Chapter 29.
“The nation that destroys its soil destroys itself.” — Franklin D. Roosevelt
Ending food poverty without destroying the planet is an achievable reality. We can create a future where every community has access to nourishing food, where our landscapes flourish with renewed biodiversity, and where agriculture actively heals the Earth rather than depleting it. This demands a re-evaluation of our relationship with the ecosystems that support all life. It calls for an integrated approach, embracing personal dietary shifts, innovative land management, and the potential of nature’s overlooked allies, all working in concert to create resilient, thriving food systems that truly nourish both people and the planet.
The journey towards a more abundant and sustainable food system begins with individual dietary shifts, which, though seemingly small, are cumulatively powerful. For many, the idea of completely eliminating meat presents a daunting psychological barrier, yet flexitarianism—a dietary pattern that is primarily plant-based but includes occasional meat or fish—demonstrates the tangible impact of simply reducing meat consumption. This pragmatic approach is a response to perceived dietary concerns and can also provide a less challenging entry point for those who face social pressures, allowing individuals to navigate family gatherings and other social contexts more easily, being plant-based when they can, without constant confrontation. This conscious choice is not about rigid adherence, but about a flexible and achievable path that, when scaled across a population, drives systemic change, offering both direct economic savings for households and supporting a healthier populace.
Intensive meat production accounts for 14.5% of all human-induced greenhouse gas emissions, a figure greater than all global land, sea, and air transport combined. It also consumes over a third of the world’s crop calories while providing less than a fifth of global calories. Beyond this, it is a major driver of deforestation, particularly in the Amazon, and consumes vast quantities of freshwater, with a single beef burger requiring 15 times more water than a plant-based alternative. While all meat production has an environmental impact, reducing red and processed meat intake actively improves personal health outcomes, demonstrably lowering the risks of chronic diseases such as certain cancers, type 2 diabetes, and cardiovascular disease.
A well-planned vegan diet, free of ultra-processed foods (UPFs), is both viable and accessible, offering significant health advantages. Experts indicate that if the British population simply adopted meat-free lunches on weekdays, it could yield a saving of up to £2.2 billion for the NHS annually by reducing diet-related illnesses. Embracing flexitarianism also addresses ethical concerns by lessening demand for inhumane factory farm practices, where billions of animals are reared in confined and unnatural conditions. It is worth noting that a significant amount of B12 supplements are fed to livestock in intensive farming due to the reduction of natural sources in their diet, challenging the assumption that meat is a natural source of this vitamin.
The health risks of factory farming also extend to the toxic effluence produced by these operations. This waste can contaminate groundwater and surface water with nitrates and drug residues, which are linked to an increased risk of cancer, birth defects, and other health issues in local communities. Factory farms also contribute to air pollution and are a breeding ground for antibiotic-resistant bacteria, or “superbugs”. The widespread prophylactic use of antibiotics in livestock, which accounts for an estimated 66% of all antibiotic use worldwide, is a major public health concern that can make infections in humans more difficult to treat and can contribute to human deaths. A widespread shift towards flexitarianism could help to reduce these risks. Even modest reductions in meat intake can collectively lead to climate benefits, with a collective impact equivalent to offsetting the emissions of 16% of the cars on UK roads as of recent data—a powerful figure that remains significant despite the growing adoption of electric vehicles.
Complementing these individual dietary shifts is a reimagining of how agricultural land can be managed. A transition is unfolding towards rewilding and agroforestry, movements that embrace a wisdom often overlooked: that abundance might flourish when human intent aligns with nature’s design. Rewilding, as articulated by environmentalist George Monbiot, involves the intelligent and gentle restoration of ecosystems, trusting nature’s inherent capacity to heal and regenerate with minimal human interference. Farmers are increasingly integrating trees into their existing systems through diverse forms of agroforestry, creating shelterbelts that protect crops and livestock from wind and extreme temperatures, enriching soil health through nutrient cycling and root systems, and diversifying farm income through the sustainable harvesting of timber or fruit. These trees offer benefits to animal agriculture itself, providing shade and protection for livestock, which can lead to improved animal welfare and productivity. Carefully managed silvopastoral systems, which integrate broadleaf species like sycamore and ash with grazing animals at densities of 400 trees per hectare, can even mimic the beneficial impact of wild herbivores, promoting biodiversity and healthier woodland structures.
Beyond these integrated approaches, dedicating larger areas to passive rewilding, as exemplified by projects like the Knepp Estate in West Sussex, showcases how a conventional farm can transition from intensive agriculture to ecological restoration. This project, which was previously struggling with profitability from monoculture, has brought back lost biodiversity, including iconic and rare species like turtle doves, nightingales, and purple emperor butterflies. It has also enhanced natural flood management, improved water quality, and unlocked new economic avenues through eco-tourism, nature-based education, and natural capital markets.
These nature-based solutions offer carbon drawdown capabilities and also regenerate entire ecosystems, providing benefits that address interconnected crises. A single hectare of new native broadleaf woodland in the UK can store between 300 to 350 tonnes of carbon over a century. Moreover, agroforestry systems demonstrate sequestration potential: silvoarable systems can store eight tonnes of CO₂ per hectare per year over 30 years, and silvopastoral systems up to 16 tonnes of CO₂ per hectare per year over 40 years. Projections indicate that establishing agroforestry on just 20% of arable land and 30% of grassland could enable UK agriculture-related emissions to reach net zero by 2050, resulting in a net sequestration rate of 21 million tonnes of CO₂ equivalent per year by 2062. This offers an ecologically regenerative alternative to energy-intensive technological carbon capture and storage (CCS), which is estimated to cost tens of trillions globally and carries risks of captured carbon being re-released.
The future of our food systems is also discovering abundance in something often overlooked: the humble fungi. The shift towards mushroom cultivation represents an innovative, waste-transforming approach that deeply collaborates with nature’s inherent wisdom. As mycologist Paul Stamets argues, these organisms are the planet’s primary recyclers and networkers, holding keys to ecological restoration and offering solutions for food systems. This understanding of fungal biology is being integrated into modern agricultural operations, moving beyond traditional monoculture towards a more symbiotic and collaborative relationship with biological processes.
Mushroom cultivation fundamentally transforms vast quantities of agricultural by-products such as spent straw and coffee grounds into nutritious food sources, thereby closing resource loops and fostering resilient, localised food economies. Pioneering farms across the United Kingdom vividly demonstrate this economic viability. The UK mushroom market, currently valued at over £400 million annually, is experiencing growth, with projections indicating it will reach US$2.513 billion by 2030. This surge is driven by consumer interest in health-conscious and plant-based diets, with gourmet and exotic varieties becoming particularly trendy.
Beyond the tangible financial returns, engaging with these regenerative practices can foster a sense of purpose and connection to nature, contributing to mental well-being. The cultivation process, often less physically demanding than conventional farming, can also offer a gentler engagement with the land. In the UK, the transition of farms towards mushroom cultivation often finds support from organisations such as The Vegan Society and Viva! Farming, which are dedicated to helping farmers transition into plant-based agriculture and ensure a “just transition” that is economically viable.
The sustainability loop of mushroom cultivation extends further through the potential to transform spent mushroom substrate (SMS) into biochar. This conversion creates a stable, carbon-rich substance that, when applied to agricultural land, improves soil fertility and enhances water retention. It also plays a role in climate change mitigation by sequestering carbon. Research from the University of Nottingham highlights that converting food waste into biochar could cut 93,000 tonnes of CO₂ equivalent annually by 2030, demonstrating the environmental impact of such circular economy approaches.
A future of true food abundance arises from this synergistic approach: empowering individual choices to reduce impact, embracing land management practices that restore ecological vitality, and innovating with overlooked allies from the natural world. It’s a path that acknowledges the interconnectedness of human well-being, economic prosperity, and planetary health, demonstrating that the most effective solutions emerge when we work with the Earth’s wisdom, fostering systems that are not just productive, but resilient, regenerative, and truly abundant for all.
Next Chapter: Jobs: Re-evaluating Work
Bibliography
Eisenstein, Charles. Sacred Economics (North Atlantic Books, 2011)
Knepp Estate. Pioneering Rewilding Project (West Sussex, UK, Ongoing since 2001, often referenced via Isabella Tree’s publications)
Monbiot, George. Feral: Rewilding our landscapes (Penguin Books, 2013)
Stamets, Paul. Mycelium Running: How Fungi Can Help Save the World (Ten Speed Press, 2005)
Tree, Isabella. Wilding: The Return of Nature to a British Farm (Picador, 2018)
Anglia Free Range Eggs. Diversification into Mushroom Production (Commercial Enterprise, Norfolk, UK, Ongoing)
The Little Mushroom Co. Transforming Former Chicken Farm for Mushroom Cultivation (Commercial Enterprise, Norfolk, UK, Ongoing)
Polyspore. Urban Mushroom Farm Operations (Commercial Enterprise, Manchester, UK, Ongoing)
Tato’s Mushrooms. Indoor Mushroom Farming Practices (Commercial Enterprise, Canada, Ongoing)
Transfarmation Project. Assisting Farmers in Converting from Animal Agriculture (US Initiative, Ongoing)
University of Nottingham. Research on Biochar from Food Waste Digestate (Academic Research, UK, Ongoing)
University of Pretoria. Exploring Repurposed Shipping Containers for Controlled Mushroom Cultivation (Academic Research, South Africa, Ongoing)
The Vegan Society. “Grow Green” Campaign (UK Initiative, Ongoing)
Viva! Farming. Support for Farmers Transitioning to Plant-Based Agriculture (UK Initiative, Ongoing)
Watts, Craig. Successful Transition to Specialty Mushroom Farming (Individual Case Study, US, Referenced in Transfarmation Project work)