Carbon storage in vegetable soils
- Growers can reduce the greenhouse impact of vegetable production by maintaining and preventing further loss of stored soil carbon (mitigation) which will also have soil health and productivity benefits.
- Increasing organic matter inputs (crop residues, cover crops and composts) and reducing losses (cultivation and fallow) are key to maintaining soil carbon stores and improving soil health and productivity.
- Increasing long-term stored carbon in vegetable soil (sequestration) is difficult due to the intensity of production.
This fact sheet summaries the opportunities and management options for mitigating or sequestering soil carbon in vegetable soils.