By Kevin Robbins On Sunday mornings at the Dupont Circle FRESHFARM Market in Washington, D.C., you can find bouquets of fresh flowers, bundles of brussels sprouts, and buckets of local apples.
It’s simple: if it makes ecological sense and it makes profit, then it’s ecological profitability. And it has to be both. We could just be ecologically sound or just economically viable—plenty of people have done that. But ecologically sound while economically profitable? That’s like a lost art form. Thankfully, we’re starting to remember.
Focusing solely on profits and maximizing output—with no regard for the earth, the animals, or the quality of the food we’re putting into our bodies—this kind of thinking has made a mess of our food system and of farming in America. I believe we still have some tough times ahead, but I’m optimistic. I know there’s a new crop of farmers out there who want to learn how to grow food in a way that is ecological and profitable.