Shall I say that again? We are what our food eats!
Today, on Earth Day, let's talk about regeneration of the soil, of the plants, the water, and of the creatures that rely on them for sustenance and sustainability. When we strip the soil of its nutrients, or kill the soil microbes (think fungal mycelium, bacteria and archea) that make mineral nutrients available to plants, we not only rob the plants of those nutrients but we also lose out.
Plants that are growing in stressed out, nutrient-deficient or biologically dead soils are not able to take on the vitamins and minerals they need to be healthy and resilient (think magnesium, iron, zinc, iodine, etc.). Likewise, when the plants don't get those micronutrients, they can’t pass them on to the animals (including humans) who need them to make cells (aka. bodies) go. Rather than supplementing animals and ourselves —which is ultimately a band-aid to the “root” problem (#sorrynotsorry)— we can tend to the soil with regenerative, biology enhancing and nutrient-building practices (directly as farmers/gardeners or indirectly as consumers/allies), giving those plants and ourselves a shot at receiving and utilizing those precious resources.
Some ways we can put this into practice:
Compost at home or through a city, community or private program. Search “compost programs near me” and find your local compost drop-off (farmers markets and community gardens often have them) or pick-up program (some orgs will come to your house to pick up your weekly bin). If you have outdoor space, look into creating your own compost pile, or an indoor vermicomposting coffee table! Compost not only adds nutrients back into the soil, but it also inoculates the soil with beneficial bacteria, like when we take a probiotic pill or eat fermented foods, and it also adds carbon to the soil which feeds those microbes over the long run, like when we eat dietary fiber and other prebiotics to feed our gut microbiome.
Look for “organic" and “pesticide-free,” labels on foods which indicate low-impact agricultural practices which limit the use of synthetic pesticides , fertilizers, and antibiotics that can have negative impacts on soil health and human health. At its best, Organic growing practices can encompass a whole ethic of caring for the earth and our bodies, but the USDA label now largely indicates only an absence of certain synthestic pesticides , fertilizers, and antibiotics and certain standards of animal husbandry and care, in some sense only telling you what isn't in the food but not what nutrient enhancing practices the growers may or may not be using. That's where the new "Regenerative" food labels and standards being developed are trying to fill in.
Look for "regenerative" labels on food which, while not regulated currently, are meant to indicate that soil-building, biology-enhancing, water-cycle healing and nutrient-enriching practices are being implemented. Various certifying bodies are creating methods of verifying on-farm practices or directly measuring outcomes related to soil health improvements. A "Regenerative Organic" label combines both the restrictions of USDA Organic standards with the soil life affirming results achieved through Regenerative practices.
Look for “Pasture-raised” and “grass-fed” animal products which indicate that the animals have some access to plants and insects which they break down into more bioavailable versions of micronutrients for the humans that consume them.
Plant phytoremediation plants (or, let the weeds grow!) Sunflowers, mullein, alfalfa, plantain, certain mustards, willow and poplar trees help to sequester and clean polluted soils (and water sources!) and often gravitate to those "disturbed" areas to do so. Comfrey and red clover are nitrogen fixers which add nutrients back into the soil when they decompose.
Talk to your farmers, grocers, and food suppliers to learn what regenerative practices they utilize and foods they offer. They might not know people are interested in them until we speak up!
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