Why TSO Green?
Global agriculture is facing an unprecedented crisis, marked by rising costs, inefficiencies, and the unsustainability of outdated farming practices. Traditional field farming, widely practiced today, is not only inefficient but also a significant contributor to climate change, responsible for approximately 10% of global greenhouse gas emissions. In this time of crisis, TSO Green is stepping in to revolutionize the future of farming.
TSO Green advocates for the adoption of vertical farming and greenhouse technologies, which offer a more sustainable and efficient alternative. These systems create controlled environments that optimize factors such as temperature, humidity, and light, leading to higher yields, better-quality crops, and the ability to grow plants outside their typical growing season. By protecting crops from extreme weather and pests, greenhouses reduce the need for harmful pesticides and chemicals. Additionally, they can be situated locally, reducing the carbon footprint associated with food transportation.
Focused on scalable solar agri-tech solutions, TSO Green addresses the critical need for precise sunlight and shading control, alongside affordable and efficient energy production for commercial greenhouse applications. Controlled Environmental Agriculture (CEAG) in greenhouses is the future of farming, but to reach its full potential, improvements in green energy utilization and sunlight management are essential.
Agriculture today is also under increasing political and public pressure due to challenges like drought, rising energy costs, food safety concerns, natural resource scarcity, and climate change. TSO Green is committed to supporting farmers with innovative solutions, empowering them to overcome these challenges while driving sustainable growth in the industry.
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Downsides of Field Farming
Traditional field farming practices are detrimental to both the environment and sustainability. When field farming practices replace natural vegetation with monoculture crops, soil can be left exposed, making it more vulnerable to erosion and drying out. This loss of ground cover reduces biodiversity and ruins the presence of essential microorganisms, leading to a decrease in soil fertility. As a result, valuable nutrients are washed away, and the soil becomes less capable of supporting healthy crops. Additionally, agricultural plants that replace native trees and plants often lack the root systems to effectively anchor in the soil, exacerbating erosion.
Field crops are also highly susceptible to unpredictable weather fluctuations like floods, extreme temperatures, and floods that can significantly impact yields. These conditions make it difficult to maintain stable food production. Further, the open expenses of field farming facilitate the rapid spread of pests and diseases across large areas, often leading to increased pesticide use. While pesticides may control some of these threats, they are also very harmful to beneficial insects and disrupt local ecosystems, worsening the damages to the environment.
In addition to the ecological concerns, field farming is a significant contributor to climate change, accounting for an estimated 10% of total greenhouse emissions. This environmental footprint shows the urgent need for more sustainable agricultural practices.
Water Scarcity
The scarcity of water is becoming a bigger problem worldwide, especially as worsening weather patterns are causing more droughts and floods. Water is essential for life on earth, yet, only 2.5% of the planet’s water is fresh, and less than 1% is accessible to people or nature. As a limited resource, water needs to be treated with care. According to UNESCO, 2.2 billion people worldwide still lack access to safe drinking water. In the United States more than half of the country has experienced drought conditions, and over two million Americans lack access to clean drinking water. Globally, one in four people do not have access to safe water in their own homes (United States Mission to the Nations).
The agricultural industry’s heavy reliance on steady water supplies seems to be the center of this challenge. Clean water is necessary to this industry because it ensures strong crop production, edible food, and healthy animals.
Agriculture, which accounts for about 70% of the world’s accessible freshwater use, wastes an estimated 60% due to inefficient irrigation, poor application methods, and the cultivation of crops in unsuitable environments.
Pesticides
It is known that pesticides are both harmful to farming and the environment, polluting soil, water, and air. Pesticides have both short-term and long-term health effects. Acute effects include stinging eyes, rashes, blisters, nausea, dizziness, diarrhea and in some cases even death. Chronic exposure, on the other hand, is associated with more severe conditions such as cancer, birth defects, reproductive harm, neurological disorders, and disruption of the endocrine system. Young children and infants are most vulnerable to negative side effects of pesticides. Both farm workers and pesticide applicators are more susceptible because they are exposed more frequently. Thus there is significant risk in including pesticides in everyday farming practices.
Additionally pesticides have an extensive impact on wildlife. Animals are impacted both directly and indirectly by pesticides, such as pesticide drift, secondary poisoning, water runoff, or groundwater contamination. Animals experience similar symptoms to humans, and exposure can also alter their behavior. Many deformities have been found after animals have been exposed to hormone mimicking pesticides. A 2021 study found that pesticides kill or harm soil invertebrates (earthworms, ants, beetles, and ground-nesting bees) in 71% of cases (Center for Biological Diversity). It was found that there were negative effects across all studies of pesticide classes, demonstrating that pesticides clearly pose a hazard to soil health and are incompatible with maintaining healthy soil(Center for Biological Diversity). Furthermore much of the research released by the Center for Biological Diversity supported the idea that pesticides are contributing to a widespread decline in insects and organisms. The use of pesticides puts children, wildlife, farmers, and ecosystems at risk. Agricultural practices must prioritize impactful solutions that protect these vulnerable groups.
Preservatives
Preservatives are used to extend shelf life of products, prevent spoilage from bacteria, fungi, and other microorganisms, with the goal of reducing food waste and ensuring consistent quality. Nearly 60% of foods purchased by Americans contain preservatives and other technical additives (Journal of the Academy of Nutrition and Dietetics).
Many publications indicate that artificial colourants, benzoate preservatives, non-caloric sweeteners, emulsifiers and their degradation derivatives have adverse effects by increasing the risk of mental health disorders, attention deficit hyperactivity disorder, cardiovascular disease, metabolic syndrome and potential carcinogenic effects(National Library of Medicine). A review found that artificial azo dye food colourants (AFCs) and sodium benzoate preservative cause disturbed behaviour in children. Additionally, high intake of non-caloric sweeteners has been linked to conditions such as cardiovascular disease and depression in adults, as well as childhood obesity. Sodium nitrate, found in many processed meats, has been shown to cause pancreatic cancer and other significant health problems.
No matter the source, preservatives can lead to numerous health complications. This is why it is important to limit or avoid these foods entirely when trying to mitigate or control symptoms.
Carbon Footprint
Field farming leaves a significant carbon footprint, contributing a large portion of global greenhouse gas emissions due to factors such as land conversion, fertilizer use, and machinery operations. Agricultural emissions account for an estimated 10% of the total United States greenhouse gas emissions (Resources for the Future). In field farming, the largest contributor to greenhouse gases is nitrous oxide, which typically results from agricultural fertilizer application to soil. Additionally, carbon dioxide is also a prevalent gas in field farming, emerging when the decomposition of plant matter in soil occurs. Land use changes also have negative effects on global emissions; clearing forests for farms and ranches reduces carbon storage in trees and soils. Farmers also burn large amounts of fossil fuels due to the use of tractors and harvesters.
Field farming leaves a significant carbon footprint, contributing a large portion of global greenhouse gas emissions due to factors such as land conversion, fertilizer use, and machinery operations. Agricultural emissions account for an estimated 10% of the total United States greenhouse gas emissions (Resources for the Future). In field farming, the largest contributor to greenhouse gases is nitrous oxide, which typically results from agricultural fertilizer application to soil. Additionally, carbon dioxide is also a prevalent gas in field farming, emerging when the decomposition of plant matter in soil occurs. Land use changes also have negative effects on global emissions; clearing forests for farms and ranches reduces carbon storage in trees and soils. Farmers also burn large amounts of fossil fuels due to the use of tractors and harvesters.
Different types of crops generate greenhouse gases at different rates. For example, rice is the largest contributor, producing 12% of the total greenhouse gases from the food sector, followed by wheat and sugar cane. Rice specifically stands out because it can grow in water, and many farmers flood their fields to kill weeds, which also creates ideal conditions for certain bacteria that emit methane.
Pathogens
Pathogens pose a significant threat to farming, as they can infect crops, leading to disease, decreased yields, lower-quality food, and even crop failure. The prevalence of pathogens in food has risen in recent years, surpassing the levels seen during the pandemic. According to the CDC, illnesses caused by pathogens like salmonella, campylobacter, and shigella have increased since 2016–2018, posing a growing challenge to food safety. These outbreaks jeopardize food security, particularly for vulnerable populations in many regions around the world. Factors such as climate change, globalization, and the emergence of new technologies are contributing to this rise in pathogens.
Farmers, already struggling with rising costs, face an additional burden as pathogens threaten both crop yields and their income. With the increasing prevalence of foodborne pathogens, the availability of safe, nutritious food diminishes, further exacerbating food insecurity in developing countries. These challenges remain key barriers to agricultural productivity and food security worldwide, especially in nations where resources are limited and agricultural systems are more vulnerable to external pressures.
Food Shortages
A food shortage arises when regions are unable to provide an adequate supply of food for their population. In recent years, global acute food insecurity has surged dramatically, driven by climate change, conflict, and economic shocks. These factors are deepening the crisis and pushing many individuals and families into extreme poverty.
Climate change has been a significant contributor, with extreme weather events and natural disasters disrupting agricultural production and food supply chains. In the United States, more than 47 million people face daily struggles to access enough food, including 1 in 5 children (Feeding America). While food insecurity affects many across the country, rural communities and populations in the South are particularly vulnerable to the lack of food assistance.
Economic shocks also can cause food shortages disrupting agricultural supply chains, heightening food prices, and making food inaccessible to people.
Food shortages can arise from a range of factors, including climate change, disease outbreaks, and economic instability. When these shortages reach critical levels, they can escalate into famine, further exacerbating the suffering and long-term consequences for affected populations.
Food Waste
Food waste is a significant issue in the agricultural sector, with one-third of all fresh produce ultimately ending up in landfills, contributing to 6% of global emissions. Each year, an estimated 1.2 billion tonnes of food are wasted on farms, amounting to roughly 15% of all food produced worldwide. This translates to approximately USD $370 billion in food waste. The majority of this waste, around 60%, occurs in high- and middle-income countries, including Europe, North America, and industrialized Asia (Earth.org). The problem of food waste begins at the very start of the supply chain, on the farms.
In total, about one-third of the food produced globally is wasted each year. When food becomes inedible or unwanted, all the resources and inputs used to grow it are wasted as well. Tragically, there is a concerning link between rising hunger around the world and increasing food waste.
Poor technology and inadequate infrastructure are key contributors to food waste. Many farmers also face challenges due to insufficient storage, suboptimal harvesting techniques, and the use of inadequate equipment.
Travel is another crucial factor in food waste. The farther food has to travel, the more its freshness declines, and the greater the loss of nutrients. Around 7-15% of food is wasted or becomes inedible during transportation. As a result, long-distance travel exacerbates the negative impact on food quality and contributes further to food waste.
Labor Shortages
Farm labor shortages in the United States are becoming an increasingly critical issue, driven by several key factors. An aging workforce, declining immigration from rural Mexico, and the departure of farmworkers’ children from the family business are all contributing to the growing labor gap. Traditionally, farms were passed down through generations, but shifting career aspirations among the younger generation have led many to pursue non-agricultural careers.
As a result, farmers are struggling to find sufficient labor to manage operations, leading to challenges in crop harvesting, potential yield losses, and a greater reliance on imported produce. In some cases, crops may even go unharvested, exacerbating food waste. This shortage not only threatens the viability of farms but also undermines the broader economy, as agriculture is a foundational industry. Addressing the labor shortage is crucial for maintaining a stable food supply, supporting farmers, and safeguarding economic stability.
Declining Margins
Farm margins are under significant pressure as rising labor, production, and fertilizer costs compound with declining commodity prices, lower government payments, and escalating debt levels. The shortage of skilled labor in the agricultural sector forces farms to invest more in specialized workers, further increasing operational expenses. Additionally, farmers are grappling with rising costs for essential inputs such as fuel, fertilizers, and pesticides, which reduces profitability per unit of production. Government subsidies and direct payments, which provide critical financial support, are becoming less reliable, especially during periods of market volatility.
On top of these economic challenges, climate change is exacerbating the situation by increasing the frequency and severity of extreme weather events like droughts and floods, which disrupt crop yields and farm operations. In the U.S. market, farmers also face heightened competition from cheaper imports, putting further strain on their ability to remain profitable. This combination of factors is intensifying financial pressures on the agricultural sector, making it more difficult for farmers to maintain sustainable operations.
Furthermore, the Economic Research Service (ERS) indicates that net farm income, a comprehensive measure of farm profitability, is expected to fall by $42 billion (or 23%) from 2022, dropping to $141 billion (United States Senate Committee on Agriculture, Nutrition, and Forestry). This decline, driven by persistently high input costs and rapidly falling commodity prices, is set to be the largest single-year drop in both net farm income and net cash income in history—declining by $42 billion and $54 billion, respectively. When adjusted for inflation, the projected decrease in net cash income for 2023 is the most significant on record, dropping nearly $61 billion, while the inflation-adjusted decline in net farm income is the third-largest ever, down $48 billion.
The agricultural sector is experiencing significant financial strain due to a combination of rising labor, production, and input costs, declining commodity prices, and reduced government support. The shortage of skilled labor is forcing farms to invest more in specialized workers, further driving up expenses, while increasing costs for fuel, fertilizers, and pesticides are eroding profitability. Additionally, the effects of climate change are disrupting crop yields and farm operations, and competition from cheaper imports is intensifying pressure on U.S. farmers. This combination of factors is pushing the agricultural industry to its breaking point, making it increasingly difficult for farmers to maintain sustainable operations and profitability.
Political Pressures
The agricultural industry has long relied on public programs for research, education, price support, crop storage, and subsidized exports, each of which requires significant funding. However, the continuation of these programs often depends on political decisions and the support of elected officials, leaving farmers vulnerable to changes in government policy. As a result, any adjustments to these programs could profoundly impact farming practices and financial stability.
In addition to domestic challenges, global political pressures also shape U.S. agriculture, including differing visions for the future of land use, agricultural practices, and trade. These pressures contribute to food insecurity and political unrest, both domestically and abroad. Governments, aware of the environmental impacts of farming, are increasingly introducing regulations around land use, determining how and for how long land can be cultivated, and under what conditions. Competition for land is intensifying due to climate change mitigation efforts and other competing land uses.
Trade policies have become a particularly sensitive issue, with fluctuating tariffs and trade regulations leaving farmers uncertain about their future prospects. Some countries are striving for greater self-reliance, reducing their dependence on imports, which results in decreased export opportunities for other nations and an increase in unwanted surplus. These evolving dynamics further complicate the outlook for farmers and the global agricultural market.
Distance from Consumer
Studies estimate that processed food in the U.S. travels over 1,300 miles on average, while fresh food often travels more than 1,500 miles before reaching consumers (ATTRA Sustainable Agriculture). As food travels such long distances, its freshness declines and vital nutrients are lost. To compensate for this, farmers are increasingly forced to engineer fruits and vegetables for extended shelf life, often sacrificing taste and nutritional quality in the process.
The environmental impact of this long-distance transportation is also a growing concern. The carbon dioxide emissions generated by food transport are significant, with some methods of shipping, such as airfreight, producing up to 50 times more CO2 than sea shipping. However, the demand for fresh food is pushing the industry toward faster, more polluting methods of transport. Over the last four decades, food imports have surged, and much of the produce sold in the U.S. is often outside its natural growing season, making it harder for farmers to produce crops at their peak quality.
To meet the demands of long-distance shipping, much of the food is harvested before it is fully ripe and then artificially ripened using gas, or it is highly processed with preservatives, irradiation, and other techniques to maintain its stability during transport. In addition, scientists are exploring genetic modification to create produce that lasts longer and resists spoilage, further altering the quality of the food we consume.