News Articles about Regenerative Agriculture
Although urban agriculture is often viewed as a modern development, farming was once the center of community, not a peripheral figure. Cities are working to revive their agricultural roots and urban agriculture is at the forefront of developing green spaces and placing an emphasis on food accessibility and affordability in the heart of cities.
Today we rely on a label to tell us that the food we are consuming is fresh and natural, and that when we buy ground beef at the store, that the animal that was treated humanely. In most cases, our connection to the food that we consume is through a smattering of labels, certifications, and nutritional facts. How have we, as a species, become so detached from our food, something so deeply fundamental to what it means to be a human?
Every spring I walk through fields freshly planted with an array of diverse seeds. Every summer I watch those seeds become fruit and vegetables that feed families. And in the fall, as storage crops get put away and what is left becomes jams and pickles, I know that this food experience that I have is a tiny fraction of how most humans on the planet interact with and consume food.
Our team at Bio-Logical Capital believes in agritourism as an important form of diversification for farmers. Time and again, we’ve also found that agritourism provides powerful and transformative experiences.
A landscape architect, a chef, an urban planner, a farmer, and a soil scientist all walk into a room and sit down at a table. They are each given a piece of paper, and asked to draw or write out what their vision for a future planet looks like.
The Bio-Logical Capital team had the chance to visit one of the country’s fastest growing indoor farming projects earlier this year on a team trip to New York. Square Roots is a dual urban farming and entrepreneurship program. The early-stage venture uses re-purposed shipping containers to grow leafy greens and other vegetables throughout the year via a 13-month incubator program for individuals interested in learning about urban agriculture.
Bio-Logical Capital’s approach to agriculture relies heavily on integrated rotational management of animals and crops using principals from agroecology and other "beyond organic" practices. Bees are an often overlooked but essential part of this model. They are the connectors, the pollinators, and the silent workers on our farms.
Our farm management goals are long-term diversity, health, and productivity. This approach results in a transformative impact on how people grow food and understand their relationship with the land. In the second part of this blog series, we will discuss how our approach ensures reliable returns and offers multiple benefits to people and the land.
Bio-Logical Capital’s agriculture business is a strong anchor for our projects and generates meaningful profits for our company and the farmers who work the land. We believe that for agriculture to be sustainable, it must be designed to build soil productivity and to produce a variety of nutrient-rich crops that produce strong revenues and sustain communities.
Bio-Logical Capital is a proud sponsor of Good Food 100 Restaurants, working to support sustainable food production around the country. This month, they announced their first official restaurant list.
Hana Ranch was recently named by Thrillest a “must” in the farm to table dining scene in Hawaii for their on farm private dining experiences with a personal chef.
At Bio-Logical Capital, we believe in taking the time to fully understand the natural systems in which we work. As we are in awe of the elegance, resiliency and complexity of nature, we try our best to emulate the patterns, forms and processes that we observe. Nature is our model for sustainably producing food, cleaning water, supplying energy and shaping our built environment. We are testing these ideas on the ground at Hana Ranch in Hawaii.
That quote regarding “the truth cannot be unseen” pretty much sums up my understanding of sustainable agriculture. All the years of “that won’t work here”, “you can’t feed the world with organic food”, “it’s not as productive”, “oh those chemicals don’t hurt anything”, “there’s no way to make that affordable”, and all the other go-to myths people spout against the practice tend to drain one’s resolve. Even though I have life-long experience with organic farming, a degree in plant and soil science, and a passion for knowledge, only recently have I been shown the truth.
The local food movement is gaining momentum around the country, and in particular in Boulder, CO. This article by Michael Brownlee highlights the need and numerous benefits of local food efforts, and provides recommendations for catalyzing further efforts.