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Category: Environmental Sustainability
Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef, because it will make you cook more delicious food.
The greatest danger to our future is apathy.
There’s always the pushback from the conventional model – organic can’t feed the world. And after thirty-four years (not three, or four) thirty-four years later, our data shows* yields are the same. Conventional right next to organic. When the soil is healthy, we have shown that yields are improved in the organic trials when there’s issues of drought. Up to 31% higher yields. So, there’s the beauty of growing with life.
*Started in 1981, The Farming Systems Trial (FST)® at Rodale Institute is America’s longest running, side-by-side comparison of organic and chemical agriculture.
It might not be the whole solution, but a million hectares of trees would make a big difference – not to mention the added benefits for erosion and water quality.
We’re letting all these things die which actually have flavor, character, and stories. I believe that when people stop growing food, they stop telling stories. Each seed has a story, the story of its origin – its agricultural history and its uses in the field – but also at the table – its flavor and the way it tastes differently than most things that are available today. Sometimes they tell the story of the family.
We make money because we do good. We find a way to integrate social responsibility into how we do business on a day-to-day basis. Which, makes it a key driver of future growth and profitability.
