Every year, food producers around the world are turning over new soil and sowing new crop seeds in hopes of sustaining populations or creating profit. As commendable as this is, it does produce a damaging consequence for the environment: global warming. Many studies have been conducted and suggest that growing crops does play a role in the increase of greenhouse gasses like carbon dioxide, resulting in an ever-growing global temperature.
Upon further exploration of this effect, the impact of crop growing is found to be much more nuanced than previously thought. The issue revolves around the implementation of particular farming techniques, and the toll on land usage. Agriculture is responsible for nearly one quarter of all human-made greenhouse gas (GHG) emissions, due to the impacts of deforestation, Cultivation and the use of fertilizers. Deforestation, in particular, has been found to be particularly damaging; the removal of trees results in a decrease in the absorption of carbon dioxide in the atmosphere and leads to accumulation of CO2. Similarly, errors in soil preparation, often leading to soil compaction can limit the soil’s ability to store carbon, further contributing to global warming.
Another factor to consider is the use of fertilizers which, while useful for crop fertility, create nitrous oxide gas emissions in the atmosphere when reacting with soil. Nitrous oxide is 300 times more effective at absorbing heat than carbon dioxide. Further, the additional use of pesticides and herbicides is thought to have an indirect contribution to global warming. These substances not only poison nearby vegetation and water sources, but their product-manufacturing processes also add pollutants to the atmosphere. To combat this, some experts suggest transitioning to organic farming practices, which can reduce the total amount of GHG emissions.
Looking ahead, the short-term and long-term effects of production remain unknown, so very careful consideration must be taken when dealing with the issue at hand. Innovative technologies that limit the emission of these gases must be developed, along with more sustainable methods of farming. Furthermore, though crop cultivation does indeed contribute to global warming, it should not be held solely responsible as the primary culprit. After all, other sources from transportation and industry still reign supreme in total emissions. Ultimately, it is not a question of whether crop production can be improved, but rather of how crop production can be improved. With a collective commitment, sustainable global policies and an innovative approach, perhaps it is possible to limit the residual damage of crop cultivation on the planet.
