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The Gardener's A-Z Guide to Growing Organic Food. Storey, 2004. ISBN 1-58017-370-5; Barbara W. Ellis and Fern Marshall Bradley, eds. The Organic Gardener's Handbook of Natural Insect and Disease Control: A Complete Problem-Solving Guide to Keeping Your Garden and Yard Healthy Without Chemicals. Rodale, 1996. ISBN 0-87596-753-1
Usually organic products required less energy, but more land. [161] Per unit of product, organic produce generates higher nitrogen leaching, nitrous oxide emissions, ammonia emissions, eutrophication, and acidification potential than conventionally grown produce. [162] Other differences were not significant. [162]
Yoshikazu Kawaguchi at Akame Natural Farm School. Widely regarded as the leading practitioner of the second-generation of natural farmers, Yoshikazu Kawaguchi is the instigator of Akame Natural Farm School, and a related network of volunteer-based "no-tuition" natural farming schools in Japan that numbers 40 locations and more than 900 concurrent students. [18]
As the crops are rich in protein, carbohydrates, omega-3s, fatty-acids, and vitamin B12, Mr Haflidason believes growing microalgae this way could help tackle global food insecurity.
Called “forever chemicals” because of how long they remain in the human body and environment, perfluoroalkyl and polyfluoroalkyl substances, or PFAS, are a growing health concern.
A report from the Humane Party determines that vegan-organic agriculture can be 4,198% more productive than animal-based agriculture in the amount of food produced per acre. [25] Veganic farmer Will Bonsall told The Guardian that most vegetables are "very un-vegan" due to being grown using inputs of animal-based products. [26]