What farmers and landowners need to know about the risks to air, water and land
High-volume hydraulic fracturing (HVHF), also known as fracking, and the impact to farmers and landowners will be the subject of a webinar on Tuesday, September 27 at 6 p.m.
This educational session, organized by the Ohio Ecological Food and Farm Association (OEFFA) and featuring analysis by the Ohio Environmental Council (OEC), will provide information to Ohio farmers and landowners about the fracking process and potential environmental impacts.
“It’s important that farmers understand the risks to their farming livelihood when approached to sign a lease with an energy company,” said OEFFA Program Director Renee Hunt. “It is our goal to give farmers the information they need to make informed decisions.”
“Shale Gas formations underlying farmland are being rapidly explored, as we attempt to satisfy our appetite for energy. Extracting this resource is an energy and resource- intensive process. We will discuss the process and potential risks to the air, land, and water, upon which we all rely,” said OEC Agricultural Programs Director Joe Logan.
For organic farmers, contaminated soil or water can jeopardize a farm’s organic certification status. “OEFFA certifies farms across Ohio and the Midwest,” said Hunt. “Before farmers sign on the dotted line, they need to understand the potential risks to their land and their livelihood.”
This free, web-based seminar will deliver the session through the internet directly to participants’ computers. They will be able to view the presentation through their internet browser and listen to the audio portion through a call in phone number or through their computer’s speakers. The session will be interactive and allow participants to ask questions and communicate with the presenter. The webinar will be recorded and available online in October.
To register for the webinar, go to https://www3.gotomeeting.com/register/608082446
For more information, contact Renee Hunt at 614.421.2022 Ext. 205 or renee@oeffa.org.
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