One of the most basic necessities for survival is food, but with rising concerns over agriculture’s greenhouse gas emissions and climate change, the food production process has been generating attention. The question has become how to solve its harmful environmental impacts while still providing food for communities.
On a global scale, agriculture is responsible for a significant portion of greenhouse gas emissions and biodiversity loss, which could pose risks for the future of the food supply.
Recognizing these issues is James Bailey, the executive director of Waitrose. Bailey stated, “I don’t think it’s widely understood the impact that the food system has on climate… On a big, philosophical level, it affects everyone.”
Recently, Waitrose, a British supermarket chain, announced its new initiative to support around 2,000 British farmers in switching to regenerative agriculture. This is an effort by Waitrose to boost the long-term success of UK farms while also combating the effects of climate change.
Regenerative agriculture is not a new topic, with many individuals in the food and farming industry already discussing this more nature-friendly way of producing food. Simply put, regenerative agriculture is a farming process that aims to eliminate as much farm waste as possible and adds composted materials found from sources outside the farm.
Unlike organic farming which involves a strict set of standards, this process helps to improve the life and livelihood of the farmer through reduced costs, improved crop yield and quality, and greater resilience to extreme climate events. Some practices of regenerative farming are the reduction of tilling, rotating crops, spreading compost, and moving away from synthetic fertilizers and pesticides. The hope of regenerative agriculture is to improve biodiversity and carbon storage.
Bailey discussed this approach with farmers, who likened regenerative agriculture to a return to farming “how their dad used to farm 50 years ago. There’s almost no fertilizers or inputs, we don’t till the soil, the cows are left out to their own devices.”
While few other supermarkets have moved toward greener energy sources, Waitrose is the first to make a clear commitment to doing so across all aisles. The process Waitrose will take in assisting British farmers involves an assessment of how well nature is doing on their land, assisting them in accessing affordable financing, and creating land management plans. Waitrose can’t predict how many UK farmers will sign up for their new initiative but is determined that the supermarket should lead the way in greener food production.
Yet, a reshaping of UK farms will come at a cost. Bailey stated, “I think we’re seeing the end of the era of cheap food, because of the impact of that cheap food – not just on people’s health but the external impact, the environmental impact, the societal impact of that cheap food. We need to witness the end of cheap food and a reversal of the value of the food people are eating.”
Surveys show that consumers would be more likely to pay for more expensive grocery items that have a lower impact on the environment. While there are still questions left unanswered about the viability of regenerative food, the cold, hard truth is that food prices could rise regardless of whether or not greener processes are implemented.
