Posts Tagged ‘sustainable food production’
Posted in Events by land-environment on February 9th, 2011
|14 February , 2011|
|5:30 pm||to||6:30 pm|
MSLE Dean’s Lecture Series presents
Professor M.S. Swaminathan on
‘Keys to the next Greener Revolution’
Executive Director Swaminathan Research Foundation, India
Date: Monday 14 February
Venue: Harold White Lecture Theatre, Arts Education Building (Building 199).
Professor Swaminathan coined the term ‘Evergreen Revolution’ to highlight the pathway of increasing production and productivity in a manner such that short and long term goals of food production are not mutually antagonistic. He wants to produce more from less, less land, less pesticide, less water to achieve sustainable agriculture. In support of this revolution he worked on better disease crops, better soil health and fertility without having to resort to chemical fertilizers and the use of biological controls to reduce damage caused by pests.
Without the advantages of technology, capital and subsidies, his answer is to pursue a knowledge revolution by getting the right information out to people at the right time where it can be combined with local understanding to produce valuable knowledge.
Professor M.S. Swaminathan
Professor M.S. Swaminathan is considered the ‘father’ of the Green Revolution in Asia. He has been acclaimed by TIME magazine as one of the twenty most influential Asians of the 20th century and one of the only three from India, the other two being Mahatma Gandhi and Rabindranath Tagore.
He has been described by the United Nations Environment Programme as “the Father of Economic Ecology” and by Javier Perez de Cuellar, Secretary General of the United Nations, as “a living legend who will go into the annals of history as a world scientist of rare distinction”. He was Chairman of the UN Science Advisory Committee set up in 1980 to take follow-up action on the Vienna Plan of Action. He has also served as Independent Chairman of the FAO Council and President of the International Union for the Conservation of Nature and Natural Resources.
Contact: Erin Wilson
T. 03 8344 4608
The Mountain Goat Brewery is a microbrewery based in Richmond, Melbourne. Microbreweries are typically small industrial operations that craft unique beer – more than twenty microbreweries exist in Victoria. Microbreweries consume a lot of power and water and often have significant levels of emissions yet their range of sizes and diversity creates potential for new, more sustainable products, production processes and distribution methods.
The Mountain Goat Brewery is a successful example producing 400,000 litres of beer per year with an annual sales growth of approximately twenty percent. Mountain Goat goes beyond simple carbon offsetting to incorporate many other sustainable techniques such as choosing an existing building with north-facing solar orientation to allow winter sunlight and to fuel the nine solar panels and installing an 11,000 litre tank for drinking and toilet flushing. Mountain Goat adheres to localism values by retaining eighty percent of their beer within a twenty-kilometre radius of the brewery and strives to purchase local, good quality ingredients. They also consider social sustainability with the company encouraging their employees to ride to work. To find out more about the Mountain Goat Brewery visit their website at www.goatbeer.com.au.
This is from “Social Innovations of Victorian Food Systems’ case studies by Ferne Edwards.