Chapter 12 – Short Answer Questions – Due By Sunday Sept.

25th

Material Covered: Chapter 12 in Book; Chapter 12 Lecture

Instructions: Please answer the four questions below. You don’t have to be extensive in what
you write and you can use sentences or bullet points. But you need to answer the question and
make sure you show that you read/watched the material. This assignment will be graded for
completion (10 points total), but points may be taken off if it is clear you didn’t read the material
or write clearly.

Question 1: What is the Green Revolution & why is it such a big deal when we talk about food
production?

The “Green Revolution” was marked by new technology in the 20th century that transformed
agricultural processes and production. These revolutions include:
• the introduction of gas/diesel powered tractors to replace human/animal powered
equipment, greatly reducing time and effort to cultivate fields.
• Modern irrigation systems including dams, reservoirs, canals, electric aquifer pumps,
and automated sprinkler systems
• Synthetic Fertilizers and Pesticides – combatting insects and weeds
• Genetic Manipulation – including selective breeding to alter/improve crops and GMO’s
which consist of plants with gene sliced from other organisms to produce higher yielding
and more nutrient dense crops

Question 2: What are some of the trade-offs (positives and negatives) associated with use of
nitrogen fertilizers?

They can greatly increase crop yields by providing crops with the nutrients they need, which may
not have been present at sufficient levels in the soil naturally. The downside is they can affect
both air and water quality, emitting ammonia into the atmosphere where it combines with other
compounds to make particulate matter. On land it can cause eutrophication when carried in
runoff to water systems. This process spurs algae growth the deoxygenates the water making it
uninhabitable for animal life.

Question 3: What are two suggestions your book makes for reducing your environmental impact
when it comes to food?

• Eating lower on the chain – eating more plant-based foods instead of meats. Meats
production requires more water use and more greenhouse gas production, resulting in a
greater impact on the environment.
• Eating foods produced by organic and sustainable agriculture practices – not using
synthetic fertilizers can improve soil health.
Question 4: What is the “loss of agrobiodiversity”?

Agrobiodiversity is the variety and variability of genetic material in the life-forms used by
human for food and other agricultural applications. The loss of this can be the result of
intensively using specific varieties of high yield crops, resulting in other varieties dying out. This
loss of genetic diversity is called Genetic Erosion.