Mrs Buley, is permaculture at all suitable to feed large numbers of people?
Yes, personally I believe that this is possible, because in permaculture in particular small-scale cultivation areas are used very intensively. Through a very precise site analysis, only crops that are optimally adapted to the site are cultivated. The aim is to use resources as efficiently as possible. In addition, in permaculture we rely on supporting mixed cultures (see Interview part 1). However, it is an indispensable prerequisite for global human nutrition through permaculture or organic farming that meat consumption must be reduced, as this requires many times more land and is responsible for rainforest deforestation, huge areas of soy cultivation in monoculture and the nitrate contamination of our waters. Food losses and waste must also be reduced. In the WWF study "The big throw-away" which was published in 2015, losses of 30% to 40% from the field to the plate are assumed worldwide. Due to trade classes and very high demands on the flawless appearance of fruit and vegetables, additionally a not insignificant part of the products isn't harvested in the first place.
Permaculture means working with nature: Is this the way to sustainable nutrition?
Working with nature is the only way to a sustainable and healthy diet. Permaculture produces a variety of products, many of which even belong to the so-called superfoods. For me, sustainable nutrition also means short distances and less packaging.
What makes fruit and vegetables from permaculture unique? Marion Buley explains the permaculture concept and its benefits for humans and the environment in part 1 of the MPULSE series.