With the global demand for calories expected to grow by almost 50% over the next 40 years, the question on many minds is how to produce enough food to feed the world population. Though crop yields in the United States have grown in the last decade, they must continue to grow — and some farms are starting to use precision agriculture to do just that.
Did you know there are 10 million acres of front and back yards in America—enough to produce 43.5 million tons of food—but only 35 percent of U.S. households grew food in 2012? Growing where you are gives people the power to eat healthier and revitalize their communities, but many gardeners lack the land they need, and those with the land don’t always know what to do with it.
As great as it is to eat local, in most of the U.S. there are certain months of the year when it is difficult, if not impossible, to eat local food fresh from the field. Thankfully, a new crop of food hub entrepreneurs are thinking beyond the growing season by freezing fresh summer produce to sell locally in the winter.
A project called Just One Tree has a singular but ambitious goal: to make sure San Francisco can grow all the lemons it consumes. To do this, the community will need to produce 461 tons of lemons annually—that’s a lot of lemons! But Dr. Isabel Wade, founder and executive director of Just One Tree, thinks it’s possible. She’s put together a program to encourage residents to plant new lemon trees and register existing ones to meet the goal.