Inustrialized Food Production

Industrialized nutriment Production A Dangerous trail When visiting the grocery store, shoppers atomic number 18 bombarded with pleasant photos of heighteners in their fields. This idyllic rustic way of life may leave existed in the past, but right aways farms argon much different. In our modern era, a conversion has taken place and nutrient production has changed dramatically. The industrialized method of food production has created a dangerous and unsustainable system. Choosing topical anaestheticly sourced foods is beneficial to the planet, health, and local economies.The atomic number 6 mile viands has brought attention to this important subject and made quite a little aw atomic number 18 of the impact of food choices. Humans began farming over 9000 course of studys ago, and many technological advancements exhaust occurred since that time (Mintz, Du Bois, 101). Most significantly in the modern era, the green whirling changed the way food was grown. The green re volution allowed for intensification of food resources, intended to alleviate homo hunger (Bourlag). Lead by Norman Bourlag, hybrid variations of wheat were bred to originate higher yields and be twain to three times much resistant to disease.Success was achieved, but has created to a greater extent issues. From 1950 to 1999 production on the same size acreage increased superstar hundred seventy%, producing 1. 9 billion tonnes of grain (Bourlag). However, copious amounts of fertilisers need to be added to the footing to support this production this leads to much chemical electric discharge-off and contamination of water sources. other major problem is that the hybrid seeds lead to development of genetically engineered seeds. These grains atomic number 18 patented by large corporations, causing costs to rise and taking contain away from farmers. The local farmer no longer has control over how they grow crops or run their farm.Large companies like Monsanto clear in all t he power. The genetically modified seeds that are needed for the high yields are patented, and farmers are forced to purchase new seeds each year (Food Inc. ). For centuries, farmers have been able to save seeds from their crops for planting the following year. With the introduction of patents, farmers now formula massive lawsuits if they try to reuse seeds. Even though many farmers do non postulate to use the modified seeds, it is nearly im achievable because of bilk contamination. Mark Anslow provides an example of one Canadian farmer Percy Schmeiser.He demonstrate that sixty percent of his crop had been contaminated by Monsanto engineered seeds carried onto his land by the wind (12). Even though Schmeiser did not plant or want the seeds, he still faced intimidation and lawsuits from the giant biotechnology union (Anslow, 13). The power held by these agribusiness giants controls what farmers can do. The control held by corporations is not limited to grains and seeds, it exte nds into poultry and livestock. The high demand for meat created by the multitudes of dissipated food restaurants has completely changed the way animals are increase.Factory farming techniques produce plump animals from sensitive areas. About 10 billion animals are brocaded and killed for food every year in the linked States, many of these inhumanely (Humane Eating The Humane Society of the United States. ). Laying hens are kept in cages so small they cannot even move. In addition, animals have been bred for meat production, leading to chickens with breasts so heavy they can barely base on balls chickens lots die from their own weight (_Food Inc_. ). Cattle are raised in small pens with no area to graze. Instead, they are fattened up with corn (Nierenberg, 22).These caterlots are seas of mud and disease. grangers are pressured by that large companies they hold contracts with to have the latest technologies. This means taking on massive debt that forces farmers to watch pr oducing for that company, even if they do not agree with the practices. For example, poultry producers working for Tyson, one of the largest companies, have been forced to upgrade chicken houses to be large sheds with no natural light, with thousands of chickens packed inside (_Food Inc_. ). As with grain producers, livestock producers are caught in a debt cycle by powerful corporations.Major health issues are caused by industrialized food production. The close quarters and dingy conditions where the animals are raised are perfect conditions for the spread of disease. puppets raised intensively arrive at butcherhouses covered in feces, which raises the risk of contamination during the process (Nierenberg, 22). As well, a variety of antibiotics are used to as feed additives to prevent disease and encourage growth in livestock and poultry, which are then ingested by humans, increasing antibiotic resistance worldwide (Sayre, 78).The crowded, nerve-racking conditions of intensive far ming, combined with ammonia released from waste and lack of sunlight comfort the spread of disease among animals and to humans. As well, the manure from these animals is contaminated with the antibiotics if a manure lagoon bursts or seeps into the water supply, anyone using the water to drink or bathe can be infected (Sayre, 77). One way to shrink these issues is to eat less meat, cut demand and the need for intensive manufacturing plant farm operations (Pollan, 33). some other solution is to choose locally raised meat.This allows consumers to get to know the farmers and practices used to raise the livestock. In addition, it is more likely that the meat has been processed in a littler slaughterhouse, reducing chances for crossroad contamination from many sources. Local food increases the amount of information procurable to consumers and provides food security. Factory farming not only harms the animals and the farmers, it has huge milieual impacts. The production of livestock and dairy actually contributes more greenhouse gases to the environment than vehicles (From field of battle To Feedlot To Fork. ).Globally, 18% of greenhouse gas emissions are created from feedlot to dinner table. Animal production creates emissions at every stage. Fossil arouse is striked to run equipment, grow crops, transport animals, and distribute products. The production of synthetic fertilizers and pesticides alone require the equivalent use of over 123 million barrels of oil (From Field To Feedlot To Fork. ). Factory farming centralizes production areas, meaning that in order to slaughter and distribute the meat, long distance transportation is required. Aside from the dodo fuel use, greenhouse gases are created by the animals themselves.Grazing animals, like cattle, release methane. maculation this is natural, the huge amounts of livestock being produced are massive contributors to global warming. As well, the manure produced by these animals exceeds amounts that can be used as fertilizer for fields. The excess amounts are stored in ponds and lagoons, where more gases are released as it decomposes (Nierenberg, 23). By choosing to eat local, consumers negate the creation of much of the pollution. The around obvious step-down is in transportation emissions. On average, a meal travels 2414 km from farm to table.This is over a 25% increase from 1980 (Roosevelt, 78). Shopping at a local farmers market or farm stand reduces the distance considerably. A study in Iowa plant that a regional diet consumed 17 times less oil and gas than a typical diet based on food shipped across the country and around the world (Smith, Mackinnon, 65). Another way local eating reduces environmental impacts is though more sustainable practices. Local farms are usually operated on a smaller scale livestock can graze on grass, and the manure produced fertilizers the field. Another benefit of small farms if the diversity they provide.Agribusiness operations focus on monocu lture. One crop is grown over hundreds or thousands of hectares. A small farm features more diversity, attracting and providing habitat for a range of wildlife (Pollan, 62). As well, smaller farms require far less chemical additives like pesticides and fertilizer, both produced with fossil fuels. Recently, the 100 mile diet has brought attention to choices consumers can make and wherefore local choices are important. A couple in Vancouver undertook a year long challenge to only eat food that was grown or produced within a one hundred mile radius of their photographic plate (Smith, Mackinnon).At first, this seems like an overwhelming task, but is actually achievable. Some luxury items, like coffee and chocolate, must be given up, but most essential items are available. While it may not be possible for everyone to follow the 100 mile diet completely, choosing local products as often as possible has many benefits. As well as reducing transportation costs and emissions as mentioned e arlier, purchasing food from local farmers helps the local economy. The income stays in your local area instead of being inattentive by a multinational corporation.A British study found that money spent at a local farmers market had in two ways the economic value for the area than money spent at a supermarket chain (Smith, Mackinnon, 112). The reduced transportation time also has health benefits. divulge is not picked until it is ripe, and often sold the same day, so the nutrients are not degraded when it reaches the dinner table. Food production has undergone many changes since the rise of floriculture thousands of years ago. The rise of factory farming practices has brought many negative changes to food. order of pollution and disease have risen dramatically, and conditions for animals and farmers are very poor. The fresh popularity of the 100 mile diet has brought raised public awareness active food choices. By choosing locally produced food consumers get a more nutritious product, reduce environmental impacts, and support local economies. Works Cited Anslow, Mark. Farmer warns GM will destroy organic industry. The Ecologist 38. 10 (2009) 12-13. General science Index. Web. 30 Nov. 2009. Bourlag, Norman. Biotechnology and the Green Revolution (ActionBioscience). ActionBioscience promoting bioscience literacy. Nov. 2002. Web. 4 Dec. 2009. http//www. actionbioscience. org/biotech/borlaug. html. Food Inc. Dir. Robert Kenner. Alliance, 2009. DVD. From Field To Feedlot To Fork. Cool Foods Campaign. 2009. Web. 04 Dec. 2009. http//coolfoodscampaign. org/your-tools/global-warming-and-your-food/from-field-to-feedlot-to-fork/. Humane Eating The Humane Society of the United States. The Humane Society of the United States. 2009. Web. 04 Dec. 2009. http//www. humanesociety. org/issues/eating/. Mintz, Sidney W. , and Christine M. Du Bois. The Anthropology of Food and Eating. Annual brushup of Anthropology 31 (2002) 99-119. Print. Nierenberg, Danielle. The Co mmercialization of Farming Producing Meat for a Hungry World. the States Today (Periodical) 132 (2004) 22-4. Readers engineer Abstracts. Web. 1 Dec. 2009. Pollan, Michael. In Defense of Food. New York Penguin Paperbacks, 2009. Print. Roosevelt, Margot The come-on of the 100-Mile Diet. Time 167. 24 (2006) 78. Academic Search Premier. EBSCO. Web. 4 Dec. 2009. Sayre, Laura. The Hidden draw Between Factory Farms and Human Illness. The Mother Earth News Feb. /Mar. 2009 76-83. Readers Guide Abstracts. Web. 1 Dec. 2009. Smith, Alisa, and J. B. Mackinnon. The 100-Mile Diet A Year of Local Eating. New York time of origin Canada, 2007. Print.