Prashant Mishra
The cultivation process involves less methane and nitrous oxide emissions, which are potent greenhouse gases.
Vegetables like tomatoes, cucumbers, and leafy greens are relatively water-efficient crops.
These practices enhance soil structure, increase nutrient availability, and reduce erosion, leading to sustainable agricultural systems.
Growing a variety of crops can support diverse ecosystems and provide habitats for beneficial insects, birds, and other wildlife.
The energy savings come from reduced need for feed crops, lower transportation energy for shorter supply chains, and fewer processing requirements.
Growing vegetables requires less land per calorie produced, which can help preserve forests, grasslands, and other natural habitats from being converted into agricultural land.
By minimizing the use of synthetic pesticides and fertilizers, we can decrease water and soil contamination, promoting a healthier environment.