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Air Pollution And Insects | Earth Wise

September 7, 2023 By EarthWise Leave a Comment

Insects can be found in every environment on Earth and play critical roles in the planet’s ecosystems. Insects pollinate more than 80% of plants, including those that we eat and those that provide food and habitat for other species. Without insects, we wouldn’t have the rich biodiversity that supports life on earth today.

But the world is experiencing a decline in overall insect populations as well as a collapse in insect diversity. According to researchers from the University of Melbourne in Australia, Beijing Forestry University in China, and the University of California – Davis, air pollution particles may be the cause of the dramatic decline. They found that an insect’s ability to find food and a mate is reduced when their antennae are contaminated by particulate matter.

In the study, which was recently published in the journal Nature Communications, the research team exposed houseflies to varying levels of air pollution for just 12 hours and then placed the flies in a Y-shaped tube ‘maze’. Uncontaminated flies typically chose the arm of the Y-maze leading to a smell of food or sex pheromones, while contaminated flies selected an arm at random, with 50:50 probability.

Using a scanning electron microscope, the researchers also found that as air pollution increases, more particulate material collects on the sensitive antennae of houseflies.

Insect antennae have olfactory receptors that detect odor molecules emanating from a food source, a potential mate, or a good place to lay eggs. If an insect’s antennae are covered in particulate matter, a physical barrier is created between the smell receptors and air-borne odor molecules.

Air pollution poses a significant threat to insect populations around the world.

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Air pollution particles may be cause of dramatic drop in global insect numbers

Photo, posted June 13, 2008, courtesy of Allen Watkin via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Protected Areas Are Not Protecting Insects | Earth Wise

March 24, 2023 By EarthWise Leave a Comment

Insects can be found in every environment on Earth and play crucial roles in the planet’s ecosystems. In fact, Biologist E. O. Wilson once said that “if all mankind were to disappear, the world would regenerate back to the rich state of equilibrium that existed ten thousand years ago. If insects were to vanish, the environment would collapse into chaos.”

While his statement may sound extreme, it’s really not an exaggeration. Insects are critical to most ecosystems. They pollinate more than 80% of plants – both those we eat and those that provide food and habitat for other species. Insects are also a food source themselves, eaten by other insects, birds, fish, and mammals. Without insects, we wouldn’t have the rich biodiversity that supports life on earth today.

But insect populations are collapsing around the globe, and they continue to be overlooked by conservation efforts. Protected areas, like national parks, refuges, and sanctuaries, can safeguard threatened species, but only if those threatened species actually live within the protected areas.

According to a new study recently published in the journal One Earth, 76% of insect species are not adequately covered by protected areas, including several critically endangered insects such as the dinosaur ant, crimson Hawaiian damselfly, and harnessed tiger moth. Alarmingly, the populations of 1,876 species do not overlap with protected areas at all.

Insects have been historically overlooked by conservation programs and need to be included in future conservation assessments.

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Protected areas fail to safeguard more than 75% of global insect species

Photo, posted August 21, 2014, courtesy of Andy Reago & Chrissy McClarren via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Food Waste And The Environment | Earth Wise

November 25, 2022 By EarthWise Leave a Comment

It is tragic that 31% of the world’s food production goes uneaten. About 14% isn’t distributed after it is harvested. Another 17% ends up wasted in retail or by consumers. Worldwide, the amount of food that is wasted is enough to feed more than a billion people while at least 828 million people continue to be affected by hunger. To make matters worse, food waste accounts for 8 to 10% of global greenhouse gas emissions, which is at least double that of aviation. Food waste, rotting away in landfills, produces methane gas, a major source of global warming.

Around the world, there are efforts being launched to try to improve the situation. California now has a law that requires grocery stores to donate edible food that would otherwise be disposed of or they face fines. The state’s cities and counties are required to reduce the amount of organic waste going into landfills by 75% by 2025 and compost it instead.

In London, grocers no longer put date labels on fruits and vegetables because the labels were leading people to trash perfectly good food. France now requires supermarkets and large caterers to donate food that is still safe to eat.

South Korea has little space for landfills. So, the country has been campaigning against throwing away food for 20 years. Nearly all organic waste in the country is turned into animal feed, compost, or biogas. Koreans even have to pay for throwing out food waste. There are now trash bins equipped with electronic sensors that weigh food waste.

All of these things can help. There is no single magic bullet for reducing food waste, but it is essential to do for so many reasons.

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Inside the Global Effort to Keep Perfectly Good Food Out of the Dump

Photo, posted November 30, 2020, courtesy of Marco Verch via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

A Food For The Future | Earth Wise

September 19, 2022 By EarthWise Leave a Comment

Researchers predict that climate change will negatively impact most staple food crops, including rice, corn, and soybeans. Therefore, climate resilient food crops – those that are salt, drought, and heat resilient – will have an important role to play in global food security. Examples of climate resilient crops include quinoa, kernza, amaranth, millet, and tepary beans.

According to a new study by researchers from Northwestern University, breadfruit – a starchy tree fruit native to the Pacific Islands – will be relatively unaffected by climate change. Because breadfruit is climate resilient and well-suited to grow in regions with high levels of food insecurity, the research team suggests breadfruit could be a part of the solution to global hunger.

While it has ”fruit” in its name, breadfruit is more like a potato. It’s starchy and seedless, and is closely related to jackfruit. Breadfruit is nutrient-rich, and high in fiber, vitamins, and minerals. It can be steamed, roasted, fried, fermented, and even turned into flour. People in tropical regions around the world have been eating breadfruit for thousands of years.

In the study, which was recently published in the journal PLOS Climate, researchers determined the climate conditions necessary to cultivate breadfruit and then looked at how these conditions are predicted to change in the future. They examined two future climate scenarios: one that reflects high greenhouse-gas emissions and another in which emissions stabilize.

In both scenarios, the regions suitable for breadfruit cultivation were mostly unaffected. Additionally, the researchers identified new suitable land where breadfruit cultivation could expand.

As the climate continues to change, breadfruit might soon be on a table near you.

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Climate-resilient breadfruit might be the food of the future

Photo, posted August 11, 2007, courtesy of Malcolm Manners via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio

Cleaning Up Forever Chemicals | Earth Wise

August 29, 2022 By EarthWise Leave a Comment

PFAS, per- and polyfluoroalkyl substances, are chemical pollutants that threaten human health and ecosystem sustainability. They are used in a wide range of applications including food wrappers and packaging, dental floss, firefighting foam, nonstick cookware, textiles, and electronics. Over decades, these manufactured chemicals have leached into our soil, air, and water. Chemical bonds in PFAS molecules are some of the strongest known, so the substances do not degrade easily in the environment.

Studies have shown that at certain levels, PFAS chemicals can be harmful to humans and wildlife and have been associated with a wide variety of health problems.

Currently, the primary way to dispose of PFAS chemicals is to burn them, which is an expensive multistep process. Even trace levels are toxic, so when they occur in water in low amounts, they need to be concentrated in order to be destroyed.

Researchers at Texas A&M University have developed a novel bioremediation technology for cleaning up PFAS. It uses a plant-derived material to absorb the PFAS which is then eliminated by microbial fungi that literally eat the forever chemicals.

The sustainable plant material serves as a framework to adsorb the PFAS. That material containing the adsorbed PFAS serves as food for the fungus. Once the fungus has eaten it, the PFAS is gone.

The EPA has established a nationwide program to monitor the occurrence and levels of PFAS in public water systems and is considering adding PFAS threshold levels to drinking water standards. If this happens, the technology developed at Texas A&M may become an essential part of municipal water systems.

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Texas A&M AgriLife develops new bioremediation material to clean up ‘forever chemicals’

Photo, posted August 10, 2013, courtesy of Mike Mozart via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Progress On Artificial Photosynthesis | Earth Wise

August 8, 2022 By EarthWise Leave a Comment

Photosynthesis is the process by which plants use the energy from sunlight to turn water and carbon dioxide into biomass and ultimately the foods we and other organisms eat. Scientists at the University of California Riverside and the University of Delaware have found a way to create food from water and carbon dioxide without using biological photosynthesis and without needing sunlight.

The research, recently published in the journal Nature Food, uses a two-step electrocatalytic process to convert carbon dioxide, electricity, and water into acetate, which is the primary component of vinegar. Food-producing microorganisms then consume the acetate in order to grow. Solar panels are used to generate the electricity to power the electrocatalysis. The result is a hybrid organic-inorganic system that is far more efficient in converting sunlight into food than biological photosynthesis.

The research showed that a wide range of food-producing organisms can be grown in the dark directly on the acetate output of the electrolyzer. These include green algae, yeast, and the fungal mycelium that produce mushrooms. Producing algae with this technology is about 4 times more energy efficient than growing it with photosynthesis. Yeast production is about 18 times more energy efficient than the typical method of cultivating it using sugar extracted from corn.

Artificial photosynthesis has the potential to liberate agriculture from its complete dependence on the sun, opening the door to a wide range of possibilities for growing food under the increasingly difficult conditions imposed by the changing climate.

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Artificial photosynthesis can produce food without sunshine

Photo, posted September 7, 2016, courtesy of Kevin Doncaster via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Humans And Microplastics | Earth Wise

April 13, 2022 By EarthWise Leave a Comment

While plastic comes in all different shapes and sizes, those that are less than five millimeters in length are called microplastics. Primary sources of microplastics include microfibers from clothing, microbeads, and plastic pellets (known as nurdles). Secondary sources of microplastics come from larger plastic debris, like bottles and bags, that degrades into smaller bits over time.

Microplastic pollution can be found everywhere on earth, from the top of the tallest mountains to the bottom of the deepest oceans. Microplastics are in the food we eat, the water we drink, and the air we breathe.

According to research recently published in the journal Exposure & Health, humans ingest an average of five grams of plastic particles per week. This is roughly equivalent to the weight of a credit card. The plastic particles are trafficked in via food, such as seafood and salt in particular, as well as water. In fact, those who rely on plastic bottled water for their drinking needs ingest an additional 1,700 plastic particles each week.

Microplastics have also been detected in human blood for the first time. According to new research recently published in the journal Environment International, scientists detected microplastics in nearly 80% of the people they tested.

Half of the blood samples contained PET plastic, which is commonly used for drinking bottles. One third of the blood samples contained polystyrene plastic, which is often used for food packaging. One quarter of the blood samples contained polyethylene plastic, which is used to make things like shopping bags and detergent bottles.

With plastic production predicted to double by 2040, more research is urgently needed to understand how ingesting microplastics affects human health.

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Health risk due to micro- and nanoplastics in food

Microplastics found in human blood for first time

Discovery and quantification of plastic particle pollution in human blood

Photo, posted November 3, 2012, courtesy of Laura via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Healthy Soil Is Healthy For People | Earth Wise

March 30, 2022 By EarthWise Leave a Comment

A new study by researchers at the University of Washington looked at the impact of regenerative farming practices on the nutritional content of the food that is grown.

Regenerative agriculture involves farming practices that not only “do not harm” to the land but actually improve it by regenerating and revitalizing the soil. The practices focus on topsoil regeneration, increasing biodiversity, improving the water cycle, and enhancing ecosystem services. Examples are soil-building techniques that minimize plowing, the use of cover crops, and the planting of diverse crops rather than monocultures.

The study included 10 farms across the U.S. that followed soil-friendly practices for at least five years. The results were that the crops from those farms had a healthier nutritional profile than the same crops grown on neighboring, conventional farms. In particular, there was a boost in certain minerals, vitamins and phytochemicals that are beneficial to human health. Across the board, regenerative practices resulted in crops with more anti-inflammatory compounds and antioxidants.

The participating farms grew one acre of a test crop – peas, sorghum, corn, or soybeans – for comparison with the same crop grown on a neighboring farm using conventional agriculture. Analysis showed that the farms practicing regenerative agriculture had healthier soils, as measured by their organic matter – or carbon – content and by other tests.

Organic farms avoid chemical pesticides, but they operate with a variety of farming processes. Nonetheless, they have also been found to produce crops with higher levels of beneficial nutrients. The biology of the soil in which crops are grown is an important factor for human health. It isn’t just what we eat that matters; it is how we grow it.

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Farms following soil-friendly practices grow healthier food, study suggests

Photo, posted January 10, 2020, courtesy of Les via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Food And Greenhouse Gas Emissions | Earth Wise

December 29, 2021 By EarthWise Leave a Comment

**According to a study published in the journal Nature Food, the world’s food systems are responsible for more than one third of global greenhouse gas emissions caused by human activities.**

‘Eat Local’ is often recommended as a way to minimize the carbon footprint of our diet. But from a climate impact perspective, eating local only has a significant impact if transportation is responsible for a large portion of a food’s final carbon footprint. And in many cases, greenhouse gas emissions related to transportation make up only a small portion of the emissions from food and what we eat is far more important.

There are massive differences in the greenhouse gas emissions of various foods.

For example, producing one pound of beef generates 60 pounds of greenhouse gas emissions. This is more than double the next closest food (lamb), and more than 60 times greater than some plant crops like corn and cassava.

For most foods – especially the largest emitters – greenhouse gas emissions from land use change combined with the emissions from processes at the farm stage account for more than 80% of the environmental footprint. Meanwhile, transportation accounts for less than 10%, and its contribution for the largest emitters is even smaller. For example, transportation accounts for 0.5% of emissions from beef production.

Eating beef or lamb has many times the carbon footprint of most other foods. It matters very little in terms of emissions whether it was grown locally or shipped from another part of the world. It’s not the location that makes the carbon footprint of our dinner large. It’s what is on our plate that matters.

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Food systems account for over one-third of global greenhouse gas emissions

You want to reduce the carbon footprint of your food?

Photo, posted November 7, 2018, courtesy of Preston Keres / USDA via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Mollusks And Microplastics | Earth Wise

January 26, 2021 By EarthWise Leave a Comment

Plastic debris comes in all different shapes and sizes, but pieces that are less than five millimeters in length are called microplastics. Microplastics are everywhere, including in the food we eat, the water we drink, and the air we breathe.

Much of the oceanic microplastic pollution comes from the breakdown of plastic litter. Another source of microplastic pollution is microbeads. Microbeads, which are sometimes added to cleansing and exfoliating personal care products, pollute the environment when they get flushed down the drain.

According to a new study by researchers at Hull York Medical School and the University of Hull in the U.K., mussels, oysters and scallops have the highest levels of microplastic contamination among seafood. The research team examined 50 studies between 2014 and 2020 to determine the levels of microplastic contamination globally in fish and shellfish. The team found that microplastic content was 0-10.5 microplastics per gram in mollusks, 0.1-8.6 microplastics per gram in crustaceans, and 0-2.9 microplastics per gram in fish.

The researchers found that mollusks collected off the coasts of Asia were the most heavily contaminated with microplastics. China, Australia, Canada, Japan and the United States are among the largest consumers of mollusks, followed by Europe and the U.K.

While the human health implications of consuming microplastics are not well understood, early evidence from other studies suggest they do cause harm.

According to the research team, more data is needed from different parts of the world in order to better understand how microplastics vary between different oceans, seas, and waterways.

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Highest levels of microplastics found in molluscs, new study says

Photo, posted September 3, 2007, courtesy of Andrew Malone via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

A New Super-Enzyme For Breaking Down Plastic | Earth Wise

November 13, 2020 By EarthWise Leave a Comment

The problems caused by plastic waste continue to grow. Plastic pollution is everywhere, from the Arctic to the depths of the ocean. We consume microplastics in our food and breathe them in the air. It is very difficult to break down plastic bottles into their chemical constituents in order to make new ones from old ones. Therefore, we continue to produce billions of single-use plastic bottles, creating more and more new plastic from oil each year.

Scientists at the University of Portsmouth in the UK have developed a new super-enzyme that degrades plastic bottles six times faster than before. They believe that the new enzyme could be used for plastic recycling within a year or two.

The super-enzyme was derived from bacteria that naturally have the ability to eat plastic. The researchers engineered it by linking two separate enzymes, both of which were found in a plastic-eating bug discovered in a Japanese waste site in 2016. They revealed an engineered version of the first enzyme in 2018, which started breaking down plastic in a few days. They had the idea that connecting two enzymes together would speed up the breakdown of plastic. Such linkage could not happen naturally in a bacterium.

Carbios, a French company, announced a different enzyme in April that can degrade plastic bottles within 10 hours but requires heating above 160 degrees Fahrenheit. The new super-enzyme works at room temperature.

The team is now examining how the enzymes can be tweaked to make them work even faster. Meanwhile, they plan to work in partnership with companies like Carbios, to bring super-enzymes for breaking down plastics into commercial use.

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New Super-Enzyme Can Break Down Plastic at Rapid Pace

Photo, posted March 24, 2017, courtesy of the USFWS – Pacific Region via Flickr. Photo credit: Holly Richards/USFWS.

Earth Wise is a production of WAMC Northeast Public Radio.

More Bugs That Eat Plastic | Earth Wise

September 29, 2020 By EarthWise Leave a Comment

The world continues to struggle with the proliferation of plastic that is polluting the environment. The Great Pacific Garbage Patch has now grown so large that it has spread across an area four times the size of California. But there is no silver bullet in the struggle to reduce plastic pollution. Reducing the use of plastic is probably the most viable approach, but increased recycling, the use of bioplastics, and various other strategies must play a role.

The essence of the problem is that plastic takes from decades to hundreds of years to decompose naturally. The world produces billions of tons of plastic waste each year and less than 10% of it is recycled. As a result, researchers around the world seek ways to safely and economically accelerate the decomposition of plastics.

A research team at Andong National University in South Korea has discovered the larvae of a particular species of darkling beetle can decompose polystyrene, which is one of the trickiest plastics to break down. There are thousands of species of darkling beetles found in different habitats all over the world. The one they identified is indigenous to East Asia.

The beetle larvae can consume polystyrene and reduce both its mass and molecular weight. Furthermore, they found that the bacteria in the gut of the larvae could oxidize and change the surface property of polystyrene. The handful of bacterial strains they identified were not like those of earlier insects found to degrade polystyrene. As result, the researchers are hopeful that it may be possible to break down the plastic using other insects that feed on rotten wood. Apart from the insects themselves, using just the bacterial strains found in the darkling beetles may prove to be an effective method for decomposing polystyrene.

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A New Species of Darkling Beetle Larvae That Degrade Plastic

Photo courtesy of Flickr.

I farmaci a base di erbe e omeopatici rappresentano una percentuale significativa (circa una confezione su otto) dell’assortimento da banco delle farmacie. Nel 2017, i farmaci a base di erbe hanno registrato vendite per 1,48 milioni di euro e 120 milioni di confezioni, mentre maschioforte.com i farmaci omeopatici hanno registrato vendite per 630 milioni di euro e 52 milioni di confezioni, secondo l’Associazione federale dell’industria farmaceutica (Bundesverband der Pharmazeutischen Industrie – BPI).

Earth Wise is a production of WAMC Northeast Public Radio.

Chocolate Is Good For The Heart | Earth Wise

August 27, 2020 By EarthWise Leave a Comment

At last a good news story about what we eat, or more specifically, about what we like to eat. According to research published recently in the European Journal of Preventive Cardiology, eating chocolate at least once a week is linked with a reduced risk of heart disease.

In the past, clinical studies have shown that chocolate is beneficial for both blood pressure and the lining of blood vessels. The new study suggests that chocolate helps to keep the heart’s blood vessels healthy.

The researchers conducted a combined analysis of studies from the past five decades examining the association between chocolate consumption and coronary artery disease. The analysis included data from over 300,000 participants who reported their chocolate consumption. About 14,000 participants in the study ultimately developed coronary heart disease. Compared with consuming chocolate less than once a week, eating chocolate more than once a week was associated with an 8% decreased risk of coronary heart disease.

Chocolate contains heart-healthy nutrients such as flavonoids, methylxanthines, polyphenols, and steric acid. These substances may reduce inflammation and increase good (HDL) cholesterol.

The study did not examine whether any particular type of chocolate is more beneficial or whether there is an ideal portion size. So, while chocolate appears to be promising for reducing the occurrence of coronary heart disease, it will require more research to determine how much and what kind of chocolate could be recommended.

Not to be spoilsports, but the doctors who conducted the study warned against overeating. Eating large quantities of chocolate products laden with calories, sugar, milk and fat, is not a recommended path to improved health.

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Chocolate is good for the heart

Photo, posted February 22, 2014, courtesy of Jan David Hanrath via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Too Many Bison | Earth Wise

May 8, 2020 By EarthWise Leave a Comment

The population of large herbivores in Yellowstone National Park has undergone many dramatic changes over the course of time. The numbers of both the iconic Rocky Mountain elk and bison have gone up and down as a result of human interactions.

Bison, of course, once were a dominant species from east of the Appalachians to west of the Rocky Mountains, with most of an estimated 30 million living on the Great Plains. As the west was settled, bison populations plummeted and by the late 1800s, they were nearly extinct.

When Yellowstone was established, there were exactly 22 bison in the park. By 1925, there were more than 750 in the park and culling of the herd in the park’s Lamar Valley was practiced for the next four decades.

The elimination of predators like grey wolves and cougars in the early 1900s caused both elk and bison populations to mushroom and both underwent culling. When culling was ended in 1968, there were 4,000 elk and 100 bison. Within 20 years, those numbers were 20,000 and 1,000. Reintroducing wolves and cougars reduced the elk population to about 5,000, but bison numbers have continued to grow, now reaching about 4,000.

While the long-term recovery of the Yellowstone bison herd is a major conservation success story, the fact is that bison are powerful ecosystem engineers. Large numbers of them disrupt species distribution across scrub steppe and grasslands because of what they eat, trample, and rub their horns and bodies on. They have a tremendous capacity to limit the structure and composition of ecosystems.

Park administrators have complicated management decisions to make to take into account the often wide range of ecological effects that abundant large herbivores can have on ecosystems.

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Bison in northern Yellowstone proving to be too much of a good thing

Photo, posted August 10, 2016, courtesy of Brian Gratwicke via Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Mealworms And Plastic | Earth Wise

January 21, 2020 By EarthWise Leave a Comment

Mealworms are widely cultivated beetle larvae that people feed to pets and to wild birds. But it turns out, they may have an even more valuable purpose: they can eat plastic and even plastic containing dangerous chemical additives.

Four years ago, researchers at Stanford discovered that mealworms can actually subsist on a diet of various types of plastic. They found that microorganisms in the worms’ guts actually biodegrade the plastic. It might be possible to cultivate the worms using unrecyclable plastic, rather than feeding them grains and fruits. However, there is the issue of whether it would be safe to feed the plastic-eating worms to other animals, given the possibility that harmful chemicals in plastic additives might accumulate in the worms over time.

Recently, the Stanford researchers studied what happens when the worms ingested Styrofoam or polystyrene. The plastic commonly used for packaging and insulation typically contains a flame retardant called hexabromocyclododecane, or HBCD. Studies have shown that HBCD can have significant health and environmental impacts, ranging from endocrine disruption to neurotoxicity.

According to the study, mealworms in the experiment excreted about half of the polystyrene they consumed as tiny, partially degraded fragments and the other half as carbon dioxide. With it, they excreted the HBCD. Mealworms fed a steady diet of HBCD-laden polystyrene were as healthy as those eating a normal diet. And shrimp fed a steady diet of the HBCD-ingesting mealworms also had no ill effects.

It is true that the HBCD excreted by the worms still poses a hazard and must be dealt with in some manner, but mealworms may have a role to play in dealing with unrecyclable plastics like Styrofoam.

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Stanford researchers show that mealworms can safely consume toxic additive-containing plastic

Photo, posted May 11, 2015, courtesy of Flickr.

Earth Wise is a production of WAMC Northeast Public Radio.

Eco-Friendly Agriculture

October 21, 2019 By EarthWise Leave a Comment

Modern agriculture has steadily destroyed native grasslands, among other ecosystems. In fact, farming is one of the most ecologically destructive things that humans do. But we do have to eat. In response, there is a growing movement for agrarian reform, from grain farming on the prairie, to agroforestry, to raising livestock more sustainably. Efforts are accelerating to develop a kinder, gentler agriculture adapted to a changing world.

One such effort has come from the Land Institute, an organization in Kansas that works on natural systems agriculture, which seeks to retain the ecological stability of the prairie with its perennial seed plants along with a grain and seed yield comparable to that from annual crops.

After four decades of effort, the institute has introduced its first commercial grain, a trademarked variety called Kernza. Kernza is a domesticated perennial wild grass – a so-called intermediate wheatgrass – that has a long, slender head that resembles wheat seeds. People describe its taste as sweet and nutty. Kernza is already being made into a cereal called Honey Toasted Kernza by Cascadian Farms. Patagonia Provisions – a spin-off from the clothing company – is making beer from the new grain.

Although Kernza is already being grown and sold commercially, it is not yet ready for prime time. Last year, there were only about 1,000 acres in cultivation and the yield is only a third to a tenth of the yield of wheat.

Developing a sustainable perennial polyculture of edible plants would have major benefits such as not having to plow every year, plants developing large root systems that can reach water far beneath the surface and, without annual plowing, having soil carbon remain in the ground.

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