Conclusion: An Alternative Agriculture for Our Time

2016 ◽  
Author(s):  
Connor J. Fitzmaurice ◽  
Brian J. Gareau
Keyword(s):  
Food Production ◽  
Food System ◽  
Consumer Involvement ◽  
Small Scale ◽  
Local Agriculture ◽  
Shopping Experience ◽  
Alternative Markets ◽  
Small Scale Farmers ◽  
Full Force ◽  
The Many

Without abandoning the practical idea of farming as a business, the small-scale farmers in this book foster connections between consumer experiences and expectations and farming practices that support their visions of organic. They try to build new, alternative markets to challenge the watering down of “organic” that the full-force entrance of corporate market logics ushered in. However, there are limitations to how sustainable such farming operations can be without further changing the relationships the modern food system is based upon. This chapter begins by recognizing the many limitations of localism, including the potentially neoliberal aspects of such efforts. However, the neoliberal notion that individuals can and should bring forth their own interests and engage in political contestation could (paradoxically) be the very kernel that further popularizes small-scale food production networks that provide safer, more healthful food and a better sense of community than the isolating conventional shopping experience. Finally, the chapter considers how deepening consumer involvement in the process of agriculture, incorporating concerns about social justice into local food systems, and addressing the inefficiencies of decentralized food production could push local agriculture to be even more alternative.

scholarly journals Kelayakan Usaha Ayam Broiler (Studi pada Usaha Peternakan di Desa Cibinong)

2018 ◽  
Vol 33 (2) ◽  
pp. 96
Author(s):  
Elpawati Elpawati ◽  
Achmad Tjachja Nugraha ◽  
Ratu Shofiatina
Keyword(s):  
Small Scale ◽  
Selling Price ◽  
Poultry Production ◽  
Poultry Farm ◽  
Financial Feasibility ◽  
Positive Growth ◽  
Poultry Farms ◽  
Positive Growth Rate ◽  
Small Scale Farmers ◽  
The Many

<p>Indonesia poultry consumption has increased year by year, with the average positive growth rate of 4.6%. This situation can be a chance for both small and large scales of poultry farmers, considering that poultry consumption is increasing every year. The rate of poultry production in Gunung Sindur was correlated with the amount of the existing poultry farms. Romli Farm was a small scale poultry farm in Gunung Sindur, Bogor. This poultry farm, with no partnership, could independently survive amongst the many other existing farms. However, although the opportunities were wide open, this business was not always viable for the farmers because many of small-scale farmers could not be able either to increase the income or to carry on the business. This research aimed to study the income, financial feasibility (NPV, IRR, Net B/C Ratio, and PP), the BEP of Selling Price, and the BEP of Product in Romli Farm.</p>

Energy efficiency in small-scale biointensive organic onion production in Pennsylvania, USA

2010 ◽  
Vol 25 (3) ◽  
pp. 181-188 ◽  
Author(s):  
Stephen R. Moore
Keyword(s):  
Energy Efficiency ◽  
Renewable Energy ◽  
Food Production ◽  
Food System ◽  
Energy Output ◽  
Small Scale ◽  
Efficiency Ratio ◽  
Sustainable Food ◽  
Fossil Energy ◽  
Sustainable Food System

AbstractModern agriculture relies heavily on fossil energy for food production. Reducing fossil energy and replacing that energy with renewable energy is critical in attaining a sustainable food system. Hand-scale intensive food production offers a reduction in fossil energy and an increased use of renewable human-based energy. Using biointensive production techniques, onions (Allium cepa) were grown in Pennsylvania, USA. A life-cycle analysis was performed to monitor energy utilization. Individual human labor tasks were evaluated using the factor method. This method accounts for the type and duration of physical activity. The average yield of eight onion varieties utilizing biointensive production in standard-sized beds (9.3 m2;100 ft2) was 160.2 kg. The US average for mechanical onion production is 46.1 kg/9.3 m2 (100 ft2). The energy efficiency ratio, specific energy and energy productivity were 51.5, 0.03 MJ kg−1 and 32.2 kg MJ−1 (MJ=megajoule), respectively. When defined within common boundaries, these three relationships: energy input, energy output and yield productivity allow researchers, farmers and policy-makers to select production systems and/or practices that better manage fossil and renewable energy for food production. Current mechanized agriculture has an energy efficiency ratio of 0.9. With most energy being supplied by fossil fuels. The energy efficiency for biointensive production of onions in our study was over 50 times higher than this value (51.5) and 83% of the total energy required is renewable energy. Biointensive production offers a viable energy use alternative to current production practices and may contribute to a more sustainable food system.

scholarly journals Pursuing the potential of heirloom cultivars to improve adaptation, nutritional and culinary features in a changing climate

2019 ◽  
Author(s):  
Sangam Dwivedi ◽  
Irwin Goldman ◽  
Rodomiro Ortiz
Keyword(s):  
Food Production ◽  
Sensory Quality ◽  
Small Scale ◽  
Cultural Significance ◽  
Breeding Programs ◽  
Sustainable Food ◽  
Historical Significance ◽  
Long Time ◽  
Traditional Cultivars ◽  
Small Scale Farmers

The burdens of malnutrition, protein and micronutrient deficiency, and obesity cause enormous costs to society. Crop nutritional quality has been compromised by the emphasis on edible yield and through the loss of biodiversity due to the introduction of high-yielding uniform cultivars. Heirloom crop cultivars are traditional cultivars grown for a long time (&gt; 50 years), and whose heritage has been preserved by regional, ethnic or family groups. Heirlooms are recognized for their unique appearance, names, uses and historical significance. They are gaining in popularity because of their unique flavors and cultural significance to local cuisine, and their role in sustainable food production for small-scale farmers. As a contrast to modern cultivars, heirlooms may offer a welcome alternative in certain markets. Recently, market channels have emerged for heirloom cultivars in the form of farmer-breeder-chef collaborations and seed savers organizations. There is therefore urgent need to know more about the traits available in heirloom cultivars, particularly for productivity, stress tolerance, proximate composition, sensory quality and flavor. This information is scattered and the intention of this review is to document some of the unique characteristics of heirloom cultivars that may be channeled into breeding programs for developing locally adapted high value cultivars.

scholarly journals Pursuing the Potential of Heirloom Cultivars to Improve Adaptation, Nutritional, and Culinary Features of Food Crops

Agronomy ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 441 ◽  
Author(s):  
Dwivedi ◽  
Goldman ◽  
Ortiz
Keyword(s):  
Food Production ◽  
Sensory Quality ◽  
Small Scale ◽  
Cultural Significance ◽  
Breeding Programs ◽  
Sustainable Food ◽  
Historical Significance ◽  
Long Time ◽  
Traditional Cultivars ◽  
Small Scale Farmers

The burdens of malnutrition, protein and micronutrient deficiency, and obesity cause enormous costs to society. Crop nutritional quality has been compromised by the emphasis on edible yield and through the loss of biodiversity due to the introduction of high-yielding, uniform cultivars. Heirloom crop cultivars are traditional cultivars that have been grown for a long time (>50 years), and that have a heritage that has been preserved by regional, ethnic, or family groups. Heirlooms are recognized for their unique appearance, names, uses, and historical significance. They are gaining in popularity because of their unique flavors and cultural significance to local cuisine, and their role in sustainable food production for small-scale farmers. As a contrast to modern cultivars, heirlooms may offer a welcome alternative in certain markets. Recently, market channels have emerged for heirloom cultivars in the form of farmer–breeder–chef collaborations and seed-saver organizations. There is therefore an urgent need to know more about the traits available in heirloom cultivars, particularly for productivity, stress tolerance, proximate composition, sensory quality, and flavor. This information is scattered, and the intention of this review is to document some of the unique characteristics of heirloom cultivars that may be channeled into breeding programs for developing locally adapted, high-value cultivars.

scholarly journals Growing and Eating Food during the COVID-19 Pandemic: Farmers’ Perspectives on Local Food System Resilience to Shocks in Southern Africa and Indonesia

2020 ◽  
Vol 12 (20) ◽  
pp. 8556
Author(s):  
Nicole Paganini ◽  
Kustiwa Adinata ◽  
Nomonde Buthelezi ◽  
David Harris ◽  
Stefanie Lemke ◽  
...  
Keyword(s):  
South Africa ◽  
Informal Economy ◽  
Rural Areas ◽  
Food Systems ◽  
Food System ◽  
Local Food ◽  
Local Food Systems ◽  
Research Network ◽  
Small Scale ◽  
Small Scale Farmers

The COVID-19 outbreak forced governments to make decisions that had adverse effects on local food systems and supply chains. As a result, many small-scale food producers faced difficulties growing, harvesting, and selling their goods. This participatory research examines local small-scale farmers’ challenges as farmers but also as consumers and their coping strategies during the month of April and one week in June 2020. The study was initiated and conceptualized in collaboration with small-scale farmer members of an existing research network in selected urban and rural areas in South Africa, Mozambique, Zimbabwe, and Indonesia. Participants co-designed the research, collected and uploaded data through digital survey tools, and contributed to data analysis and interpretation. A common observation across regions is that the measures imposed in response to COVID-19 highlighted and partly exacerbated existing socio-economic inequalities among food system actors. Strict lockdowns in Cape Town, South Africa, and Masvingo, Zimbabwe, significantly restricted the production capacity of small-scale farmers in the informal economy and created more food insecurity for them. In Maputo, Mozambique, and Toraja and Java, Indonesia, local food systems continued to operate and were even strengthened by higher social capital and adaptive capacities.

scholarly journals Where do "localphiles" shop?: A mixed-methods case study of food-buying habits

2021 ◽  
pp. 1-20
Author(s):  
Emily McKee
Keyword(s):  
Food Systems ◽  
Food System ◽  
Local Food ◽  
Small Scale ◽  
Regional Food ◽  
Mixed Methods Case Study ◽  
Regional Food Systems ◽  
Attitude Behavior ◽  
Small Scale Farmers

Why, with local food’s rising popularity, do small-scale farmers report declining sales? This study used a mix of survey and interview methods to examine the priorities and buying habits of food shoppers in one midsized, lower-income metro­politan area of the U.S. Midwest. The study focuses on individual consumers’ decision-making because it aims to be useful, in particular, to small-scale farmers and advocates of their participation in local and regional food systems. Among shoppers’ stated priorities, the survey found broad support for local food and relatively low competition be­tween price and local origin as purchasing priori­ties. However, findings also show an attitude-behavior gap, with only a limited increase in ten­dency among self-defined “local” shoppers to purchase from locally oriented venues. As explana­tion for this attitude-behavior gap, survey and interview data point to differential definitions of “local food” and situational barriers (primarily inconvenience and lack of variety) preventing shoppers from buying local food. One factor off­setting these barriers was past experience growing one’s own food. Study findings are used to identify particular avenues for intervention by farmers, eaters, and other food systems builders to broaden access to local food through adjustments to mar­keting strategies, better alignment of wholesale outlets’ practices with the priorities of farmers and eaters, and improved public education about the food system.

Development of adaptive training materials for conservation agriculture promotion in Africa.

2022 ◽  
pp. 371-381
Author(s):  
Neil Miller ◽  
Putso Nyathi ◽  
Jean Twilingiyumukiza
Keyword(s):  
Conservation Agriculture ◽  
Sub Saharan Africa ◽  
Small Scale ◽  
Adaptive Training ◽  
Training Methodology ◽  
Training Materials ◽  
Agroecological Zones ◽  
Sub Saharan ◽  
Small Scale Farmers ◽  
The Many

Abstract In order for Conservation Agriculture (CA) to reach and impact small-scale farmers in Sub-Saharan Africa (SSA), CA technologies need to be adapted to suit the diversity of agroecological zones and cultures present on the continent. Training materials for CA promotion need to be similarly customizable to help extension staff and farmers develop their own, context-appropriate solutions from among the many possible CA approaches. From 2015 through 2018, a diverse set of farmer-level training materials for CA and complementary technologies was developed and field-tested by Canadian Foodgrains Bank partners. Together with a participatory, adaptive training methodology, these materials have enhanced the effectiveness of CA promotion, and they have been made available for copyright-free download in English, French, Kiswahili, Portuguese and Amharic (http://caguide.act-africa.org/, accessed 6 August 2021). This paper describes the process of developing these materials as well as challenges and constraints to their utilization.

scholarly journals Feeding the World in a Time of Climate Change

2021 ◽  
Vol 43 (1) ◽  
pp. 14-20
Author(s):  
Gary W. van Loon ◽  
Atanu Sarkar
Keyword(s):  
Food Supply ◽  
Food Production ◽  
Food System ◽  
The Core ◽  
Food Grains ◽  
The World ◽  
Core Feature ◽  
Critical Problems ◽  
The Many ◽  
Global Population

Abstract Maintaining a plentiful and high-quality food supply is essential to enable humans to survive and flourish in the coming decades. In 2019/20, an estimated 2.71 Gt of food grains have been produced worldwide. This fundamental food source is alone enough to supply sufficient nutritional kilocalories for the entire current global population. And nutrition is supplemented by the many other crops, livestock and sea food that are part of the overall food system. Yet, in the same year, it is estimated that around 821 million people, more than one tenth of the 7.6 billion people in the world were chronically hungry. There are many reasons for this. Waste—the FAO estimates that around one third of food produced is wasted—is certainly one, but also important are the inequities in the food production and supply system. While much can and should be done to correct these two critical problems, sustainable agriculture remains as the core feature of a healthy food supply.

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