For decades, the bulk of our food has been produced through industrial agriculture, a system that incentivises the production of a few commodity crops using massive amounts of chemical pesticides and fertilizers and other unsustainable practices that are detrimental to both the environment and the health of communities.
Currently, 40% of Tennessee’s land is in agricultural production, yet only a tiny fraction of this land is farmed in an ecologically-conscious way. In 2020 alone, weather and climate-related disasters cost producers across the US $3.6 billion in crop and rangeland losses. The conservation practices needed to address climate change, while also improving soil and water health, are only used on about 5% of cropland acres across the country.
Sustainable agriculture seeks to conserve and protect our natural resources, while also centering the economic viability of farms and ranches, and the production of healthy, nutritious food.
On Thursday, August 31, hear from middle Tennessee experts about the challenges and possibilities that exist for farmers in our region, and the important role sustainable agriculture plays in the resilient local food system we are building together.
Panelists:
Reggie Marshall, Reggies Veggies
Amy Tavalin, Tavalin Tails
Emma Chapman, Southeast TN Young Farmers
Dr. Dilip Nandwani, Tennessee State University
Snacks and drinks provided!
Snacks from The Nashville Food Project
Beer from Harding House Brewing Company
Sparkling Water from Maypop Water
RSVP not required, but appreciated! RSVP here.
PHOTO CREDIT: ©Leslie Hittmeier