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If we look at agriculture in a bigger picture, that is from the land to the dinner table, it is doubtful any one could claim 100% sustainable, even an organically run farm. Every farm whether a traditionally run farm using herbicides/pesticides or a certified organic farm still have external factors that influence how sustainable or not they are. Take an extreme example, conventionally grown fruit produced and sold locally at a farmers market, or organically grown fruit flown in from Bazil. Both have sustainable and non-sustainable aspects to them, which is better or worse could lead to a pointless argument. Realising what is good or bad in either case, would be the most productive.
The point being made above is that just because something is certified organic does not necessarily mean sustainable, though the expected quality of the food itself should be superior to that grown conventionally on a large scale. The purpose of this section may include information about farms that may use conventional techniques such as pesticides/herbicides, but they maybe in the process of changing techniques or using an integrated pest management (IPM) scheme that still uses pesiticides in a reduced form. They may work in with the environment in some unique or novel way such as purposely leaving sections of native vegetation along rivers and streams, encouraging birds to help contol the level of pests (see Sugar Industry story).
It is hoped that various ideas and techniques that others are using or trialling can encourage others to also use to their benefit and the rest of the community. It seems pointless and counter productive to simply point a finger at the farmer and say they are to blame for land degradation, when the purchasing habits of ordinary Australians reinforces unsustainable farming techniques. We can no longer sit ideally by and watch our farming community being destroyed under the banner of globalisation and claimed efficiencies. These claimed efficiencies are extremely selective in what is highlighted, and ignores the longer term and more important problems this raises. What sense is there in buying cheap vegetables when its nutritional value is questionable, it tastes terrible (ask any home vegetalbe gardener), is grown on a farm owned by a multinational that provides little if any employment in local communities, and degrades the land and local water ways with runoff and erosion, and needs to be transported excessive distances from farm to dinner plate.
But this also means that the farming community must also be prepared to change in the long run and be open to the change. No magic solution exists, most likely mean a series of changes are required. With each of these changes, if done wisely, could mean the farmer actually becomes more in control and has far greater choice. For example, using some form of integrated pest management would mean less reliance on a singe herbicide supplier to include another organisation providing beneficial insects. While genetic engineering, actually places the farmer further in reliance of a single supplier of the seed and a herbicide/pesticide, severely limiting any choice the farmer may have.
If you are a farmer or know of some sustainable aspect of farming that is beneficial to the farming community, then please let us know and it will be posted here. It could even be something to do with the end customer such as "Community Supported Agriculture" that is bringing farmer and customer closer together.