Energy efficiency in small-scale biointensive organic onion production in Pennsylvania, USA

2010 ◽  
Vol 25 (3) ◽  
pp. 181-188 ◽  
Author(s):  
Stephen R. Moore
Keyword(s):  
Energy Efficiency ◽  
Renewable Energy ◽  
Food Production ◽  
Food System ◽  
Energy Output ◽  
Small Scale ◽  
Efficiency Ratio ◽  
Sustainable Food ◽  
Fossil Energy ◽  
Sustainable Food System

AbstractModern agriculture relies heavily on fossil energy for food production. Reducing fossil energy and replacing that energy with renewable energy is critical in attaining a sustainable food system. Hand-scale intensive food production offers a reduction in fossil energy and an increased use of renewable human-based energy. Using biointensive production techniques, onions (Allium cepa) were grown in Pennsylvania, USA. A life-cycle analysis was performed to monitor energy utilization. Individual human labor tasks were evaluated using the factor method. This method accounts for the type and duration of physical activity. The average yield of eight onion varieties utilizing biointensive production in standard-sized beds (9.3 m2;100 ft2) was 160.2 kg. The US average for mechanical onion production is 46.1 kg/9.3 m2 (100 ft2). The energy efficiency ratio, specific energy and energy productivity were 51.5, 0.03 MJ kg−1 and 32.2 kg MJ−1 (MJ=megajoule), respectively. When defined within common boundaries, these three relationships: energy input, energy output and yield productivity allow researchers, farmers and policy-makers to select production systems and/or practices that better manage fossil and renewable energy for food production. Current mechanized agriculture has an energy efficiency ratio of 0.9. With most energy being supplied by fossil fuels. The energy efficiency for biointensive production of onions in our study was over 50 times higher than this value (51.5) and 83% of the total energy required is renewable energy. Biointensive production offers a viable energy use alternative to current production practices and may contribute to a more sustainable food system.

scholarly journals Virtual barriers: unpacking the sustainability implications of online food spaces and the Yellowknife Farmers Market’s response to COVID-19

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Josalyn Radcliffe ◽  
Kelly Skinner ◽  
Andrew Spring ◽  
Lise Picard ◽  
France Benoit ◽  
...  
Keyword(s):  
Food System ◽  
Local Food ◽  
Current Model ◽  
Farmers Markets ◽  
Small Scale ◽  
Online Markets ◽  
Farmers Market ◽  
Sustainable Food ◽  
Local Food System ◽  
Sustainable Food System

Abstract Background Through their support of local agriculture, relationships, and healthy diets, farmers markets can contribute to a sustainable food system. Markets like the Yellowknife Farmers Market (YKFM) are social spaces that support local food, yet the COVID-19 pandemic has forced changes to their current model. We explore the potential of online marketplaces to contribute to a resilient, sustainable food system through a case study of the YKFM. Methods In 2019, a collaborative mixed-method evaluation was initiated by the YKFM and university partners in the Northwest Territories (NWT), Canada. The evaluation included an in-person Rapid Market Assessment dot survey and questionnaire of market patrons from two YKFM dates prior to the pandemic. Due to COVID-19, a vendor survey and interviews were deferred. Data collected from the two patron surveys, alongside researcher observations, available literature, public announcements, and informal email and phone discussions, inform the discussion. Results For the patron surveys, 59 dot survey and 31 questionnaire participants were recruited. The top motivators for attendance were eating dinner, atmosphere, and supporting local businesses, and most patrons attended as couples and spent over half of their time talking to others. The YKFM did not move online; instead, they proposed and implemented a “Shop, don’t stop” market. Informal conversations suggested the small scale of the market and technology challenges were perceived barriers to moving online. The physically-distanced market was well-attended and featured in local media. Conclusions NWT food strategies rely on farmers markets to nurture a local food system. Data suggest a potential incongruence between an online model and important market characteristics such as the event-like atmosphere. Available literature suggests online markets can support local food by facilitating purchasing and knowledge-sharing, yet they do not replicate the open-air or social experience. The decision not to move online for the YKFM reflects market patron characteristics and current food context in Yellowknife and the NWT. While online adaptation does not fit into the YKFM plan today, online markets may prove useful as a complementary strategy for future emerging stressors to enhance the resiliency of local systems.

scholarly journals Virtual Barriers: Unpacking the Sustainability Implications of Online Food Spaces and the Yellowknife Farmers Market’s Response to COVID-19

2020 ◽  
Author(s):  
Josalyn Radcliffe ◽  
Kelly Skinner ◽  
Andrew Spring ◽  
Lise Picard ◽  
France Benoit ◽  
...  
Keyword(s):  
Food System ◽  
Local Food ◽  
Current Model ◽  
Farmers Markets ◽  
Small Scale ◽  
Online Markets ◽  
Farmers Market ◽  
Sustainable Food ◽  
Local Food System ◽  
Sustainable Food System

Abstract Background: Through their support of local agriculture, relationships, and healthy diets, Farmers Markets can contribute to a sustainable food system. Markets like the Yellowknife Farmers Market (YKFM) are social spaces that support local food, yet the COVID-19 pandemic has forced changes to their current model. We explore the potential of online marketplaces to contribute to a resilient, sustainable food system through a case study of the YKFM.Methods: In 2019, a collaborative mixed-method evaluation was initiated by the YKFM and university partners in the Northwest Territories (NWT), Canada. The evaluation included an in-person Rapid Market Assessment dot survey and questionnaire of market patrons from two YKFM dates prior to the pandemic. Due to COVID-19, a vendor survey and interviews were deferred. Data collected from the two patron surveys, alongside researcher observations, available literature, public announcements, and informal email and phone discussions, inform the discussion. Results: For the patron surveys, 59 dot survey and 31 questionnaire participants were recruited. The top motivators for attendance were eating dinner, atmosphere, and supporting local businesses, and most patrons attended as couples and spent over half of their time talking to others. The YKFM did not move online; instead, they proposed and implemented a “Shop, don’t stop” market. Informal conversations suggested the small scale of the market and technology challenges were perceived barriers to moving online. The physically-distanced market was well-attended and featured in local media. Conclusions: NWT food strategies rely on Farmers Markets to nurture a local food system. Data suggests a potential incongruence between an online model and important market characteristics such as the event-like atmosphere. Available literature suggests online markets can support local food by facilitating purchasing and knowledge-sharing, yet they do not replicate the open-air or social experience. The decision not to move online for the YKFM reflects market patron characteristics and current food context in Yellowknife and the NWT. While online adaptation does not fit into the YKFM plan today, online markets may prove useful as a complementary strategy for future emerging stressors to enhance the resiliency of local systems.

Farm safety: A prerequisite for sustainable food production in Newfoundland and Labrador

2019 ◽  
Vol 6 (2) ◽  
Author(s):  
Lesley Butler ◽  
Ewa M. Dabrowska ◽  
Barbara Neis
Keyword(s):  
Environmental Sustainability ◽  
Newfoundland And Labrador ◽  
Food Production ◽  
Food System ◽  
Health And Safety ◽  
Workers Compensation ◽  
Operator Family ◽  
Sustainable Food ◽  
Farm Safety ◽  
Sustainable Food System

A sustainable approach to food production must address both environmental sustainability and the wellbeing of food producers. Farming is one of the most dangerous occupations globally with high rates of injury, fatality, and occupational disease. However, occupational hazards and the practices that lead to unsafe working environments are often overlooked in sustainable food system research. Poor management of occupational health and safety (OHS) can potentially threaten the survival of individual agricultural operations through injury and illness of the operator, family members, and employees. Gaps in agricultural safety knowledge, prevention, and compensation have been unevenly addressed in Canada. This paper presents findings from the first study of agricultural OHS in Newfoundland and Labrador (NL). Findings from a 2015-2016 survey of 31 food-producing operators representing 34 large and small operations in three NL regions show: 1) that hazards present within these operations are similar to those found in other contexts; 2) accidents are relatively common and most are not reported to workers’ compensation; 3) some participating operators were unsure whether their farms are subject to the regulations in the NL OHS Act; and, 4) there are gaps in workers’ compensation coverage. Some reliance on local and international volunteers and limited safety training point to other potential vulnerabilities. Study findings highlight the need to incorporate a focused strategy for injury prevention and compensation into efforts to develop a stronger and more sustainable food system in NL. We outline an agenda for future action relevant for NL and other places facing similar gaps and challenges.

scholarly journals Proposal of a Bioregional Strategic Framework for a Sustainable Food System in Sicily

Agronomy ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 1546
Author(s):  
Paolo Guarnaccia ◽  
Silvia Zingale ◽  
Alessandro Scuderi ◽  
Ezio Gori ◽  
Vincenzo Santiglia ◽  
...  
Keyword(s):  
Sustainable Development ◽  
Food Systems ◽  
Food System ◽  
Positive Impact ◽  
Scenario Planning ◽  
Economic Indicators ◽  
Developmental Approach ◽  
Sustainable Food ◽  
Strategic Framework ◽  
Sustainable Food System

The alignment of food systems with the Sustainable Development Goals (SDGs) is generally envisaged to make a positive impact on sustainability. This paper outlines some critical environmental and socio-economic indicators for Sicily in order to compare and explore the outcomes of two juxtaposing key drivers in a scenario planning exercise, where the extremities are Industrial versus Regenerative Agriculture/Agroecology and a Proactive versus Reactive government response. The most rational and less risky scenario becomes the most sensible sustainable development option, around which a 2030 vision is projected for a bioregional sustainable food system for Sicily, which is aligned with the SDGs and related policies. To accomplish the 2030 vision, a holistic education-led developmental approach is outlined with a supporting bioregional strategic framework, whose key milestone deliverables are projected through a backcasting process. This paper therefore highlights the importance of consistency and alignment of a development vision with its strategic framework and ensuing implementation, failing which, the holistic bioregional approach is compromised by activities that are shown to negatively impact environmental and socio-economic indicators. For this reason, all public and private sector development plans and associated resources ought to be aligned with a bioregional strategic plan for a sustainable food system for Sicily.

Conclusion: An Alternative Agriculture for Our Time

2016 ◽  
Author(s):  
Connor J. Fitzmaurice ◽  
Brian J. Gareau
Keyword(s):  
Food Production ◽  
Food System ◽  
Consumer Involvement ◽  
Small Scale ◽  
Local Agriculture ◽  
Shopping Experience ◽  
Alternative Markets ◽  
Small Scale Farmers ◽  
Full Force ◽  
The Many

Without abandoning the practical idea of farming as a business, the small-scale farmers in this book foster connections between consumer experiences and expectations and farming practices that support their visions of organic. They try to build new, alternative markets to challenge the watering down of “organic” that the full-force entrance of corporate market logics ushered in. However, there are limitations to how sustainable such farming operations can be without further changing the relationships the modern food system is based upon. This chapter begins by recognizing the many limitations of localism, including the potentially neoliberal aspects of such efforts. However, the neoliberal notion that individuals can and should bring forth their own interests and engage in political contestation could (paradoxically) be the very kernel that further popularizes small-scale food production networks that provide safer, more healthful food and a better sense of community than the isolating conventional shopping experience. Finally, the chapter considers how deepening consumer involvement in the process of agriculture, incorporating concerns about social justice into local food systems, and addressing the inefficiencies of decentralized food production could push local agriculture to be even more alternative.

scholarly journals Steering the Nexus: iZindaba Zokudla and Governing for Sustainability

2021 ◽  
Vol 5 ◽  
Author(s):  
Naudé Malan
Keyword(s):  
Urban Agriculture ◽  
Stakeholder Engagement ◽  
Critical Reflection ◽  
Food System ◽  
Sustainable Food ◽  
Interactive Process ◽  
Sustainability Governance ◽  
Reflective Essay ◽  
Autocatalytic Networks ◽  
Sustainable Food System

“iZindaba Zokudla” means we talk about the food that we eat. iZindaba Zokudla is a public innovation lab that uses stakeholder-engagement methods to create “opportunities for urban agriculture in a sustainable food system.” iZindaba Zokudla is presented as an extra-institutional means to govern the water, land, energy, and waste nexus. This reflective essay critically describes iZindaba Zokudla and applies this to the design of institutional steering mechanisms to govern the food, water, land, and energy nexus towards sustainability. Governance is an intersubjective and interactive process between the subjects of governance and governance itself. Sustainability, as an interactive process, implies the creation of autocatalytic and symbiotic communities in society that integrates diverse actors and stakeholders, inclusive of scientific and lay actors, and ecosystems. iZindaba Zokudla is a means to govern and create such communities, and this article describes and reflects on how iZindaba Zokudla has created and managed such symbiotic communities or autocatalytic networks in the food system. The article generalises how the activities conducted in iZindaba Zokudla can be used to govern the water, land, energy, and waste nexus for sustainability. The article shows how iZindaba Zokudla has realised a progressive governance through the facilitation of its Farmers' Lab and website; how it has created opportunities for participation; and how it enables critical reflection in society.

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