our water, and recycle CO2. 11% of our entire Earth is used for crop production, which we need soil to complete. Yet, we still take soil for granted. Let’s dive into why we are losing soil and how we change this trajectory.

CIA world factbook

Soil loss

According to the Food and Agriculture Organization of the United Nations (FAO), 33% of the world’s soil is moderately to highly degraded, or worn down, due to erosion by wind or water, drought, loss of soil or organic carbon, loss of biodiversity, destruction of ecosystems, habitat destruction, and pollution.

The World Wildlife Fund estimates that, because of degradation, half of the topsoil on Earth has been lost over the past 150 years. This is critically important because it threatens our ability to provide food for a growing population and jeopardizes the quality of our environment. Soil is a finite resource…its loss and degradation is not recoverable within the average human lifespan. Unless we drastically change our ways.

The USDA’s Natural Resource Conservation Service explains managing soil health, or improving soil function, as “mostly a matter of maintaining suitable habitat for the myriad of creatures that comprise the soil food web.”

This agency has developed four primary drivers of soil health to improve soil function:

1. Disturb the soil as little as possible
2. Grow as many different species of plants as you can
3. Keep living plants in the soil as often as possible
4. Keep the soil covered all the time

What is stopping them from achieving this state of soil health is industrial agriculture, which is cultivating crops on a large-scale by the use of intensive actions and chemical fertilizers.

Dr. Bill Robertson, an expert on soil restoration and professor of Crop, Soil, & Environmental Science at the University of Arkansas states, “soils are different everywhere you go…I grew up around Lubbock, Texas and I went to school in College Station, and the soils are different in both places.”

He says that this was even the same in 1995 when he moved to Arkansas. “That was my first experience with soils that have low organic matter and are pretty weathered. In Lubbock, when it would rain I’d sink down way past my ankles, but here in the mid-South with the types of soils we have, a lot of times after rain you don’t even leave any footprint in the soil.”

Why is this happening?

According to the FAO, there are many reasons why we are losing our soil, from erosion, poor farming practices, rain intensity, and wind. Even though we have learned a lot from the days of the Dust Bowl, we have not completely adopted best practices everywhere.

Tilling the soil with a tractor works crop residues and turns over the soil. While initially it aerates and fertilizes, in the long run it causes great damage to the soil. It changes the natural balance of the soil, leaving it dry and compacted so that it can’t support microbes like healthy soil can.

Compacted soil reduces airflow, water filtration, and impacts root growth. Remember, we need these microbes because they act like a fertilizer in the soil. No-till farming allows the crops to decompose into the soil and prevents erosion via wind or water.

Overgrazing by cattle is another reason we are losing soil because it weakens plant growth. A lack of plant growth reduces root mass in the soil, which in turn increases runoff and causes high soil temperatures.

What’s the solution?

One solution is to plant a cover crop, which is planting a particular crop specifically to improve soil quality. By doing this, the cover crop can help feed soil microbes and act as a sort of “glue” to hold them together while the soil rebuilds its microbiome. A second solution would be to introduce root systems. By doing this, the structure of the soil improves because space becomes available for air and water to regenerate the soil.

According to his research, for those crops that had a 1% increase in organic matter in the soil and added microbes, there is almost an extra inch of water retention per hour. This tells us that by improving the microbiome in the soil, it’s possible to reduce the need for irrigation, and, in return, build healthier, more resilient crops and boost yield without increasing cost.

It makes sense and further supports our point of why industrial agriculture is so detrimental to our soil. As natural microbes and bio-pesticides are absorbed into the soil, taking the place of chemical fertilizers and pesticides, they are better able to support robust plant growth. This leads to bigger yields, better resistance to pesticide stress, and an all-around healthier ecosystem.

“We can work against Mother Nature for a while,” he adds, “but after a while if we can just figure out how to work with the natural process, life is much simpler for everybody.” He continues with, “A lot of farmers treat their soil like they’re building a house and then tearing it down, improving soil structure but then coming in there with deep aggressive tillage and destroying all they built. You never get anywhere doing that.”

“Making” healthier soil

Farmers are also taking steps to ensure healthy soil every day. By increasing the organic matter in soil, you can improve its long-term health and performance. Similar to how you drink and eat pre- and probiotics to improve your gut health, farmers incorporate organic matter, such as crop residues, animal manure, compost, cover crops, and perennial grasses and legumes to feed the microbial community in the soil.

Soils deliver ecosystem services that enable life on earth (FAO)

Researchers also agree that soil health improves through diversified crop rotations, minimal soil disturbance (no-till and reduced tillage), and the use of cover crops. These practices are the basic principles that underpin conservation agriculture. As a result, farmers are sequestering more carbon, increasing water infiltration, improving wildlife and pollinator habitat—all while harvesting better profits and often better yields.

The good news is that there is a worldwide effort among government agencies, NGOs, and food and agricultural companies to provide education, research, and funding to farmers, ranchers, and landowners to help improve, manage, and sustain healthy soils.

Global status of human degradation of soils (FAO)

How are NGOs helping?

The Nature Conservancy 

The Nature Conservancy identifies three main reasons why soil conservation is critical:

1. Fighting climate change: Soil contributes to the recycling of CO2 in our environment because it contains double the amount of carbon than our atmosphere. Soil degradation leads to a decrease in soil maintenance of CO2, which, in turn, will act as a barrier to fighting climate change.
2. Sustainable food production: We know that healthy soil is crucial to agriculture and crop production. When soil becomes lost, unhealthy, or eroded, this stands in the way of achieving sustainable food production.
3. Protecting the habitat and biodiversity: We know that soil regulates water, but when erosion occurs, this can cause a loss of nutrients in the soil and an excess of nutrients in water systems. This could lead to problems in water diversity and can even negatively impact the water that we drink every day.

This is why the Nature Conservancy prides itself on being an advocate for soil and implements different practices including, restoration of biodiversity, carbon sequestration, lower sedimentation, and crop productivity.

The World Wildlife Fund

The World Wildlife Fund is known for being advocates for animals and nature, but they are also advocates for the soil, too. Soil erosion leads to an increase in infertile land. An increase in demand for food production has led to the conversion of natural vegetation in forests and grasslands to cultivating crops in man-made farm fields and pastures.

The World Wildlife Fund says this is problematic because agriculture, “often cannot hold onto the soil, and many of these plants, such as coffee, cotton, palm oil, soybean, and wheat, can increase soil erosion beyond the soil’s ability to maintain itself.”

We live in a world with a growing population where understanding the importance of vital elements has never been more necessary. Understanding all that sustains us, and keeps us healthy, is critical to our survival. At the root of that is soil. And what better time than now to appreciate the outdoors, when we’re eager to be out of our homes and in our backyards and gardens! Look out the window – plants, crops, trees, lakes, rivers, streams, gardens, grass…are all supported by the often misunderstood “skin of the earth”.

So let’s get to know our soil to make us better home gardeners and, more importantly, better stewards of healthy soil for the greater good.

What is Soil?

It is a natural body on the land surface of Earth, made up of minerals and organic matter. Soil has many jobs, including:

• Providing our plants with the minerals and nutrients needed to give them proper nourishment which then keeps us healthy
• Holding in moisture, preventing flooding, giving us groundwater, and keeping water intact for crops to grow
• Modifying the atmosphere by providing a massive carbon sink for the Earth’s CO2 cycle by emitting and storing CO2, water vapor, and other gases
• Purifying the water as it enters the ground
• Providing a habitat for everything, from groundhogs and gophers to bacteria and fungi
• Recycling nutrients so they can be used over and over again
• Finally, it is also the foundation for photosynthesis, which is needed to grow our food

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Soil vs. Dirt

Soil is found in layers with the “litter zone” on top. This layer is what we can see and where we find matter, like twigs and leaves. After that, there’s the topsoil, the subsoil, and rock fragments and bedrock at the bottom. That is a lot more than just a pile of dirt!

The most important layer is the topsoil, where all plant growth takes place. But it is a long, slow process. Because it is made from crushed rock and decaying plants and animals, it can take thousands of years in colder climates and hundreds of years in hot, wet climates to make just one inch of topsoil. Crushed rock is the time-consuming part.

Think of the rich, dark soil that was formed by the glaciers when they came down across North America and other parts of the world. A combination of glacial pressure, wind, rain, and basic weathering broke down the rocks into smaller fragments. As they break down, the minerals from the rocks dissolve into the earth.

Take a look at the soil in your hand, rub it between your fingers. Those shiny particles could be crushed rock from the glaciers millions of years ago.

Some Fun Topsoil Facts:

• One earthworm can digest 36 tons of soil in one year – that is equal to five elephants!
• There are over 70,000 kinds of soil in the U.S.
• Five tons of topsoil spread over an acre is as thick as a dime

Soil is also formed by decaying roots, old plant material, and living organisms, which help break it down.  As dying material degrades into the soil, it provides nutrients for vegetation, as well as enriching the microbiome. These microbiomes are arguably the most important part of the soil.

The Soil Microbiome

When you hold soil in your hand, what you can’t see with the naked eye are the billions of bacteria, fungi, protozoa, and other microorganisms. These are known as microbes and, this collection is commonly referred to as the soil microbiome.

Microbes act like a fertilizer. They help plants change nitrogen from the air for growth and maturity, absorb phosphorus for health and vigor, and can protect a plant from fungal disease, like botrytis, or gray mold. This is the fungus we see most on our spoiled, inedible strawberries.

A diverse microbiome is an essential ingredient to healthy food and nutrition and is responsible for the micro and macro ingredients for our daily 5-7 servings of fruits and vegetables, protein in wheat, and healthy animal feed for our protein. The more microbe diversity in your gut, the healthier your gut and overall immune system. A spoonful of soil? It is generally thought that by working in the garden, you inadvertently ingest soil – and healthy microbiomes for your gut.

Ever wonder how some plants grow in dry conditions? Microbiomes! The microbiome in and around the roots of that plant helps it survive amidst drought and heat. Scientists can isolate these microbes and apply them to crops with drought conditions. For example, the company Indigo Ag has developed microbial-treated seeds for wheat to increase plant health in the face of water stress.

Microbes perform critical functions in soil food webs, such as decomposing organic materials, cycling nutrients, and improving soil structure. (USDA NRCS)

Did you know? Penicillin, tetracycline, and streptomycin are just a few of the several hundred antibiotics originating from soil microbes.

A Step Back in Time

After a recent day of working on our family farm in Kansas, I sat down with my grandmother for a visit. I asked her to recount the days of her youth, coming of age in the same rural setting we still call home. She shared several stories, but one included imagery still so clear for her that it brought a history lesson to life for me. She told me of how her mother would hang wet bedsheets up in one room of the house where the family would huddle to protect themselves from the dust storms severe enough to penetrate the dwelling as well as their lungs.

During Grandma’s childhood, farmers and communities across the U.S. plains discovered that just one generation of soil mismanagement could ruin a landscape and destroy livelihoods.

History Repeats Itself

While the Dust Bowl era is often seen as an anomalous, historical and uniquely American experience, the reality is unfortunately different. Agricultural lands around the world continue to slowly degrade. In fact, by the most credible estimates, up to 52% of global agricultural lands are now moderately to severely degraded, with 12 million hectares (30 million acres) per year degrading to the point they are abandoned by the land manager. To put this in context, the global area of abandoned land considered unworthy of the investments required to keep them productive is roughly equivalent to the total cropland under cultivation by farmers in Iowa.

This destruction of productive land is what pushes agriculture to convert additional native habitats at an alarming rate and the pressures are only increasing as we grapple with the task of ensuring ample food supplies for the next generation.

Soil as a Living Ecosystem

This deterioration of previously healthy soils is often subtle and, while the biology can be complex, the concept is simple: soils are living ecosystems and the way we manage the soils can increase or decrease their health and home. For an official definition and glossary of terms on land degradation, read through this helpful Food and Agriculture Organization (FAO) website. In short, the most valuable element of land is the topsoil – the top layer of land that supports the growth of biological life – plants, animals, insects and microbes. Land becomes “degraded” when the functional condition of the topsoil is compromised.

This can happen in different ways. The topsoil can erode, which means it is physically removed from the land by wind or water. Just as importantly, the topsoil can die, which implies it was or is alive. It happens somewhat slowly but, as soils lose their health, plant productivity declines and they are considered degraded. Plant growth and vigor is easily observable and hence it can be a good proxy for soil health. As plant biomass declines, especially when droughts or floods occur, the topsoil can spiral down quickly – losing both its structure and life. This rapid deterioration is what resulted in the Dust Bowl history my grandmother recalls so clearly.

Learning from the Past

But it wasn’t always this way. Prior to this trying time in U.S. history, the landscape across Kansas, Oklahoma, Texas, Colorado and Nebraska had formed rich, biodiverse and healthy grasslands in a semi-arid landscape. Nature worked its magic over thousands of years with diverse plants occupying the land, grazed by enormous bison herds with the intermittent presence of naturally occurring fires and droughts. Despite dry conditions, the continuous plant cover of the grasslands created healthy soils that sustained the landscape during droughts. In fact, the soil became so healthy it soaked up the limited rainfall provided, maintained the grassland and still managed to store the rest deep underground in the immense Ogallala aquifer.

As the United States government sought to expand food production with the onset of World War I, they enticed pioneering farmers to convert the grassland to croplands for the first time in their history, tilling them to produce wheat with initially positive results. The crops were productive, booming demand kept wheat prices high through the 1920s and early success incentivized more entrepreneurial farmers to move west and convert yet more prairie into tilled croplands.

But after several very good years, the yields started to decline. Then an epic drought set in. Farmers tilled and planted as they had before; however, the soils slowly lost their health and biological function. In these dying soils, the wheat followed course, leaving the soil fully exposed with no plant cover to protect it. Year after year, dust storms ravaged the soil, lifting and transporting precious topsoil miles away. Over the course of a decade, a vast landscape became severely degraded, threatening to turn the whole region into a desert.

The U.S. government eventually took decisive action, creating a public agency with a mandate to tackle the problem. But this history lesson is still being learned in regions all over the world where many of the same management practices have continued for a nearly a century, creating mini Dust Bowl experiences along the way.

Planning the Future with Regenerative Ag

The restoration of degraded lands around the world through regenerative agriculture management practices which prioritize the health of the soil is a solution that not only offers more productivity for our global food system, but also generates innumerable environmental benefits. And the time is now. We have the knowledge to make this transition and are seeing a wide range of new innovations under development that will allow us to accelerate and scale it to benefit those on the land – and ultimately consumers – around the globe.

In the coming articles, I will share examples of how farmers, ranchers and foresters are taking their role as land stewards to the next level by prioritizing the health of their soils.

The next time I visit my Grandma, these are the stories I will share with her, too.

Jake and his family farm approximately 12,000 acres in Saskatchewan, Canada. They grow canola, durum, winter wheat, peas, lentils, soybeans and flax, and have been practicing no-till farming for 20+ years.

Spring is coming! So here we are, strategizing about the flowers, veggies, and fruits to fill our gardens. Whether or not we realize it, this practice is something that closely aligns us with our fellow farmers, as we all want the same thing: an abundance of healthy produce grown in an environmentally sustainable way.

This planning reminds us of all the news surrounding pesticides, leaving us with a lot of questions: when should we use pesticides? Which ones are best for our needs – should it be conventional or organic? And what do they actually do to the plants and our surrounding area?

First, consider your garden’s needs to determine which pesticides should be used, if any. We can take a lesson from farmers here by practicing integrated pest management, which some farmers use to reduce pesticide applications. This means closely examining your environmental factors that affect the pest’s ability to thrive, and then creating conditions that they find uninhabitable.

One way to try this is by making sure your soil is full of organic matter; this will reduce pesticide use by keeping plants naturally healthy and strong. You can also regularly check your plants for signs of disease and pests to stay ahead of an infestation.

Should you then decide to apply a pesticide to your garden, consider if you want to go with a conventional or organic product. What’s the difference between them, anyway?

Just like us home gardeners, farmers also carefully consider which pest management products will work best for their crops while keeping their farmland, livestock and local ecosystem safe and healthy.

What Makes a Pesticide Conventional or Organic?

For all pesticides, both conventional and organic, the U.S. Environmental Protection Agency (EPA) oversees its regulation and approval for use in the United States. Organic pesticides require additional approval by the U.S. Department of Agriculture. And for those inquiring, yes – organic pesticides do exist and are commonly used on home gardens and organic commercial crops alike.

As defined by the EPA, conventional pesticides have active ingredients that generally include synthetic chemicals used to prevent, mitigate, destroy, or repel any pest. Most organic pesticides are derived from naturally-occurring substances, although there are several approved synthetic substances for use in organic crop and livestock production. (To view a list of approved organic pesticides, please view this page.)

No matter what type of pesticide you buy, the EPA evaluates all pesticides for potential harm to unintended organisms, including humans, wildlife, plants, and waterways. They also assess the hazards of varying levels of pesticide exposure among humans and domestic animals, from short-term to long-term contact. The EPA uses this information to determine the acceptable amount and frequency of pesticide application that allows the product to effectively work while keeping us safe from overexposure. But if proper precautions are not taken with these products, they can be very harmful to us and our surrounding environment, no matter if it’s conventional or organic. Always follow the directions on the bottle!

Common Pesticides by Type

Large food producers and small home gardeners use both organic and conventional pesticides. Here are some popular pesticides for home use that share active ingredients with commercial ag products. Conventional pesticides include RoundUp Grass & Weed Killer, Daconil Fungicide for plant diseases, and Spectracide for insects. If you’re organically inclined, you may consider pesticides like Natria Grass & Weed Killer, Bonide Copper Fungicide for plant diseases, or Garden Safe Insecticide. These are only a few examples of pesticides, but we’re going to look at these, in particular, to show you what to consider when choosing the right one to manage weeds, plant diseases, and pests on your property. So let’s take a closer look by comparing several of these popular products side-by-side…

Weed Killers: Eradicates targeted grasses and weeds via the direct application of the product.

Conventional – Glyphosate: RoundUp Grass & Weed Killer has glyphosate and pelargonic acid as the active ingredients. In addition to using it in our own gardens, these products are commonly used in agriculture, golf course management, forestry, and aquatic environments. Glyphosate prevents the plant from manufacturing certain amino acids essential for plant growth and life, thereby destroying the weed.

As we’ve mentioned in our previous post on Roundup, glyphosate is used in over 130 countries on over 100 different types of crops. This is due to its effectiveness in weed control, as well as its low toxicity to us and the surrounding ecosystem, as determined by the U.S. EPA.

As for pelargonic acid, this has also been shown to be low in toxicity. In fact, it’s naturally present in many foods we eat! Though some studies have shown this acid may not make glyphosate products any more effective, at least we know it doesn’t pose a risk to us.

Organic – Herbicidal Soaps: Common organic weed killers, like Natria Grass & Weed Killer, contain herbicidal soaps that eliminate unwanted vegetation. The active ingredient in this product is an ammoniated, or potassium, soap of fatty acids that strip the surface coating on leaf surfaces, causing dehydration to the plants. The fatty acids are commonly extracted from palm, coconut, olive, castor, and cottonseed plants.

Though irritating to the skin and eyes, these herbicidal soaps are very low in toxicity. However, some of these soaps can be toxic to pollinators, so the best time to apply these treatments is at night when pollinators are not active.

Fungicides: Treat plants infected with black spot, rust, blight, powdery mildew, and other diseases.

Conventional – Chlorothalonil: Products like Garden Tech Daconil’s Plant Fungicide contains chlorothalonil, a synthetic chemical that disrupts fungal molecules, thereby killing the fungus. This pesticide has been reviewed to be of very low toxicity, though an irritant to the eyes and throat if inhaled.

Chlorothalonil has been shown to be low in toxicity to pets, birds, and pollinators. However, this chemical is highly toxic to fish and amphibians, so consider this if you live close to the water or a sewer drain.

Organic – Copper Sulfate: Copper sulfate is a commonly used fungicide. The active ingredient in products like Bonide Liquid Copper Fungicide works by denaturing enzymes and other critical proteins in fungal organisms.

Though this pesticide is considered organic, it’s not without controversy.  Not only can this chemical cause severe eye irritation, but more importantly it is quite toxic and can lead to gastrointestinal problems, organ damage, and even shock and death with extreme exposure. Though the EPA hasn’t determined any link between cancer and copper sulfate exposure, several studies from the National Pesticide Information Center show a link in both humans and animals alike. Additionally, this chemical is toxic to birds and aquatic life, so there are many considerations here as it relates to its use, the environment, and run-off. Given its toxicity, it’s vital to follow the product’s directions for use and seriously consider any effects to your surrounding environment.

Insect Killers: Eradicates insects that can damage lawns and plants

Conventional – Gamma-Cyhalothrin: Insecticide products, like Spectracide Triazicide Insect Killer, contain an active compound called Gamma-Cyhalothrin, a broad-spectrum insecticide that acts as a nerve toxin to pests. This chemical is part of the pyrethroid family, the synthetic counterpart of pyrethrin, an organic insecticide. What makes pyrethroids more attractive than their organic counterpart is that the chemical is more stable in sunlight.

Though not shown to be toxic to us when used as directed, both pyrethroids and pyrethrins can be toxic to honeybees, a crucial consideration for our pollinators. This family of chemicals is also toxic to aquatic life. This is another pesticide that you should only spray at night or evening when pollinators are asleep.

Organic – Pyrethrum: In the same chemical family as triazicide is an organic compound derived from a flower that is highly toxic to most insects, but proven non-toxic to humans. A popular product with this compound is Garden Safe Multi-Purpose Garden Insect Killer. When choosing a product like this, it’s important to realize that although it’s effective against pests, it’s also harmful to our pollinators, just like pyrethroids. Also like its conventional counterpart, pyrethrins are toxic to fish and amphibians, so be sure to keep it away from waterways and drains, and be sure to use in the evening and at night.

Another thing to note with this organic compound is to be careful of other active ingredients commonly found in pyrethrin-based products. Some pyrethrin products are combined with piperonyl butoxide (PBO) to make it more potent. However, PBO is not considered “organic”, so be sure that your product of choice doesn’t include this chemical if an organic treatment is important to you.

Toxicity of Common Organic-Approved Pesticides to All Pollinators

Just because it’s organic doesn’t mean it’s safe for the birds and bees. Here’s a chart showing the toxicity of organic pesticides on pollinators. Source for chart: xerces.org

So, just like farmers do every day, us home gardeners must utilize all the tools in our toolbox to manage pest problems. No matter how you keep pests at bay, be sure to consider not only your plants’ health, but also any animals, waterways, and other environmental sensitivities.

An Opportunity for American Farmers

The hemp marketplace is projected to be $1 billion dollars by the end of 2018, and close to $2 billion dollars by the end of 2022. American consumers are wild about hemp products, with hemp CBD oil and other CBD-derived personal care products leading the way. Currently, the U.S. has to import hemp textiles from China; hemp seed from Canada, and industrial products from Europe. Now, with clearance in the Farm Bill, American farmers can participate in this market.

What’s so unique about hemp?

Hemp has roots in American history! In the 1700s, America considered hemp a staple crop and its strong fibers were used to make rope, canvas sails, fishing nets, clothing, and even American flags. George Washington grew acres of it on his farm at Mt. Vernon and predicted at one point that it would be a more valuable crop than tobacco. Popular Mechanics Magazine dubbed hemp “The Billion Dollar Crop.”

Hemp became vilified in the 1930s and has been illegal to grow since the 1937 Marijuana Act.  There was one exception to this when the government called upon farmers to grow hemp to help win World War II. Despite this momentary pardon, it has been listed as a Schedule I Drug since 1970. Hemp’s Achilles heel has always been that it looks too much like its bad-ass cousin, marijuana.

Both hemp and marijuana are members of the Cannabis sativa family, but the key difference is that hemp contains less than 0.03% THC (as defined by federal law), which is the psychoactive component that gets you high when you smoke pot. Hemp is grown and harvested around the world, harvested primarily for fiber, seeds, and CBD.

Hemp is a versatile and sustainable crop

Other than the extreme desert or high in the mountains, hemp will grow in most soils. The plants develop a thick canopy cover and shield out weeds, thus demanding fewer pesticides. With its long taproot and thick root system, the plant helps nourish the soil. Its seeds, stalk, leaves and even roots can be processed into thousands of products. Think of the growing opportunities for American farmers!

The seeds are high in healthy fats, protein, and fiber and produce food as well as oil paints, printing inks, and soaps, lotions, and balms.

The hemp stalk, which is strong and fibrous, can be blended with other materials to make composites for automobile dashboards, door panels, trunk liners, and other interior parts; or manufactured into handbags, denim, fine fabrics, paper cardboard and packaging, and rope, canvas, carpeting, insulation, and can even be a fiberglass substitute.

The leaves can be mulched into compost, mulch, and animal bedding. The roots can be used as compost. The whole plant is naturally loaded with healthy terpenes and cannabinoids and many varieties are grown to make CBD and other functional medicines.

source: Dandy Graphics

Hemp can be fit into a crop rotation and provide farmers with another source of revenue. Victory Hemp Foods contracts farmers to produce hemp grain for their production facility. According to their analysis, hemp commands a higher net price than corn or soy. In Kentucky, some farmers are replacing their tobacco fields with hemp. In Colorado, some farmers are turning to grow hemp in addition to wheat.

As there is a steady demand for hemp as a raw material, many states are ahead of the game and have taken the regulation into their own hands. Before this week’s legislative vote, 40 states had removed barriers to its production.

According to the 2018 Congressional Research report, Hemp as an Agricultural Commodity, hemp represents a profitable niche market and a viable alternative crop for U.S. growers. In their report on the top 10 producing states,  Hemp Industry Daily provides snapshots of hemp production including sales and market potential.

Because hemp was not allowed to be grown as a large commercial scale in the U.S.,  profitability studies are limited, but research institutions, such as Cornell University, University of Kentucky and the State of Colorado are compiling this economic information for farmers.

The Regulations – Hemp wins

Last week, the U.S. Congress passed the final version of the 2018 Farm Bill. The new five-year bill lays out the complex web of policies and programs governing the U.S. food system and includes a major win for the nascent hemp industry.

Hemp supporters, championed by Senator Majority Leader Mitch McConnell of Kentucky, are jumping for joy over the loosening of restrictions to grow and harvest hemp, thereby offering the potential to bring in additional farm income. Probably most important is that the loosened restrictions will open up sources for funding and research, and farmers will be able to obtain bank loans and federal crop insurance, an enormous safety net for commodity crop farmers.

But while it is freed from federal prohibition, there are still some restrictions to grow hemp and you won’t be able to grow it in your gardens like tomatoes, basil or beans. For instance, it must be grown with a THC content of less than 0.03% and the USDA must approve a states’ plan for licensing and regulating hemp. If a state doesn’t come up with a plan, the federal government will provide the framework. The law also states that non-compliant growers can be prosecuted.

Additionally, growing hemp is only part of the equation. As the market expands, so will the number of harvesters, processors, and distributors. This represents an exciting chapter in American agriculture!

These hard-working creatures not only pollinate most of the food we eat, but they also make delicious honey! As a beekeeper, I have learned that bees require care much like any other family pet. But how can I keep my bees healthy with the ever-present pesticides in our suburban setting?

This past summer I tried my own method of protecting my bees. On a beautiful sunny day, I interrupted a commercial tree sprayer who was doing “preventative” insect spraying on our neighbor’s trees and bushes. He was perplexed when I told them that I had a honey bee hive in my yard. On one hand, he was under a maintenance contract to take care of trees, and on the other hand, he understood the spraying hazards to any type of foraging bees.

Checking the hive

While I may have made an impression on this sprayer by chasing him down, it is not feasible to manually protect the five-mile radius or 3,200 acres around my house— which is the distance that bees will travel in search of nectar and pollen.

And these types of insecticide sprays, called neonicotinoids, are not the only thing I need to worry about! I have to watch out for the wax moth, small hive beetle, signs of Nosema virus, and the dreaded varroa mite, on top of making sure the “girls” have enough to eat. Are there enough different sources of nectar and pollen for them to forage on? And winter is coming… does my hive have enough honey stores to make it through the season?

These honey bees (hives are in the background) are well-cared for and have a nice supply of nutritious forage.

While my bees have it easy with the care I provide (and how fast I can chase down neighborhood sprayers), wild bees, bumble bees and the other 3,999 species of bees in North America might not be as lucky.

We need bees for food!

Pollinators are responsible for 35% of the world’s crop production and 90% of the pollination in wild plants. That equates to one out of every three bites of food we eat and all the wildflowers in the woods and prairies! Unfortunately, the populations of these native bees, butterflies and other important pollinators are shrinking. Imagine your diet without raspberries, almonds or blueberries. If it weren’t for these pollinators fertilizing the crops, we would be very sad consumers!

Leafcutter Bee

Bumble Bee

Digger Bee

Mining Bee

Some of the native bees species of North America.

What is causing this shrinking population? While neonicotinoids are not the only smoking gun, the effects of these insecticides ignite passions on both sides of the debate.

What is a Neonicotinoid?

“Neonics” are used in agriculture, home gardens and even on your pets as an insecticide to kill sap- sucking and chewing insects that eat tender leaves from crops or drive your dog crazy from scratching. Neonicotinoids act on an insect’s central nervous system, causing paralysis and death.

Neonics are applied either as a spray, dust or added to irrigation water. Staple crops such as corn, soy, and canola, use seeds that are pretreated with neonicotinoids. When used as seed treatments, neonicotinoids are taken up by all parts of the plant as it grows. This means that foraging bees and insects may come into contact with neonicotinoids as they are foraging on pollen and nectar.

Tree sprayers such as this are common around suburban neighborhoods. Have a conversation with your contractor to see if spraying is really necessary.

The research against Neonicotinoids is not entirely conclusive.

To study the effect of agricultural chemicals on bees, scientists perform laboratory, semi-field, and field tests. Of these, realistic field tests are the most difficult to conduct, as the variables such as weather and bee foraging patterns are never constant. On the other hand, laboratory tests are often criticized because the exposure to chemicals is manipulated and controlled, and not representative of a bee’s normal foraging activities.

The Pollinator Network at Cornell University compiled an overview of the scientific evidence on neonicotinoids. “Overall, the majority of laboratory and semi-field research demonstrates neonicotinoids can be harmful to honey bees; however, the majority of field studies find only limited or no effects on honey bees.” There is agreement, however, on the negative impact of neonicotinoids on bumble bees.

Bumble Bee loaded with pollen

Today’s neonicotinoids are less toxic to vertebrates than the older synthetic chemicals they replaced, but they are still a threat.  And the “organic” insecticides options aren’t any safer. Pesticides approved for organic use can cause significant harm to bees as well. (The Xerces Society provides some very useful information on organic pesticide application.)

How do we manage pests and protect pollinators?

At the Penn State Center for Pollinator Research, biologists call it Integrated Pest and Pollinator management (IPPM), but if you are familiar with the term Integrated Pest Management (IPM), pollinators add a new dimension to this accepted paradigm.

In this video, Penn State biologists demonstrate that both pest management and pollinator protection can be achieved when they are used in an integrated pest and pollinator (IPPM) context.

What YOU can do to help pollinators!

Plant wildflowers and other native plantings in your yard or neighborhood to provide nutritious forage for the bees and other pollinating insects. Provide housing for pollinators. Your local Audubon or State Agricultural Extension will have many recommendations. If you must use pesticides, be selective in your timing and dose: don’t apply when plants are flowering or when bees are foraging.

Microbes sustain life on earth. In fact, we live in their world! Microbes (also called microorganisms) grow and reproduce in and on your body, in soil and on rocks, within plant roots and on their leaves, in wetlands, oceans and fresh waterways, and even in space! Microbes decompose and recycle the dead; keep us healthy, make the oxygen we breathe, fix nitrogen, control pollution, are a source of renewable fuel, and feed the world!

A microbiome is a community of microbes living in the same habitat.  Your gut microbiome, for instance, is specific to you, and the right balance of prebiotics and probiotics plays an important role in the digestion of food, metabolism, inflammation and immune function. (read our post: Your Second Brain: Gut Microbiota).

Likewise, soil microbiomes play a vital role in the health of plants. When a soil microbiome is alive with interacting bacteria, fungi, nematodes, and earthworms, plants are able to better absorb and hold water, nutrients, and minerals.

Microbes perform critical functions in soil food webs, such as decomposing organic materials, cycling nutrients, and improving soil structure. (USDA NRCS).

Video: The Living Soil: How Unseen Microbes Affect the Food We Eat

Harnessing the Power of Microbes

Microbes help plants fix nitrogen from the air for growth and maturity, absorb phosphorus for health and vigor, preserve water to shield from drought, or can protect a plant from fungal disease.

Ever wonder why plants are able to grow in the desert? The microbiome in and around the roots of that plant help it survive amidst drought and heat. Scientists can isolate these microbes and apply them to crops which face drought conditions. For example, Indigo Ag has developed microbial treated seeds for wheat to increase plant health in the face of water stress.

Reducing the application of nitrogen fertilizers is a high priority for sustainable farming. Nitrogen is necessary for plant growth and maturity but can have environmental downsides. Some plants, like legumes (peas, beans, and lentils), naturally “fix” nitrogen with the help of nitrogen-fixing bacteria. Scientists at Joyn Bio are engineering the DNA of the naturally nitrogen-fixing bacteria found in legumes to provide meaningful levels of nitrogen to other crops, such as corn, wheat, and rice.

The startup Pivot Bio focuses on enabling microbes to fix and supply more nitrogen to corn. In the future, their ON Technology™ will be used to provide crops with better access to phosphorus, potassium and other nutrients.

BioAg Alliance, representing the combined forces of Monsanto and Novozymes, creates microbial-based fertilizers, fungicides, and insecticides that help plants take up nutrients and defend against pests, disease, and weeds.

BASF, Bayer, BioWorks, Certis, DowDuPont and Syngenta, Agbiome, Agrinos,  ArystaLifeScience,  Bioconsortia, Marrone Bio Innovations, Plant Impact and Valent BioSciences and Holganix are some of the other companies involved with agricultural microbial-based solutions for crop protection and enhancement.

The Agricultural Microbial Market is Booming

According to marketing research firm Research and Markets, this market is projected to reach $6.01 billion by 2022 from $3.09 billion in 2017. Additionally, since microbial crop protection poses fewer risks than conventional pesticides, the EPA generally requires less data and has shorter review times. This reduces the timeline to development by years and the cost of product development by millions of dollars.

Bringing Microbes Home — What does this mean to you?

If you maintain a lawn or a garden, you have hard-working soil microbes already as friendly neighbors! If any of these areas struggle with pests and diseases, there is most likely an imbalance in the soil microbiome. Look into soil micro biologicals to help you alleviate pest and disease pressure without the use of chemicals.

Many of us don’t give it a second look, but without soil (note: we won’t call it dirt) life on Earth simply would not exist! 95% of our food is directly or indirectly dependent on soil. You wouldn’t be eating very well without it! The soil is an essential ingredient to healthy food and nutrition and is responsible for the ripe fruit you eat at breakfast, the crisp lettuce used in your salad for lunch, and the chicken you prepare for dinner. Thank you, soil!

Soil also supports the foundation for our homes, it helps grow the fibers that make up our clothes, provides the fossil fuels that keep our engines running, acts as a purifier for our water and air and helps control both erosion and flooding. Soil provides habitat for essential organisms and has a big impact on climate stability. (Read more about this in our post, Out of the Air and Into the Soil).

Soils deliver ecosystem services that enable life on earth (FAO)

Soil health is a paramount concern around the world

According to the Food and Agriculture Organization of the United Nations (FAO): 33% of the world’s soil is moderate to highly degraded due to erosion, drought, loss of soil organic carbon, loss of biodiversity, destruction of ecosystems, habitat destruction, and pollution.

The World Wildlife Fund estimates that half of the topsoil on Earth has been lost over the past 150 years.

This is a huge problem! Soil is a finite resource, which means its loss and degradation is not recoverable within the average human lifespan. This is critically important because it threatens our ability to provide food for a growing population and jeopardizes the quality of our environment.

Global status of human degradation of soils. FAO

The Dust Bowl in the 1930s.  Severe drought and wind whipped up the topsoil in the Great Plains, which had been heavily tilled for the previous decade. Image source

The good news is that there is a worldwide effort amongst government agencies, NGOs, and food and agricultural companies to provide education, research, and funding to farmers, ranchers, and landowners to help improve, manage, and sustain healthy soils.

What is healthy soil?

Do you grow your own veggies? If yes, you know that they grow better and have fewer pests and diseases if they are grown in a soil that is rich in organic matter. Adding composted kitchen scraps, well-rotted manure or bags of purchased compost to the soil supports the beneficial biota living in the soil.

Examing soil: The presence of earthworms is a good sign of soil health!

These billions of beneficial organisms–bacteria, algae, fungi, protozoa, nematodes, earthworms, and beetles — feed, digest and decompose the organic matter and in turn improve soil tilth, texture, aeration, drainage, and nutritional content.

The soil food web is composed of billions of organisms that decompose organic materials, cycle nutrients, and improve soil structure. (USDA NRCS)

A single gram of healthy soil contains millions of organisms, most of which we cannot see with the naked eye or have even discovered. (Photo: FAO) Test your knowledge of soil!  Click on the image.

“Making” healthy soil…

By increasing the organic matter in your soil, you can improve its long-term health and performance. Similar to how you can drink and eat pre and probiotics improve your gut health, farmers incorporate organic matter such as crop residues, animal manure, compost, cover crops, and perennial grasses, and legumes to feed the microbial community in the soil. These practices are the basic principles that underpin conservation agriculture.

Researchers agree that soil health improves through diversified crop rotations, minimal soil disturbance (no-till and reduced tillage), and the use of cover crops. These practices are the basic principles that underpin conservation agriculture. As a result, farmers are sequestering more carbon, increasing water infiltration, improving wildlife and pollinator habitat—all while harvesting better profits and often better yields.

While the Dirt to Dinner team has been somewhat outspoken on the undeniable global benefits of genetic engineering technology, we are admittedly concerned about our environment and the effect pesticide use has on a surrounding ecosystem. But, we asked ourselves—what is the science behind this herbicide? What is verified research telling us? And…what is glyphosate?

Glyphosate is the world’s most widely-used broad-spectrum herbicide and the primary active ingredient in the popular “Roundup Ready” brand of herbicide products. There are over 750 products containing glyphosate for sale in the U.S. It is registered in more than 130 countries and approved for weed control in more than 100 crops. Glyphosate is used in agriculture, golf course management, forestry, lawns and gardens, and even aquatic environments.

In fact, no other herbicide compares in terms of numbers of approved uses!

The primary agricultural crops for glyphosate application include soy, corn, canola, alfalfa, cotton, and sorghum. According to USDA survey data, in 2016 HT (herbicide-tolerant) soybeans represent 94% of soybean acreage, HT cotton represents 89% of cotton acreage, and HT corn represents 89% of corn acreage.

How does glyphosate work?

In simple terms, glyphosate prevents a plant from growing. How? It inhibits the activity of an enzyme, called EPSP, which is essential to plant growth. This particular enzyme is not found in humans or animals. Manufacturers formulate the glyphosate acid with a salt which makes the product easy to handle and mix well with other products. The formula also includes a surfactant which assists the delivery of glyphosate into the plant by attaching itself to the leaf’s waxy surface, where it is broken down and enters the plant tissue. Once inside the plant, glyphosate inhibits the activity of the EPSP enzyme, which in turn prevents the plant from manufacturing certain amino acids essential for plant growth and life.

Glyphosate absorbs quickly and tightly binds to the soil. Microbes in the soil rapidly decompose the product so little—if any— product leaches from the applied area.

What are the benefits of glyphosate?

Crop Duster. Image Roger Smith, flickr

Herbicide-tolerant crops, otherwise known as “Roundup Ready” or GMOs, were created so a farmer could spray glyphosate on the fields and not harm their crop. These crops contain a version of the enzyme that is not inhibited by glyphosate. Primarily, glyphosate is applied a couple of weeks after the crop emerges from the ground, which is a critical time when the weeds and crops are competing for water, mineral nutrients, and light, and before the crops get large enough to create a canopy to shield out the weeds themselves.

By killing all the weeds and not the crop, a farmer can make fewer herbicide passes through his crop. In addition, the farmer doesn’t have to “till” their field to rip out the weeds. This benefits the fertile topsoil and prevents it from run-off or displacement.  In wet areas, glyphosate is sometimes used as a tool for drying down crops before harvest.

How much glyphosate does the average farmer use?

Soybean and wheat farmer Brian Scott, who writes from A Farmer’s Life, farms 2,300 acres of land in northwest Indiana. In this video, he shows how much glyphosate is applied to his soybeans, which ends up being less than 2 cans of 12oz. soda for every acre of land.

Contrary to what is often reported by much of the media, farmers do not douse, drown, drench or saturate crops in chemicals. Farmers actually do what they can to minimize total herbicide use. After all, chemicals are expensive, it takes resources and time to apply them, and there are crop rotation and herbicide resistant issues to contend with.

Is glyphosate toxic?

Glyphosate is an herbicide, so it is a toxic substance. As we have mentioned in Nix the Toxins, toxicity is related to the dose or the amount you consume, inhale or rub on your skin. To examine toxicity, scientists look at something called the LD50 value. This metric is a standard measurement of acute toxicity for chemicals.

The dose makes the poison.

For example, caffeine, vitamins, and other substances are beneficial in small doses but can be harmful in large amounts. The lower the LD50 value, the more toxic the substance.

The LD50 of glyphosate is 5600mg/kg

Caffeine has a much lower LD50 of 192 mg/kg 

Sodium chloride (table salt) has an LD50 of about 3000 mg/kg.

Rotenone, approved for use on organic farms,  has an LD50 162-1500 mg/kg

Copper sulfate, approved for use in organic farming, has an LD50 of  30mg/kg

source

What about the long-term effects of glyphosate?

LD50 values are not the only metric the EPA uses to evaluate toxicity. Sub-chronic and chronic effects of a chemical substance are evaluated as well.

The EPA sets maximum safe levels of pesticide residues for crops, called tolerances. The EPA also calculates the theoretical maximum, which is considered the worst case scenario exposure to pesticides from all foods and compares it to the level of daily exposure to a pesticide residue, which over a 70-year human life span is believed to have no negative effect. The highest dose or exposure level that produces no noticeable adverse effect on test animals is then divided by safety factors – typically a value of 100.

The EPA sets tolerance levels in parts per million (ppm; equivalent to mg/kg) and has defined the tolerance levels for glyphosate residue on numerous food commodities.

Of course, sometimes trace amounts find their way into our food system – which is the crux of alarm spreading throughout the media. But let’s look at this rationally. Recently reports have been made of residues in the parts-per-billion on many of our favorite foods. Cheerios, for example, was tested to have 1,125.3 parts per billion (translate to 1.1253 parts per million) residues of glyphosate. Parts per billion? As we have hopefully illustrated below, you would have to eat a lot of Cheerios to experience any adverse effects!

Unfortunately, companies are getting a bad reputation from anti-GMO groups that are spreading misinformation about the use of glyphosate.

Quaker Oats discusses glyphosate residue in their FAQ:

“Any minimal levels of glyphosate that may remain in finished products where oats are an ingredient are significantly below regulatory limits and well within compliance of the safety standards set by the Environmental Protection Agency (EPA), the California Office of Environmental Health Hazard Assessment, Health Canada and the European Food Safety Authority (EFSA) as safe for human consumption.”

In another example, Media outlets have reported that glyphosate is now in one of our favorite sweeteners, honey! An FDA researcher tested 19 samples of honey, and in nine of those samples, found residue levels as low as 17ng/g in Brazilian honey and as high as 121 ng/g in honey from Louisiana. Now, translating that into actual consumption rates, a 125 lb person would have to consume 2,061 lbs of honey every day over the course of their lifetime to experience a poisonous reaction to glyphosate. REALLY? Is this actually cause for alarm?

Or does it help sell a story when certain household staples are vilified for their “potentially dangerous herbicide content.” Unfortunately, in today’s media whoever yells the loudest often is the most trusted.

In October 2016, Andrew Kniss, weed expert, author of Weed Control Freaks, and his colleagues published a study concluding  “even as herbicide use has increased, the chronic toxicity hazard associated with herbicide use decreased in 3 out of 6 crops, while acute toxicity hazard decreased in 5 out of 6 crops. Due to it’s relatively low chronic toxicity, glyphosate contributed only 0.1%, 0.3%, and 3.5% of the chronic toxicity hazard in these same crops, respectively.”

Lastly, we leave you with the most recent statement from the EPA: