by Jim Goodman, Common Dreams
Most of the world’s food is grown by small scale farmers. While it is called “traditional” agriculture, it is never static and farmers constantly adapt. This traditional agriculture relies on a varied and changing mix of crops, a polyculture, which provides a balanced diet, is affordable for local farmers and can accommodate changing local conditions.
The Green Revolution relied on increasing acreages of monocultures, mostly cereal grains, which also increased the use of herbicides, insecticides and fertilizers as well as new varieties of high yielding crops. Inputs that small farmers, those who fed the people, were never meant to afford.
It was an unsustainable system that called for too many inputs, too much machinery and too much energy. Credit was an essential part of the Green Revolution—creating debts that could never be repaid. And it did nothing to empower women, who grow a considerable portion of the world’s food. It gave them no access to education, no power, and made it more difficult for them to maintain the rights to their land. Most importantly, the Green Revolution did not end hunger. Read the entire story.