Terry D. Etherton
Scientists at Stanford University have published provocative new findings that agriculture’s “Green Revolution” has greatly reduced forest clear-cutting and resulting climate-warming emissions. This is a remarkable (but not unexpected) benefit of contemporary production agriculture, and the application of technologies (and biotechnologies) that have boosted efficiency of food production. Because agricultural “advancements” like fertilizers and genetically engineered crops have boosted yields, there has been less need to slash and burn for additional fields, and this has meant fewer carbon emissions, the report says. The study, titled “Greenhouse Gas Mitigation by Agricultural Intensification,” was published in the June 29 issue of the Proceedings of the National Academy of Sciences. Continue reading “Big Ag” Wins Kudos for Being “Green”