Asia and Africa struggled with food shortages in the 1950s and 1960s, so they began growing high-yield varieties of wheat, corn, and rice. The credo: better an agricultural revolution than social revolutions. New farming methods were introduced: fertilizers and pesticides, irrigation systems, and mechanized cultivation of large monoculture fields. High yields and productivity were the central goals. The so-called“Green Revolution”was so successful in this regard that the amount of food available per person worldwide rose by 11 percent between 1970 and 1990. 150 million people were lifted out of famine.

However, the revolution had its downside, which was already heavily criticized in the 1980s: the high demand for water and energy, as well as the use of fertilizers and pesticides, had drastic consequences for the environment. High-yield varieties only grow really well in nutrient-rich soils. Cultivating only a few varieties led to high seasonal unemployment among landless harvest workers, and the new farming methods were too expensive for small farmers. The impoverishment of the growing rural population worsened worldwide and led to migration to the cities, where the cost of living was high.

The call for alternatives grew ever louder and continues to this day. The intentions behind the “Green Revolution” and those of its initiators were certainly laudable and necessary. However, it also demonstrated that a narrow focus on maximizing yields and production in agriculture is short-sighted, as the sector’s responsibilities are far more diverse.

AGRICULTURE – FARM WORK

The primary role of agriculture is and remains feeding people. But agriculture (including forestry and fisheries) also provides employment for 874 million people, or 27.4 percent of the world’s population. This makes it the second-largest sector of employment and places it at the beginning of our food system’s value chain. Globally, 83 percent of farms are small-scale family farms (under 2 hectares) and produce one-third of the world’s food.

For several decades now , the number of farms in our region has been declining, with small-scale farms practicing traditional agriculture disappearing in particular. Larger agricultural operations and “farms” are increasingly taking over the field. Farmers are evolving into managers of commercially operated farms or, not infrequently, into farmworkers on large-scale industrial operations. Although the public holds the work of farmers in high regard (according toa study from Germany), the term “slave labor” repeatedly appears in media reports when discussing the working conditions of harvest workers in the agricultural industry or the precarious living conditions of small-scale farmers in Europe.

Agricultural Land (Management)

With the advent of farming and livestock raising some 7,000 years ago, new landscapes and habitats—such as meadows, pastures, and fields—began to emerge in a largely forested Europe. The oceans and seas were not left untouched either. Numerous new plants were introduced, and plant and animal species were domesticated. Agriculture thus made Europe more biodiverse.

Most of our surroundings consist of “cultural landscapes”—landscapes created by human-made ecosystems that are primarily used for practical purposes.

Agriculture, forestry, and fisheries play a vital role in preserving landscapes, protecting their biodiversity and ecosystems , and maintaining their functions: erosion control, avalanche protection,_{CO2 sequestration}, recreational areas, wood as a fuel and building material, food, water, raw materials for medicines, soil formation, maintenance of the nutrient cycle, and much more.

Climate Offenders – Climate Savers – A Paradox?

Is the role of agriculture merely to provide the tools needed to repair the damage it has caused? This is a perfectly valid question. Up to 37 percent of greenhouse gas emissions currently stem from food production. Agriculture accounts for 70 percent of water consumption. Between 70 and 80 percent of biodiversity loss and deforestation occur as a result of food production.

The good news is that the transition to sustainable farming holds enormous potential for reducing greenhouse gas emissions, creating_{carbon sinks}, and preserving or restoring ecosystems.

Rural Life as Cultural Heritage

The diversity of cultural traditions that agriculture gives rise to is extremely worthy of protection. They create identities and shape communities: the cooperative system, harvest festivals, the processing of agricultural products such as linen or sheep’s wool, handicrafts, and woodworking. One of the greatest cultural assets is undoubtedly culinary culture. Every region has its own delicacies and culinary arts to offer. The list is endless. In a world of constant change, cultural diversity also makes it easier for us to adapt to new circumstances time and again.

"Knowledge Hub" Farm

Traditional knowledge of farming and agricultural work is essential for the transition to sustainable agriculture. Small-scale farms, in particular, often have effective solutions and expertise tailored to local conditions. The custodians of this knowledge include Indigenous communities and organic farmers, who preserve traditional practices while often developing innovative farming methods.

Many farmers share their knowledge with children and adults, whether directly on the farm, through workshops and educational events, or at their market stalls. 

Across Europe, there are an increasing number of farms that provide jobs and training opportunities for people with disabilities, as well as for ex-offenders, people struggling with substance abuse, and the long-term unemployed.

The farm is becoming a multifunctional space: a social institution, a school, a research site, a workplace, a community hub, and a connector that extends beyond its immediate boundaries. However, this requires the right structures and framework conditions. In the long term, small-scale agriculture based on sustainable practices is particularly well-suited to handling this wide range of tasks.

If you're now wondering: that's all well and good, but how can we prevent famines if we don't maximize yields? The answer is a sustainable diet that can provide healthy nutrition for 10 billion people. Keyword: Planetary Health Diet