Leaving the Earth a Little Better

As Gay Chanler notes in her article on sustainable Verde Valley wineries in this issue, the word “regenerative” is now replacing the term “sustainability” in many farming circles. I really like that idea.

Regenerative implies that we not only do no harm, but that we actively work to improve the situation— for ourselves, and also for others and for future generations.

Starting literally from the ground (soil) up, regenerative agriculture seeks to rehabilitate farming and grazing land to reverse climate change by sequestering CO2 in the soil.

I’d like to apply the concept universally. Where else can we regenerate our food system by creating a strong, vibrant foundation?

Our young people and schools are an obvious place to start. Teach the children in your life how to garden, cook and eat. Support efforts by local groups like Blue Watermelon to create school gardens and improve food in schools (look for a fund-raising event in January). Join Slow Food Phoenix’s advocacy group to make legislative and policy changes.

As the new year approaches, take the time to improve your home environment. Quit removing leaves and using pesticides. Eat the citrus from your trees (we have great recipes) and share with the neighbors. Shop better and waste less. Finally start that compost pile you’ve been thinking about (or support your city’s composting program). Remember we live in a desert every time you turn on the tap. Invite someone to dinner. Talk to a farmer. Support a local restaurant. And leave your backyard a little better than you found it.

P.S. Regenerative agriculture is the theme at the upcoming Edible Institute in Santa Fe, New Mexico, in January. Urvashi Rangan, co-chair at Funders for Regenerative Agriculture (FORA); organic farmer Bob Quinn; Fred Kirschenmann, president of Stone Barns Center for Food and Agriculture; and traditional farmers are just a few of the speakers. Come join us!

Note: Note: We’re giving away the plate from Miro Chun featured in the Arizona Plates article in this issue. To enter, go to ediblephoenix.com/AZPlate4.