▁of ▁local ▁far ms ▁results ▁in ▁less ▁energy ▁efficiency 5 . ▁ ▁Another ▁study ▁supports ▁this ▁argument ▁that ▁global ▁food ▁systems ▁have ▁better ▁energy ▁efficiency ▁due ▁to ▁the ▁size ▁of ▁production , ▁the ▁so - called ▁“ ec ology - of - scale ”. ▁Both ▁of ▁these ▁studies ▁are ▁counter ed ▁by ▁other ▁studies ▁that ▁found ▁lower ▁em issions ▁on ▁small ▁scale ▁bread ▁making ▁facilities , ▁contest ing ▁the ▁accuracy ▁of ▁the ▁measurements ▁in ▁the ▁Sch il ich ▁and ▁Fle iss ner ▁study . ▁These ▁studies ▁show ▁the ▁inher ent ▁variation ▁in ▁far ming ▁production , ▁which ▁leads ▁to ▁varying ▁levels ▁of ▁impact ▁on ▁the ▁environment . ▁ ▁Other ▁environmental ▁assess ments ▁of ▁far ming ▁production ▁methods ▁include : ▁ ▁Water ▁consumption ▁( including ▁cont am ination ▁of ▁water ▁from ▁surface ▁water ways ▁exposed ▁to ▁f ec es ▁from ▁cattle ▁and ▁wild life ), ▁ ▁Use ▁( and ▁production ) ▁of ▁fert il izers ▁and ▁p estic ides ▁( and ▁the ▁impact ▁of ▁these ▁chemical ▁in ▁ground ▁water ), ▁ ▁R isk ▁of ▁food ▁cont am ination ▁and ▁inf ect ious ▁agents ▁from ▁longer ▁travel ing ▁times ▁from ▁farm ▁to ▁consumer , ▁ ▁Con cent r ated ▁animal ▁feed ing ▁operations ▁( C AF Os ) ▁and ▁the ▁impact ▁on ▁animal ▁and ▁human ▁health , ▁ ▁And ▁mon o - ag ric ulture ▁methods ▁that ▁cause ▁soil ▁er os ion ▁and ▁soil ▁nut ri ent ▁de ple tion . ▁ ▁Several ▁organizations ▁prom oting ▁sust ain able ▁agricult ure ▁methods ▁have ▁been ▁created