By Blake Jackson
Agriculture plays a significant role in the Chesapeake Bay region, and enhancing its sustainability remains central to the mission of the Alliance for the Chesapeake Bay.
Since its establishment in 1971, the Alliance has worked with farmers and rural landowners across the watershed.
Today, the organization manages agricultural projects in every watershed state, with dedicated teams in Pennsylvania, Maryland, and Virginia. Their approach emphasizes implementing conservation practices tailored to local conditions to reduce pollution and support farmers in improving productivity and sustainability.
Although New York is the largest state geographically within the Chesapeake Bay watershed, only about 7% of its land falls within the watershed’s boundaries. This area includes portions of 19 counties and forms the northern headwaters of the Bay.
About 70% of New York’s watershed area remains classified as natural land such as forests, wetlands, and streams resulting in fewer farms than in other watershed states.
Still, New York's Department of Environmental Conservation has made significant progress through its Chesapeake Bay Watershed Program, successfully meeting key targets for reducing nitrogen, phosphorus, and sediment ahead of 2025 goals.
The Alliance began its focused efforts with New York farmers in 2022, following a Small Watershed Grant in collaboration with Organic Valley.
These efforts led to the hiring of a New York Agriculture Projects Coordinator who now oversees farm-based sustainability initiatives like cover cropping, manure injection, anaerobic digestion, and other environmentally friendly practices. The Alliance aims to expand this work throughout the state.
While many associate New York with urban centers, the state’s agriculture industry is thriving. In 2022, it generated over $8.5 billion in revenue a 47.8% increase from 2017.
Dairy leads the way, contributing $3.9 billion, and New York ranks first nationally in yogurt, sour cream, and cottage cheese production. It is also a leading producer of apples, snap peas, maple syrup, and cabbage.
Most of the state’s farmland lies in the rich soils of the Finger Lakes region and extends to central and western parts of the state. In contrast, the Adirondack region hosts minimal agriculture due to its mountainous terrain and colder climate.
Photo Credit: pexels-adam-sondel
Categories: New York, General