Ramanagara
A national permaculture conference organised by the Art of Living near Bengaluru focused on regenerative agriculture, soil conservation and sustainable farming practices. The two-day event was held at the Art of Living International Centre to create awareness about declining soil health, water scarcity, chemical residues in food and rising agricultural costs.
Gurudev Sri Ravi Shankar inaugurated the conference, which brought together farmers, agricultural experts and practitioners. Discussions focused on bringing ecology and agriculture together and exploring ways to shift from conventional farming methods towards natural and regenerative practices. Participants stressed that agriculture should work in harmony with nature rather than treating natural resources merely as inputs for production.
Speakers highlighted the importance of restoring soil health, conserving water and reducing excessive dependence on chemical inputs. They said natural and regenerative agriculture should not be viewed only as a change in farming techniques but also as a change in the way people understand their relationship with nature. Agriculture is closely connected with water, consumers, markets, institutions and human well-being, they noted.
The need to strengthen links between farmers, banks, producers and consumers was also emphasised. Better coordination among these groups could improve access to finance, markets and sustainable farming knowledge. Speakers said consumers should also understand the efforts of farmers and others involved in bringing food from farms to their tables.
Minister N. Cheluvarayaswamy said there was a need to look beyond the immediate benefits of chemical-intensive farming. Short-term gains from chemical fertilisers could come at the cost of soil and human health, he said. He stressed the importance of gradually moving towards natural and regenerative farming while respecting nature and protecting agricultural resources.
The conference called for greater cooperation among farmers, experts, policymakers and consumers to build resilient and sustainable food systems.
