(11:51) Efficiency is using the least amount of resources possible and effectiveness is how well the resources you are using are achieving your goal or goals. Put another way, efficiency is doing things right and effectiveness is doing the right thing. Still isn’t clear? Listen to Takota’s wood stove analogy at this point in the interview. It should help.
(22:40) There is a 10:1 ratio in the processing of food in terms of energy used. For every 1 calorie of food produced, it requires 10 calories to process it. This doesn’t include energy used in the production of food.
(24:18) As we decrease soil organic carbon levels, the soils ability to hold water decreases. For every 1% organic matter you can increase, you can add 15, 000 gallons of water storage in the top 12 inches of soil per acre.
(27:37) According to Dr. David Lobb from the University of Manitoba, soil erosion costs Canadian agriculture $3 billion in lost revenue annually.
(34:06) The Omega 6 to omega 3 ratio in our food is important. Grass-fed beef has 3:1 while grain fed beef has 40:1. If omega 6’s are too high, it can lead to health issues like inflammation and potentially even heart disease, autoimmune disease and maybe even cancer.
(53:09) What is a swale? A ditch that intercepts spring run-off from snow melt. This helps, especially in areas like Alberta where up to 50% of our annual precipitation can come from snow.
(1:23:06) Takota says if you don’t have enough time to look after yourself, there’s no way you can look after your farm or your community. He also has an interesting theory why producers feel uncomfortable about charging more for their food.
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