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Agricultural sustainability and intensive production practices
insight review articles
NATURE | VOL 418 | 8 AUGUST 2002 | /nature 671
T
he benefits of agriculture have been immense.
Before the dawn of agriculture, the
hunter–gatherer lifestyle supported about 4
million people globally
1
. Modern agriculture
now feeds 6,000 million people. Global cereal
production has doubled in the past 40 years (Fig. 1a),
mainly from the increased yields resulting from greater
inputs of fertilizer, water and pesticides, new crop strains,
and other technologies of the ‘Green Revolution’
2–4
. This
has increased the global per capita food supply
2
, reducing
hunger, improving nutrition (and thus the ability of
people to better reach their mental and physical potential)
and sparing natural ecosystems from conversion to
agriculture
5
.
By 2050, global population is projected to be 50% larger
than at present and global grain demand is projected to
double
6–8
. This doubling will result from a projected
2.4-fold increase in per capita real income and from dietary
shifts towards a higher proportion of meat (much of it grain-
fed) associated with higher income. Further increases in
agricultural output are essential for global political and
social stability and equity. Doubling food production again,
and sustaining food production at this level, are major
challenges
8–11
. Doing so in ways that do not compromise
environmental integrity
4,12,13
and public health
14,15
is a
greater challenge still. We focus here on scientific and policy
challenges that must be met to sustain and increase the net
societal benefits of intensive agricultural production.
Sustainability and net benefits
Agricultural practices determine the level of food
production and, to a great extent, the state of the global
environment. Agriculturalists are the chief managers of
terrestrial ‘useable’ lands, which we broadly define as all
land that is not desert, tundra, rock or boreal. About half of
global usable land is already in pastoral or intensive agricul-
ture
4
. In additi
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