The word \u201csustainable\u201d is a bit of a buzzword. Over the last few decades, the term has been used carte blanche, causing a bit of confusion about what sustainability actually entails. Our friends at California Grown<\/a> use \u201cthe 3Es\u201d to help explain the three most important tenets of sustainability in agriculture.<\/p>\n\n\n\n Some of the misunderstandings surrounding sustainability may stem from the fact that it\u2019s less of a checklist and more of a moving target. Because no two farms, vineyards, ranches or dairies are the same, sustainability looks different on every one – and in many ways, there\u2019s no true finish line. In fact, certified sustainable farms are required to continually demonstrate improvement, always seeking new ways to reduce their carbon footprint, conserve resources, preserve biodiversity, and protect the land.<\/p>\n\n\n\n Let\u2019s take a closer look at how California farms and ranches across the state are working with their unique environments and embracing sustainable agriculture.<\/p>\n\n\n\n Scott Sues<\/a> grows horseradish and mint in Far Northern California\u2019s Tulelake Basin, an area defined by wetlands and wildlife. The boundaries of his farmland also happen to be within one of California\u2019s few wildlife refuges where farming is still allowed. Deer, antelope, and elk are considered part of the environment – not pests – even when they snack on mint. Scott and his team pay special attention during harvest to protect local wildlife.<\/p>\n\n\n\n Water management in the Tule Lake basin is also unique. Because the land sits on an ancient lake bed, deficit irrigation can cause the soil to crack and damage nearby roads and structures. Instead, flood irrigation helps maintain soil stability. Scott explains, \u201cThe Klamath Reclamation Project is developed in a way that brings water from the top of the system down through it. Water is applied to a farmer\u2019s field to the north of me. Then, through a series of drain ditches, they recollect the water, pumping it up for the next farmer to use. So, the land is actually part of our sponge and part of our water supply here. By flood irrigating and moving those crops around, we\u2019re actually sustaining the floor of our valley.\u201d<\/p>\n\n\n\n Scott\u2019s neighbor, Marc Staunton<\/a>, grows potatoes using a wetlands rotation system\u2014farming fields for four years, then flooding them for two years to return them to wetland conditions. Marc explains, \u201cWhat we\u2019ve found is that a two-year full-season flood almost mimics returning back to that natural state of being a perpetual wetland. There\u2019s a dramatic reduction in disease pressure, weed pressures go way down, soil nutrients go way up. It\u2019s like virgin soil that\u2019s never been farmed.\u201d<\/p>\n\n\n\n Over 99% of all Sonoma vineyards are certified sustainable – making this part of California Wine Country the world\u2019s most sustainable wine region. At Emeritus Vineyards<\/a>, water conservation takes center stage. Their vineyard is exclusively dry-farmed – meaning Mother Nature is in complete control. Riggs Lokka, Emeritus\u2019s<\/a> second-generation vineyard manager, explains, \u201cWe allow rainfall to justify how vigorous the vines will be and how much crop they\u2019ll produce.\u201d <\/p>\n\n\n\n Part of the reason this is possible is Sonoma\u2019s proximity to the coast, but varietal selection also plays a key role. Emeritus Vineyards specializes in Pinot Noir, a grape particularly well suited to dry farming. With less water, the vines experience mild stress, producing smaller berries with more concentrated flavor – and, consequently, sought-after wines. <\/p>\n\n\n\n In nearby Napa Valley, the vineyards and wineries are equally committed to sustainable grape growing and winemaking. Steve Matthiasson, owner and winemaker at Matthiasson Wines<\/a>, was an early proponent of sustainable winemaking and even helped author the state\u2019s first sustainability handbook, Lodi Rules. At Matthiasson Wines, Steve prioritizes soil health to improve the quality of his grapes and reduce water usage. He strategically employs cover crops to reinvigorate soil, encourage beneficial microbes and prevent water run-off. Healthier soil helps the vines become more resilient, heat-tolerant, and drought-resistant\u2014allowing the team at Matthiasson to use less water while still producing world-class wines. <\/p>\n\n\n\n California sunshine isn\u2019t just a stereotype – on average, California residents enjoy over 260 sunny days each year. The Central Valley – made up of the San Joaquin and Sacramento Valleys – boasts more sunny days than any other locale. Local growers are using this abundant, renewable energy source to their advantage in several ways. <\/p>\n\n\n\n Growers throughout the Central Valley specialize in vine-dried raisins<\/a>. While all raisins are sun-dried grapes, traditional raisins are harvested and then laid on paper trays between the rows to dry. Vine-dried raisins remain on the vine to dry naturally, making them a more sustainable option. Drying on the vine reduces labor, paper usage and post-process production. DOV raisins also boast a higher yield – double the tonnage per acre while using the same amount of water.<\/p>\n\n\n\n Solar power and renewable energy are among the most recognizable sustainability practices. Growers and producers across the state have embraced solar energy to make their operations more sustainable\u2014nowhere more so than in the Central Valley. Bee Sweet Citrus<\/a>, a Central Valley citrus grower, packer, and shipper, boasts a massive solar system spanning the entire roof of its 200,000-square-foot processing facility that powers much of its operations. Relying on solar power isn\u2019t just environmentally sustainable, it\u2019s economically sustainable – saving the company hundreds of thousands of dollars in energy costs each year. <\/p>\n\n\n\n It\u2019s no secret that Central Valley is home to the majority of California dairies – if you\u2019ve ever driven down Highway 99 you\u2019ve likely seen a fair number while traveling through. While dairies have been the source of countless click-bait headlines regarding their environmental impact<\/a>, many local farm families are generating clean energy from an unexpected source – manure! At Fiscalini Farmstead<\/a>, methane digesters create enough renewable energy to power the facility, along with an additional 300 homes. <\/p>\n\n\n\n The Sierra Foothills of California, also known as Gold Country, are home to some of the state\u2019s oldest orchards – some even dating back to the 1860s! This region was once a thriving agricultural area known for apples, stone fruit, citrus and winegrapes. Over time, production centers shifted, and many of these orchards and vineyards were abandoned. <\/p>\n\n\n\n Brendan Barnard, owner of Posterity Ciderworks<\/a>, has made it his mission to seek out and rehabilitate old heirloom apple orchards throughout the Sierra Foothills. He explains, \u201cWhen these orchards were abandoned, they were full-sized trees. They didn\u2019t necessarily need irrigation and fertilization because they were growing down 30, 40, 50 feet, and they were able to tap into the native groundwater and grow in essentially a zero-input system.\u201d <\/p>\n\n\n\n Once Brendan identifies an orchard he wants to restore, he partners with the property owners\u2014teaching them how to properly care for the trees and, when needed, managing the orchard himself. The partnership benefits everyone involved: Brendan gains access to heirloom organic apple varieties, while landowners are compensated for their fruit – which helps fund future property maintenance and preserves the orchard.<\/p>\n\n\n\n Sustainable agriculture doesn\u2019t always require fancy technology. At DeBellis Ranch<\/a>, a small family farm outside of Los Angeles, sustainability is much simpler. The U-pick flower farm employs native plants to attract pollinators, chooses drought-tolerant flower varieties like zinnias and ranunculus and boasts a unique method of \u201cintegrated pest management\u201d. A team of adorable cats prowl the rows, eliminating threats like rats, rabbits and squirrels that would otherwise munch on the flowers. \u201cWe used to lose entire rows overnight,\u201d owner Annji DeBellis shares with a smile. \u201cNow? Our cats sleep in the rows and keep everything safe. And yes, we feed them, they just love to hunt.\u201d <\/p>\n\n\n\n Sustainable, organic, and regenerative farming have distinct definitions, but many practices overlap. Sierra Orchards<\/a>, a COOC certified walnut and almond grower in Yolo County California, embraces regenerative farming ideals – many of which also happen to be sustainable. <\/p>\n\n\n\n Cover crops are used extensively throughout the orchard to improve soil health and control weeds, pests, and diseases. Then, rather than tilling or mowing, hundreds of sheep are brought in to consume the cover crop. Sean McNamara, a second-generation farmer at Sierra Orchards explains, \u201cThe sheep incorporate the cover crop without the use of tillage. They package up those nutrients and organic matter into manure and urine, which is an amazing fertilizer. They help control insects and shoots and introduce more oxygen and sunlight to the inner orchard. Most importantly, the sheep reduce our tractor passes in half. So, whereas we would start mowing in March, we don\u2019t have to start mowing until sometime in late June.\u201d <\/p>\n\n\n\n Carlsbad Strawberry Company<\/a> is a popular U-pick farm in San Diego, California. The property has been in the family for generations, but as the San Diego metropolitan area expanded north, the once sleepy Carlsbad was suddenly prime real estate – and operation costs reflected this fact. In the early 2000s, owner Jimmy McNamara floated the idea of adding a few U-pick days at the end of the season to create a little extra income. His family initially laughed off the idea, but eventually relented. <\/p>\n\n\n\n Locals embraced Jimmy\u2019s vision, and as word of mouth traveled, interest continued to grow. As word spread, the farm expanded the model to include seasonal events like pumpkin patches, corn mazes, and holiday celebrations.<\/p>\n\n\n\n The shift proved economically sustainable while also creating an opportunity to connect the community with agriculture. Jimmy notes, \u201cPeople don\u2019t know where their food comes from these days, and if they get to pick it and enjoy it, it\u2019s really something else. Kids need to learn that the food doesn\u2019t come out of a plastic bag or a clamshell.\u201d<\/p>\n\n\n\n Article by Hilary Rance and photography by James Collier + Hilary Rance for <\/em>CA GROWN<\/em><\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":" Here in California, our farmers and producers are deeply committed to sustainable agriculture. More than 98% of California farms are family-owned, and conserving resources while caring for the land ensures that it remains productive for generations to come. Throughout April, … Continue reading \n
Sustainable agriculture looks different throughout the state<\/h2>\n\n\n\n
Tulelake Basin<\/h2>\n\n\n\n
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<\/a><\/figure>\n\n\n\nSonoma and Napa<\/h2>\n\n\n\n
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<\/a>Central Valley<\/h2>\n\n\n\n
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<\/a>Sierra Foothills<\/h2>\n\n\n\n
Los Angeles County<\/h2>\n\n\n\n
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<\/a>Yolo County<\/h2>\n\n\n\n
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<\/a>San Diego<\/h2>\n\n\n\n
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