Soil health plays a crucial role in various aspects of our lives. In India, with a significant portion of the population engaged in agriculture, its importance becomes even more pronounced. This article delves into the significance of soil health and explores the challenges and solutions associated with it.

Unlock the Potential of Soil Health for a Thriving Nation

Soil Health: More Than Just a Medium for Crops

Soil health is not merely a medium for growing crops; it is a fundamental pillar that supports sustainable food production and the overall economy. In India, where over 45% of the population depends on agriculture, the health of the soil directly impacts household and national food security. It influences rural incomes and has a far-reaching effect on the economy. Despite its criticality, the ratio of agricultural production to the national income, i.e., GDP, has witnessed a significant decline from 35% in 1990 to 15% in 2023. This decline is attributed to low productivity, shrinking farm incomes, and environmental degradation.The impact of these factors is evident on the ground. A tractor operates in an agricultural field in India, highlighting the importance of healthy soil for agricultural activities. India faces an annual economic loss of ₹2.54 trillion, approximately 2% of its GDP, due to land degradation and unsustainable land-use practices. For smallholder farmers, soil degradation becomes a silent economic burden, reducing yields and increasing input costs. In Bihar, studies by the Cereal Systems Initiative for South Asia (CSISA) show that droughts have a lasting impact on soil quality and agricultural productivity. The increasing frequency and severity of droughts exacerbate the vulnerabilities in states like Bihar and its neighboring regions.

Addressing Soil Degradation: The Need for Investment

To address soil degradation and climate challenges, it is essential to invest in climate-resilient agricultural technologies and robust agronomic research. Evidence-based policies play a crucial role in sustaining agriculture, improving farmer well-being, and ensuring food and economic security. One such promising innovation is the Soil Intelligence System (SIS), launched in 2019 under CSISA. Initially operational in Andhra Pradesh, Bihar, and Odisha, SIS generates high-quality soil data and digital maps. These maps provide farmers with precise agronomic recommendations, helping them reduce fertilizer and water overuse. By doing so, it improves efficiency and reduces greenhouse gas emissions. SIS empowers smallholder farmers with data-driven decision-making, exemplifying how technology can enhance productivity and sustainability.The success of SIS extends beyond the farm. Data-driven insights have influenced policies like the Andhra Pradesh State Fertilizer and Micronutrient Policy, demonstrating the potential of soil health management to drive systemic agricultural reforms. Working in Andhra Pradesh, Bihar, and Odisha, SIS uses soil spectroscopy and digital mapping to improve sustainable soil management, reduce costs, and increase productivity for smallholder farmers.

The 3M Framework: Measuring, Monitoring, and Managing

This year's World Soil Day theme, "Caring for Soils: Measure, Monitor, Manage," emphasizes the importance of data-driven soil management. By measuring key indicators such as organic carbon levels and erosion rates and monitoring changes over time, policymakers can develop sustainable strategies for soil restoration. Scaling initiatives like SIS is crucial. Robust soil monitoring programs can inform better alignment between subsidies and sustainable practices. Together with state and central governments, NGOs, and other research organizations, CIMMYT is actively collaborating with farmers to measure, monitor, and manage soil health for long-term sustainability and resilience.In conclusion, soil health is a critical aspect that requires our attention and investment. By understanding its significance and implementing appropriate measures, we can ensure a sustainable future for agriculture and the economy.

Corgan Dehoog, hailing from Boynton Beach, Florida, holds a Bachelor’s in Hospitality and Tourism Management. His internship with The Grey restaurant in Savannah, Georgia, was a remarkable collaboration involving partners E.L. McIntosh & Son in Townsend, Georgia, and Three Sisters Organic Farm in Bluffton, South Carolina. This opportunity allowed him to delve deep into the world of food bounty and its various aspects.

Internship Highlights and Experiences

The main goal of this internship was to gain insights into the history, farming, fishing, harvesting, and preparation of the natural food bounty in the coastal south and low country of South Carolina and Georgia. Corgan actively participated in every component of the "farm-to-table" concept. He assisted oyster farmer Ernest McIntosh in harvesting fresh oysters and was involved in the Oyster South festival in Atlanta. He also helped Buddy Coleman and his wife Priscilla at Slow Road Farms prepare buckets of golden oyster mushrooms. After the farming activities, he worked at The Grey restaurant, which has been recognized among the 30 best restaurants in the world.Each day was a unique adventure. Sometimes he was plating dishes at the restaurant, knowing that guests had paid dearly for them. Other times, he was building oyster cages with a staple gun or weeding rows of kale. The variety of tasks made every day exciting.The circularity of the internship was truly remarkable. Starting at The Grey, then visiting the farms and witnessing the entire process, and returning to The Grey gave Corgan a new perspective on food. He bagged and tagged oysters at the farm and later saw them being shucked and sold at the restaurant.

Identifying Good Oysters

When collecting wild oysters in Georgia, they must be at least two inches long for collection. For personal consumption, this is the main criterion. When selling to restaurants, the oysters should look good, with no barnacles, large clusters, or excessive algae. Hollow oysters need to be eliminated by checking for cracks or holes and testing the sound. After shucking, an oyster with a good amount of water is preferred as it contains most of the flavor.

Connecting Work to Academic Learning

During his academic career, Corgan studied the concept of food circularity, which considers the entire life cycle of food, including its societal and environmental costs. Seeing this concept in action at The Grey restaurant and local farms was fascinating. He learned about the importance of oysters for ocean and marsh health and gained a better understanding of what being a certified organic farmer means and its impact on crops. With the recent hurricanes, he also became more aware of how the climate affects local farmers and the need for relief and support.

Advice for Seeking Scholarships and Internships

Internships are not just about boosting resumes; they are about experiences. Look for opportunities that align with your interests and goals. Don't choose them just for the sake of impressing employers. Even if you don't enjoy a particular job, realizing what you don't like is an important part of your career journey.

Having a Mentor

Corgan has been fortunate to meet many great professors and professionals throughout his career at the Chaplin School. He specifically highlights Dr. John Buschman, who teaches corporate social responsibility and is a leader in food rescue. Dr. Buschman has provided him with numerous opportunities and has helped him grow in the fields of sustainability and food circularity.

Looking Ahead

This internship has had a profound impact on Corgan's life and perspective. It has taught him the importance of living life in a way that makes him happy rather than just chasing a goal without considering the journey. The experience of getting food from its source, seeing it properly prepared, and sharing it in a way that celebrates the people and place has given him a new appreciation. As he begins his master's degree in hospitality as part of the Chaplin School's 4+1 program and aims to take a management position in the restaurant industry with a purveyor supporting the farm-to-table movement, he will carry this newfound wisdom with him.Dehoog prepares to check oyster cages on the marsh.Fresh oysters are collected in baskets.Dehoog harvests vegetables while a cat relaxes on her back.Fresh okra harvested by Dehoog is used at the The Grey restaurant.