Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
of
Conventional
Lower food costs
Fast production times (more
growing season in a given year)
Meets increased demand
Sustainable
Healthier for humans and
organisms alike
Higher quality foods
Conserves energy and water
resources
Lower
biodiversity/environmental
impact
RISKS/IMPACT
Conventional
Sustainable
Biodiversity/Habitat Degradation
Higher food costs
Soil, Water, and Air Pollution
Low yield
Erosion/Desertification
Decreased availability
Energy and Water Loss
More susceptible to storms, pests,
Contamination of Human Foods
changes in environment etc.
Pesticide and Antibiotic resistance
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