Yes, the current ways of doing intensive farming are hard on the land and ultimately very wasteful. If you look at the progress in pesticide free organic farming and indoor/vertical farming, what they have in common is that they leverage a more data driven approach where you simply don't need to pre-emptively correct problems if you can manage the environment in which you grow plants better. Avoiding the conditions that cause pests and weeds to get out control is much more efficient than dealing with them after things get out of control.
Basically, intensive agriculture is compensating for its destructive nature by just brutally suppressing any "undesirable" growth. In nature, pests target the weaker plants. Basically, you stress out plants by mismanaging them and they are fair game for a wide range of fungi, insects, etc. E.g. under or over watering them, depleting the soil, etc. all stress plants out. If you have unhealthy soil, it's hard to have healthy plants growing in it.
Intensive agriculture starts with disrupting the soil (by plowing it). This causes the soil to degrade over time and releases captured carbon into the atmosphere. The natural response is for aggressive weeds to start growing in disrupted soil. To "fix" this, farmers use a mix of pesticides and fertilizers. The pesticides kill a lot more than just the pests and weeds and then further degrades the soil and the bio diversity in and on it. And finally the fertilizer is just bleeding out of the land straight into the ground water and surrounding areas. It works but it is resource intensive. You need lots of water, chemicals, energy, etc to grow a single crop at the cost of literally anything else. Basically modern intensive farming grows mono cultures on top of artificially created deserts.
Organic farming avoids doing that. Try not to disrupt the soil. Kill off (and compost) weaker plants rather than trying to rescue them. Use nature to keep pests and weeds in check. Etc. It works but it is more labor intensive. You need people to look after things. You get healthier and tastier produce (cooks love organically grown stuff for this reason). However, automating that labor makes it more scalable. That's the opportunity here.