Where does food come from?
CONVENTIONAL FARMING
Plants are an essential part of our food supply.
They are usually grown using a method known as intensive farming, in which large quantities of the same crop are grown in a single location.
ORGANIC FARMING
Organic farming is a method of production in which:
- No artificial chemical fertilisers are used
- manure/organic compost (e.g. animal manure and decomposed plant matter) is used to maintain soil fertility
- plants receive naturally occurring nutrients
- farmers practise crop rotation (they grow something different each season or on a different patch of land, so that the soil can replenish its nutrients)
- farmers leave part of the land fallow (uncultivated) for a year to break the life cycle of pests and allow the soil to recover
- the use of pesticides is very restricted, and farmers encourage natural predators, such as ladybirds and other species, to control pests
Increasing the production of plant-based food
A wide variety of crops are grown, particularly vegetables, tomatoes and herbs. Many of these crops are grown inside greenhouses or polytunnels. These polytunnels are long, curved structures made of plastic, which protect the plants from the weather, such as wind, rain and very high or very low temperatures. They provide a sheltered environment and are large enough to allow access for people and machinery.
Some crops are grown in hydroponic systems (soil-free), using water enriched with nutrients.
INTENSIVE ANIMAL PRODUCTION
Animals (such as mammals, birds and fish) can also be reared intensively. Keeping large numbers of animals in the same space can cause serious welfare problems, including:
- wider spread of diseases and pests (for example, it may be necessary to administer medication or chemical sprays)
- struggles and injuries, as animals accustomed to the outdoors suffer in overcrowded conditions
- stress and trauma caused by noise, proximity to other animals and the risk of predators (e.g. farmed fish)
There are less intensive forms of farming. Many farmers opt for more sustainable methods to protect the environment and improve the animals’ quality of life.
Consumers can choose to buy food from farms that adhere to strict animal welfare standards. These products often feature their own logos on the packaging.
OUTDOOR PRODUCTION
In outdoor production, the animals have access to the outdoors for part of the day. They may be reared as follows:
pigs / laying hens / chickens / basic
Advantages of free-range farming
- The animals can graze and forage for food, enjoying a more natural and varied diet.
- Some people believe that these animals are happier and prefer to buy these products.
- Many consumers and chefs consider meat from free-range animals to be more flavourful.
- The animals are more active and are less susceptible to disease.
Disadvantages of free-range farming
- Greater risk of attack by predators (e.g. foxes attacking chickens).
- Diseases transmitted by wild animals (e.g. badgers can infect cows).
- Extreme weather conditions can cause stress or death.
- It requires more space and strict management, which may make food more expensive.
Think about where your cereals, fruit and vegetables come from – some may be produced on a very large scale. Where possible, choose food produced close to home, as it has a lower environmental impact.
When choosing meat, eggs or milk, check for animal welfare labelling – this helps to support more responsible practices.
FOODWISELAB CHALLENGE
To raise awareness of the origin of food, the distance it travels before reaching your plate, and the impact of these choices on the environment and sustainability.