The National Review article By Robert Parry/The Washington Post, November 4, 2018 ( npr.org/sections/the-switch/how-to-grow-a-hydroponics-farm)By Robert Parrys/The WASHINGTON POST, November 5, 2018The future of agriculture will depend on the future of organic farming.
And as the number of organic farmers has grown by more than a third over the past decade, there are several key trends in the organic world that could alter the landscape for the foreseeable future.
A new wave of organic growth is on the horizon, with new farmers opening up in the U.S. and Europe and the organic movement in Canada and Australia.
But there’s a lot to be done before the next wave of farm expansion becomes reality.
Organic farming is poised to expand in the coming years, and organic farming has a lot of momentum.
In the first decade of the 21st century, organic agriculture grew by more people than any other type of agriculture.
This growth was driven largely by a number of factors: the adoption of biodynamic farming practices and growing demand for the products of these practices; increased demand for organic products; and a shift toward sustainable agriculture.
This new wave in organic agriculture will have major implications for the industry.
Many people think that organic farming is the answer to the growing need for sustainable food, but this is not the case.
The most common complaint about organic farming comes from people who think that it’s not good enough.
The most common response from consumers is, “But I grow organic.”
The most commonly cited reason for choosing organic food is that organic foods are better for the environment.
That’s not the true story.
Organic agriculture is not sustainable because it doesn’t provide the same amount of food that conventional agriculture does.
Organic agriculture requires more inputs and wastes more resources.
In fact, organic farming requires far more land, water and energy than conventional farming does.
Organics produce more than half the total amount of fresh fruits and vegetables in the United States, but they consume nearly half of the land and water used by conventional agriculture.
The organic industry produces about half of all fruits and nuts, and more than 90 percent of all vegetable and fruit crops.
The production of all of the fruits and veggies that are grown in the American food supply is responsible for over two-thirds of all food consumption.
The amount of land used in organic farming increases each year.
Organic land use is also more sustainable.
For example, organic farmers harvest and process more crops and produce more food.
This is because the crops they plant require more nutrients.
This is why organic farmers grow more crops, so they can produce more crops each year, thereby ensuring a higher quality of food and the production of a higher percentage of organic products.
Organically grown food is more environmentally friendly.
According to the USDA, organic produce is 20 percent more carbon-neutral than conventional produce.
That means that while the organic products produced in the production process are twice as efficient as the conventional products, the organic food produced by organic farmers is 40 percent more efficient.
Organic produce can also be grown on land that is more productive and can provide more for the economy.
Organicity has also contributed to a higher rate of adoption of organic food.
In 2000, the U,S.
had a per capita consumption of 1,400 calories per day, compared to the United Kingdom, where the per capita calorie intake was 1,000.
The per capita calories in the two countries have grown to over 5,000 calories in 2050.
In addition to providing a higher amount of healthy food, organic farms are environmentally friendly because they use less land and energy.
Organic farms require less fertilizer, less pesticides and less land-use.
In some cases, they use natural gas to power their operations.
For many organic farms, their land is also planted with crops, which can reduce their use of chemicals.
The majority of the organic farmers that I’ve spoken to who are growing in the region of Southern California have been following a number for years.
They’ve been growing a wide variety of different crops that produce the same number of calories per calorie as conventional farms.
This has helped them achieve a much higher rate per calorie of eating healthy food.
But, it’s also helped them grow a larger and more diverse crop of produce.
Organists also use a lot less water.
Organic farmers have been experimenting with a number products, including organically grown organic soybeans, organically produced organic apples, organized organic tomatoes, organally grown organic vegetables, and organically processed organic dairy.
The majority of these products have a significant water footprint, which is important because most organic farmers are in rural areas where water is a scarce commodity.
OrganiFood is the newest crop on the organic farm scene.
In 2018, organic foods accounted for more than 5 percent of the total food sold in the US. This year,