Despite their strong reputation for sustainability, New Zealand’s vineyards and orchards still use large amounts of fungicide to fight plant diseases. These chemicals carry environmental risks, including the greenhouse gases emitted through their manufacture and transportation, and the toxic run-off which they can cause when applied.
Newsteamer Alex spoke with Nikolai Siimes, a Doctoral Researcher at the University of Auckland who says we should be looking at alternatives — not just developing better pesticides, but rethinking our fruit farming practices from the ground up.
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