by Gastro

Conventional farming wAS born during an industrial boom in western nations. New machine-driven processes defined for production were quickly transferred to the agricultural sector, so much so that nuances were overlooked at an extreme scale.

Conventional agriculture is defined by the USDA as the use of seeds that have been genetically altered using a variety of traditional breeding methods, excluding biotechnology, and are not certified as organic.

There are plenty of agricultural tiers from conventional before we reach regenerative. The USDA Organic Certification has made its mark, and organic sales have widened in all food categories.

Regenerative practices – and therefore produce and meat – take it a few steps further. Besides reducing pesticides, producing a healthier and more nutrient-dense yield, when you purchase something regeneratively grown, you’re contributing to climate change reversal and the restoration of ours oils. Right now, regenerative certification is in progress. Right now, you can find information about a Regenerative Organic Certification™ formed in 2017, and select products that proudly tout its label.

Another component is bare soil. When soil is bare, it’s a problem, because no photosynthesis is occurring – you’re not feeding any soil microbes. When you don’t feed the soil, its the base of the food web. If you don’t have the food web in place, it’s harder for plants to grow and microbes that make the nutrients available.