Its editor Professor Claire Massey and some contributors say we can’t, for a variety of reasons based on perceived lack of sustainability in farming practices, especially water quality.
However, by the end of the book there are enough wise words to re-address the proposition and answer yes instead of no.
No in absolute numbers – kilograms of food produced for the greatest number of Earth’s inhabitants – but yes in terms of training and leading by example.
Professor Ralph Sims, Massey’s School of Engineering and Advanced Technology, summed up his theme on the evolution of energy-smart, resource-smart and climate-smart food production systems.
“NZ is not leading by example but we could,” he said.
Fonterra chief scientist Jeremy Hill also said NZ could and was developing solutions for increased milk production and mitigation of the greenhouse gas emissions of dairy cows.
He ventured the unpopular suggestion that pasture-based dairying in NZ was a “climate hero” rather than villain because of our GHG efficiency and the likelihood any reduction in cow numbers would be replaced by less-GHG efficient milk production elsewhere.
Sanford Industries chief executive Volker Kuntzsch said our unmatched wild fishing and aquaculture resources needed a “vision for the ocean”.
Our fourth-largest exclusive economic zone, world-leading quota management system and by-catch mitigation techniques should enable NZ to lead by example, he said.
Professor Julian Heyes, of Massey, said NZ had extraordinary opportunities in post-harvest technology to produce, grade, store and transport sustainably as a very successful producer and exporter of perishable products.
Science writer Anna Dickson drew attention to the pioneering discovery by Massey researchers of the “bypass pathway” to non-GHG nitrogen gas without going through the GHG baddie, nitrous oxide, in denitrification – the biological process after nitrogenous fertilisers were applied.
The discovery could lead to inoculation of effluent ponds or modification of fertilisers, without the milk-trace fallout experienced with dicyandiamide (DCD).
Food writer Lauraine Jacobs said our proximity to food sources could not be matched elsewhere in the world and should lead to local food trails and the development of regional food tourism.
“Our farms, restaurants, cafes, artisan food producers and large food corporations are world-class, enthusiastic and ready to take NZ food to places where recognition can be achieved,” she said..
Yet Auckland University of Technology associate Professor Tracy Berno said NZ was very reliant on our “brand state” for agriculture and tourism but the relationship between them remained weak and relatively unexploited.
That was a lost opportunity for the NZ economy.
She called for 100% Pure to be extended from on the land (landscape and adventure tourism) to of the land (terroir and gastronomy).
“True value-add will only be realised when we put the culture back in agriculture,” she said.
Massey produced a balanced account of sustainability, the good and the bad.
The big-picture contributions on our shortcomings like sediment loss, nitrogen leaching, cadmium contamination and the climatic effects of meat and dairy protein production were matched by the optimists quoted above.
Her former vice-chancellor Steve Maharey said NZ’s mission was to produce food for 40 million or more discerning customers.
“These are those who are willing to pay extra to access food that is natural, fresh, healthy, nutritious, delicious, fashionable, safe, additive-free, convenient, sustainable and traceable.”
He quoted Alibaba e-commerce billionaire Jack Ma, of China.
“As a citizen of the Earth, I would like to thank NZ for your benefit to the planet.”
The New Zealand Land and Food Annual, No Free Lunch: Can New Zealand Feed the World Sustainably? Edited by Claire Massey. Published by Massey University Press, $39.95.
