As global demand for sustainable agriculture grows, innovative practices like no-till farming and low-input methods have gained traction, particularly for their ability to reduce environmental impact and support soil health. In New Zealand, companies like Humble Flour are leading the charge to support locally grown, spray-free flours that use no-till and low-input farming practices. New Zealand-grown flour is both a nutritious and sustainable choice, but kiwi’s still import three quarters of our flour in New Zealand.

Here’s a closer look at how no-till practices contribute to reducing greenhouse gases, improving soil quality, and creating more resilient agricultural ecosystems.

What is no-till agriculture?

No-till agriculture is a farming method that involves leaving soil undisturbed by avoiding ploughing or turning of the soil. Instead, seeds are directly planted into residue left from previous crops. This method eliminates the need to disturb the soil, which has several key benefits for soil health, water retention, and biodiversity.

How effective are no-till farming methods?

No-till farming methods have been shown to be incredibly effective in enhancing soil health and reducing environmental impact. Key benefits of no-till include:

Reducing soil erosion: Without tilling, the soil retains its structure, which protects it from erosion caused by wind and water.
Enhancing water retention: Soil left undisturbed has better water-holding capacity, which is crucial in areas prone to drought or water restrictions.
Promoting biodiversity: The undisturbed soil environment supports beneficial microorganisms, earthworms, and insects.

For New Zealand growers focused on local sustainable practices, no-till methods align with goals to produce spray-free, nutrient-rich flour while minimising harm to the ecosystem.

How does no-till farming reduce CO2 emissions?

No-till farming contributes significantly to carbon emission reductions by focusing on natural inputs and encouraging carbon storage in three ways:

Lower fossil fuel usage: No-till farming avoids synthetic fertilisers and pesticides, which are energy-intensive to produce. This leads to a decrease in fossil fuel use and emissions.
Carbon sequestration: No-till farming often employs methods like cover cropping and crop rotation, which improve soil structure and help store carbon in the soil.

Minimal soil disturbance: No-till farming methods further enhance carbon storage in soil. By maintaining organic matter and reducing carbon loss due to tilling, no-till farming locks in more CO2 over time.

No-till farming could significantly cut greenhouse gases

No-till farming could reduce greenhouse gases significantly by capturing more carbon in the soil. Tillage disturbs the soil and releases stored carbon into the atmosphere. No-till farming minimises this release by keeping carbon bound within the soil structure, making it a more sustainable choice for reducing emissions. Widespread adoption of no-till farming could have a substantial impact on greenhouse gas reduction in agriculture, supporting local and global efforts to mitigate climate change.

By incorporating no-till practices, New Zealand’s flour producers contribute to a significant reduction in the carbon footprint of their products, creating flour options that are both environmentally friendly and aligned with consumer values.

What pollution does no-till farming reduce?

No-till farming helps reduce several types of agricultural pollution, including:

Soil erosion: Traditional tillage loosens topsoil, which can lead to sediment pollution in rivers and streams. No-till practices prevent this by keeping soil structure intact.
Pesticide runoff: No-till methods are often paired with low-input or organic farming practices, reducing the reliance on pesticides and herbicides, which can leach into water sources.

Airborne pollutants: No-till practices reduce dust and particulate emissions from soil disturbance, which improves air quality around farmland.

Low-Input farming: Combining no-till and biostimulants

Low-input farming methods, often paired with no-till, offer an additional layer of sustainability by reducing reliance on chemical inputs. New Zealand companies like Humble Flour are increasingly using biostimulants—natural substances or microbes that enhance plant growth. Biostimulants help strengthen crop resilience, increase nutrient absorption, and reduce the need for synthetic fertilisers and sprays.

Using biostimulants instead of traditional pesticides and fertilisers protects soil health, supports beneficial microbes, and improves crop quality. For consumers, this means cleaner, spray-free products with minimal chemical residues—a quality that’s especially valuable in New Zealand-grown flours.

Why New Zealand’s no-till and low-input farming benefits local flour production

By choosing locally grown, low-input flour produced with no-till methods, New Zealand consumers support farming practices that preserve soil health, reduce emissions, and produce high-quality, nutritious grains. Flour produced through these practices:

Has a lower carbon footprint due to reduced tillage and transport.
Offers better nutrient retention, thanks to healthier, undisturbed soil.
Supports biodiversity, encouraging sustainable farming in New Zealand.

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Low-input and no-till farming practices. Sustainable agriculture in New Zealand