Long advocated for by sustainable farming pioneers like George Washington Carver, cover crops have been promoted as a key way to transition to farming that’s better for the soil. It’s also one of the easiest ways for a large-scale farm to start, all considered, because it doesn’t restrict farmers based on the kinds of organic or chemical fertilizers they use. In other words, cover crops are a solid first step.
That’s why it was disappointing to hear that, according to a Perdue University survey released Tuesday, less large corn and soybean farmers are reporting to use the practice. Some 52% of respondents said they planted cover crops on at least some of their acreage—which suggests that the gains made in 2022 may have been wiped out.
Why the bulk of the farmers stopped cover cropping remains a mystery: More than half responded “other” to the question of the primary reason their cover cropping ended. The main options: not profitable (which 17% agreed with), hurt crop yields (12%), insufficient benefits (10%), lack of resources or expertise (9%). Who’s going to figure out how to avoid leaving farmers behind, especially ones who are already trying to farm better? Who’s going to cut through declining farmer sentiment and drive support for sustainable agriculture?
— Chloe Sorvino, Staff Writer
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In case you missed my Forbes Daily Cover Story from a few weeks ago, I sat down with Diane Brady for Forbes Talks to discuss investor Neal Aronson and his biggest fast-food challenge yet—a turnaround for Subway.
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A group of Congressional lawmakers are pushing to include the Ending Agricultural Trade Suppression Act as part of the 2023 Farm Bill.
Paola Velez’s workwear collection with Urban Outfitters as a heartfelt tribute to Hispanic heritage, and the often unseen community who is behind each meal.
With its immense potential for food resilience and security, breadfruit has the opportunity to support climate-smart sustainable development globally in the years to come.
To Fly By Jing founder and CEO Jing Gao, the mission behind her viral brand of Chili Crisp goes far beyond food.
Hello from Brewster, Cape Cod, where I’ve been working all week. Cooking on this pirate’s hook-curved peninsula teeming with wild seafood always inspires me, even at lunchtime. Usually lunch is grilled. But this time my husband and I opted for a quick batter and fry. With that treatment, black sea bass filets – which we picked up thanks to the Poor Boy Fisheries stand at the Orleans Farmers Market – seamlessly transformed into the most stress-melting tacos I could have imagined.
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