EVART, Mich. — When talking about the state of the U.S. agriculture industry, organic farmer Craig Schaff says sustainability is simply a buzzword used to sell products. To ensure long-term sustainability, he opined the industry needs to focus on being “regenerative.”

“When we talk about a sustainable industry, we are talking about just sustaining things the way they are,” Schaff said. “Regenerative refers to regenerating production every year. Our culture is about the polar opposite to what sustainability is.”

The Kaleva, Mich., farmer presented the keynote address of “The Sustainability of Buying Local” during a recent Green Technology Expo at Evart High School. Schaff said in the early 1900s, the average person spent about 50 percent of their income on food. Today, that amount is about 1 percent.

“One hundred years ago, if you were going to have potatoes to eat or plant, you had to save them yourself or you helped each other,” he said. “During those years, you had something called community – you depended on your neighbors and they depended on you.”

He said that sense of “community” is missing in today’s society, and he blames “cheap oil” for this fundamental shift in values. Schaff and his family reside in a structure similar to a tent on a semi-permanent foundation. While they have running water in their home, they rely on an outhouse and use the sun for much of their energy.

Although Schaff’s farm is not certified organic, he grows a variety of vegetables – broccoli, carrots, beets, parsnips, tomatoes and others – using organic methods. He said the use of hoop-houses, fabric and plastic in his gardens allow him to grow produce earlier in the season. Must of his produce is sold to a restaurant in Traverse City.

With costs of production on the rise, Schaff is creative with his growing methods. “University studies show that red light grows food faster,” he said.

So, in his greenhouses, he fills one-gallon jars given to him by a local bakery with water that contains red dye. He said the jars of water heat up during the day and provide consistent heat throughout the night. They also give off a red hue. This helps Schaff successfully grow produce early in the season, which means it’s also early to market.

“The big money in farming is fruit that is early. People are eager for that first tomato,” he said.

Another issue Schaff said must be addressed for long-term sustainability, or regenerative growing practices, is saving seed to be used from one year to the next.

“We need seed for the local area” that is known to perform under the growing conditions of that area, he said. “All of this local focus helps us be more sustainable.”

Schaff said the best place to start, “if you’re going to come to a point where your culture is sustainable,” is to focus on educating children about where their food originates.

“When you ask school kids if they know what a potato is and where it comes from, most don’t. But they do know what French fries are and that they come from a grocery store,” he said. “By introducing students to how food is grown, we’re broadening their culture.”

Michigan State University extension educator Jerry Lindquist, who helped organize a portion of the day’s activities, said Schaff’s presentation addressed some of the overall goals of the event.

“We are trying to grow a more sustainable community by getting people back in touch with food production,” Lindquist said.