04 Jan '12, 11pm

What the Times’ organic tomato story missed: Golf courses

What the Times’ organic tomato story missed: Golf courses

Resorts in Baja use around 70 percent of the available water. Photo: habo_73 A recent New York Times article about organic tomatoes grown in the Los Cabos region of Baja California raised the question about whether "large-scale" export-oriented organic agriculture can truly be sustainable. According to reporter Elisabeth Rosenthal, the answer is no. She writes: The explosive growth in the commercial cultivation of organic tomatoes here, for example, is putting stress on the water table. In some areas, wells have run dry this year, meaning that small subsistence farmers cannot grow crops. And the organic tomatoes end up in an energy-intensive global distribution chain that takes them as far as New York and Dubai, United Arab Emirates, producing significant emissions that contribute to global warming. Tom Philpott at Mother Jones piled on the critique, declaring in his post ...

Full article: http://www.grist.org/food/2012-01-04-what-the-times-organ...

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