Organic Food and its positive impact

There has never been a greater need to change the world of food than today. Conventional farming, overconsumption of meat and an increasing population exacerbate the current climate situation: Global temperatures rise and weather patterns become more erratic and agriculture plays a crucial role as it is responsible for around 14% of total green-house gas (GHG) emissions worldwide. The wide spread use of chemical farming, combined with the removal of plant residue, results in the death of vast numbers of soil organisms and the consequent release of their constituent carbon into the atmosphere as CO2 exacerbating global warming.  

Organic and its positive impact

Findings show organic agriculture systems reduce the release of carbon dioxide - making organic food production a major contributor to slow climate change. Pesticides and chemical fertilizers, used in conventional farming, release carbon when the soil is being degraded with the consequent loss of humus and the killing of soil organisms.
Soil under organic agriculture management can accumulate about 1,000 pounds of carbon per acre foot of soil each year. The accumulation is equal to about 3,500 pounds of carbon dioxide per acre taken from the air and sequestered into soil organic matter. When multiplied over the 160 million acres of corn and soybeans grown nationally, a potential for 580 billion pounds of excess carbon dioxide per year can be sequestered when farmers transition to organic grain systems. 

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There are many entrepreneurs with fantastic ideas who strive to improve the world of food. We want to share our knowledge and help them to grow their business. In cooperation with the Impact Hub Amsterdam selected participants will accelerate their food business. During 3 training days and 4 master classes the entrepreneurs will learn how to grow and scale their product/business. They will be challenged to take action and inspire each other.