Agriculture is a sector where big changes are needed if we are going to achieve zero-carbon and restore nature. Green House contributors have written extensively on how what we eat and how our food is produced can be more sustainable and how to decarbonise the agriculture sector.
Chris Smaje argues that the best future we can now hope for is a small farm future (as opposed to the increasingly big farm present), in which many more people than now are involved in food production, mostly on privately-owned small-holdings – realising the old demand for ‘three acres and a cow’.
“Rather than fixating on veganism as being the answer to reducing the impacts of our food system we need to have a better understanding of the complexities of farming.” Director of Green House think tank Anne Chapman suggests an alternative way of looking at reducing carbon emissions from farming.
Food in a Changing Climate is part of a series called SocietyNow. Books in this series are intended to be ‘short, informed books, explaining why our world is the way it is, now’ and that make ‘the best of academic expertise accessible to wider audience’
James Rebank's book is a personally written memoir, examining Nostalgia, focussed on how his grandfather farmed; Progress, the attempts Rebanks and his father made to try to ‘keep up’ with modernising farms; and Utopia, about how he is trying to farm now and pass on knowledge to his children
An interview with Cath and Bill Grayson who run Morecambe Bay Conservation Grazing Company in North West England about how they came to do conservation grazing, what makes it different from how beef and lamb are normally produced and its benefits for wildlife.
An interview with George Hosier of Wexcombe Manor Farm in Wiltshire about the changes he has made to his farming practices to improve soil fertility, reduce greenhouse gas emissions and increase biodiversity while reducing his costs.
The agriculture industry has transformed in the last 70 years. Agriculture needs a just transition as much as coal mining communities do, but whereas there is no future for coal mines in a zero-carbon world, there has to be a future for agriculture.
Of all the animals that roamed these isles but have now disappeared many think that the beaver is the most important one to bring back. Like us, beavers are ecosystem engineers, modifying their habitats to suit themselves
Gabe Brown discusses his principles of soil health and is useful to farmers and anyone concerned with food production and the state of farming.
Wilding raises two key issues. One is the challenge it poses to the established UK approach to nature conservation, and our approach to nature more generally. The other is whether we have more than enough food and should instead of producing food give land, such as that at Knepp over to Nature.
Fairlie brings several decades of practical experience of farming, a critical quantitative approach and whole systems thinking. He does not defend our current industrialised systems of livestock farming and he is clear that, collectively, we need to eat less meat