THE REAL DIRT ON FARMER JOHN https://www.filmsforaction.org/watch/the-real-dirt-
ID: 292905 • Letter: T
Question
THE REAL DIRT ON FARMER JOHN
https://www.filmsforaction.org/watch/the-real-dirt-on-farmer-john-2005/
ANSWER AND EXPLAIN ONE OF THE FOLLOWING QUESTIONS BASED ON THE DOCUMENTARY
1. HOW WAS CONVENTIONAL FARMING DONE INTO THE 1970S? 2. WHY DID IT BECOME UNPROFITABLE IN THE 1970S AND 1980S? 3. WHY DID GET BIG OR GET OUT FAIL CONVENTIONAL FARMERS? 4. HOW DOES ORGANIC FARMING DIFFER FROM CONVENTIONAL FARMING? 5. WHAT IS A CSA AND HOW DID IT HELP JOHN STAY IN BUSINESS? 6. HOW DOES WHOLE FOODS THREATEN THE CSA MODEL AND UNDERMINE THE SMALL ORGANIC FARMER?
Explanation / Answer
1Ans: Organic food became established in the public’s mind as a separate identity during the 1960s and 1970s. Rachel Carson’s Silent Spring established public awareness of the ecological problems associated with agricultural chemicals in general and the use of synthetic insecticides in particular. Water pollution related to fertilizer and pesticide use and the two energy crises in the 1970s also provided incentives for farmers to reduce the use of farm chemicals. Awareness of the consequences of modern farm practices led to pesticide regulation and created growing consumer demand for food grown without ecologically destructive and toxic chemicals. Many consumers considered organic food to be one such alternative. As the market for organic foods grew, so did the need for standards, certification, and regulation. The Rodale Press established a set of voluntary standards and a certification program in 1972. Several states passed laws governing organic agriculture in the late 1970’s. Rodale was also responsible for helping to organize the establishment of California Certified Organic Farmers and Oregon-Washington Tilth Organic Producers Association in the early 1970s.
2Ans & 3Ans: Many of the pioneers and innovators in organic agricultural research came from the Western US. California has long been the largest producing and largest consuming state for organic food. Robert Papendick, a USDA-ARS soil scientist based at Washington State University in Pullman produced the “Report and Recommendations on Organic Farming,” in 1980, regarded by many as the first official recognition by USDA that organic farming was viable and warranted serious research support. Within the University of California system, Robert vandenBosch and others within the Division of Biological Control advanced ecological principles and sought to avoid use of chemical pesticides.
The farm crisis of the 1980’s brought bankruptcy and foreclosure rates not seen since the 1930’s. A few large-scale bankrupt conventional farms were still able to plant and harvest crops without using purchased inputs. At the end of a transition period, they discovered that there were buyers who would pay a premium for their crops that were ‘organic by neglect’ because of the absence of chemical inputs. These farms were possibly the first to go organic for strictly economic reasons and were of considerably larger scale than the organic farms that existed prior to their entry into the organic sector. Their market entry made the organic sector more competitive with conventional agriculture. The ability of these farmers to produce without chemical inputs, their rapid expansion of the organic market, and their obvious profitability gained the attention of other nonorganic farmers who faced financial difficulties.
As the ecological, health, and welfare consequences of conventional farming systems became increasingly apparent, organic agriculture found itself serving a growing consumer base seeking an alternative to food produced by conventional farming techniques. In 1989, Sixty Minutes broadcast a story on Alar. Overnight, the sale of organic commodities increased without any change in practices or availability of organic food. Organic farmers and their customers saw limited supply, overwhelming demand, a patchwork of inconsistent or nonexistent state laws, inadequate enforcement programs, and pervasive fraud all threatening the meaning and value of the organic label. A coalition of organic farming, consumer, animal welfare, and environmental organizations persuaded Congress to pass the Organic Foods Production Act (OFPA) in the 1990 Farm Bill.
4Ans & 5Ans & 6Ans: The differences between organic and conventional foods stem directly from the farming methods that were used during the food’s production. Many people are unaware of some of the differences between the two practices. Agriculture has a direct effect on our environment, so understanding what goes into our agriculture is important. Below is a list of some of the key differences between organic and conventional farming. One of the biggest differences that is seen time and time again across all research between the two farming practices is the effect on the land. Organic farming works to increase sustainability, biodiversity, and to encourage good soil and air quality. This is maintained by the use of natural growing practices, the avoidance of harmful chemicals, and the continued practice of crop rotation and other natural farming methods.
Organic Farming:
Organic farming minimizes chemical usage
Organic farming promotes biodiversity
Soil health is improved with organic farming practices
Only natural methods are used in organic farming
Conventional Farming:
Conventional farming makes use of chemicals, synthetics, and other materials to manage weeds and pests
Conventional farming uses unnatural farming methods
Conventional farming use of pesticides has garnered attention towards acceptable levels of toxicity, and whether there should actually be an acceptable level
Pesticides used in conventional farming can be damaging to your health.
There are many other differences between organic and conventional farming, but these seem to be the most spoken of in regards to consumer health. There have been arguments around whether or not conventional farming methods are safe for one’s health. This is because of the pesticides and GMO’s used in the conventional farming practices. Many people are concerned that those growing practices promote unsafe chemical use, especially because the level of toxicity is said to be under a “safe” level, but what is really safe?
Luckily, many places make it easy to get ahold of seasonal, local and organic products. There are many CSA’s, grocery delivery services and organic markets that promote a more healthy way of eating.
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