John F Dean wrote:Can you go into more detail as to what you mean?
Su Ba wrote:The first thing I would want clarification on is how large of an area are you designating to be “your area” of the closed food system. Are you envisioning 1 acre, 5, 20, 100, 1000 acres? It’s easy to have a closed system in a fertile region with 200 diverse acres as the size of your system. It becomes near impossible if the habitat and climate is hostile and the land available is only 1/4 acre. Another question, are you including livestock in your vision? What about salt, spices & flavorings? What about seafood?
Mike Barkley wrote:The point being ... no one is an island. A little cooperation with friends & neighbors make the task easier for everyone involved.
Douglas Alpenstock wrote:I would only add the small observation that Earth herself, this ball of rock with a skin of seething life, is not a closed system either. We depend on our co-planet moon as a pendulum that regulates our rotation, and a fickle ball of thermonuclear gas that keeps us warm and may fry our clever inventions when, you know, the star(s) align. So, to my mind, any subsystem of this big system is fated to be un-closed by definition.
Douglas Alpenstock wrote:But that doesn't stop us from trying. :-)