Glyphosate is a common weed killer used by farmers around the world to control weeds, protect crops, and reduce the need for labor-intensive hand weeding, such as pulling weeds by hand or using mechanical tools to clear fields. It has also become one of the world’s most debated farm chemicals because of concerns about how its use affects soil, water, and people. At the center of the debate is a difficult food-system question: can the world reduce its reliance on chemicals like glyphosate while still growing enough food for a rising population?

Research on glyphosate has reached mixed conclusions. Supporters argue that glyphosate helps farmers control weeds more efficiently, protect crop yields, and reduce the time and cost of field labor. Critics argue that heavy reliance on glyphosate can harm ecosystems, contribute to herbicide-resistant weeds, and raise concerns about long-term effects on soil, water, and human health. This makes the debate difficult because both concerns are real: governments want safer food and healthier environments, but farmers also need reliable ways to protect harvests. In regions where hunger and food insecurity remain serious, those trade-offs become even harder to ignore. In 2024, hunger affected about 323 million people in Asia and 307 million people in Africa. These numbers do not explain every glyphosate regulation, many of which developed over years, but they show why the question still matters today. 

Any debate over glyphosate has to hold two truths at once: farmers need tools to protect harvests, and communities need food systems that are safer, healthier, and less dependent on chemical inputs. Across Asia and Africa, the debate is no longer just about weeds. It is about what ends up on our plates, how farmers grow our food, and whether today’s food systems can protect both people and the planet. 

Asia: A Patchwork of Bans, Restrictions, and Food-Safety Rules

In Asia, governments and communities want safer food and healthier environments, but they also know farmers rely on herbicides to control weeds, reduce labor and protect yields. So glyphosate policy is not moving in one direction. Some governments are trying bans or restrictions, while others are using food-safety standards, residue limits, and registration systems.

Vietnam

Vietnam shows how a country can restrict glyphosate domestically while still keeping the chemical inside its food-safety system. In 2019, Vietnam moved to ban glyphosate imports and suspended registrations for glyphosate products, citing health and environmental concerns. But Vietnam continued to maintain maximum residue limits for glyphosate in food, showing that glyphosate didn’t disappear from the regulatory system. Instead, this case shows the tension between reducing domestic use and still managing food trade, imported products, and residue rules.

India

India took a different path. In 2022, the government restricted glyphosate use so that it could only be applied through pest control operators. The order cited health hazards and risks to humans and animals. The government later clarified that this was not a full ban on the sale, distribution, or use of glyphosate-based pesticides. For farmers, however, this approach raises a practical challenge: if glyphosate can only be applied by trained operators, farmers need reliable access to those operators at the right time in the growing season. India’s case shows how a restriction can look clear in law but become more complicated in real fields.

Sri Lanka and Thailand

Sri Lanka shows why pesticide reform cannot rely on bans alone. The country banned glyphosate in 2015, partly because of health concerns, but later reversed course after pressure from tea, rubber, and other agricultural sectors. Thailand followed a softer version of the same pattern: it considered stronger restrictions but kept glyphosate legal under limits after farmer, trade, and agricultural pressure.

China, Japan, South Korea

Other Asian countries are taking a more regulatory approach. China, Japan, and South Korea are not mainly trying to ban glyphosate; they are managing pesticide risk through food-safety standards, maximum residue limits, testing, and import controls. China’s 2026 food-safety standard includes 10,749 maximum residue limits and 350 testing methods for 585 pesticides, showing how food safety is increasingly being handled through monitoring rather than prohibition. Japan applies its Positive List System to pesticide residues in food, and its import inspection plan has specifically flagged some foods, such as chickpeas, for the possibility of glyphosate residues over the MRL. South Korea uses its own Positive List System as well: since 2019, agricultural products without an established Korean MRL are generally subject to a default limit of 0.01 ppm, making residue control a strict compliance issue for both domestic and imported foods. 

Together, these cases show that regulation does not always mean a ban; in China, Japan, and South Korea, the main approach is to keep glyphosate inside a controlled food-safety system rather than remove it entirely.

The key lesson from Asia is that safer food systems need more than a simple choice between banning glyphosate and leaving it unregulated. Across Vietnam, India, Sri Lanka, Thailand, China, Japan, and South Korea, governments are trying to reduce risk while still protecting food production, trade, and farmers’ ability to manage weeds. Without practical support for farmers, a ban or restriction may protect consumers in theory while creating new challenges in the field.

Africa: Fewer Bans, But Growing Pressure

In Africa, the glyphosate debate is even more closely tied to food security. More than 20% of Africa’s population faced hunger in 2024, and farmers are also dealing with drought, flooding, high input costs, and limited support. In that context, herbicides can become part of a survival strategy, even when communities worry about exposure and food safety.

South Africa

In early 2026,testing commissioned by the African Centre for Biodiversity in South Africa reported glyphosate and AMPA residues in everyday foods such as maize meal, wheat flour, bread, and infant cereal. Advocacy groups called for stronger action, while producers and industry voices emphasized compliance with existing safety limits. The disagreement is really about trust, people want to know not just whether food is legal, but whether it is truly safe for daily consumption.

Kenya

Kenya points to another growing trend: pesticide debates are moving into courts. In 2025, Kenya’s High Court allowed a pesticide-related petition to proceed as a class action, opening the door for affected communities to join. The case is broader than glyphosate, but it reflects a larger shift that pesticide exposure is increasingly being treated as a public-health, environmental justice, and food-safety issue.

Zimbabwe

Zimbabwe shows a third response: using testing and food standards to address public concern. After a public allegation that maize meal imported and processed by Grain Millers Association of Zimbabwe members contained harmful glyphosate residues, the Standards Association of Zimbabwe tested six mealie meal samples and reported that the detected levels were below the test method’s 0.5 ppm limit. Zimbabwe’s maize meal standard also requires maize meal to comply with Codex maximum pesticide residue limits. The result is not a ban or a lawsuit, but a regulatory response built around testing, standards, and public reassurance.

The challenge for Africa is turning concern into practical change. Stronger testing and enforcement matter, but farmers also need affordable alternatives, extension services, and support for soil health. Otherwise, pesticide reform can become another burden on the people already carrying the hardest part of the food system.

Can We Grow Enough Food Without Depending on Chemicals?

The need to grow enough food to feed its people drives how countries make regulations and laws governing the use of chemicals like glyphosate. As shown by actions in countries across Asia and Africa, there is no one specific answer. In some places, pressure from the population causes the government to act, while in other places, certain industries have more influence. At heart, the goal is the same – to provide a healthier food future while also protecting people from harm. 

One potential path to farming without chemicals is regenerative farming. Want to know more about regenerative agriculture and EARTHDAY.ORG’s research on food? Check out our Foodprints for the Future articles.

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If I told you that most of the world’s food supply is grown on just 3-6 inches of dirt, you’d probably think that I was crazy. But that’s exactly why our top soil is so important. Top soil is the rich, fertile upper 3-6 inches of soil, and it’s where you can find most of the essential nutrients, microorganisms, and moisture that plants need to thrive. 

Throughout history, topsoil has been a key factor in the development of human civilizations. That’s why you have probably heard of “the Fertile Crescent.” This region in the Middle East was a hotspot for early civilizations because access to water and rich topsoil provided a perfect recipe for settled agriculture. 

However, our topsoil is disappearing. In 2024, the United Nations Educational, Scientific, and Cultural Organization (UNESCO), issued a press release raising concern that, without action, 90% of soils could be degraded by 2050. Degraded soils have a loose texture, lack vital nutrients, and fail to perform important ecosystem services, like growing our food. In other words, soil degradation causes less plants and crops to grow, which in turn means there is less for us all to eat.

Making our soils healthy again is a goal we all need to rally around. But how exactly can we fix our top soil problem and still meet the intense demand for commercial agriculture? 

In the United States, one emerging solution is growing cover crops. Cover crops are grown in the off-season between cash crop harvests, but they aren’t meant to be harvested, they’re grown to support soil health. Planting them helps to improve soil organic matter, cycle nutrients, limit weeds, prevent compaction, and maintain the soil’s microbial ecosystem. 

The United States is the second largest agricultural exporter after the European Union, accounting for a staggering $176 billion in trade in 2024 alone. But this extensive production has led to 1.7 billion tons of soil eroded annually in the U.S. Now farmers are trying to identify low-cost, effective ways to reverse the damage and improve soil health. Cover crops are increasingly part of the solution. From 2017 to 2022, the land used to grow them has expanded by 17% across the U.S. In some states, it’s double that; in Texas, cover crop acreage grew by 50%.  Cover crops can help heal our soils and boost agricultural yields however, not all cover crops are created equal. Meet the heroes of the cover crop movement!

“Peas” Help Me!

There’s no denying the impact that these little green guys have on soil. As a member of the legume family, peas are nitrogen-fixers. They house special bacteria (rhizobia) in nodules on their roots that can take nitrogen gas from the air and “fix” it into a plant-available form in the soil. 

This natural process reduces the need for synthetic nitrogen fertilizer when growing a commercial crop, which both saves farmers money and helps to minimize the environmental impact of fertilizer runoff, which can cause harmful algal blooms in lakes and rivers.  As a cool-season annual, peas also help to keep the soil covered and protected from erosion during colder months.

“Rye” Not Improve Your Soil?

Cereal rye is a common choice for cover crops, especially in cooler climates; that’s probably why rye is the most widely used cover crop in Pennsylvania. Rye is also an excellent crop for suppressing weeds and preventing soil erosion during the winter. 

Rye’s extensive, fibrous root system helps preserve soil structure since it physically holds the soil in place, protecting it against erosion by wind and water. Rye also feeds soil microbes, which are tiny living organisms like bacteria and fungi that are vital for plant growth. 

When cereal rye dies off in the spring, the large amount of biomass (organic matter) left behind on the surface forms a thick “mulch.” This mulch reduces water evaporation and increases soil organic matter.

“Radish”-ally Effective!

Don’t let their small size fool you… tillage radishes (a member of the Diakon family) are champions of soil improvement. Their distinctive large taproot acts as a natural “bio-drill.” As the root reaches into the soil, it breaks up compacted layers, naturally improving the soil’s aeration and water infiltration. During the colder months, the plant dies and the taproot decomposes, leaving behind a deep channel. These channels create pathways for the roots of the next cash crop to be grown and help rainwater soak into the ground instead of running off.

“Bean” There, Done That

Faba beans are another excellent cool-season cover crop. Like peas, they “fix” atmospheric nitrogen, adding crucial natural fertilizer to the soil. If you prefer a late spring or summer cover crop, planting warm-season beans, like mung beans, quickly produces a massive amount of biomass. This high biomass increases soil organic matter, which enhances the soil’s water-holding capacity. 

“Oat”-side the Box

Like cereal rye, oats are a cool-season cover crop that are popular for their ability to suppress weeds, scavenge nitrogen, and limit erosion. Unlike beans, oats do not “fix” atmospheric nitrogen in the soil. Instead, this crop stores excess soil nitrogen until it decomposes, preventing nitrogen losses from the soil. With careful management to avoid soil compaction, an oat cover crop can also be used for livestock grazing, killing two birds (weeds?) with one stone! 

A Global Benefit

Looking beyond the United States, cover crops are being adopted across the world, including the European Union (EU) which has kept cover crops as a component of their 2023 – 2027 Common Agricultural Policy. This has led some EU nations, like France, to adopt compulsory cover crops with rules that mandate growing cover crops after summer harvests, a time when land would usually be left fallow, or unplanted. 

In China, cover crops are being promoted as a technique to improve main crop yield. This aligns with overall Chinese agricultural goals which prioritize high agricultural production due to growing population and limited arable land per capita. In 2015, the Chinese government enforced the “Zero-Growth Action on Fertilizer” which greatly reduced use of synthetic fertilizers. 

As a result, producers are turning to cover crops to improve soil health. So far, the shift seems to be working; despite being below the global average, a 2023 study found a 6.2% yield benefit in China after using legume cover crops. A 2021 study, found yield benefits around 12% when winter cover crops were added to subtropical rice systems. 

Even though cover crops are usually used by commercial farmers, the same benefits apply when you plant cover crops in your garden. So as you prepare for the next planting season, consider saving yourself a trip to buy potting soil or weed killer, and try out some of these cover crops. I promise your soil will thank you. 

If you’re looking for other ways to preserve our shared soil, consider supporting EARTHDAY’s Canopy Tree Project to reforest our planet; like some cover crops, tree roots improve soil stability and act as natural carbon sinks.

This article is available for republishing on your website, newsletter, magazine, newspaper, or blog. The accompanying imagery is cleared for use with attribution. Please ensure that the author’s name and their affiliation with EARTHDAY.ORG are credited. Kindly inform us if you republish so we can acknowledge, tag, or repost your content. You may notify us via email at davies@earthday.org or fielder@earthday.org. Want more articles? Follow us on substack.

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The potential that one acre of land holds is vast. Take a minute to imagine a plot of land, about the size of a football field, lush with different grains, fruits, and vegetables. In this image, agriculture and terrain work in symbiosis to paint a vibrant landscape in front of you. Now think of the most recent road trip you took.  

As a California native, frequent drives up and down the Interstate 5 (I-5) are the norm. This highway connects most of the West Coast, linking California, Oregon, and Washington. While the route runs parallel to the Pacific Ocean, the California portion rarely touches the coast, cutting through the middle of the state.  Along the highway, you can spot extensive fields of corn, wheat, almond trees, or tomatoes (among other crops). Looking out into the homogenous expanse, you will find yourself face to face with a historical, environmentally taxing practice; monocropping. 

Monocropping is actually an extreme sub-practice of monoculture, which is growing the same crop species, but allowing for crop rotations – where the same crop species might be grown but rotated among different fields over seasons or years.  In 2022, just ten crops dominated 63% of global farmland, supplying 83% of the world’s harvested food calories, and yet only 37% of these crops are directly used for human consumption.

The rest are used for other industrial purposes like to support the growth of the animal agriculture industry.  Around 70% of global agricultural land is used to grow food for livestock, Other crops are used to make biofuels.

This focus on a small number of crops prioritizes uniformity and efficiency over biodiversity and soil health. As a result, the ecosystems and soils where these crops are grown become exhausted and degraded because the natural balance is disrupted by this lack of variety. In other words, agriculture is dominated by a monoculture system that neglects diversity, which harms the environment and soil vitality over time.

Why Did Monocropping Take Off? 

There are reasons farms chose to monocrop. For larger farms with access to big agricultural machinery, it can make sowing and harvesting more efficient. Which is why it’s common when farming crops such as corn, soybeans, and wheat. Economically, there is more security in this type of farming too. Harvests are more consistent , and it saves money not having to purchase different kinds of fertilizers as these crops thrive with nitrogen based fertilizers.

The industrialization of farming began in the United States in the 1940s, and is known as the Green Revolution.  This movement has strong connections to the work of Norman Borlaug.

Borlaug, born in 1914, was an American agronomist and plant pathologist known as the “Father of the Green Revolution.” He developed high-yield, disease-resistant varieties of wheat starting in the 1940s, particularly in Mexico, which dramatically increased food production. His semi-dwarf wheat varieties, combined with modern farming techniques, helped Mexico, India, and Pakistan overcome food shortages during the mid-20th century. His work is credited with saving over a billion people worldwide from starvation and earned him the Nobel Peace Prize in 1970. 

His central objective was to increase productivity in the agricultural sector to feed more people – it was his obsession with high-yielding varieties (HYVs) of crops (such as wheat or rice) that made this possible. These crops are highly specialized versions of the original crop, but specifically cultivated on the basis of desirable gene mutations. 

HYV strains, such as  “miracle wheat”, especially thrived in monoculture farmed land and benefited from nitrogenous fertilizer.  They were an agricultural game changer, as yield nearly tripled. Plus government agricultural policies at the time, also favored monocropping practices with subsidies. Subsidies came in the form of monetary or other kinds of federal support.

But while monocropping can seem like the betterment of agricultural endeavors, the price of temporary productivity is being paid, with interest, by the environment.

Stark Reality of Monocropping 

To begin, intensive monocropping severely impacts soil quality by accelerating soil erosion more than organic farming practices do. This nutrient depletion weakens the soil, reducing its fertility and structure, and forces farmers to rely heavily on synthetic fertilizers to replenish what the soil loses and to sustain plant growth. Over time, this cycle not only degrades soil health but also leads to further environmental issues such as reduced microbial diversity, poorer water retention, and increased vulnerability to pests and diseasesIn 2020, the USDA reported that fertilizer costs accounted for 33-44% of corn farming operating coasts and 34-45% for wheat operating coasts.  So, not only is this practice disastrous for our soil, it’s got a hefty price tag.

In organic farming, methodical crop rotation is used to introduce other plant species, like clover,  that restore the soil nutrients naturally that the prior crop exhausted. Beans are regarded as “nitrogen fixers” because they can deposit nitrogen into the soil, reducing the need for synthetic fertilizers. 

While natural ecosystems are diverse, and have symbiotic relationships that contribute to the survival of the whole, monocropping has helped lead to 75% of the world’s crop varieties being lost in the last century alone. 

Our crops are also becoming more susceptible to highly specialized diseases. An excellent example of this is the 1950s banana extinction. Gros Michel was the name of the dominant variety of bananas at the time, and in comparison to our current variety (Cavendish bananas), were less likely to bruise and sweeter. The Gros Michel species were swept into extinction by the Panama disease (a soil related fungal disease). The resilient Cavendish bananas survived this fungus, and are now produced at a volume of 50 million tonnes annually and account for about half of global production. But these bananas are at risk of facing the same fate as their sibling variety.

Due to the uniformity and single genetic lineage of these bananas, both strengths and weaknesses are shared.  Fusarium Tropical Race 4 (TR4) is a soil-borne fungus that targets banana roots. This disease could wipe out entire plantations in a single outbreak, and the lack of biodiversity within bananas accelerates this process.

The lack of diversity in monocropping means that if a disease evolves to infect one plant, it can quickly spread through entire fields with no natural barriers to stop it. The optimal solution, which applies to most monoculture problems, is to diversify plant production, and invest in cultivating different varieties of bananas.

Variety Isn’t Just the Spice of Life—It’s the Survival of It

Polyculture is the flip side of this agriculture coin, and necessitates growing a variety of plant species on the same land, for the goal of diversification. Polycultures preserve soil health, because the variety of plants balance consumption and replenishment of nutrients in the soil. The root structures of different plants help with water filtration, strengthen soil structure, prevent nutrient depletion, and reduce the need for synthetic fertilizers.

Polycultures can even increase crop yields. In certain instances, they produce 80% more food per acre than their monoculture counterparts. Increased yields like this one, can be attributed to the interconnectedness of the plants, largely represented by the term agro-symbiosis. This is a form of symbiosis that is mutualistic, as every plant involved benefits from the exchange. 

A benefit of this relationship is the deterrence of pests. An entomology study from 2019 showed that as plant species diversity increased within a plot of land, so did the ratio of natural enemies to crop pests. Natural enemies are insects that are in nature’s arsenal as defense against pets.  The implementation of polycultures can support their impact on pest management, by creating habitat niches.

Polycultures also equip plants with climate resilience. Weather has profound effects on crop yield, especially extreme conditions such as droughts, heat waves and excessive rain.  The resilience of polyculture plots to these conditions are an amalgamation of the aforementioned factors.  Rich soil health also strengthens soil structure, creating stronger foundations for the plants.  The surge in biodiversity keeps the ecosystem balanced and stable, so failure as a whole is unlikely.

Looking Across the Pond 

There are many inspiring stories of success when it comes to sustainable agriculture.  One prominent example is the work of UK trailblazer Patrick Holden.  He was the former head of the Soil Association and is the current founder and CEO of Sustainable Food Trust.  During Holden’s time at the Soil Association the charity’s staff and sales of organic produce in the UK grew significantly.  He was one of the primary contributors to paving the UKs organic produce landscape, with notable achievements.  

One such being the work he did on the Organic Livestock Standards Committee, where efforts were made to ensure organic certification credibility and organic livestock standards. His current work with the Sustainable Food Trust, is a framework style approach for farm sustainability and redesigning systems to integrate ethical practices.

Small Actions, Big Harvests

By choosing to support polyculture farming, you’re doing more than improving what ends up on your plate; you’re helping rebuild ecosystems, reduce pesticide use, and protect the planet’s natural balance. If you’re interested in learning more about regenerative agriculture, you can read more articles here. You can also take the EARTHDAY.ORG Pesticide Pledge, which helps safeguard vital pollinators.

For an even greater impact, consider advocating for transparency in pesticide use. Hidden deep in the Interior Appropriations Bill (Section 453) lies a clause that shields chemical companies from public accountability about the health risks of their products. Learning more helps push for the honesty our environment deserves.

Together, small actions can sow the seeds for lasting change and move us closer to a food system that nourishes both people and the planet.

This article is available for republishing on your website, newsletter, magazine, newspaper, or blog. The accompanying imagery is cleared for use with attribution. Please ensure that the author’s name and their affiliation with EARTHDAY.ORG are credited. Kindly inform us if you republish so we can acknowledge, tag, or repost your content. You may notify us via email at davies@earthday.org or fielder@earthday.org. Want more articles? Follow us on substack.

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While agricultural plastics such as plastic mulch and greenhouse film have helped boost food production, their widespread use has created a waste problem – one that communities are now rethinking as a resource. From Spain’s greenhouse valleys to farms in East Africa, communities are reimagining how plastic is used in agriculture. What was once an unavoidable challenge is now inspiring creative solutions, cooperation, and change. With the right strategies, plastic can shift from being a problem to a powerful tool for environmental progress. 

Spain’s Almería: A Sea of Plastic and a Call for Solutions

From space, it shimmers like a silver sea — but this “Sea of Plastic” in Almería, Spain, is no natural wonder. Despite its dry climate and seemingly inhospitable conditions for farming, Almería is home to more than 40,000 hectares of greenhouses. Spain took advantage of the region’s intense sunlight and pioneered water conservation techniques to turn Almería into an agricultural powerhouse that supplies 30-40% of Spain’s vegetable exports. 

However, beneath this agricultural success lay a growing environmental struggle. The region generates more than 33,000 tons of plastic waste annually, comparable to the yearly plastic waste of 500,000 people. This includes greenhouse film, irrigation lines, and even waste from solar panel infrastructure, much of which ends up in landfills, rivers, and the Mediterranean Sea. 

The environmental toll became tragically visible in 2013, when a sperm whale washed ashore with 17 kilograms of plastic in its stomach, mostly greenhouse sheeting traced back to Almería. While these greenhouses have driven economic growth, they also highlight the urgent need for better plastic management. 

Farmer cooperatives now upcycle used plastics — turning greenhouse film into fence posts, pallets, and building materials. With growing awareness and incentives, a waste crisis is becoming a model for sustainable farming.

China’s Arid Northwest: A Biodegradable Breakthrough

Found in the drylands of Xinjiang and Gansu, China, an environmentally friendly plastic mulch has begun helping farmers retain soil moisture and boost crop yields. This plastic mulch is made from PBAT, a biodegradable polymer, this film breaks down into water and carbon dioxide – unlike conventional plastic mulch, which can stay in the soil for decades. Unlike the new mulch, traditional plastics degrade slowly, causing buildup that threatens long-term crop fertility. This caused groups such as the Chinese Academy of Agricultural Sciences to begin piloting biodegradable mulch films that decompose naturally after harvest. The early results are promising, showing that nearly 90% of the biodegradable film turned into carbon dioxide and water within 2 years.

Farmers have also reported improved crop quality and soil conditions, whilst labor costs for plastic removal have dropped. Furthermore, government subsidies and bulk purchasing of biodegradable mulch are making the adoption of this solution more accessible to agricultural communities. The partnership between science and governmental policy shows how targeted innovation can address both environmental and agricultural needs. 

East Africa: Education at the Farm Gate

Plastic use in farming is surging — especially in countries like Kenya, Uganda, and Tanzania, where tools like irrigation lines and crop covers are driving major gains in productivity. High-growth regions such as East Africa are increasing their usage of plastic greenhouses by 15-20% per year. However, waste management systems have not been able to keep pace. The plastic is often discarded in fields or clogs waterways, thus contributing to pollution and public health risks in the region. 

In seeking proactive solutions, NGOs and local startups in these communities have stepped in. Through farmer workshops like the Fair Recycling Project, mobile collection points, and peer-led training sessions, communities are learning to sort, reuse, and upcycle agricultural plastics—turning waste into durable farming tools, storage containers, or drip irrigation parts. These grassroots solutions are leading to cleaner farms, stronger local networks, and a growing culture of environmental stewardship. East Africa serves as a great example, showing us that educational solutions can be a powerful tool in producing change. 

The Human Factor: Collaboration as a Catalyst

Central to all of these successful initiatives is the idea of collaboration.  In Spain, cooperative boards are organizing knowledge-sharing sessions to educate on plastic collection and disseminate best practices for efficient agriculture and plastic usage. In China, local governments work alongside farmers to trial test new materials. Finally, in Kenya, peer educators further empower their neighbors to utilize sustainable practices and lead change from the ground up.

The solutions lie in shifting mindsets, as communities and farmers have started to recognize that eco-consciousness and productivity do not need to be in conflict. Through working together and seeking a mixture of the two, they are building resilient farming systems and setting examples that stretch far beyond their own fields.

Seeds of Optimism: What Comes Next

Momentum is building; however, scaling up these efforts requires continual investments in agricultural education and developing the necessary infrastructure. This means more collection sites, improved recycling facilities, and improved incentives for farmers. 

Andalusia in Spain has taken the lead in creating new drop-off plastic points, facilities, and improved recycling financial incentives.  By designing solutions with the farmers impacted and affected by plastic waste – a future built on sustainability is not just shared, but lived, supported  and is growing from the ground up. 

Toward a Cleaner Harvest

Agricultural plastics don’t have to pollute. Through creativity, cooperation, and commitment they can be used to help cultivate a more sustainable future. 

We can all take part in this global shift by supporting local upcycling efforts, advocating for biodegradable alternatives, and calling on leaders to back the Global Plastics Treaty—and reduce our plastic production overall by 60% by 2040. A cleaner harvest is within reach –  with each new idea realized, each farmer trained, and each piece of plastic reused, communities get one step closer to creating the eco-friendly “fields of dreams” we all want.

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As summer heats up, a stroll through the farmers market offers the sweet smell of ripe strawberries and peaches. The warm temperatures are making it the best time to enjoy these fruits, as well as raspberries, melons, zucchini, and more. The colder months bring the peak freshness of other produce such as oranges, broccoli, and carrots. The abundance of produce available year-round in supermarkets makes it easy for us to forget the correlation between climate and harvest seasons. However, recent shifts in timing — particularly the earlier ripening observed in highly climate-sensitive crops such as wine grapes — present a sign of the ongoing impact of climate change on agricultural ecosystems.

How Do We Have Produce Year-round? 

Thanks to food preservation technology, agricultural techniques, and increased global trade, we can now enjoy fresh produce any time we want it and for items that cannot be grown locally, they can be grown in regions with optimal growing conditions and imported. FSo for example, fruits that do not grow naturally in the U.S. in the dead of winter can be sourced from countries experiencing the summer heat in the Southern Hemisphere. For instance, Chile, which has summer during the U.S. winter, supplies 98% of America’s imported peaches. 

Some fresh produce can be stored for extended periods until it’s sold. Climacteric crops, such as bananas, tomatoes, apples, and avocados, continue to ripen after harvest due to increased respiration and ethylene production, which accelerates the ripening process. To ensure longer shelf life, these crops are often picked early and allowed to ripen during transport. In contrast, hardy non-climacteric crops like potatoes, carrots, and onions do not continue ripening after harvest. They are picked when ripe and stored in controlled conditions to prevent spoilage.

Farmers have begun cultivating new varieties of crops, like strawberries, designed for extended harvest seasons and grown in weather-resistant systems to ensure year-round production.

How is Climate Change Affecting Agricultural Production? 

Despite the luxury of being able to buy a huge range of fresh produce all year-round, climate change poses significant challenges to food production, including extreme weather events that harm soil health and water supplies and increased pest and disease outbreaks. With global average temperatures projected to rise up to 4.4℃ by the end of the century and increasingly erratic changes in precipitation patterns expected, agricultural regions will face disruptions that threaten crop yields and food production.

Temperate climates are experiencing more intense and unpredictable weather patterns that harm the growth of a wide variety of fruits, vegetables, and nuts. The tropics, an area surrounding the equator, are facing severe floods due to increased precipitation. In the mid-latitudes, prolonged droughts and higher temperatures are straining water supplies and disrupting the phenology, or cyclical patterns, of plants. Elevated winter temperatures deprive crops of a winter chill period, a necessary phase for trees to start blooming and developing fruits. This leads to inconsistent, delayed, and decreased fruit development, overall reducing the yield in fruits such as apples, pears, and wine grapes. Warmer springs and summers and milder winters also worsen pest outbreaks, further threatening yields.

To combat these issues, farmers have implemented adaptation strategies such as constructing  protective structures, namely plastic or glass tunnels and greenhouses equipped with artificial light, heat, sprinkler, and wind systems. These methods maintain the microclimate, allowing for earlier or later harvesting, and support a year-round production season in crops such as strawberries. As a long-term strategy, new varieties of crops are also being developed to enhance resilience against climate change. 

In response to water scarcity, farmers have also tested the use of water-saving tactics including the utilization of desalinated water or wastewater for irrigation on crops such as olives, apples, peaches, and almonds. Another popular strategy to maximize water use efficiency is deficit irrigation, a controlled process of underwatering crops to encourage plant adaptation and achieve a higher quality with reduced water consumption. 

Climate change threatens valuable horticultural crops such as tomatoes, whose production is projected to decrease 6% by 2050 due to increased heat stress on the plants. In high tomato-producing regions including Southern California and Italy, water constraints may limit current levels of production. However, cooler regions with historically higher precipitation such as Northern California and China — other major tomato producers — may benefit from rising temperatures, inadvertently adopting conditions that favor tomato growth.

The Climate Change Canary

Highly sensitive to acute shifts in climate, grapes serve as both a valuable agricultural product and a crucial indicator of the impact of climate change. They truly are the equivalent of the canary in the coal mine. With 49% of grapes used to make wine and spirits, the industry is already seeing the effects of changing weather patterns in yield and quality. Global wine production decreased by 9.6% from 2022 to 2023, a significant decline marking the lowest output since 1961. 

Wine-producing regions could see a 20 to 70% reduction in suitable surface area by 2100, with 90% of traditional wine regions in Spain, Italy, Greece, and Southern California at risk of disappearing due to excessive drought and heat waves. While coastal and lowland areas will be the most jeopardized, drought will almost certainly disrupt production in important winemaking regions such as Bordeaux, Tuscany, and Rioja. 

While wine grapes can be cultivated in most places in the world, small climate variations significantly impact the taste, sweetness, acidity, alcohol content, and overall quality of wine. Climate change is threatening historically reputable wines, with too-high temperatures producing wine with high alcohol contents and low acidity and too-cool temperatures producing wine with overly acidic and green notes.

Over the past several decades, the industry has begun to adapt to warmer temperatures by moving harvest seasons earlier by two to three weeks and cultivating drought-resistant vine varieties. Farmers have also implemented low water systems and irrigation to combat water scarcity.

Regions with cooler climates may actually increase their suitability for wine cultivation and enhance production in up to 25% of existing wine regions. Expanding new regions of wine production northward could create a net increase of 60% of suitable growing regions. However, this will require converting wildland which will impact land use and natural resources.

While changing grapevine variety is one of the most promising strategies to adapt to changing climates, wine producers may struggle to make the switch because of the demand for already-existing varieties. In the future, consumers may have to search for their preferred wines by region of origin rather than variety due to the increasing constraints on high-quality wine production. 

How Can We Eat in Harmony with the Planet?

Just as the seasons change and farmers adapt to cultivate their crops in changing climates, it is vital to keep an open mind and strive to eat in harmony with the planet. Eating locally reduces emissions from transport, production, and land-use change, which account for 19% of energy usage in the food system. Embracing seasonal produce can provide fresher and more nutritious food that contain fewer chemicals and preservatives while also being easier on your wallet. Careful planning and proper storage can reduce food waste. Buying from farmers who use regenerative agriculture practices, such as no till farming and using cover crops, helps improve soil health. 

As we head to the farmers markets this summer, let’s savor the best produce the season can offer. Naturally.

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As spring approaches it’s time to start thinking about our gardens. The fantastic thing about growing a garden is that you have the ability to eat the plants that you grow. As food costs skyrocket, let’s take a look at 5 of the best plants you can grow to save a few bucks this summer season. 

1. Herbs: Basil, Rosemary, Thyme, Oregano 
   
   Herbs are a great staple to anyone’s garden as nothing makes a meal better quite like fresh herbs. One of the main herbs to plant in your garden this spring is Basil. The perfect thing about basil is that it freezes well and can be preserved throughout the growing season to make yummy pesto all winter long. Along with basil, herbs like Rosemary, Thyme, and Oregano are great herbs that are easy to grow and can be repotted to indoor plants during the winter months to continue to produce fresh herbs all year round. 
   
2. Celery 
   
   Celery is a relatively easy plant to grow in your garden and the best part about it is that you can grow celery from an existing stalk that you picked up at your local grocery store. To regrow the celery, you cut off the bottom of the celery and place it in a shallow container with warm water in a sunny and warm place. In about a week, the leaves will begin to grow. 
   
3. Tomatoes 
   
   Tomatoes are one of the most popular garden vegetables. Cherry, Roma, Heirloom tomatoes have a long harvest season and require very little upkeep after planning and caging the plant. 
   
4. Lettuce and Greens
   
   Typically classified as “cut and come again”, lettuce and greens are great ways to save some money for people who eat a lot of salads. One of the best things about growing Lettuce is that as soon as your leaf is big enough it can be harvested and it will keep growing.  Romaine is typically the highest-yielding lettuce leaf and is a great source of nutrients in your daily diet.
   
5. Berries: Blueberries, blackberries, strawberries, and raspberries 
   
   Berries can be very expensive at the grocery store but are relatively easy to grow on your own. The most expensive cost related to growing berries is getting the canes to start your crop, which can range from 20 to 40 dollars. After getting the plant you can have fresh berries all summer long that will come back for years to come.

When planning your garden this spring, find a place that is in direct sunlight and use well-drained soil to help produce the best vegetable yield. Some of the most common ways people grow a garden at home are through a traditional garden, where you till up the soil and plant in rows;  a raised garden bed, made through garden boxes and soil mix;or a container garden, though planting in pots on a patio or deck.

 Whether you start small with just one plant or are an experienced gardener, adding fruits and vegetables to your garden is a great way to save money on your grocery bill and eat fresh produce all summer long! Changing where and how you buy your produce is a great way to reduce your personal foodprint and join Earth Day in investing in our planet.

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A recent piece in the World Economic Forum highlights the increasing threat that current agricultural practices, including agricultural production and modifications to landscapes, have on land-use emission goals set by the Paris Agreement.

Researchers found that developing countries in Latin America, Southeast Asia and sub-Saharan Africa have experienced the greatest surge in land-use change emissions in order to keep up with population expansion. On the other hand, developed countries in North America, Europe and Oceania have shown negative land-use change emissions, but large-scale farming in these regions remains a major contributor to pollution, rising emissions and environmental degradation. In the United States, for example, experts predict that due to soil being lost 10 times faster than it can be replenished, there may be fewer than 60 harvests remaining for agriculture and food production.

Steve Davis, a member of the University of California, Irvine’s Solutions that Scale program, vocalizes his concern about the negative impacts land-use has on greenhouse gas emissions. “Even if we get emissions down to European levels worldwide, with expected population growth, we could still be looking at more than 5 gigatons of land-use emissions per year in 2100, an amount at odds with ambitious international climate goals unless offset by negative emissions,” he says.

Countries can lessen the intensity of farming emissions by adopting regenerative agriculture practices including efficient tilling and harvesting methods, cover cropping, managed grazing and composting. Regenerative farming is one of the most effective solutions for farmers to reverse climate change and to promote food security by rebuilding organic carbon, restoring soil, increasing soil biodiversity and reducing atmospheric carbon. Regenerative agriculture also provides direct benefits to farmers due to its ability to increase crop yield and produce high-quality, nutrient rich crops that drive food production, create healthy communities and boost farmers’ incomes.

To kick off 2021, EARTHDAY.ORG launched the Regenerative Agriculture campaign to combat agricultural degradation and promote sustainable farming techniques for the benefit of our environment. Test your knowledge with the regenerative agriculture quiz and support our work by becoming a member.  Earth day isn’t just a day — it’s a movement. 

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In the environmental field, we’re constantly trying to reduce our carbon footprints: reusable bags, public transportation, less flights. But the most impactful individual step we can take for the planet doesn’t start with any of these. It starts with what we eat.

Animal agriculture accounts for at least 15 percent of global human-caused greenhouse gas emissions, much of which is due to land use, deforestation and natural resource depletion. Animal agriculture is also the single largest emitter of methane, a greenhouse gas 34 times more potent over a 100-year period than carbon dioxide.

So, if we’re trying to slow climate change, it makes sense to change our diets, right? Especially since it’s such an easy solution. We’re not talking about building offshore wind farms or restructuring a national power grid — we’re talking about eating less meat and dairy.  

I know what you’re thinking: “I’m happy to be a steward for the environment, but I draw the line at people telling me what to eat.” I get it. Meat tastes phenomenal. And so does cheese. Up until about six weeks ago, I lived for this stuff, relying on several uninspiring foods on repeat: frozen pizzas, chicken tenders, burgers, takeout.

That’s why my boss challenged me to go vegan for a week, and then write about it. If I could go vegan —with my processed, frozen and carnivorous appetite — then anyone could. Six weeks later, I’m more surprised than anyone that my diet is still fully plant based.

Here’s why I stuck to this diet and what I’ve learned on this brief, but ongoing journey to swap out meat and dairy:

1. It’s not all or nothing

What’s your culinary kryptonite? For some people it’s eggs. For others, it’s bacon. Bring up veganism, and you’ll often evoke passionate retorts, like, “I could never do that. I LOVE cheese.” But our diets don’t have to be all-or-nothing decisions.

One of my friends has been vegan for 4 years, but for her first year, she made exceptions for pizza to ease the transition. Another friend says the success to a plant-based diet is cheating occasionally.

American novelist Jonathan Safran Foer, in his latest book, We Are the Weather, wrestles with his own meat consumption and his personal guilt — both environmental and moral— associated with eating animals. He ultimately argues for a plant-based breakfast and lunch.

No matter, a vegan diet doesn’t have to be an all-or-nothing affair. You may go to a restaurant or attend a party with few to no vegan options. You may go to Texas with a hankering for some brisket or travel to Maine with a lust for lobster (or some of New England’s wicked good chowder). Why not embrace the culture? No one’s keeping tally on what you eat and don’t eat.

2. Start with simple swaps

In the last month and a half, I’ve embraced plant-based substitutions that I previously didn’t even know existed. And many times, I’ve been pleasantly surprised by how easy it was to make some simple swaps.

I think that butter made from olive oil pretty much tastes the same as traditional butter. Same with milk and cream alternatives, like oat, almond, soy and coconut. So, if you drink coffee with cream and eat cereal with milk every morning, you can go completely plant based without compromising taste and, in most cases, price.

I’ve never really liked eggs, but I have made a lot scrambled tofu with nutritional yeast (another thing I didn’t know existed a month ago), and it tastes great. We can go down a rabbit hole of meat alternatives — and trust me, there are a lot — but you get the point: Once you start picking up plant-based options, you’d be amazed how easy it is to start making easy switches. Try it next time you’re in the grocery store.

3. You need culinary creativity

The biggest jump I’ve made in the last six weeks has been my embrace of cooking. Six weeks ago, my culinary skills started and ended with making pasta and tomato sauce (the store-bought kind). In other words, my kitchen skills were boiling water. There was nowhere to go but up.

To go straight plant based took some creativity, some cookbooks and the Internet. No longer reliant on my previous processed, microwavable fare, a plant-based diet also forced me to learn how to use my kitchen.

I bought my first blender and my first set of knives (and soon after, got my first cutting injury). I bought way more produce than I’ve ever had in my life and pretty much an entire spice rack’s worth of seasonings to accent said produce.

I also learned some important lessons along the way:

• Chickpeas and garbanzo beans are the same thing (and apparently you can make vegan mayonnaise with the leftover bean water?)
• Some breads have eggs in them
• Honey may not be vegan (that didn’t stop me from drinking my favorite hometown Christmas ale)
• But dark chocolate is
• Food processors and blenders are different (my chunky hummus can attest to that)
• So are strainers and steamers (I burnt a hole in my plastic colander trying to steam a potato in it)

What I’m saying is that the whole cooking concept was brand new to me. But going plant based showed me that I kind of like it. I like the therapeutic aspect of cooking. I like the feeling of knowing exactly what goes into my food. And at the very least, I like catching up on podcasts as I make these dishes. Food for the body and the mind.

4. There’s a community out there

I started this plant-based experiment several weeks before Thanksgiving. Coming from a very Polish (read: kielbasas and pierogi) and Midwestern (read: cheese) family, I was nervous about staying vegan over the holidays. But when I went home, my family was supportive, and my plant-based diet even allowed for some constructive conversations about the carbon footprint of animal agriculture.

I was also surprised how many people I knew were vegan but didn’t openly talk about it (putting to rest for me the “preachy vegan” stereotype). I was fortunate to rely on these people for advice, especially early on. The first month I made recipes given to me from friends, family, coworkers, even an ex-girlfriend.

As cooking and eating are naturally communal experiences, you might think going against the norm would be isolating. Instead, I’ve come to be more social with this diet. A couple vegan coworkers invited me over for dinner, something I hope to do again soon, and I’ve had weekly movie and vegan nights with a friend.

At the same time, I’ve read a lot. I’ve made veganism a hobby just as much as a habit, reading books, watching documentaries and overall learning more about a diet I never really considered. Learning other people’s plant-based stories — in a book, on TV, in a documentary — feels like its own kind of support.

Every time, I’m craving meat or dairy — which though less than expected, is still not an insignificant amount— I tell myself, I need to read this book first, or watch this documentary. It buys me some time while keeping me plant based.

5. Why I’m still vegan

I wasn’t going to go vegan for more than a week — and by the time you read this, I may not be vegan anymore — but the more I’ve learned about the animal agriculture industry, the more I’m uninterested in going back to meat and dairy.

If I do return to a more relaxed vegan diet, I don’t really see myself eating much meat again, if ever. I can’t justify knowing what I know about climate change and continue to eat animal products every day. And I also can’t justify the greenhouse gases from animal agriculture simply because animals taste good.

The impacts of animal agriculture are so undeniable that even an international body of scientists advocated for plant-based diets as they released a landmark report on agriculture and climate change earlier this year.  

Aside from the climate change aspect though, there’s the moral argument (factory farming), the lifestyle argument (I don’t really get that sleepy post-lunch feeling anymore) and the health argument —individual nutrition needs get tricky, but I think many of us would agree that eating a plant-based diet certainly isn’t bad for you.

It also doesn’t hurt that veganism is trending upward now. According to GlobalData, U.S. consumers who identified as vegan grew from 1 percent to 6 percent between 2014 and 2017, a 600 percent increase. Companies like Beyond Meat and Impossible Burgers are cashing in on this trend, bringing meat alternative to supermarkets and restaurants across the country. Not only is going plant based hipper than ever before; it’s easier than ever before, too.

But it’s still tough

Nonetheless, I can’t say that this transition is simple for me. As I write this, I’m craving a pizza — the greasy, extra cheese and meat lover’s kind. These cravings probably won’t go away anytime soon, and I know I’ll go to a restaurant soon and non-vegan options will inevitably tempt me.

This should be expected. I’ve eaten animal products my whole life. I like hot dogs at ballgames, burgers and brats at family barbeques and ham, turkey and kielbasa over the holidays. I like wine and cheese nights, and I like pizza and beer days.

But now I know more about the environmental impact of meat more than I ever had before. I also know that I’m capable of a plant-based diet for more than a blip on the calendar — though I still have a long way to go. At the very least, veganism will never again be intimidating or out of reach for me.

Transitioning to a plant-based diet can be viewed as a sacrifice, or it can be viewed as simply a change. And we’ll need a lot of changes to tackle global warming, the biggest threat humanity has ever seen.  I’ll struggle with this diet, and I’ll surely cave a lot, but I’m trying my best given what I know about our planet’s predicament.

If I can go plant based — someone who previously had never used a kitchen appliance more complicated than a can opener — so can you. Or just try it for a week. And then maybe six weeks. Who knows? You might have fun, all while doing your small part to save the planet.

For more plant-based tips, check out Earth Day Network’s campaign Foodprints for the Future. There you can learn more about how Earth Day Network is working to a build a future where everyone has access to low-impact, healthy food that’s good for us and for the Earth.

The post How to go vegan: 5 lessons from a meat-eating Midwesterner appeared first on Earth Day.

Nearly 60 years ago, Rachel Carson shocked the agricultural industry with her critique of indiscriminate pesticide use in the United States. “Silent Spring,” her book, quickly became a trademark of environmental activism, paving the way for the creation of the Environmental Protection Agency and a plethora of other modern-day protections.

In 1957, the United States Department of Agriculture decided there was a fire ant problem. To tackle the problem, the USDA began the aerial spraying of dichloro diphenyl trichloroethane (DDT ), mixed with fuel oil and other pesticides. DDT is a chemical best known for its long-lasting nature and its aggregation in animals at the top of the food chain.

The spraying coated public and private lands with DDT, exposing all unassuming organisms to poisonous chemicals.

One year later, Carson received a letter from a friend describing the mysterious disappearance of the birds around her house. After a recent DDT treatment for mosquitoes, a treatment deemed harmless by the state of Massachusetts, the birds were literally dropping like flies.

“The ‘harmless’ shower bath killed seven of our lovely songbirds outright,” Olga Huckins, Carson’s friend, wrote to the Boston Herald. “Air spraying where it is not needed is inhumane… for those who stand helplessly on the Earth, it is intolerable.”

Huckins’s letter is credited as the impetus for Carson’s research.

And so, “Silent Spring,” published in 1962, ignited a movement surrounding chemical agriculture’s adverse effects on the environment and human health. Carson was most concerned with the overuse of synthetic pesticides.

But really, she was worried about our negative impact on the environment as a whole.

“The beauty of the living world I was trying to save has always been uppermost in my mind — that, and anger at the senseless, brutish things that were being done,” Carson wrote in her book.

Her harsh critiques sent shockwaves through the government. The Clean Air Act became law in 1963. In late 1969, President Richard Nixon signed the National Environmental Policy Act, regarded as the most important piece of national environmental legislation. The act formed the Council of Environmental Quality, coordinating federal efforts on environmental issues.

Carson, shortly after her book’s release, became the first to witness politicized science. Criticisms went beyond her ideas and evolved into attacks on her character, similar to what we see today with climate scientists. Representatives from corporate firms and members of the cabinet attempted to discredit the research, calling her “radical, disloyal, unscientific, and hysterical.” The former secretary of agriculture even said she was “probably a communist.”

But thanks to Carson, the newly informed public rallied behind environmental law.

In early 1970, protests successfully prevented the construction of an airport near Everglades National Park. That same year, 20 million Americans gathered on the first Earth Day, peacefully protesting and declaring their opposition to environmental practices at the time. It was a life-affirming moment in history. Demonstrators called for air and water cleanup and the preservation of natural areas.

The EPA began operation in December of that year, with the intent to “protect human and environmental health,” above all else.

Without Carson’s work, it’s difficult to say where the nation would be in terms of environmental protection. But it’s clear that the ramifications of “Silent Spring” are still felt today.

Climate change has been at the forefront of environmental activism and hotly debated in policy, since before the turn of the century. Lawmakers still go back and forth, contemplating its validity and trying to determine its role in legislation.

Ninety-nine percent of scientists agree that climate change is happening and that humans are at least exacerbating the issue, if not causing it. Researchers have specifically connected our releasing of greenhouse gases — including carbon dioxide, methane and nitrous oxide — to rising temperatures and an increase in environmental health problems. The melting of the poles, rising sea levels and increased pulmonary diseases and cancers in humans are consequences of our actions.

Regardless of political views, we must work together to conserve biodiversity on Earth. Our most valuable resources are threatened by the changing climate.

The opportunity to act is approaching fast. The 50th anniversary of Earth Day is expected to be the biggest global mobilization for the environment so far. The goal is to highlight climate action and work alongside the Paris Agreement and the United Nations’ Sustainable Development Goals. Join the fight.

We must act quickly if we want to avoid our biggest losses.

“It was a spring without voices,” Carson wrote. “The public must decide whether it wishes to continue down the present road.”

The post Why “Silent Spring” still matters appeared first on Earth Day.

One answer to the climate crisis is on our plates, according a special report commissioned by the U.N.

The report released Thursday by the Intergovernmental Panel on Climate Change (IPCC) is the first comprehensive look at how land influences climate change, and vice versa. The findings: Land use — specifically how we grow, get and eat our food — is a major driver of climate change.

Humans are exploiting lands at a rapid rate, and it’s catching up to us.

“The food system as a whole, which includes food production and processing, transport, retail consumption, loss and waste is currently responsible for up to a third of our global greenhouse gas emission,” said IPCC Co-Chair Eduardo Calvo Buendía, at a press conference Thursday morning.

These practices warm the planet and harm our global food supply, causing cascading effects — decreased biodiversity, damaged ecosystems, degraded forests and lands — across the planet.

A hotter world is primed for more droughts, wildfires, insect outbreaks and extreme weather events, making it harder to grow the food needed to sustain a growing population, one that’s expected to hit 10 billion people by 2050.

“Climate change creates additional stresses on land, exacerbating existing risks to livelihoods,  biodiversity, human and ecosystem health, infrastructure, and food systems,” stated the report.

There’s a lot going on here, and authors of the report admitted the complexity of measuring carbon emissions from land use compared to carbon emissions from the energy sector.

Land has historically been a powerful carbon sink, absorbing and storing excess carbon dioxide and buffering the effects of climate change. Currently, land absorbs 29 percent of all human-made greenhouse gas emissions. If we’re not careful, however, land may shift from a carbon sink to a carbon source, fueling our climate crisis rather than defending us against it.

If that happens, we put increasingly vulnerable communities at risk. If we hit 1.5 degrees Celsius of warming by 2050, habitat degradation is expected to affect 178 million, the report stated. If we hit 2 degrees, 220 million people will be threatened by water stress and drought. The people most affected will be the elderly, the very young, women and low-income populations.

Like other climate change problems, there is no one silver-bullet solution. Instead, the report recommends a collaborative approach that combines policy, farming and individual consumer choices.

“The level of risk posed by climate change depends both on the level of warming and on how population, consumption, production, technological development, and land management patterns evolve,” the report said.

Some farming solutions include increasing soil organic matter, controlling erosion and improving fertilizer and crop management. For livestock, that means better grazing land management, improved manure management and higher-quality feed.

But it’s not just farmers who must change their actions. Everyone must play a role in fixing our food systems — from policymakers and city planners to private sector companies and especially consumers. At the individual level, we need to change our eating habits. Every decision we make at the grocery store sends a message to food manufacturers.

One immediate choice you can make, the report suggested, is to invest in a more plant-based diet. This message aligns with Earth Day Network’s Foodprints for the Future campaign, which drives home connections between food and climate to encourage accessible, affordable, low impact plant-based diets.

“Balanced diets, featuring plant-based foods, such as those based on coarse grains, legumes, fruits and vegetables, nuts and seeds, and animal-sourced food produced in resilient, sustainable and low-[greenhouse gas] emission systems, present major opportunities for adaptation and mitigation while generating significant co-benefits in terms of human health,” the report said.

Animal agriculture puts a lot of stress on the environment, using many natural resources and producing large amounts of methane, an extremely potent greenhouse gas. The U.N. report stated that “a shift toward plant-based diets” is one of the most significant ways to reduce greenhouse gases from the agriculture sector.

To cut emissions, we also need to decrease our food waste, the report noted. Currently, 25 to 30 percent of the world’s food is lost or wasted. All that food has a big carbon footprint — if food waste were a country, it would the world’s third largest emitter of greenhouse gases, after the U.S. and China.

Dietary habits, of course, are more than personal decisions. Diets are driven by availability and affordability of food, geography and cultural habits. That’s why policy must also be part of the solution. We must enact policies that operate across the food system, cutting back waste, influencing food choices and enabling more sustainable land-use practices.

“Such policies can contribute to climate change adaptation and mitigation, reduce land degradation, desertification and poverty as well as improve public health,” the report said.

Additionally, we must invest in innovation and diversity in land management practices. For the first time, the IPCC specifically referenced indigenous people and their knowledge of local land use practices to overcome challenges of climate change, food security and land degradation.

With all this in mind, we need to act fast. Simply adapting to a warmer world won’t cut it if we wish to avoid a climate catastrophe.

“Delaying action as is assumed in high emissions scenarios could result in some irreversible impacts on some ecosystems, which in the longer-term has the potential to lead to substantial additional [greenhouse gas] emissions from ecosystems that would accelerate global warming,” the report said.

Our climate crisis is growing each day, but it’s not insurmountable. As the report explained, by acting across sectors, we can curb climate change while seizing the benefits of sustainable development, like bolstered economies, reduced inequality and better health.

The power is on your plate. Join Earth Day Network’s Foodprints for the Future campaign to learn how you can reduce your carbon footprint, one bite at a time.

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