Spoiled: Organic and Local Is So 2008 | Mother Jones
Real sustainability, he argues, is defined not by a food system's capacity to ensure happy workers or organic lima beans, but by whether the food system can sustain itself—that is, keep going, indefinitely, in a world of finite resources. A truly sustainable food system is inherently resilient—more capable of self-correction and self-revitalization than its industrial rival.
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In fact, most of the familiar candidates for alternative food would have trouble operating on the kind of scale necessary for a world of 6.7 billion people. Consider what it would take to make our farm system entirely organic. The only reason industrial organic agriculture can get away with replenishing its soils with manure or by planting nitrogen-fixing cover crops is that the industry is so tiny—making up less than 3 percent of the US food supply (and just 5.3 percent even in gung-ho green cultures like Austria's). If we wanted to rid the world of synthetic fertilizer use—and assuming dietary habits remain constant—the extra land we'd need for cover crops or forage (to feed the animals to make the manure) would more than double, possibly triple, the current area of farmland
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