Pesticides are part of a much larger conversation about sustainability. Should we be using them? What are the tradeoffs when it comes to our environment and food safety?

Sustainability is the principle of meeting the needs of the present without compromising the ability of future generations to meet their needs. For food, sustainability includes a wide range of factors such as water use, animal well-being, worker care and soil conservation. Learn more about Optimizing Sustainability.

In this series about sustainability, we’ve been looking at the tradeoffs with various food production practices. We reached out to experts to learn about the sustainability tradeoffs related to pesticides.

“Pesticide” is a general term that covers three broad areas of crop production, explains Jeff Graybill, an Extension Educator in Agronomy at Penn State University. “Insecticides control worms, bugs and other insects that can easily consume crops in the field or grains and food in storage. Herbicides will control and prevent weeds from overcoming the crop and lowering the harvest. And fungicides prevent and control diseases which attack our crops,” he said.

Tim Durham teaches agronomy and agricultural sciences at Ferrum College. He’s also part of his family’s fifth-generation vegetable farm on Long Island, New York.

“Since cropping is our livelihood, we’re motivated to protect our investment … we’re constantly evaluating new markets, crops and production systems. We pride ourselves on staying nimble when it comes to pest management,” Dr. Durham said.

What are the different types of crop protection and why are they used?

Chemical sprays are one method used to manage weeds and insects, but there are several approaches.

“Many farmers in the U.S. practice integrated pest management (IPM). This means that farmers use a variety of methods to grow and protect the crop and will only choose chemical control when it is the better option. Other IPM tools include things like crop rotation, better plant genetics (disease and insect resistance) and natural predators,” Graybill said.

Most farms use a combination of practices to protect crops from weeds and insects, Dr. Durham said.

“We use knowledge about pests to exploit their vulnerabilities. This can include a spray – an informed one – but it also draws from a versatile toolbox of alternative approaches, any of which can be mixed and matched to optimize the effect,” he said.

Some additional, non-chemical options include:

• Biological: The use of “good” bug and microbe mercenaries to hunt pests.
• Cultural: Make the environment less hospitable for pests.
• Physical/Mechanical: Exclude troublemakers when possible, or grind them up with a disk or plow when they’re in a vulnerable life stage in the soil.
• Genetic: Use plant varieties that just aren’t appealing to pests.
• Regulatory: Coordinate with trade partners to make sure only clean produce (no pest stowaways) cone in, also quarantine when necessary.

What would happen if farmers didn’t use crop protection? 

Pests – weeds, insects and fungus – are the greatest threat to growing any crop. Without pesticides, some crops could not be grown on a large scale, so our diets would not be as diverse. According to Dr. Durham, without pesticides, fruits and vegetables would be stunted, riddled with injuries and contaminated with microbes, contributing to food waste.

Without crop protection, food would also be more expensive as more of it would be lost to pests. According to Crop Life International, even with the use of modern crop protection products, 20 to 40 percent of potential food production is lost every year to pests.

“Pesticides provide some measure of predictability in the otherwise unpredictable world of farming, helping to stabilize commodity prices and keeping prices low in the grocery aisle. It’s one reason we spend a tiny fraction of our disposable income on food,” Dr. Durham said.

How do pesticides affect the environment?

 There are tradeoffs to using pesticides, to using organic methods or to using nothing at all. Proper pesticide use can help protect part of the environment.

“They allow us to maximize production on the smallest footprint of land. This is called ‘land sparing.’ If we decided to forego pesticides, we’d need to appropriate a much larger chunk of land to do the same job and land that happens to be the most biodiverse and at-risk,” Dr. Durham said.

Efficiently using farmland – growing more food on less land – also protects forests and wildlife habitats from being cultivated. For instance, farmers who do not use herbicides to manage weeds in their crops can instead use tillage, which increases soil erosion and contaminates water sources.

“Fungicides and bactericides can make food safer to eat by reducing toxin levels,” Dr. Durham said. “How? Microbes occupy wounds made by pests. In the process, they produce dangerous toxins. It’s their biology – and also potentially. double jeopardy for consumers.”

“Chemical weed, disease and insect products often require much less time, equipment and energy than traditional production practices; thereby generating a lower carbon footprint and environmental benefits,” Graybill said.

But using chemical pesticides does involve some risk. The compounds are designed to kill a living organism such as a microbe, weed or insect, so they need to be used responsibly, Graybill said.

Some crop protection chemicals have a negative impact on beneficial insects, such as bees and butterflies. The agricultural industry is researching ways to reduce the negative impact. Some of the older, more toxic compounds have been banned and replaced by newer ones that are more targeted to specific species.

Learn more about pesticides and the environment.

As we evaluate tradeoffs in this series, we see that pesticides can have environmental risks because they kill certain plants and insects. Crop protectants also benefit the environment by reducing the amount of land, water and fertilizer needed to grow crops, which protects wildlife areas and reduces greenhouse gas emissions.

Is my food safe from pesticide residues? 

 Pesticides are regulated in the United States to be sure that they are as safe as possible for people and the environment.

“The United States has an extensive regulatory system, and whether it’s household chemicals or agricultural herbicides and insecticides, all chemicals go through extensive toxicology testing to look at the benefits and the risks of the product. This is especially true of pesticides used on food crops,” Graybill said “Since these chemicals are designed to kill a specific weed or pest, they must be respected, so when looking at human and animal health implications, regulatory agencies have very stringent standards.”

All foods, whether they are grown with conventional farming or organic methods, are regulated and safe. Even those on the Dirty Dozen are well below the acceptable threshold for residues. This Food Safety Calculator shows how much food a person can consume without experiencing adverse effects of pesticides.

“Any pesticide that comes to market must be approved and certified by the EPA, USDA and FDA. Toxicology data is peer-reviewed and is combed over very intensely. The government agencies then make a determination if there are any negative impacts and whether those negative impacts are outweighed by the good that the chemical will do,” Graybill said in a previous post on Best Food Facts.

Learn more about pesticides and food safety.

What are alternative methods of crop protection? 

Organic methods are often considered more natural. USDA certified organic foods are produced in compliance with National Organic Program (NOP) standards

Organic does not mean that foods are pesticide free.

“It means only that the product was produced according to the standards of the NOP. While organic growers are commonly committed to using limited to no pesticides, they can—and often do—use pesticides allowed under the NOP standards,” said Dr. Paul Vincelli, Extension Professor and Provost’s Distinguished Service Professor, University of Kentucky.

Often conventional – or non-organic – farming involves using natural practices, Dr. Durham said.

“Organics suggests that old standbys like crop rotation and fallowing (field resting) are somehow organic exclusives, when they’re clearly not. Some practices never go out of style. Conventional growers use them regularly, melding the old with the new,” he said.

Following all regulations, using pesticides according to the label and also using integrated pest management can reduce the risks of pesticide use.

“Farmers proudly eat what we grow. We have full confidence in our practices and food safety,” Dr. Durham said.

Various types of pesticides are used to protect crops from weeds, insects and microbes. The decision to use chemicals, non-chemical methods or a combination of both approaches results in tradeoffs that can affect food affordability, food waste, land use and carbon footprint.

Learn more about Optimizing Sustainability.

The post Sustainability: What If Farmers Did Not Use Pesticides? appeared first on Best Food Facts.

Before we dive into what we discovered, it might be helpful to define what pesticides are. Pesticides are a broad category of compounds that are used to eliminate or reduce pests, such as weeds, insects or fungus. Pesticides are used by farmers to protect animals from insects, the same way people use pesticides to protect their pets from fleas and ticks. Pesticides are also used in homes and gardens. They may be made from natural or synthetic products.  The series will look at Are Pesticides Safe for Food Consumption?  Are Pesticides Safe for the Environment? What’s the Difference Between Pesticide-Free and Organic?

For detailed information about why farmers use pesticides on crops they grow, we got in touch with Dr. Steve Savage, a plant pathologist who works with the non-profit CropLife Foundation and creates a bi-weekly podcast called POPAgriculture. We also talked to a farmer to find out about pesticides used on crops.

“Most farmers, including both conventional and organic, need to use pesticides because there are various organisms that depend on plants, but do so in ways that are damaging to the crops in terms of yield, quality and even viability,” Dr. Savage said. “These pests include insects, mites, nematodes, fungi, bacteria and viruses. Weeds also compete with the crop for nutrients, water and light.”

Jenny Burgess and her husband raise wheat, corn, soybeans and grain sorghum in Kansas. They are first-generation farmers who have built and work their farm themselves.

“On our farm, we use technology and tools to help our crops grow to the best of our ability. Herbicides and insecticides are just a couple of those tools,” Burgess said. “When used correctly, these tools or technologies will help our crops grow to their best potential. Anything that has room to grow without weeds taking water and nutrients away from the crop, or bugs that don’t eat up it, can grow.”

Herbicides, a type of pesticide that kills weeds, and insecticides, which target insects, are important to enable farmers to grow food crops. These compounds enable farmers to use land, water and resources more efficiently, which also helps improve the “footprint” of carbon and energy use, Dr. Savage said. Benefits also show up in shopping carts and pantry shelves. Because farmers can minimize crop losses by using herbicides, we have access to a more diverse, high-quality and affordable food supply.

“If there were no pesticides, some crops would not even be practical to grow. The quality of many crops would be lower, and they would definitely be more expensive,” he explained. “Organic growers use approved natural pesticides, but these are often not as effective or even as safe. The lower yield for organic is a major reason for its higher cost. It is an indicator of the impact pests could have on the price of food without pesticides.”

In the United States, the Environmental Protection Agency evaluates all pesticides before they are approved for use.

“We assess a wide variety of potential human health and environmental effects associated with the use of the product. The company that wants to produce the pesticide must provide data from studies that comply with our testing guidelines. We develop risk assessments that evaluate the potential for harm to humans, wildlife, fish and plants, including endangered species and non-target organisms; and contamination of surface water and groundwater from leaching, runoff and spray drift,” the EPA states.

Since the EPA was established in 1970, some of the older pesticides that had more serious environmental impact have been banned, Dr. Savage said.

“With the investment of billions of dollars in new chemical discovery programs over the next several decades, the overall hazard levels of pesticides have dropped dramatically such that most now fall into the EPA’s categories ‘slightly toxic’ or ‘essentially non-toxic,’” he said. “This is because they are mostly now much more specific in that they typically affect enzyme pathways in the pests that do not even occur in animals. Quite a few live biological agents have also been developed with are also very pest-specific in their effects.”

The EPA regulations also include requirements for worker personal protective equipment and re-entry intervals, meaning how soon someone can return to the field after the application and pre-harvest intervals to ensure that those who work on farms as well as those who consume food are safe.

“Each year the U.S. Department of Agriculture evaluates around 10,000 samples from the food supply and consistently finds that residues found are below to well below the conservative tolerances.  Also, farmers and other pesticide applicators are required to take part in detailed and continuing safety training so that they know very well how to follow the regulations,” Dr. Savage said.

Farmers have an important role in making sure pesticides are used properly.

“Pesticides are most commonly used in ‘integrated pest management programs’ which also include genetic resistance, pest avoidance, fostering of beneficial organisms, crop rotations, plant biotechnology and other approaches. This diversity of strategies increases the resilience and efficacy of the pest control system,” Dr. Savage said.

“Many times, I hear or read that we ‘drench’ our crops with so much chemical and don’t care when or where we spray,” Burgess said. “That’s disheartening to hear. My husband and I are very responsible with what we do every day. Special nozzles that create uniformed droplet size combined with speed of tractor, and proper amounts of chemical make it minimal spray”

“Chemicals should be used only when needed and used sparingly. Using too much could cause harm to our soil health as well as run off could harm any wildlife in the area. Chemical are a great tool to help us, but they are expensive,” she said.

She said they use about 24 ounces of herbicide per acre, which is the equivalent of two cans of soda pop for an area about the size of a football field. The rest of the liquid being applied to the field is water.

Summary

Pesticides are used on farms to help grow food by protecting plants from things that would harm them. They help farmers to use land and water more efficiently and enable us to enjoy more variety of foods with better quality. Regulations are in place to make sure pesticides are used safely.

Other articles in this series:

Are Pesticides Safe for Food Consumption?

Are Pesticides Safe for the Environment?

What’s the Difference Between Pesticide Free and Organic?

The post Are Pesticides Needed to Grow Food? appeared first on Best Food Facts.

All good questions. We spoke with Dr. Paul Vincelli of the Department of Plant Pathology at the University of Kentucky for some answers:

Farmers are using more chemicals on crops. True or False?

Dr. Vincelli: Total pesticide use by farmers in the USA has gone up somewhat in certain crops, and down in others.  Overall, however, pesticide use has been relatively stable over a period of several decades. So, I think we can say this statement is false.

We can definitely say that insecticide use has gone down. Part of the reason is crops that have been genetically modified to resist insects. In the last few years, herbicide use has been trending slightly upward. One factor driving this is the continuing emergence of weeds resistant to certain herbicides.

The organism you target with a herbicide will usually find a way to overcome it. That’s what we’re seeing with glyphosate (the active ingredient in common weed killers).  It’s been a great tool for farmers but it’s not going to be effective indefinitely. Farmers are now having to use other herbicides to kill weeds that have become resistant to glyphosate and that’s why we’ve seen an uptick in herbicide use in recent years.

But even more important than total pesticide usage, it is worth pointing out that pesticides have gotten safer in recent years. This is good for farmers, farm workers, consumers and the environment.

Are the pesticides used for soybeans and corn the same as those used in fruits and vegetables?

Dr. Vincelli: Sometimes yes, sometimes no. The “active ingredient” is the component of a pesticidal product that actually controls the pest, whether it be an insect or a weed. A formulated product containing one or more active ingredients is what is actually purchased and used by farmers. A given active ingredient is almost always used on more than one crop. Sometimes a formulated product is sold for use on many crops. However, products for crops like corn and soybeans are usually distinct and sold under an entirely different trade name than those used on fruits and vegetables, even if they contain the same active ingredient.

Should we be concerned about pesticide residues in our food?

Dr. Vincelli: Our regulatory system does an excellent job of protecting our health. I’m not going to tell the moms and dads of America what they should or should not be afraid of, but pesticide residue in food is way down on my list of concerns. Exposure to pesticides in the diet is commonly thousands of times below regulatory permissible amounts.

I do note that certain recent regulatory decisions by the US-EPA have surprised me, as they do not appear to be consistent with a conservative approach to protecting public health. I’m referring to concerns about the insecticide chlorpyrifos. I’ve worked with pesticides for more than three decades and I don’t recall ever seeing a situation where a major analysis from EPA’s scientists was rejected by the EPA administration.

What are the societal benefits of using pesticides?

Dr. Vincelli: Weeds, insects, and infectious diseases can cause losses in yield or quality of the crops society depends on. Proper use of herbicides can greatly reduce the need for tillage in certain crops, which results in less soil erosion, and builds soil organic matter in some environments.

Many people care about the appearance of fruits and vegetables and pesticides help farmers grow the attractive and colorful produce you see at the grocery store. Pesticides can also help cut back on molds that produce natural toxins in food.

It’s in our best interest as consumers to have robust farming communities across the country. Pesticides that control threatening diseases and weeds help farmers remain economically viable. Working people get a paycheck once a month or every two weeks. In a given field, farmers commonly only get one chance each year to make a crop—and therefore, to pay their bills.

What does the future hold for pesticide use?

Dr. Vincelli: We need new approaches to weed control. Some farmers are using cover crops, which may sometimes help with weed control. An example would be a farmer planting grass or a cover-crop mixture in a field after the crop has been harvested. This not only crowds out weeds but also keeps soil from eroding. I’ve also heard talk of robotics that could be mounted on tractors and sense where the weeds are and mechanically whack them or pull them.

I’ve worked with pesticides for 34 years. I’m telling you we can do a lot to reduce the use of pesticides with genetic engineering. Although the acronym GMO sometimes frightens consumers, in fact, genetic engineering holds tremendous promise for reducing pesticide use. There are many, many genetic alternatives to pesticides for controlling insects and diseases. Honestly, this is why the “non-GMO” marketing trend worries me a little—because I believe we are closing off opportunities to produce food with fewer pesticides, which would be good for everyone in the food system: farmers, farm workers, food marketers, consumers, and the environment.

Genetic engineering holds tremendous promise for reducing pesticide use.
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Weed control presents a greater challenge. Genetics offers very little for reducing farmer dependence on herbicides. There are ways to reduce the “herbicide treadmill,” but they may require that consumers pay quite a bit more for foods.

Words You Need to Know:

• Pesticide – A substance used for destroying insects, plants or other organisms harmful to cultivated plants or to animals. Pesticide is an umbrella term for substances that kill weeds, bugs or fungi. Pesticides are used in essentially all farming systems, though some systems rely on them more than others.
• Insecticide – A substance used to kill insects.
• Herbicide – A substance used to kill unwanted plant growth like weeds and grass.
• Pesticide residue – Refers to active ingredients in pesticides that may remain on or in food after they are applied to crops. The maximum allowable levels of these residues in foods are strictly regulated.
• Resistance – Weeds can become resistant when the same herbicide is used repeatedly for several years in a row. Genetic engineering can also be used to develop plants that are resistant to weed killers. This allows a farmer to spray an entire field with herbicide, leaving only the food-producing plants to grow without competing with weeds and grass for sunlight and water. And finally, “resistance” can mean that the plant has been bred or engineered to fight back against insects or diseases.
• Organic – In general, organic standards are designed to allow the use of naturally-occurring substances to control unwanted plant growth and insects while prohibiting or strictly limiting synthetic substances.

Looking for more information? Check out these resources:

Pesticides: A Look at the How and Why

Is It OK to Eat Fruits and Veggies Sprayed with Pesticides?

Are We Being Poisoned By Glyphosate?

Chlorpyrifos: What We Know Today

Glyphosate in Food

The post Are Farmers Using More Pesticides? appeared first on Best Food Facts.

To answer this question, we reached out to:

• Brett Carver, PhD, Wheat Breeding & Genetics, Regents Professor and Wheat Genetics Chair in Agriculture, Oklahoma State University
• Angela Post, PhD, Weed Science Extension, Assistant Professor, Oklahoma State University;
• Jeff Edwards, PhD, Small Grains Extension, Warth Distinguished Professor of Agronomy, Oklahoma State University

Is wheat toxic?

Dr. Brett Carver, Dr. Angela Post and Dr. Jeff Edwards:

Whether in whole form or enriched, wheat is central to a healthy diet for the general population, and should only be avoided by those clinically diagnosed with celiac disease, gluten sensitivity or a wheat allergy. Wheat remains as natural and true to its heritage as any major food-producing plant. Thousands of years of evolution and adoption by human civilizations have made it that way. No other cereal grain claims as much dependency on its ancestors and non-cultivated relatives (what the general population may call ‘ancient grains’) to fuel the development of new and resilient varieties. What is changing are some of the techniques – yet still involving natural pollination – which enable scientists to more efficiently tap those same genetic resources without losing ground to the growing demands of modern society.

Wheat is central to a healthy diet + should only be avoided if clinically diagnosed with celiac disease, gluten sensitivity or wheat allergy
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Is the protocol for wheat harvest to drench the fields with Roundup several days before harvest?

Dr. Brett Carver, Dr. Angela Post and Dr. Jeff Edwards:

Wheat farmers do not “drench” or “douse” fields with pesticides. Application of any pesticide is expensive to the farmer, who already has a tight bottom line when growing wheat. A glyphosate (the active ingredient in Roundup) application could cost as much as $6.50/acre just for the chemical. For a typical wheat field in the southern Great Plains, that represents an additional $3,500 in costs that the farmer will likely choose not to incur. The common use rate for glyphosate is about one quart per acre. This is equivalent to evenly and accurately spreading one quart of liquid over a football field. Even considering the 10 gallons of water that would be used to dilute the glyphosate for spraying, a more accurate description would be an “extremely light mist” rather than “drench.” This practice might be used occasionally to facilitate wheat harvest and to produce grain that is less contaminated by weeds present at harvest.

For example, in the southern Great Plains and in the southeastern USA, this practice might be used when wet field conditions exist after the wheat has already matured or lost its green color. A mature wheat canopy allows more sunlight to penetrate to the soil surface, setting up a prime environment for summer annual weeds to do what they do best, which is grow at a very rapid rate. Anyone who has hoed weeds from a garden can appreciate how quickly weeds can grow. The green weeds in an otherwise mature wheat field can present harvest problems and/or issues for farmers wishing to immediately plant soybeans after wheat harvest (referred to as double crop). In this case, farmers may choose to apply an herbicide to prevent these summer annual weeds from causing harvest problems. Such problems caused by weeds might include damage to the part of the combine that cuts the crop, increased grain moisture that can cause storage problems, and foreign material or “trash” in the harvested grain.

Also, in some spring wheat (wheat planted in the spring instead of the fall) areas of the northern USA, farmers sometimes use an herbicide such as glyphosate to achieve more uniform drying of wheat plants across the field while controlling weeds. If applied according to label restrictions, these applications would again be made after the crop is considered physiologically mature. That is, the grain is already made, the plant machinery is shutting down, and the plants are simply drying. Estimates we have received say less than one-third of spring wheat acres are treated in this manner. The majority of U.S. wheat acres is grown to winter wheat (wheat planted in the fall), not spring wheat.

Is this a common practice of wheat farmers?

Dr. Brett Carver, Dr. Angela Post and Dr. Jeff Edwards:

No, this is not a common practice of wheat farmers. However, specific situations may call for glyphosate application, as we addressed earlier. A reasonable estimate of the U.S. wheat acreage under this practice would be 0 to 10% in a given year.

Is this practice illegal?

Dr. Brett Carver, Dr. Angela Post and Dr. Jeff Edwards:

No. Many herbicides have labels that allow them to be used as harvest aids or desiccants (helps in drying out the crop). Label guidelines are determined through years of testing and require Environmental Protection Agency (EPA) approval. Glyphosate is labeled for preharvest weed control in scenarios we have described.

Is this practice used to kill regular wheat to dry it out and have an earlier, bigger and easier harvest?

Dr. Brett Carver, Dr. Angela Post and Dr. Jeff Edwards:

This practice is not used to kill wheat, as mentioned above. The wheat is essentially non-living when applications are made. Yield is already determined at this point. Also, all wheat produced commercially for consumption is considered “regular,” and natural.

Should I be worried about this practice when it comes to the health and safety of me and my family?

Dr. Brett Carver, Dr. Angela Post and Dr. Jeff Edwards:

Human health is not at risk when consuming grain produced in this manner or any other manner that is subject to strict regulatory approval of pesticide use.

Does wheat have herbicide residue on it?

Dr. Brett Carver, Dr. Angela Post and Dr. Jeff Edwards:

The grain is not exposed prior to harvest, when the herbicide might be applied, because individual grains are encased by mother plant tissue called the lemma and palea, which, in turn, are encased by the outer glume layer. Think of the glume as an envelope covering the seed, protecting it from the elements and holding it in place until harvest. The threshing process in the combine separates the grain from these maternal tissues otherwise called chaff. Even with whole wheat the chaff is not consumed with the grain.

Our main protection from herbicide residues in food is the EPA’s residue limit set for each commodity where pesticides are likely to be present. In this specific case, EPA does not set a tolerance for wheat flour or other wheat products because glyphosate residues do not concentrate in the grain. To give an example, sweet corn has a residue limit of 3.5 parts per million (ppm), which is the amount of glyphosate allowable on this product at the time of purchase. Studies investigating glyphosate residues on wheat as soon as three days after application recovered 20 times less glyphosate than the EPA allowable tolerance on a food (sweet corn) commonly eaten by consumers.

Are we using herbicides more frequently since the 1980s?

Dr. Brett Carver, Dr. Angela Post and Dr. Jeff Edwards:

No. According to USDA data, total pesticide use in the USA peaked in 1981 and has steadily decreased since. This is true for insecticides, fungicides, and herbicides such as glyphosate. Herbicide use has remained relatively stable since the mid-1990s. Furthermore, the U.S. wheat crop accounts for only 4.5 percent of the total amount of pesticides applied nationwide.

Why is Roundup banned in the Netherlands but not in the U.S.? Is this something to worry about?

Dr. Brett Carver, Dr. Angela Post and Dr. Jeff Edwards:

Glyphosate is not banned in the Netherlands. The Dutch government has passed measures to reduce homeowner use of glyphosate by restricting non-agricultural uses. It is still widely used in the agricultural market of the Netherlands.

Should I avoid eating commercially grown wheat?

Dr. Brett Carver, Dr. Angela Post and Dr. Jeff Edwards:

Commercial supplies of wheat grain are subject to government regulations extending from the farm to the storage facilities and into the bakery. This intense level of scrutiny is intended to give us, as consumers, the confidence we need to enjoy, and not to avoid, one of nature’s treasured grains. Avoidance is advised only in the case of a known medical condition linked to digestibility.

_{“Wheat” by Susanne Nilsson is licensed under CC BY-SA 2.0}

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