Link to the video
Two Models of Food Production :
As Joel discusses in this interview, there are basically two different models of food production today, and there’s growing conflict between them. The first, and most prevalent, is the large-scale agricultural model that takes a very mechanistic view toward life, whereas the other—the local, sustainable farm model—has a biological and holistic view.
“As a culture, we view life as fundamentally mechanical; we’re asking ‘How do we grow the pig faster, fatter, bigger cheaper?’ And that’s all that matters.
… Our side asks, ‘How do we make the pig happier, more piggy, and more expressive of its pigness?’ We recognize the fundamental honor and sacredness of that life form or that being, if you will. That’s the fundamental difference,” Joel says.
“The amalgamation of farms has followed a mechanistic view. Machinery does run more efficiently when it runs 24/7. A bigger earthmover is more efficient than a smaller earthmover, because the bucket’s bigger and still only takes one operator to move more cubic yards of material. A mechanistic view does move a culture toward size, scale, and toward an inability to account for some of these unseen things.
But what’s happening now is E.coli, salmonella, mad cow disease, C. diff, and MRSA. I call that the biological Profit and Loss Statement that is starting to come to the fore and create awareness that, ‘Oh, maybe just growing it faster, fatter, bigger, cheaper isn’t all there is. Maybe there is more. Maybe it does matter if the earthworms are healthy. Maybe you can’t just replace earthworms with fossil fuel fertilizers.'”
I think this is an excellent point. The widely adopted factory farm “bigger is better” food system has reached a point where the fundamental weaknesses of it are becoming readily apparent, and food borne disease and loss of nutrient content are just two of the most obvious side effects.
It’s a proven fact that factory farmed and processed foods are far more likely to cause illness than unadulterated, organically-grown foods. For example, one study by the British government found that 23 percent of farms with caged hens tested positive for salmonella, compared to just over 4 percent in organic flocks, and 6.5 percent in free-range flocks. Contamination occurred most often at farms that contained the most birds, typically 30,000 or more.
This connection should be obvious, but many are still under the mistaken belief that a factory operation equates to better hygiene and quality control, when the exact opposite is actually true. A pig rolling in mud on a small farm is far “cleaner” in terms of pathogenic bacteria than a factory-raised pig stuck in a tiny crate, covered in feces, being fed an unnatural diet of genetically modified grains and veterinary drugs
Source : articles.mercola