Dr. Elaine Solowey, director of the Center for Sustainable Agriculture at the Arava Institute for Environmental Studies in southern Israel, describes sustainable agriculture as a tailored, area-specific agricultural practice integrating local natural components.
In both sustainable and organic agriculture, "the whole idea is to get off the chemical dependency," said Solowey
Chemicals not only kill microlife that is healthy for the soil and the environment, but they also harm humans who eventually consume food grown with them.
warned: "All the things that aren't target materials … end up in the food that we eat, making us more vulnerable because we are made of the same stuff that the insects are made of.
According to Solowey
, the second biggest challenge to the growth of the local organic market is lack of consumer knowledge - but the first challenge is enough of a hurdle in itself.
"There's less domestic interest because of the price," said Solowey
"Food in general is more expensive in Israel than it is in the United States, apart from fruits and vegetables.
Anything that makes food more expensive will not be popular, she
But eating organic would initiate a virtuous cycle, she
"The more people are eating organic, the better the prices will be and the better the methods," said Solowey
"In the span of a man's lifetime, you can turn a very good field into a parking lot if you're not careful about chemical fertilizer," said Solowey