Eat locally and organically grown food as much as possible
This depends on the existence of flourishing local food networks that make such organic food available and affordable. Such networks also need protection from predatory food producers and suppliers that can undercut local food systems in all sorts of way (eg. giant supermarket chains pushing down the prices they pay for local produce through their superior buying power).
Still, organic farming makes up a small share of U.S. farmland overall. There were 5 million certified organic acres of farmland in 2016, representing less than 1% of the 911 million acres of total farmland nationwide. Some states, however, had relatively large shares of organic farmland. Vermont’s 134,000 certified organic acres accounted for 11% of its total 1.25 million farm acres. California, Maine and New York followed in largest shares of organic acreage – in each, certified organic acres made up 4% of total farmland.
Festa argues that this is why organic farming in the U.S. saw a 56 percent increase between 2011 and 2016.
A useful statistic but it needs more context. What is the percentage of organic farming to the overall total of farming?
Fortunately the linked article provides some additional data: https://www.pewresearch.org/fact-tank/2019/01/10/organic-farming-is-on-the-rise-in-the-u-s/
Certified organic food, according to the Agriculture Department’s definition, must be produced without the use of conventional pesticides, petroleum- or sewage-based fertilizers, herbicides, genetic engineering, antibiotics, growth hormones or irradiation. Certified organic farms must also adhere to certain animal health and welfare standards, not treat land with any prohibited substances for at least three years prior to harvest, and reach a certain threshold for gross annual organic sales. U.S. organic farms that are not certified organic are not included in this analysis.