Agroecology - where agriculture meets ecology

Agroecological food production is based on the idea that a shift towards multifunctional agriculture is needed in order to preserve the ecological foundations of the food system. Under this perspective, the non-commodity outputs (e.g. soil health) of agriculture are valued as much as the commodity outputs (e.g. food). This means that a deep understanding of ecosystems and the principles by which they function is used in food production to conserve natural resources, landscapes, ecosystem services and biodiversity. Moreover, as a system where ecological function coexists with human activity, agroecology also encompasses social aspects. Therefore food sovereignty, locality and indigenous knowledge are also considered key principles of sustainable agroecological food systems.

Among many, the United Nations’ Food and Agriculture Organization (FAO) recognises the need for a global transition to a sustainable and equitable food system, and agroecology is being promoted in both developed and developing countries as a means to achieve that. The FAO lays out 10 components of agroecology: diversity, cocreation and sharing of knowledge, synergies, efficiency, recycling, resilience, human and social values, culture and food traditions, responsible governance, circular and solidarity economy.

The transitioning to more sustainable food systems is praised for improved environmental, economic, social and nutritional outcomes, and in the face of today’s challenges such a transformation is considered an important one. The discipline of agroecology – under which more familiar farming techniques such as organic loosely fall - has been shown to reinstate sustainable agriculture that can build resilience and adapt to climate change in a sensitive and economically viable way.

Making sustainable food the easy choice

It is argued that instead of telling people what to eat, the physical infrastructure and socio-cultural conditions of a person’s environment should make the sustainable option the easiest choice to make. This means working on the conditions – price, availability, labelling, consumer knowledge, habits – to create environments that are conducive to sustainable diets.

If these parameters were in place, would you eat food produced using methods of agroecology?