Posts Tagged: food sustainability
The study found that wild bees were more abundant in diversified farming systems. Unlike large-scale monoculture agriculture, which typically relies upon pesticides and synthetic fertilizers, diversified farming systems promote ecological interactions that lead to sustainable, productive agriculture. Such systems are characterized by high levels of crop and vegetative diversity in agricultural fields and across farming landscapes.
“The way we manage our farms and agricultural landscapes is important for ensuring production of pollinated-food crops, which provide about one-third of our calories and far higher proportions of critical micronutrients,” said study senior author Claire Kremen, professor at the University of California, Berkeley’s Department of Environmental Science, Policy and Management. “This result provides strong support for the importance of biologically diversified, organic farming systems in ensuring sustainable food systems.”
Many of the study’s authors, including Kremen, also co-authored a study published March 1 in Science that found that fruit and vegetable production increased when wild pollinators – as opposed to domesticated honeybees – were more abundant.
“That study showed that wild bees helped crop yield, and this study shows that organic crops in a diversified farming system help wild bees,” said Kremen.
Christina Kennedy, senior scientist at The Nature Conservancy, is the study’s lead author.
- Wild Bees Are Good for Crops, But Crops Are Bad For Bees (NPR interview)
- Better Bees: Super Bees and Wild Bees (KQED Quest video)
- Wild bees make honey bees better pollinators (UC Berkeley press release)
As noted in the Los Angeles Times, “With rising public interest in where our food comes from — as well as in "green" living — it makes sense that higher education would be eager to attract students who want to tap into the intersection between these two fields.”
Students will focus on the social, economic, and environmental aspects of agriculture and food — from farm to table and beyond. The program is designed to help students obtain a diversity of knowledge and skills, both in the classroom and through personal experiences on and off campus.
Students will take courses in a broad range of disciplines, but will focus in one of three tracks: Agriculture and Ecology, Food and Society, or Economics and Policy.
“This interdisciplinary curriculum will prepare students to become leaders in agriculture and food systems,” said professor Thomas Tomich, the major adviser for the program and director of the Agricultural Sustainability Institute at UC Davis.
The major is new, but UC Davis has been covering the subject in field- and classroom-based interdisciplinary learning opportunities at the Student Farm at UC Davis for more than 35 years, said Mark Van Horn, the Student Farm director who will teach a core course in the major.
“Learning through doing and reflection adds a valuable dimension to students’ education because it helps them see the connections between theory and practice in the real world,” Van Horn said.
“This is an exciting addition to the college that reflects a change in how we think about food and agriculture,” said Neal Van Alfen, dean of the College of Agricultural and Environmental Sciences. “Students will gain a broad perspective of what it takes to put dinner on the table in an era of greater demand and fewer resources.”
For more information: