Carbon dioxide is present in the atmosphere today in a concentration that has not been seen since sabre-toothed cats and mastodons roamed a planet on which humans had never set foot - it was three million years ago and we had not yet evolved. In recent years we have poured huge amounts of carbon dioxide into the atmosphere. We know that rising global temperatures are the result. But a study published last week revealed that increased levels of carbon dioxide will also make some of the world's most important foods less nutritious - and this has significant implications for millions of people.
12 May 2014 | 1 Comments
| Recommended by 13 Rob Haward:
Conversion of all of the world’s agricultural land to organic could reduce carbon dioxide equivalent emissions by 49 giga tonnes/year, delaying climate change by 4 to 5 years. The research presented by Urs Niggli at the conference, a professor at one of Europe’s leading research organisations, showed that in a 16 year trial organic farming offered the potential to sequester 2.4 tonnes of CO2e per year more carbon than an equivalent non organic farm. The benefits were most marked in horticultural holdings but were demonstrable in every farm type.
09 February 2011 | 3 Comments
| Recommended by 4 Rob Haward:
It was January 1999 when I had my first Soil Association conference experience. It was a little like being initiated in to a strange but compelling cult –‘Golden Promise’ fuelled revelry* shared with a colourful array of characters, bound by a passion for a better way to care for the land and produce our food. Twelve years on, as I contemplate 2 days in Manchester, much has changed.
08 February 2011 | 2 Comments
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