How Green Food Causes World Hunger — Eggs

Do those sociopathic EU bureaucrats really think farmers can meet 500,000,000 people's egg needs...this way?

“Organic” and other “Green” agriculture and food production is already widely understood to be causing food shortages, and skyrocketing food prices, worldwide, but it’s often too subtle and abstract an effect for regular people to really understand.

But now we have a very stark, clear example, a crisis caused by imposing “green” techniques on everyone:

Forcing ALL eggs in the EU to be Free Range has made keeping up with demand impossible.

Eggs are one of the least expensive sources of healthy protein. It’s easy for poorer people to get, and in many foods they eat…and right now, in Europe, eggs cost up to 250% more than usual for this time of year.

Why? Because the entire European Union has banned all normal, efficient means of egg production.

Instead of the very politically-incorrect rows of chicken cages, in which the eggs are laid above a conveyor belt, all European egg producers are now forced to deal with “free range” hens, tremendously increasing the cost and slowing down production of eggs, and even harming the “environment”, by requiring far more space to produce.

The result? Eggs that cost three times as much,  pricing themselves and food made with them out of the reach of many of the people who would benefit the most.

And the EU wonders why their economy is collapsing.

“Green” techniques divert food to other uses like biofuels, and because they’re so much less efficient, use more land and resources to produce less food. They are also more dangerous, with more chance of carrying pathogens to your dinner table. And, on top of everything else, they can even increase your carbon footprint.

But here we have a concrete example of how the wasted space, lower production, and riskier techniques of “green” agriculture harms everyone.

Local Food is Bad for the Environment

If you’re worried about “carbon footprint”, then you should buy mass-produced, agribusiness foods, not local.

Local food, because it’s grown on a smaller scale, is produced and shipped less efficiently. The little tractor, pickup truck, et cetera, end up consuming more fossil fuels per pound of food than ones produced by huge combines and shipped in 18 wheelers.

I know, from a simplistic Green perspective, inductively reasoned perspective, “big is bad”, but the reality is different.

For example, an ancient, coal-powered steam engine passenger train, belching out black smoke, pollutes less than the number of automobiles its passengers would have otherwise needed…and likewise, big combines and cargo ships/barges pollute less — per food item harvested — than tractors and pickup trucks.

Likewise, smaller farmers tend to use pesticides and fertilizers less efficiently, for the same reasons. They also waste more water per pound of food irrigating.

Now if I actually buy, say, tomatoes, it’s only the ones that actually taste good, which are usually from some stand and often are locally grown. I’m not worried about it either way…but I don’t have any delusions of helping the environment, I just prefer that my tomatoes not taste like mealy goop.


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