The term sustainable food is used to describe food that is made through sustainable agriculture. Sustainable agriculture is a way of raising food that is healthy for consumers and animals, and does not harm the environment. It is humane for workers, respects animals, provides a fair wage to the farmer, and supports and enhances rural communities. Characteristics of this type of agricultural include conservation and preservation, biodiversity, animal welfare, economically viable, and socially just.
In 1990, the US government defined sustainable agriculture in Public Law 101-624, Title XVI, Subtitle A, Section 1683, as “an integrated system of plant and animal production practices having a site-specific application that will, over the long term, satisfy human food and fiber needs; enhance environmental quality and the natural resource base upon which the agricultural economy depends; make the most efficient use of nonrenewable resources and on-farm resources and integrate, where appropriate, natural biological cycles and controls; sustain the economic viability of farm operations; and enhance the quality of life for farmers and society as a whole.”
Sustainable food is food that is grown in a manner that protects the longevity of the soil and earth. Often in commercial agriculture, these practices are ignored in order to produce more for the present moment. Soil, like any other thing, can get worn out if abused. Through overuse, pesticides, and artificial fertilizers, the soil can be leached of nutrients. Also, the natural structure of the soil is affected as well. There are some agricultural sites which are now unusable from overuse. Sustainable farming nurtures the soil, is chemical free, and promotes a healthy ecosystem. This does not only apply to plants and soil, but animals and insects as well. Producing meat and honey in a way that ensures the health and well being of the creature, benefits all of us because we need these creatures to be around in the future as well as today.
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