(I was heartened this weekend to see pictures of people from all over the world standing up for environmental justice on The International Day of Climate Action. I was in the library basement at Duke researching this essay, which will be incorporated into a larger paper developing an ecofeminist response to industrial agriculture.)
Enter practically any supermarket in the United States and you will find a sea of fruits and vegetables, brightly colored and coming from all corners of the western hemisphere. Tomatoes, lettuce, bananas, and oranges—just to name a few—are available year-round at prices most people can afford. Many of the aisles are filled with prepared foods derived from corn, soy, and wheat, and are minutes away from your convenient consumption. Add a plastic-wrapped and pre-cut piece of meat from the back wall of coolers and dinner is set. The whole earth’s bounty, it seems, lies before you. As short as fifty years ago, such wide selection and low prices would have been impossible. This epicurean miracle is achievable due to the rise of industrial agriculture, a highly mechanized mode of food production characterized by an economy of scale. Increasingly, though, its gifts are being called into question as the disastrous environmental, economic, cultural, and health effects of the rapid transformation of the human food system become clear. This essay will focus on the widespread and interconnected environmental devastation caused by the modernization of plant agriculture. It will seek to explain how the dream of eating whatever we want whenever we want has become the nightmare of degraded and eroded topsoil, water scarcity and contamination, seed loss and manipulation, and global warming.
Traditionally, different crops are grown together and rotated frequently to preserve the health of the soil and ward off pests, weeds, and disease. This method of farming, polyculture, seeks to imitate natural diversity and often integrates animal husbandry with crop production. It can be fairly labor intensive, as hand cultivation is often required due to the presence of multiple crops. A chief ‘innovation’ of industrial agriculture is the widespread use of monoculture, the growing of a single crop over a wide area of land. Proponents argue that it can produce greater crop yields with less effort through the standardization of planting, maintenance, and harvesting. Pests are killed through the application of pesticides, and weeds kept at bay through herbicides. Synthetic fertilizers encourage plant growth in the absence of compost or manure. A single crop can often be easily harvested mechanically, enabling farmers to greatly increase their scale and sell to a large buyer. This mechanization also requires less people to be farmers, further lowering the price of food through decreased labor costs.[1]
Monoculture produces more than just one crop, though: it also produces degraded and easily eroded soil. More than just ‘dirt’, soil is “a curious mix of organic matter and mineral granules…a bustling and highly interactive community of organisms…[and] a unique, complex matrix of pores and channels filled with air, nutrient soup, and aquatic life.”[2] Healthy soil is alive and active: “One teaspoon of rich grassland soil can contain 5 billion bacteria, 20 million fungi, and 1 million protests. More microbes live in a teaspoon of earth than people on the planet.”[3] Farming has always require cutting into the soil, and traditionally farmers sought to maintain cut soil’s vitality and prevent it from washing or blowing away through bumper crops, heavy rotation, allowing the land to lie fallow, and replenishing the soil’s nutrients with organic materials. Producing the same crop over and over or using only simple rotations (such as alternating between corn and soybeans) depletes the soil of its nutrients and makes it more susceptible to erosion. With monoculture, “it is difficult to view the soil as anything but an anchoring medium for plant roots and a receptacle for water and chemical fertilizers. Those chemicals, as well as pesticides, herbicides, and fungicides, effectively end the symbiotic relationship between soil and plant by killing soil organisms, thus transforming the soil into a dead, toxic substance.”[4] Bumper crops “are uprooted on industrial farms to make way for large machinery…[which] tends to compact the soil, reducing its ability to absorb water.”[5] All this has led to the loss of topsoil at an alarming pace. As Peter Warshall writes: “even today, after many conservation efforts, American farmland still loses topsoil faster (averaging about 17 times faster) than it is formed. Of the 375 million acres in crops, 112 (about 30 percent) have excessive soil loss. Since the measurement of erosion does not include gully losses, total soil losses could be twice that of topsoil alone.”[6] With the spread of industrial agriculture to the two-thirds world, the transformation of rich, dark soil teeming with life into devastated and largely dead dirt has become a global phenomenon.
Another ecological victim of industrial agriculture is water. Agrochemicals are often absorbed into underwater aquifers or washed into rivers, lakes, and streams through the runoff of eroded soil. An assessment conducted by the federal government in 1998 “found pesticide contamination in all of its river and stream samples and in more than half of its samples taken from shallow ground wells. Altogether, the program detected 83 different pesticides…some 66 percent of the stream samples contained five or more pesticides.”[7] Synthetic nitrogen and phosphorous fertilizers also end up in aquifers and streams, making the water unsafe for human consumption and inhabitable for fish and other aquatic life. The presence of these chemicals in lakes and rivers has been linked to the mutations of intersex fish and frogs with extra legs. Not only is
water being contaminated, it is also being consumed at radically unsustainable rates in the production of food. As the editors of Fatal Harvest write: “Water covers two-thirds of the earth, yet a mere 3 percent of this total is in the form of freshwater, suitable for drinking and agricultural use. Much of this 3 percent is inaccessible… Nonetheless, the greatest portion of the water used by people goes into woefully inefficient irrigation for agricultural production.”[8] At present, over 40 percent of the world’s food supply is produced through such methods.[9] Throughout the U.S., aquifers are being depleted as California and the states stretching from the Great Plains to the Southwest consume groundwater at nonrenewable rates, much for irrigated farming. Because nature’s needs are typically seen as a distant third to those of urban dwellers and farmers in the eyes of policymakers, such water scarcity threatens natural ecosystems and further endangers wildlife. The highly inefficient use of water in industrial agriculture can be seen clearly in the production of corn, a relatively ‘un-thirsty’ crop: “A corn crop that produces 118 bushels/acre/year requires more than 500,000 gallons/acre of water during the growing season. The production of 1 pound of maize requires 1,400 pounds (or 175 gallons) of water.”[10] Through monoculture, we are eating the planet dry.
Industrial agriculture also destroys seed biodiversity, as local crop varieties are left behind for the few hybrids which are distributed widely to supermarkets and meat producers. The wide variety of choices offered by supermarket shelves is largely an illusion; “most of the vastly diverse foods available to humanity since the beginning of agricultural history have been virtually eradicated.”[11] A study conducted by the Rural Advancement Foundation found that in the United States “75 types of vegetables, or approximately 97 percent of the varieties available in 1900, are now extinct.”[12] In the last hundred years, “we have lost nearly 93 percent of lettuce, over 96 percent of sweet corn, about 91 percent of field corn, more than 95 percent of tomato, and almost 98 percent of asparagus varieties.”[13] Such a loss of diversity is tragic not only for cultural reasons. It also demonstrates how wide the rift between industrial agriculture and the natural environment has become, and the drastic steps agribusiness must take to continue to practice monoculture. As crop varieties shrunk, vulnerabilities to pests and disease increased. This can be seen in the US corn blight crisis of 1970, when the crop was decimated with yields reduced by up to 50 percent and financial losses of over $1 billion.[14] Initially, agribusiness turned to more chemicals as the solution, but pests and diseases proved resistant. Since the early 1990’s, biotechnology—the genetic modification of the seed itself—has been touted as the solution to the vulnerabilities of monoculture. Plants are now being genetically engineered to be herbicide resistant (so they can withstand the spraying of even stronger weed killers) and pest resistant (so each plant can produce its own pesticide).[15] This has led to led to the “appearance of herbicide-resistant ‘super-weeds’—the result of genetic pollution from transgenic crops.”[16] Such genetic pollution has the potential to devastate organic farming if pests become resistant to the non-chemical pesticide Bt, which biotech companies have bred into corn and cotton seeds.[17] The long-term effects of GM crops on the environment remain to be seen. By attempting to bulwark monoculture through biotechnology, industrial agriculture further alienates food production from the ecological context in which it takes place and raises frightening questions which have yet to be answered.
This brief study has sought to demonstrate that industrialized food is finally not all that cheap, but rather comes at great cost to the natural environment. Neither is it efficient, as the present system “uses 10 nonrenewable fossil fuel calories to produce only one food calorie.”[18] The primary components of industrial agriculture—from fertilizers to machinery to irrigation and pesticides—all rely on oil, a nonrenewable resource which has already peaked and causes global warming. In addition to devastating soil, water, and seed, industrial agriculture heats up the planet. It is time to move beyond it, or before it, or perhaps both.
[1] For background on the rise of monocultures, see Miguel A. Altieri, “Ecological Impacts of Industrial Agriculture ad the Possibilities for Truly Sustainable Farming,” in Fred Magdoff and others, eds., Hungry for Profit: The Agribusiness Threat to Farmers, Food, and the Environment (New York: Monthly Review Press, 2000), 77-92.
[2] Peter Warshall, “Tilth and Technology: The Industrial Redesign of Our Nation’s Soils,” in Andrew Kimbrell, ed., Fatal Harvest: The Tragedy of Industrial Agriculture (Washington: Island Press, 2002), 221.
[3] Ibid., 222.
[4] Helena Norberg-Hodge, Todd Merrifield, and Steven Gorelick, Bringing the Food Economy Home: Local Alternatives to Global Agribusiness (Bloomfield: Kumarian Press, 2002), 42.
[5] Ibid.
[6] Peter Warshall, “Titlth and Technology,” 224.
[7] “Water: The Overtapped Resource,” in Andrew Kimbrell, ed., Fatal Harvest: The Tragedy of Industrial Agriculture (Washington: Island Press, 2002), 233.
[8] Ibid.
[9] Ibid., 229.
[10] Dale Allen Pfeiffer, Eating Fossil Fuels: Oil, Food and The Coming Crisis in Agriculture (Gabriola Island: New Society Publishers, 2006)
[11] “Myth Five: Industrial Food Offers More Choices,” in Andrew Kimbrell, ed., Fatal Harvest: The Tragedy of Industrial Agriculture (Washington: Island Press, 2002), 59.
[12] “Monoculture versus Diversity: The Illusion of Choice,” in Andrew Kimbrell, ed., Fatal Harvest: The Tragedy of Industrial Agriculture (Washington: Island Press, 2002), 71.
[13] “Myth Five,” 59.
[14] See “Corn; The Illusion of Choice,” in Andrew Kimbrell, ed., Fatal Harvest: The Tragedy of Industrial Agriculture (Washington: Island Press, 2002), 77.
[15] See “Myth Seven: Biotechnology Will Solve the Problems of Industrial Agriculture,” in Andrew Kimbrell, ed., Fatal Harvest: The Tragedy of Industrial Agriculture (Washington: Island Press, 2002), 63.
[16] Bringing the Food Economy Home, 16.
[17] “Myth Seven,” 63.
[18] Food and Water Watch, “Fossil Fuels and Green House Emissions from Industrial Agriculture,” p. 1 [cited 25 October 2009]. Online: http://www.foodandwaterwatch.org/food/factoryfarms/dairy-and-meat-factories/climate-change/GreenhouseGasIndustrialAg.pdf.





