Organic agriculture is primed to gradually replace the current modality of producing food with the use of synthetic pesticides, insecticides, and fertilizers. These substances are rapidly destroying the soil, water, and biodiversity of entire regions. Under conventional agriculture, topsoil is being lost at an astonishing rate. Microorganisms and nutrients that are essential for healthy soil have been eradicated. Crop yields are dropping all over the globe. The situation will only worsen, if left unchanged.
Biotechnology, so loved by corporations attempting to corner the 'global food market', is not a solution. Other nefarious practices, e.g. factory farming, irradiation, and toxic sludge are further contributing to the assault on our food. To ensure accountability and control, agribusiness can be downsized and localized into neighborhood and bioregional operations. Food would then be distributed locally, as well as interregionally and internationally to the extent that this is warranted. We are poised to renew our respect for the soil, a commitment to health (over profit), and a desire for the freshest food possible.
To this end, there are a number of exciting new fields, e.g. permaculture which show great promise for producing food crops without despoiling the land. Compost can be utilized, which reduces waste at the same time as enriching the soil. Composting can become a way of life, even at the household level. There is a movement in the U.S. called Community Supported Agriculture (CSA) which localizes the food growing, and ensures that it is grown using organic standards. Natural pest deterrents, if needed, are utilized in place of the synthetic substances currently in use.
As controversial and threatening as it may seem for some, we are poised to make a leap into a more plant-based global diet. The evidence against meat-based diets, on ecological, ethical, moral, and health fronts, is becoming difficult to argue against.