Over the past hundred years, the industrialization of agriculture has revolutionized the way we grow food, the way we live, and the food we eat. Efficient machinery, irrigation, and the use of pesticides and better fertilizers has allowed for the growth of high yielding crops, so much so that grain production has more than doubled within the last 60 years. Despite the immediate benefits of modern agriculture practices, a wide variety of issues have developed, which now threaten the sustainability of vegetation and our overall health.

Modern Farms and Monocultures

The specialized machinery of large farms requires only one crop to be grown at a time.  This is known as a monocrop. Currently, only three crops account for 60% of the world’s diet: rice, corn, and wheat.  As a result, agricultural diversity has considerably decreased. Traditionally, multiple crops were grown together in the same fields. This practice is still typically found in the rainforest, wherein numerous grains, vegetables, trees, fruits, and root crops are all grown together. Allowing for such biodiversity protects against stripping the land of precious nutrients, in addition to warding off any pests, such as birds and insects, which might be repelled by certain plants. Monocrops, though yielding a significantly high amount, are more vulnerable to pests and loss of nutrients. This phenomenon is essentially coined “over farming.” Over farming has created a reliance on chemicals, such as pesticides and fertilizers, just to keep these crops alive and profitable.