Learning Module in Envi Con - Chapter 3

University of Antique
College of Teacher Education
GEE 18 (Environmental Conservation)

Van Helen S. Cuaderes
Prof. Zenaida T. Juada
Monalie C. Saylo, PhD
=================================================================================================================
…Let us continue our environmental journey…we are now on our third

leg…this time we will explore the state of our world food supply…
Chapter III: World Food Supply
 …World food supplies have increased dramatically over the past half century. ..
…Despite the fact that human population has nearly tripled in that time…food production has
increased even faster…and we grow more than enough food for everyone…
…Because of uneven distribution of food resources, there are still more than 870 million people
who don’t have enough to eat on a daily basis…and hunger-related diseases remain
widespread…Severe famine continue to occur…
 …Most increases in food production in recent generations result from “green revolution” where
varieties of grains which grow rapidly in response to fertilizer use and irrigation were
grown…More recent innovations have focused on genetically modified varieties… Some of these
are being developed for improved characteristics, such as vitamin production or tolerance of salty
soils…The majority of genetically modified crops are designed to tolerate herbicides in order to
improve competition with weeds…
 …Meeting the needs of the world’s growing population will require a combination of
strategies…from new crop varieties to political stabilization in war-torn countries…the aim is to
produce enough food for all…
 …How we damage or sustain our environment while doing so to attain our goal is the subject of
this chapter…
Learning Objectives: At the end of the unit, students must have:

 described the relationship of the environment, agriculture and biotechnology with
food supply;
 presented virtually a sample of good agricultural practice in the community that will
help address global food security issue through an interview.
1

=================================================================================================================
Lesson 1: World Food Supply and the Environment
…before we start with our lesson proper, let us have a glimpse of these videos
https://www.youtube.com/watch?v=orxXHB-EV1M) on global food supplies and can global food
production keep up with population growth https://www.youtube.com/watch?v=0m_fRD8N1ls
 World Food Supply is defined as a stock of food supplied or available for use (Oxford
Dictionary).
The Environment
Human beings are the product of the environment. They are an important factor of
the environment. It is the environment that helps us for our survival, growth, development,
reproduction and health. No creature's existence is possible without the balance of the natural
elements. Thus, there must be a healthy environment for our sound living. The healthier the
environment the happier the living beings including humans. Article Source:
http://EzineArticles.com/4776572
 The state of ecosystems also influences the abundance of pathogens, weeds and pests, all
factors with a direct bearing on the quality of available cropland, yields and harvests.
 As the world population continues to grow geometrically, great pressure is being placed
on arable land, water, energy, and biological resources to provide an adequate supply of
food while maintaining the integrity of our ecosystem.
 According to the World Bank and the United Nations, 1 to 2 billion humans are now
malnourished, indicating a combination of insufficient food, low incomes, and
inadequate distribution of food. This is the largest number of hungry humans ever
recorded in history
 In China about 80 million are now malnourished and hungry. Based on current rates of
increase, the world population is projected to double from roughly 6 billion to more than
12 billion in less than 50 years (Pimentel et al., 1994).
 As the world population expands, the food problem will become increasingly severe,
conceivably with the numbers of malnourished reaching 3 billion.
2

=================================================================================================================
Result of Overpopulation
 Increased fertilizer application and more water usage through irrigation have been
responsible for over 70% of the crop yield increase in the past. Yields, however, have
nearly stabilized for cereals, partly as a result of low and declining investments in
agriculture.
 In addition, fisheries landings have declined in the past decade mainly as a result of
overfishing and unsustainable fishing methods
Food Energy Efficiency

 *Food supply, however, is not only a function of production, but also of energy efficiency.
o *Food energy efficiency is our ability to minimize the loss of energy in food from
harvest potential through processing to actual consumption and recycling.
 By optimizing this chain, food supply can increase with much less damage to the
environment.
 The efficiency of food production from animals can be improved by reducing the
amount of energy lost to the surroundings. This can be done by:
o Preventing animals in moving around too much.
o Keeping their surroundings warm
3

=================================================================================================================
Food and the SDGs

 Food is at the core of the Sustainable Development Goals (SDGs), the UN's
development agenda for the 21st century.
o The second of the UN's 17 SDGs is to "End hunger, achieve food security and
improved nutrition and promote sustainable agriculture."
o Achieving this goal by the target date of 2030 will require a profound change
of the global food and agriculture system.
o Some of the components of this goal are:
1. Ending hunger, and ensuring access by all people to safe, nutritious food;
2. Ending all forms of malnutrition;
3. Doubling the agricultural productivity and incomes of small-scale food
producers;
4. Ensuring sustainable food production systems;
5. Increasing investment in agriculture;
6. Correcting and preventing trade restrictions and distortions in world
agricultural markets;
4

=================================================================================================================
7. Adopting measures to ensure the proper functioning of food commodity
markets.
World Food and Nutrition

 Food production has grown faster than population, but chronic hunger remains
widespread.
o Despite repeated predictions that runaway population growth would lead to
terrible famines, world food supplies have more than kept up with increasing
human numbers over the past two centuries.
o Although population growth slowed to an average 1.7 percent per year during
that time, world food production increased an average of 2.2 percent per year.
o Increased use of irrigation and fertilizers, improved crop varieties, and better
distribution systems have improved the nutrition of billions of people.
o Because of uneven distribution of food resources, however, there are still more
than 870 million people who don’t have enough to eat on a daily basis, and
hunger-related diseases remain widespread.
 Famines are political as well as environmental. Chronic hunger and malnutrition can be
silent and often invisible, affecting individuals, families, and communities on an ongoing
basis.
o Famines are characterized by large scale food shortages, massive starvation,
social disruption, and economic chaos.
o Famines characteristically involve mass migrations, as starving [people travel to
refugee camps in search of food and medical care.
o Severe famines continue to occur, although most result more from political and
social causes (or a combination of political and environmental conditions) than
from environmental causes alone
 Overeating is a growing world problem. While hunger persists in many areas, over a
billion people consume more food than is healthy on a daily basis.
o Epidemics of weight –related illnesses are spreading to developing countries, as
they adopt diets and lifestyle of wealthier nations.
o Obesity is a health risk because it can cause or complicate heart conditions,
diabetes, hypertension and other diseases.
o In the United States the death rate from illnesses related to obesity is approaching
the death rate associated with smoking. Obesity is quantified in terms of the
body mass index (BMI), calculated as weight/height2.
o For example, a person weighing 100 kg and 2 m tall would have a body mass of
(100 kg/4 m2) or 25 kg/ m2.
o Health officials consider a BMI greater than 25 kg/m 2 overweight: over 30 kg/m2
is considered obese.
 Globally nearly 2 billion adults (15 and older) are overweight, according
to a 2011 world watch study.
 This number represents 28 percent of the world’s adult population. More
than twice as many people are overweight than underweight (870
5

=================================================================================================================
million). About 10 percent of adults are obese (BMI greater than 30
kg/m2). This trend is no longer limited to richer countries.
 A balanced diet is essential for health. Getting the right nutrients is also important.
Many preventable diseases are caused by vitamin deficiencies.
o Generally, eating a good variety of foods, provides the range of nutrients you
need. In general, it’s best to have whole grains and vegetables, with only sparing
servings of meat, dairy, fats and sweets.
o The Harvard food pyramid emphasizes fruits, vegetables, and whole grains as
the basis of healthy diet.
 Malnourishment is a term for nutritional imbalance caused by a lack of
specific dietary components or an inability to absorb or utilize essential
nutrients.
 Anemia (low hemoglobin levels in the blood, usually caused by dietary
iron deficiency) is the most common nutritional problem of the world.
More than 2 billion people suffer from iron deficiencies, especially women
and children. Red meat, eggs, legumes, and green vegetables all are good
sources of dietary iron. Protein deficiency can cause conditions such as
kwashiorkor and marasmus.
 Kwashiorkor is a West African word meaning “displaced child”
(A young child is displaced –and deprived of nutritious breast
milk-when a baby was born. Children with these deficiency have
often puffy-discolored skin and bloated belly. Marasmus (from
the Greek “to waste away “is caused by shortages of both calories
and protein. A child suffering from severe marasmus is generally
thin and shriveled. Children with these deficiencies have low
resistance to infections and may suffer lifelong impacts on mental
and physical development. Iodine is essential for regulating
metabolism and brain development. Chronic iodine deficiency
causes goiter (a swollen thyroid gland, stunted growth, and
mental impairment. Vitamin A deficiencies affect 100-14 million
children at any given time At least 350,000 go blind every year
from the effects of this vitamin shortage. Folic acid, found in dark
green, leafy vegetables, is essential for early fetal development.
Ensuring access to leafy greens can be one of the cheapest ways of
providing essential vitamins.
6

=================================================================================================================
…let us move on with our lesson…
Lesson 2: Agriculture, Biotechnology and Food Supply
Land, People and Agriculture

• Land is an essential natural resource, both for the survival and prosperity of humanity,
and for the maintenance of all terrestrial ecosystems.
• Increased demand, or pressure on land resources, shows up as declining crop
production, degradation of land quality and quantity, and competition for land.
• 11 % of the total land area of the world is in agriculture.
• When the population doubles, the production of agriculture must also double, just to
meet the present level of per capita food consumption
Sources of Food
1. Food from Crops
 The three primary factors that affected recent increases in world crop production are
(FAO, 2003; 2006):
 Increased cropland and rangeland area (15% contribution in 1961–1999);
 Increased yield per unit area (78% contribution); and
 Greater cropping intensity (7% percent contribution). The use of fertilizers accounts
for approximately 50% of the yield increase, and greater irrigation for another
substantial part (FAO, 2003)
2. Food from Fisheries and Aquaculture
 Aquaculture, freshwater and marine fisheries supply about 10% of world human
calorie intake – but this is likely to decline or at best stabilize in the future, and might
have already reached the maximum.
 At present, marine capture fisheries yield 110–130 million tons of seafood annually.
Of this, 70 million tons are directly consumed by humans, 30 million tons are
discarded and 30 million tons converted to fishmeal.
3. Food from Meat
 Meat production increased from 27 kg meat/capita in 1974/1976 to 36 kg meat/capita
in 1997/1999 (FAO, 2003), and now accounts for around 8% of the world calorie
intake (FAOSTAT, 2009). In many regions, such as in the rangelands of Africa, in the
Andes and the mountains of Central Asia, livestock is a primary factor in food
security.
 Meat production, however, also has many detrimental effects on the environment,
apart from being energy inefficient when animals are fed with food-crops. The area
required for production of animal feed is approximately one-third of all arable land
4. Food from Animal Feed
 It takes, on average, 3 kg of grain to produce 1 kg of meat, given that part of the
production is based on other sources of feed, rangeland and organic waste (FAO,
2006). Currently, 33 % of the cropland area is thus used for livestock (FAO, 2006
livestock long shadow). In addition, about 16,000 liters of virtual water are needed to
produce 1 kg of meat (Chapagain and Hoekstra, 2008).
7

=================================================================================================================
 Hence, an increased demand for meat results in an accelerated demand for water,
crop and rangeland area. Meat production is energy inefficient and environmentally
harmful at industrial scales and with intense use of feed crops such as maize and
soybeans. Chicken production is among the most energy-efficient, although still
more energy-demanding than cereal
5. Food - or Feed - from Waste
 By using discards, waste and other post-harvest losses, the supply of animal and fish
feed can be increased and be sustained without expanding current production,
simply by increasing energy efficiency and conservation in the food supply chain.
Soil and Agriculture

• Soil is non-renewable resource. It is a thin, fragile layer of life – supporting material.
• Soil is important because life and civilization depends on soil and water resources.
o It supplies plants and animals with all the resources they need.
• Soil quality defines whether soils are in good condition for their current use. The
physical, chemical and biological characteristics of different soils vary a great deal, so
that different soils are suited to different uses.
• Where a soil’s characteristics match those needed for its current use, then we can say that
soil is of good quality. This measure of quality relates to several aspects of a soil:
a. Fertility refers to the amount of humus (organic matter)
b. Physical condition (for example, whether it has become compacted)
c. Composition (whether it contains beneficial soil life, such as bacteria and
earthworms)
d. Sometimes soil quality is also referred to as ‘soil health’.
o Soil health is the capacity of the soil to sustain plant and animal growth, air
and water quality.
Soil Degradation
• UN reports in 2001 that 1.7 billion tons of crop soil is lost worldwide due to erosion.
• Reasons for soil degradation are:
1. Erosion 4. Pollution
2. Desertification 5. Changes in soil chemistry
3. Increases in salt level 6. Loss of organic matter
 We must take it upon ourselves to practice good soil management and protect our soils.
The Green Revolution and Genetic Engineering

 Most increases in food production in recent generations result from “green revolution”.
o The green revolution replaced traditional crop varieties and growing methods
throughout the developed world, and nearly half of all farmers in the developing
world were using green revolution seeds, fertilizers, and pesticides by 1990s.
 Varieties of grains, which grow rapidly in response to fertilizer use and
irrigation. Miracle varieties were spread around the world.
8

=================================================================================================================
o The success of these methods is one of the main reasons world food supplies
have more than kept pace with the growing human population over the past few
decades.
 Most green revolutions breeds really are “high responders” meaning that they yield more
than other varieties if given optimal level of fertilizers, water, and pest control.
o Without irrigation and fertilizer, on the other hand, high responders may not
produce as well as traditional varieties.
o New methods and inputs are also expensive. The green revolution is credited with
feeding the world, but it is also accused of driving poorer farmers off their land,
as rising land values and falling commodity prices squeeze them from both sides.
 Genetic engineering involves removing genetic material from one organism and splicing it
into the chromosomes of another.
o This technology introduces entirely new traits, at a much faster rate compared to
cross-breeding methods.
o It is now possible to build entirely new genes by borrowing bits of DNA from
completely unrelated species, or even synthesizing artificial DNA sequences to
create desired characteristics in genetically modified organisms (GMOs).
 Most recent innovations have focused on genetically modified varieties.
o Some of these are being developed for improved characteristics, such as vitamin
production or tolerance of salty soils.
o The majority of genetically modified crops are designed to tolerate herbicides, in
order to improve competition with weeds
9

=================================================================================================================
...let us now move on with our lesson…
Lesson 3: Agricultural Biotechnology and Food Supply
10

=================================================================================================================
11

=================================================================================================================
12

=================================================================================================================
13

=================================================================================================================
…let us move on with our lesson…
Lesson 4: The Global Issue of Food Security
 Nearly a billion people across the world experience the effects of food insecurity.
 According to the United States Agency for International Development (USAID), food
security means having, at all times, both physical and economic access to sufficient food
to meet dietary needs for a productive and healthy life.
 Put more simply, families are able to afford and obtain enough nutritious food. A family is
food secure when its members do not live in hunger or fear of hunger.
 Both in the United States and in developing nations, food insecurity is often linked to
poverty. Shifts in the global economy, including rises in global food and oil prices, can
affect food security throughout the world, with especially severe effects in low-income
countries.
Three main aspects of food security as defined by the World Health Organization (WHO)
o The first aspect of food security is food availability, having a sufficient supply of
food available on a consistent basis.
o This food can be either locally produced or imported from other places.
o In some cases, communities may be unable to produce their own food locally
because of inappropriate agricultural technologies or practices; lack of natural
resources or productive land; climate constraints; emergency situations like
natural disasters; or health constraints, such as HIV/AIDS, that prevent
people from engaging in labor.
o Communities may be unable to import food from other places because of
issues like lack of foreign exchange, political unrest, or lack of transportation.
 The second aspect of food security is food access, having sufficient resources to
obtain appropriate foods for a nutritious diet.
o Even when a sufficient supply of food exists to feed everyone, food may not
always be accessible to everyone.
o People need to have sufficient incomes and resources in order to obtain food.
There are a number of factors that can affect a person's economic access to
food, including lack of job opportunities that can provide sufficient income,
or lack of training or business knowledge for success with income generating
activities.
 The final aspect of food security is known as food utilization, or consuming a
nutritious diet.
o This means that people make appropriate use of food, based on knowledge of
basic nutrition and care, and have access to water and sanitation for
preparing food and maintaining proper hygiene.
14

=================================================================================================================
o Nutrition education can be an important part of improving food utilization-
making sure people are aware of the variety of foods their bodies need to
maintain good health.
o In many parts of the world experiencing food insecurity, people may
consume sufficient quantities of starchy staple foods like potatoes, rice,
maize, and cassava, but insufficient quantities of protein, oils, dairy, fruits
and vegetables that make up a balanced diet.
o Changing this may not only require nutrition education, but also increasing
food availability through improved agricultural practices and resources.
 Disease prevention and management, including proper sanitation and hygiene
practices, are also important for proper food utilization.
o Undernourished human bodies are more susceptible to illnesses like diarrheal
disease and pneumonia.
o But with proper nutrition, sanitation, and hygiene, many diseases-especially
those caused by food and waterborne contaminants-are less likely to occur.
 Food security is an issue both globally and at home in the United States. According
to recent data from the United States Department of Agriculture (USDA),
approximately 14.7% of U.S. households experience low or very low food security.
o This equates to nearly 50 million people in the United States, including about
17 million children. In response to food insecurity, the U.S. government offers
food assistance to low income families through the Supplemental Nutrition
Assistance Program (SNAP).
o This allows provides families with electronic benefits they can use like a debit
card to purchase breads, cereals, fruits, vegetables, meat, and dairy products
from approved stores.
o The federal government also funds school breakfast and lunch programs.
Some community-based organizations, such as food banks, help address
families' immediate food needs, while others work to address the root causes
of food insecurity, improve local access to nutritious food, and provide
community-based nutrition education.
 Looking at food security globally, the number of people experiencing food insecurity
in the United States and other developed nations makes up only about two percent
of the global total.
o The United Nations Food and Agriculture Organization (FAO) states that 925
million people in the world are undernourished.
o The largest percentage of undernourished people live in Asia and the Pacific
Islands, followed by Sub-Saharan Africa.
o Fortunately, there is enough food in the world today for everyone to have the
nourishment they need for a healthy and productive life.
o A key factor in addressing the world's food security challenges is improving
the availability, access, and utilization of food across global communities.
15

=================================================================================================================
 Peace Corps Volunteers work with communities in many different capacities to
address food security challenges.
o The support communities in developing irrigation systems to increase
agricultural yields, in developing sustainable new food sources through
practices like fish farming, and in helping communities improve the
processing and marketing of their food products.
o They also provide assistance with school garden projects, agricultural micro-
enterprises, and nutrition education initiatives.
o Explore the stories on Paul D. Coverdell World Wise Schools program's
Global Issues page to learn more about how Peace Corps Volunteers' work in
education, agriculture, income generation, health and nutrition is helping
communities increase their food security.
…knowing the state of our world food supply, we are now into a quest for
environmental resource conservation …to ensure that food is enough for all…
and that there will still be enough left for the next generation…
Learning Task
 Interview local farmers (at least 5) in your locality/barangay about their agricultural
practices. From the interview result, classify the agricultural practices as good or bad
(matrix form). Pick one good agricultural practice and present the benefit of this
practice to: a) agricultural yield, b) people, and the 3) environment.
o Does this agricultural practice help address global food security issue?
16

Learning Module in Envi Con - Chapter 3

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Learning Module in Envi Con - Chapter 3

Uploaded by

Copyright:

Available Formats

University of Antique

College of Teacher Education

GEE 18 (Environmental Conservation)

…Let us continue our environmental journey…we are now on our third

Chapter III: World Food Supply

Learning Objectives: At the end of the unit, students must have:

GEE 18 (Environmental Conservation)

Lesson 1: World Food Supply and the Environment

GEE 18 (Environmental Conservation)

Food Energy Efficiency

GEE 18 (Environmental Conservation)

Food and the SDGs

GEE 18 (Environmental Conservation)

World Food and Nutrition

GEE 18 (Environmental Conservation)

GEE 18 (Environmental Conservation)

Lesson 2: Agriculture, Biotechnology and Food Supply

Land, People and Agriculture

GEE 18 (Environmental Conservation)

Soil and Agriculture

The Green Revolution and Genetic Engineering

GEE 18 (Environmental Conservation)

GEE 18 (Environmental Conservation)

...let us now move on with our lesson…

Lesson 3: Agricultural Biotechnology and Food Supply

GEE 18 (Environmental Conservation)

GEE 18 (Environmental Conservation)

GEE 18 (Environmental Conservation)

GEE 18 (Environmental Conservation)

…let us move on with our lesson…

Lesson 4: The Global Issue of Food Security

GEE 18 (Environmental Conservation)

GEE 18 (Environmental Conservation)

You might also like