We are more interested than ever in where our food comes from and how it’s produced, but many of us have our own ideas of what being “green” represents. Another buzzword we frequently hear alongside “green” is “sustainable.” In short, sustainable agriculture was described by the 1990 Farm Bill as “a system that will satisfy human needs, enhance environmental quality, and make efficient use of natural and nonrenewable resources.” Goals of sustainable agriculture include ensuring economic viability and enhancing quality of life for future generations.  This description of sustainability lends itself to many interpretations, including food produced through biotechnology, organic and conventional methods, food purchased from your local supermarket or farmer’s market, and even food grown in your own backyard.

And, one thing is for certain--we have a growing and hungry world that will require all of these options to feed it.  The Food and Agriculture Organization of the United Nations estimates a 50% increase in world population by the year 2050. Crop yields have already increased more than 170% since the 1930s, and, once again, food production will have to increase to feed the globe while mindfully preserving natural resources for future generations. Scientists and regulators have been working to address these concerns and focus on sustainable solutions.

Whether you’re celebrating St. Patrick’s Day in Delaware, Dublin, or Dakar, how and where you get your food will likely differ. These differences show us there are many safe and effective ways to put food on the table, and there is a place for an abundance of foods produced in a variety of ways.  So sit back, and thank your lucky shamrocks you get to be a wee bit green (Irish) tonight. Happy St. Patrick’s Day!