Changing attitudes – sustainability, nutrition and wellness

March 25, 2019 - Callum Cyrus

A barrier to achieving sustainability in food production is that the term means different things to different people. Whereas sustainability is often thought of in purely environmental terms, for farmers an agricultural process cannot ultimately be sustainable unless it protects their livelihood. As a society, we demand transparency about the origins of our food and, as a result, should expect extra costs as standards are tightened. Customers nonetheless continue intuitively to source the cheapest produce.

Economic orthodoxy in agriculture is not as widespread as some would imagine, particularly when it comes to profit-maximizing considerations such as managing inputs, according to Bruno Basso, a foundation professor in the department of earth and environmental sciences of Michigan State University (MSU), whose research areas include agronomy and soil science.

Read the whole article at Global University Venturing.