We Can Change Our Future!
City and Urban Farming
As part of the communities’ movement, we grow and share good food in cities and surrounding areas. Large areas of land for outside gardens have been reclaimed from areas that were formerly paved. Many of the practices used in that are based in permaculture, understanding, creating and cultivating self-sustaining systems, rather than previously dominating monoculture practices.
In permaculture, outputs of one system segment are inputs to other segments, in closed loops, so almost all that’s needed by the system is produced in the system. Different kinds of plants are located in various proximities, and at different times, to supplement shared soils. Huge scientific and applied science advances have developed in this area, much of it from observation and experience in nature and gardens, importantly by indigenous people. Rainwater and recovered wastewater are used in gardens. Soils now absorb and circulate rainwaters that previously ran off paved surfaces, creating problems.
City and urban growers produce fantastic organic and local fruits and vegetables now, sustainably, during outside growing seasons, and their produce is shared locally, so these foods are super fresh and little energy is wasted transporting, refrigerating, treating, processing, packaging and storing them. People understand and appreciate that now. We enjoy and prefer these foods over imports.
Cities now also produce huge volumes of fresh, local fruits and vegetables in indoor growing systems, which technical advances have greatly assisted, many developed and improved growing marijuana, before it was illegal. Hydroponics, solar-powered grow lights, soil supplementing organic fungal teas, temperature controls, air and water circulation systems and other technological advances initially developed for growing weed have now been applied, modified and optimized for other indoor grows.
What were previously poison spewing factories have been converted to robot-assisted indoor farms, with stacked containers of largely automated but human-nurtured grow cubicles, with fantastic yields. They also produce fresh, local, organic foods that require little transportation and are optimized for local consumption quickly after picking, when they are really ripe and good, rather than foods picked far away before they are mature and ripe, irradiated and manipulated for long transportation and shelf life.
These changes have created much more variety in the plants and vegetables we eat in cities, because we choose heirloom and special varieties that had been unavailable from massive monoculture systems. These changes are part of why city living and the people who live in cities are so much healthier today than they were. These changes have also contributed big to cleaner air and reversing climate change.
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