By: Briana Ramos

Over the years, small farms have turned into corporate owned factory farms that have adopted industrialized production practices. These practices have led to subsidized crops and the confinement of animals to small, tightly packed spaces. The inhumane treatment of animals on factory farms has brought into question the moral and ethical practices that take place on these farms within the last few decades.

The Department of Agricultural Resources defines CAFO’s as concentrated animal feeding operations where animals are confined for at least 45 days where there is no vegetation growth in their confined area. CAFO’s cause animals to be more susceptible to infection and make for easy transmission of disease and contamination of food. The CDC states that in the U.S., there are 76 million cases of foodborne illness per year. In attempt to control disease, farm operators overuse human antibiotics on animals in order to prevent disease and facilitate rapid overgrowth of the livestock.

Industrialized farms can negatively impact the environment through pollution and greenhouse gas emissions. Food and Water Watch notes in its report Factory Farm Nation, that factory farm operations produce about 500 million tons of manure each year with no proper way to dispose of it. Instead, manure is stored in pits or lagoons until it is used for fertilizer, which can lead to pollution of nearby water sources through runoff. Industrialized farms also require mass amounts of energy in order to run. The Food and Agriculture Organization states that this industry contributes a full 20% of overall greenhouse gas emissions.

Taking these risks into account, consumers should consider alternatives to the current food system. Crop diversity on small scale farms improves the health of land, as opposed to monocultures seen on factory farms. The capability of smaller farms to provide for the needs of the population is a common concern. Although, according to Food First, smaller farms are two to ten times more productive per unit area than larger farms.

Consumers have become disconnected from where their food comes from and how it was raised, which has allowed industrialized agriculture to succeed. I plan to show consumers that there are healthier, more sustainable options than buying food from industrialized producers. It is important that consumers know that food is not meant to be cheap. In order to do this, I will highlight small, local farmers who are doing their part to change the current food system.