essay on food production

• Biology Article

Food Production

What is Food Production?

Food production, as the name suggests, is all about preparing food, in which raw materials are converted into ready-made food products for human use either in the home or in the food processing industries. Its process comprises scientific approaches. Food production has many sections and it starts with basic things like cleaning, packing, segregating, sorting, preparing, adding ingredients in correct proportions, presenting, etc.

Let us explore food production notes to learn how the food is produced and what are the methods involved in the production of food.

How is Food Produced?

There are large numbers of plant and animal products, which are used for our well-being. They provide us with food, which comes from both plants and animals. These include grains, pulses, spices, honey, nuts, cereals, milk, vegetables, fruits, egg, meat, chicken, etc. The existence of our life is completely depended on plants and animals. Altogether, plant and animal species provide 90% of global energy.

Types of Food Production

Food production is further classified into different types including, cultivation, selection, crop management, harvesting, crop production , preserving, baking, pasteurizing, pudding, carving, butchering, fermenting, pickling, drink and candy making, restaurants, etc.

Methods of Food Production

• Chopping or slicing of vegetables.
• Curing food.
• Grinding and marinating.
• Emulsification.
• Food fermentation.
• Fermenting beer at brewing industries.
• Boiling, broiling, frying, grilling, steaming and mixing.
• Pasteurization.
• Fruit juice processing.
• Removing the outer layers either by peeling and skinning.
• Gasification of soft drinks.
• Preserving and packaging of food products by vacuum packs.

Introduction to the Hospitality Industry

The hospitality industry is a part of the service industry that includes lodging, amusement parks, tourism, transportation etc. A hospitality unit like restaurants, bars, hotels, etc., consists of many sections of cooking, cleaning, managing, etc.

Education plays a critical role in this profession. Food production is not just cooking and serving. Apart from this, they have to invent, assume, build and manage people.

It is growing very fast and there are many opportunities in the hospitality industry. Food and beverages industry is one of the major contributing sectors under the hospitality industry.

There are many sources of ready-made food like hotels, caterings, event organizations etc. To know more about these, it is essential to know how food is processed in the kitchen.

Introduction to Kitchen

A kitchen is a place where food is being cooked, and it has all the equipment that is required for cooking. The chef is the person who is involved in managing the entire kitchen and cooking along with his staff. There are different units involved in food preparation from selection to waste disposal . Before preparing food it is mandatory to follow food safety guidelines and personal hygiene.

Also Read:  Food Processing

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Environmental Impacts of Food Production

Agriculture has a significant environmental impact in three key ways. 

First, it requires large amounts of fresh water , which can cause significant environmental pressures in regions with water stress. It needs water as input and pollutes rivers, lakes, and oceans by releasing nutrients.

It is a crucial driver of climate change, responsible for around one-quarter of the world’s greenhouse gas emissions .

Finally, agriculture has a massive impact on the world’s environment due to its enormous land use . Half of the world’s habitable land is used for agriculture.

Large parts of the world that were once covered by forests and wildlands are now used for agriculture. This loss of natural habitat has been the main driver for reducing the world’s biodiversity . Wildlife can rebound if we reduce agricultural land use and allow natural lands to restore.

Ensuring everyone has access to a nutritious diet sustainably is one of the most significant challenges we face. On this page, you can find our data, visualizations, and writing relating to the environmental impacts of food.

Related topics

• Biodiversity
• Hunger and Undernourishment
• CO₂ and Greenhouse Gas Emissions

Key insights on the Environmental Impacts of Food

Food production has a large environmental impact in several ways.

What are the environmental impacts of food and agriculture?

The visualization here shows a summary of some of the main global impacts:

• Food production accounts for over a quarter (26%) of global greenhouse gas emissions. 1
• Half of the world’s habitable land is used for agriculture. Habitable land is land that is ice- and desert-free.
• 70% of global freshwater withdrawals are used for agriculture 2 .
• 78% of global ocean and freshwater eutrophication is caused by agriculture. 3 Eutrophication is the pollution of waterways with nutrient-rich water.
• 94% of non-human mammal biomass is livestock. This means livestock outweigh wild mammals by a factor of 15-to-1. 4 This share is 97% when only land-based mammals are included.
• 71% of bird biomass is poultry livestock. This means poultry livestock outweigh wild birds by a factor of more than 3-to-1. 5

Tackling what we eat, and how we produce our food, plays a key role in tackling climate change, reducing water stress and pollution, restoring lands back to forests or grasslands, and protecting the world’s wildlife.

Half of the world’s habitable land is used for agriculture

Around half of the world’s habitable land is used for agriculture. Habitable land is land that is ice- and desert-free. This is what the visualization shows.

Agricultural land is the sum of pasture used for livestock grazing, and cropland used for direct human consumption and animal feed.

Agriculture is, therefore, the world’s largest land user, taking up more area than forests, or wild grasslands.

Three-quarters of this agricultural land is used for livestock, which is pasture plus cropland used for the production of animal feed. This gives the world just 18% of global calories, and 37% of its protein. The other quarter of land is for crops for human consumption, which provide the majority of the world’s calories and protein.

What you should know about this data

• Other studies find similar distributions of global land: in an analysis of how humans have transformed global land use in recent centuries, Ellis et al. (2010) found that by 2000, 55% of Earth’s ice-free (not simply habitable) land had been converted into cropland, pasture, and urban areas. 6 This left only 45% as ‘natural’ or ‘semi-natural’ land.
• The study by Joseph Poore and Thomas Nemecek (2018) estimates that 43% of ice- and desert-free land is used for agriculture. 83% of this is used for animal-sourced foods. 7
• The difference in these figures is often due to the uncertainty of the size of ‘rangelands’. Rangelands are grasslands, shrublands, woodlands, wetlands, and deserts that are grazed by domestic livestock or wild animals. The intensity of grazing on rangelands can vary a lot. That can make it difficult to accurately quantify how much rangelands are used for grazing, and therefore how much is used for food production.
• But as the review above showed, despite this uncertainty, most analyses tend to converge on an estimate of close to half of habitable land being used for agriculture.

Food is responsible for one-quarter of the world’s emissions

Food systems are responsible for around one-quarter (26%) of global greenhouse gas emissions. 8

This includes emissions from land use change, on-farm production, processing, transport, packaging, and retail.

We can break these food system emissions down into four broad categories:

30% of food emissions come directly from livestock and fisheries . Ruminant livestock – mainly cattle – for example, produce methane through their digestive processes. Manure and pasture management also fall into this category.

1% comes from wild fisheries , most of which is fuel consumption from fishing vessels. 

Crop production accounts for around a quarter of food emissions. This includes crops for human consumption and animal feed.

Land use accounts for 24% of food emissions. Twice as many emissions result from land use for livestock (16%) as for crops for human consumption (8%).

Finally, supply chains account for 18% of food emissions . This includes food processing, distribution, transport, packaging, and retail.

Other studies estimate that an even larger fraction – up to one-third – of the world’s greenhouse gas emissions come from food production. 9 These differences come from the inclusion of non-food agricultural products – such as textiles, biofuels, and industrial crops – plus uncertainties in food waste and land use emissions.

• The source of this data is the meta-analysis of global food systems from Joseph Poore and Thomas Nemecek (2018), published in Science . 10 This dataset is based on data from 38,700 commercially viable farms in 119 countries and 40 products.
• Environmental impacts are calculated based on life-cycle analyses that consider impacts across the supply chain, including land use change, on-farm emissions, the production of agricultural inputs such as fertilizers and pesticides, food processing, transport, packaging, and retail.
• Greenhouse gas emissions are measured in carbon dioxide equivalents (CO 2 eq). This means each greenhouse gas is weighted by its global warming potential value. Global warming potential measures the amount of warming a gas creates compared to CO 2 . In this study, CO 2 eq and warming effects are measured over a 100-year timescale (GWP 100 ).

Emissions from food alone would take us past 1.5°C or 2°C this century

One-quarter to one-third of global greenhouse gas emissions come from our food systems. The rest comes from energy.

While energy and industry make a bigger contribution than food, we must tackle both food and energy systems to address climate change.

Michael Clark and colleagues modeled the amount of greenhouse gas emissions that would be emitted from food systems this century across a range of scenarios. 

In a business-as-usual scenario, the authors expect the world to emit around 1356 billion tonnes of CO 2-we by 2100.

As the visualization shows, this would take us well beyond the carbon budget for 1.5°C – we would emit two to three times more than this budget. And it would consume almost all of our budget for 2°C.

Ignoring food emissions is simply not an option if we want to get close to our international climate targets.

Even if we stopped burning fossil fuels tomorrow – an impossibility – we would still go well beyond our 1.5°C target, and nearly miss our 2°C target.

• The source of this data is the meta-analyses of global food systems from Michael Clark et al. (2020), published in Science . 11
• Their ‘business-as-usual’ projection makes the following assumptions: global population increases in line with the UN’s medium fertility scenario; per capita diets change as people around the world get richer (shifting towards more diverse diets with more meat and dairy); crop yields continue to increase in line with historical improvements, and rates of food loss and the emissions intensity of food production remain constant.
• This is measured in global warming potential CO 2 warming-equivalents (CO 2-we ). This accounts for the range of greenhouse gasses, not just CO 2 but also others such as methane and nitrous oxide. We look at the differences in greenhouse gas metrics at the end of our article on the carbon footprint of foods .

What we eat matters much more than how far it has traveled

‘Eat local’ is a common recommendation to reduce the carbon footprint of your diet. But it’s often a misguided one.

Transport tends to be a small part of a food’s carbon footprint. Globally, transport accounts for just 5% of food system emissions. Most of food’s emissions come from land use change and emissions from their production on the farm.

Since transport emissions are typically small, and the differences between foods are large, what types of food we eat matter much more than how far it has traveled. Locally-produced beef will have a much larger footprint than peas, regardless of whether it’s shipped across continents or not.

The visualization shows this.

Producing a kilogram of beef, for example, emits 60 kilograms of greenhouse gasses (CO 2 -equivalents). The production of a kilogram of peas, shown at the bottom of the chart, emits just 1 kilogram of greenhouse gasses. Whether the beef or peas are produced locally will have little impact on the difference between these two foods.

The reason that transport accounts for such a small share of emissions is that most internationally traded food travels by boat, not by plane. Very little food is air-freighted; it accounts for only 0.16% of food miles. 12 For the few products which are transported by air, the emissions can be very high: flying emits 50 times more CO 2 eq than boat per tonne kilometer.

Unlike aviation, shipping is a very carbon-efficient way to transport goods. So, even shipping food over long distances by boat emits only small amounts of carbon. A classic example of traded food is avocados. Shipping one kilogram of avocados from Mexico to the United Kingdom would generate 0.21kg CO 2 eq in transport emissions. 13 This is only around 8% of avocados’ total footprint. 

Even when shipped at great distances, its emissions are much less than locally-produced animal products.

• The source of this data is the meta-analyses of global food systems from Joseph Poore and Thomas Nemecek (2018), published in Science . 14 This dataset is based on data from 38,700 commercially viable farms in 119 countries and 40 products.

Meat and dairy foods tend to have a higher carbon footprint

When we compare the carbon footprint of different types of foods, a clear hierarchy emerges.

Meat and dairy products tend to emit more greenhouse gasses than plant-based foods. This holds true whether we compare on the basis of mass (per kilogram) , per kilocalorie , or per gram of protein, as shown in the chart.

Within meat and dairy products, there is also a consistent pattern: larger animals tend to be less efficient and have a higher footprint. Beef typically has the largest emissions; followed by lamb; pork; chicken; then eggs and fish.

• This data presents global average values. For some foods – such as beef – there are large differences depending on where it is produced, and the farming practices used. Nonetheless, the lowest-carbon beef and lamb still have a higher carbon footprint than most plant-based foods.
• The source of this data is the meta-analyses of global food systems from Joseph Poore and Thomas Nemecek (2018), published in Science . 15 This dataset covers 38,700 commercially viable farms in 119 countries and 40 products.
• Greenhouse gas emissions are measured in carbon dioxide equivalents (CO 2 eq). This means each greenhouse gas is weighted by its global warming potential value. Global warming potential measures the amount of warming a gas creates compared to CO 2 . For CO 2 eq, this is measured over a 100-year timescale (GWP 100 ).

There are also large differences in the carbon footprint of the same foods

The most effective way to reduce greenhouse gas emissions from the food system is to change what we eat . 

Adopting a more plant-based diet by reducing our consumption of carbon-intensive foods such as meat and dairy – especially beef and lamb – is an effective way for consumers to reduce their carbon footprint.

But there are also opportunities to reduce emissions by optimizing for more carbon-efficient practices and locations to produce foods. For some foods – in particular, beef, lamb, and dairy – there are large differences in emissions depending on how and where they’re produced. This is shown in the chart.

Producing 100 grams of protein from beef emits 25 kilograms of carbon dioxide-equivalents (CO 2 eq), on average. But this ranges from 9 kilograms to 105 kilograms of CO 2 eq – a ten-fold difference.

Optimizing production in places where these foods are produced with a smaller footprint could be another effective way of reducing global emissions.

• The source of this data is the meta-analyses of global food systems from Joseph Poore and Thomas Nemecek (2018), published in Science . 16 This dataset covers 38,700 commercially viable farms in 119 countries and 40 products.

Explore data on the Environmental Impacts of Food

Research & writing.

‘Eat local’ is a common recommendation to reduce the carbon footprint of your diet. But transport tends to account for a small share of greenhouse gas emissions. How does the impact of what you eat compare to where it’s come from?

Hannah Ritchie

One-quarter of the world’s greenhouse gas emissions result from food and agriculture. What are the main contributors to food’s emissions?

More key articles on the Environmental Impacts of Food

Less meat is nearly always better than sustainable meat, to reduce your carbon footprint, dairy vs. plant-based milk: what are the environmental impacts, yields vs. land use: how the green revolution enabled us to feed a growing population, food production and climate change.

Food miles and transport

Environmental impacts of meat and dairy

Land use and deforestation

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Interactive charts on Environmental Impacts of Food Production

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News from the Columbia Climate School

Future of Food: Exploring Challenges to Global Food Systems

Mahak Agrawal

Food is fuel to human existence, and in the evolution of human settlements, food— its production, availability, demand and supply — and food systems have steered the development, expansion and decline of human settlements.

In the 21st century, global food systems face dual challenges of increasing food demand while competing for resources — such as land, water, and energy — that affect food supply. In context of climate change and unpredictable shocks, such as a global pandemic, the need for resiliency in global food systems has become more pressing than ever.

With the globalization of food systems in 1950s, the global food production and associated trade has witnessed a sustained growth, and continues to be driven by advancements in transport and communications, reduction in trade barriers and agricultural tariffs. But, the effectiveness of global food system is undermined by two key challenges: waste and nutrition.

Food wastage is common across all stages of the food chain. Nearly 13.8% of food is lost in supply chains — from harvesting to transport to storage to processing. However, limited research and scientific understanding of price elasticity of food waste makes it tough to evaluate how food waste can be reduced with pricing strategy.

When food is wasted, so are the energy, land, and resources that were used to create it . Nearly 23% of total anthropogenic greenhouse gas emissions between 2007-2016 were derived from agriculture, forestry and other land uses. Apart from cultivation and livestock rearing, agriculture also adds emissions through land clearance for cultivation. Overfishing, soil erosion, and depletion and deterioration of aquifers threaten food security. At the same time, food production faces increasing risks from climate change — particularly droughts, increasing frequency of storms, and other extreme weather events.

The world has made significant progress in reducing hunger in the past 50 years. Yet there are nearly 800 million people without access to adequate food. Additionally, two billion people are affected by hidden hunger wherein people lack key micronutrients such as iron, zinc, vitamin A and iodine. Apart from nutrient deficiency, approximately two billion people are overweight and affected by chronic conditions such as type 2 diabetes, and cardiovascular diseases.

In essence, the global food system is inadequate in delivering the changing and increasing demands of the human population. The system requires an upgrade that takes into account the social-cultural interactions, changing diets, increasing wealth and wealth gap, finite resources, challenges of inequitable access, and the needs of the disadvantaged who spend the greatest proportion of their income on food. To feed the projected 10 billion people by 2050, it is essential to increase and stabilize global food trade and simultaneously align the food demand and supply chains across different geographies and at various scales of space and time.

Back in 1798, Thomas Robert Malthus, in his essay on the principle of population, concluded that “ the power of population is so superior to the power of the earth to produce subsistence for man, that premature death must come in some shape or other visit the human race .” Malthus projected that short-term gains in living standards would eventually be undermined as human population growth outstripped food production, thereby pushing back living standards towards subsistence.

Malthus’ projections were based on a model where population grew geometrically, while food production increased arithmetically. While Malthus emphasized the importance of land in population-food production dynamics, he understated the role of technology in augmenting total production and family planning in reducing fertility rates. Nonetheless, one cannot banish the Malthusian specter; food production and population are closely intertwined. This close relationship, however, is also affected by changing and improving diets in developing countries and biofuel production — factors that increase the global demand for food and feed.

Around the world, enough food is produced to feed the planet and provide 3,000 calories of nutritious food to each human being every day. In the story of global food systems once defined by starvation and death to now feeding the world, there have been a few ratchets — technologies and innovations that helped the human species transition from hunters and gatherers to shoppers in a supermarket . While some of these ratchets have helped improve and expand the global food systems, some create new opportunities for environmental damage.

To sum it up, the future of global food systems is strongly interlinked to the planning, management and development of sustainable, equitable and healthy food systems delivering food and nutrition security for all. A bundle of interventions and stimulus packages are needed at both the supply and demand ends to feed the world in the present as well as the future — sustainably, within the planetary boundaries defining a safe operating space for humanity. It requires an intersectoral policy analysis, multi-stakeholder engagement — involving farms, retailers, food processors, technology providers, financial institutions, government agencies, consumers — and interdisciplinary actions.

This blog post is based on an independent study — Future of Food: Examining the supply-demand chains feeding the world — led by Mahak Agrawal in fall 2020 under the guidance of Steven Cohen.

Mahak Agrawal is a medical candidate turned urban planner, exploring innovative, implementable, impactful solutions for pressing urban-regional challenges in her diverse works. Presently, she is studying environmental science and policy at Columbia University as a Shardashish Interschool Fellow and SIPA Environmental Fellow. In different capacities, Mahak has worked with the Intergovernmental Panel on Climate Change, Town and Country Planning Organization-Government of India, Institute of Transport Economics, Oslo. In 2019, she founded Spatial Perspectives as an initiative that uses the power of digital storytelling and open data to dismantle myths and faulty perspectives associated with spaces around the world. In her spare time, Mahak creates sustainable artwork to tell tales of environmental crisis.

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Food Production - This essay will explain about farming today, and how it affects our environment, also ways in which we can help to protect our environment, our health and animal welfare.

Science coursework                 21 st  September 03

Miss Searle.

Food Production.

This essay will explain about farming today, and how it affects our environment, also ways in which we can help to protect our environment, our health and animal welfare.

Farming is the production of food and other materials by raising plants and animals. Many people buy their food in supermarkets close to their homes, but the food is imported from many different countries, and many products are farmed in a number of different ways. The way food is farmed affects the environment. It also affects people’s health and the treatment of animals. Some farming methods are more harmful than others.

Over 11,000 years ago, people got all their food by gathering wild plants, hunting and also from fishing. They travelled around constantly in search for food. But then people learned how to grow plants from seeds. They learned how to raise animals, and then began to settle in one place. Now they could wait for their plants and crops to grow, and begin to harvest them when they were ripe.

Then about 250 years ago farmers in much wealthier countries started using machines. Machinery did most of the work for people, so people could make food for many more people and sell it to their community. Scientists then developed chemicals to produce more food, and developed new plants and different breeds of animals.                Many more farmers now use more chemicals such as fertilisers, pesticides and herbicides to grow more crops. Fertilisers make the soil more fertile. Pesticides kill insects that harm crops and herbicides kill weeds among the crops. Today in wealthy countries such as Britain and the USA people live in cities rely on fewer farmers in the countryside to grow their food. But many people are worried about how their food is produced, chemicals are sprayed onto the crops and they can stay on the food. They can also run into rivers and the water underground. New kinds of plants and new breads of animals may upset the natural environment. Valuable soil is also being lost or damaged.        There is a lot of reduction in land and one of the causes for this is farming                                          Farming methods, including overgrazing, incorrect farming methods and the overstocking of land, remove essential nutrients from the soil. This results in the denudation of the land. As no vegetation is available to retain the soil, it is washed away. Soil erosion further lessens the amount of land available for natural plants and animals.                        As the number of people grows daily, more food is needed and more land is being utilised for farming, decreasing the amount of land used by animals and plants, especially in the case of rainforests in tropical countries. As the rainforest are destroyed to make way for more farming land. Nature, insect and vegetation. In other countries hedge rows and trees are lost also killing that which resides there.

 Modern farming results include:

1) The hybridisation of plant species 2) improvements from animal breeding 3) the use of fertilisers and insecticides

There are two types of insecticide found:

1) Organic: from plants and animals, e.g. manure and compost 2) inorganic: from non-living materials, e.g. rocks, minerals (these can disrupt ecosystems)

This is a preview of the whole essay

When inorganic fertilisers are dissolved in rainwater, they run off into water sources. This is called Eutrophication. Eutrophication is the over growth of algae in water ecosystems where nutrients are usually limiting. Many fresh water systems are 'oligotrophic', meaning that the growth of primary producers (algae) is limited not by dissolved gas or light, but by nutrients such as nitrates and minerals. The organisms in these environments have evolved to be optimally suited to these conditions, and everything works fairly well. But when someone builds something next to a lake (e.g. golf course), and the fertilizer being used on the grass runs off into the lake, the algae grows too fast for the rest of the ecosystem to keep up, and overgrows the lake, killing everything in it. That's one example, there are many other the solutions generally involve not washing lots of nutrients into lakes and streams (or the ocean, which, although generally full of nutrients, can also be locally overwhelmed with runoff, especially in coral reef environments).

Farmers use pesticides and insecticides to kill organisms that damage their crops.

The following methods are used:

1) Chemical: a poison is introduced, e.g. herbicides and DDT 2) biological: a natural predator is introduced, e.g. snakes to kill rats 3) mechanical: people and machines are used, e.g. rat traps

Side effects of these methods can include:

1) The death of animals that are not pests 2) DDT entering and moving up the food chain

DDT is an effective but dangerous pesticide. Below is a diagram to show how DDT is moved up the food chain.

Farming produces much pollution, mainly water pollution through chemicals, and air pollution through machinery used in the farming process, the consequences of fumes being given off lead to, the green house effect which leads to global warming. Detrimental effects on human health and vegetation. This also causes acid rain. Water pollution was mentioned earlier. And how the chemicals being used travel through the lakes and rivers. This disrupts our ecosystems.                                                 So now you basically know what effects food production has on our environment, so how can we prevent this from happening? Well for a start we could all begin to eat more organic foods. Organic agriculture bars the use of synthetic pesticides and artificial fertilizers, and instead relies on ecological interactions to raise yields, reduce pests and build soil fertility. Diverse planting patterns, frequent rotations and attraction of beneficial insects, for instance, would all be organic means of pest control. Organic meat and dairy farming is the raising of animals without hormones, antibiotics or other artificial chemicals; it also includes using organic feed and allowing animals sufficient range of movement and sunlight. Genetic engineering of plants and animals is not considered organic. Organic farming is definitely a way forward. Lets hope in the future more people see it this way.

Jemma Murphy.

Document Details

• Word Count 1029
• Page Count 4
• Level AS and A Level
• Subject Geography

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¨Do you want fries with that?¨ People hear this whenever they get fast food. This new type of food became popular right after WWII. One of the reasons fast food became popular was due to the rapid service. Customers loved how you would get your food so quickly. The McDonald brothers boasted how you could get your food in 20 seconds{Cai}. Another reason fast food became popular was due to the reasonable prices. Customers loved the cheap prices only paying […]

The Remarkable Journey of Chick-fil-A: from Dwarf House to National Icon

The story of Chick-fil-A is a narrative of entrepreneurial spirit, commitment to core values, and an uncanny ability to understand the American palate. Today, with its unmistakable logo and the scent of its iconic chicken sandwich wafting across highways and suburban streets, Chick-fil-A stands as a testament to the power of vision combined with hard work. The humble beginnings of Chick-fil-A trace back to 1946, when Truett Cathy, a young entrepreneur with a dream, opened the Dwarf Grill (later renamed […]

The Catalyst Behind Iconic Brands: Rohan Oza

When you're sipping on a Vitamin Water after an intense workout, or munching on a KIND bar during your mid-afternoon slump, there's a good chance you've never given much thought to the mind behind these brands. Many of us, myself included, often see a product and think of the celebrity endorsing it rather than the brains behind its success. Yet, when you dive into the business world, especially within the beverage and food industry, one name frequently emerges: Rohan Oza. […]

Animal Welfare, Chickens: Factory or Field

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Food or Foe: Navigating the Complex Landscape of Modern Food Consumption

Food has been at the center of every human culture around the world since the start of time. It is in human nature to hunt for food and be social, with food being a staple in social interactions. Over time food became easier and easier to obtain and has changed from being all-natural and local, to genetically engineered and traveling around the world to reach your plate. Genetically modified organisms are organisms whose DNA has been taken and placed into […]

Walls Tex Mex Mexican Grill

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Unveiling the Epoch of Neolithic Innovation

The term "Neolithic" derives its essence from the Greek words "neo," denoting newness, and "lithos," meaning stone. This epoch, spanning approximately from 10,000 to 4,500 BCE, marks a pivotal juncture in human civilization characterized by a monumental shift in subsistence strategies and societal organization. The Neolithic era heralded the dawn of agriculture and sedentary lifestyles, laying the foundation for the development of complex societies and shaping the course of human history. At its core, the Neolithic period epitomizes a radical […]

Tracing the Origins: the Ancient Beginnings of Corn

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The Evolution of McDonald’s: Exploring the Rise of Super Size Meals

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The Diverse Portfolio of Hershey: a Closer Look

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The Origins of the First KFC: a Glimpse into Fast Food History

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Organic Vs. Non-Organic Foods: a Comparison of Nutrient Levels

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ENG 101: Prof. Payne's Classes: Essay 2 Topic: Food Production

• Step 1: Background Research
• Step 2: Focused Research
• Step 3: Thesis- Driven Research
• APA Citations
• MLA Citations

Essay 2:  Topic: What is one important aspect of the production or distribution of food in the U.S. that people should understand? Why is it so important—and what can we do about it?

You must narrow the topic to a specific thesis: a stand you will take on a debate regarding a problem in American food production. Remember that your thesis is a statement. You will use APA documentation for this essay, but the requirements for MLA and APA are the same in this regard: see the Handbook, pages 175–77.             Here are some possible questions to address. You may come up with others on your own.

            1)         What is one specific thing that ordinary people can do to make a difference in terms of a specific problem in food production or distribution? (Consider CSAs [Community Supported Agriculture groups] or the availability, cost, and importance of organic foods, as examples.) What exactly is the problem, how does our behavior affect it, and why would taking specific action help? Why should we be concerned?             2)         Most people in the United States live in areas far from where food is produced. Is there a problem with that distance from where our food comes from—and if so, is there anything that can be done to address the problem? Does any solution have to come from the government (“top down”) or can citizens work toward a solution on their own (“bottom up”)? Can citizens affect government decisions about food production?             3)         One of the populations most negatively affected by current food production and distribution systems is the urban poor. People with limited incomes living in urban areas often have no access to healthy foods—or cannot afford those foods. Are there any innovative and practical solutions to that social problem? What are they, and what would have to happen in order for them to work?  

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Food Production and Population Growth: A Cautionary Tale

April 26, 2022

PAER-2022-17

Mario Ortez, Doctoral Candidate

In the late 1700’s Thomas Malthus famously worried that food production would not keep up with population growth. Here in his own words: “ The power of population is indefinitely greater than the power in the earth to produce subsistence for man ” (Malthus, 2010). Thereafter, Fr. Gregor Mendel, O.S.A. laid the foundation of modern genetics, Louis Pasteur pioneered Pasteurization, Nitrogen fixation from the atmosphere was perfected in Norway, Norman Borlaug fathered the “Green Revolution” among many other developments that revolutionized the ways we produce, process and store food. And the rest of the story is sometimes called “the miracle of modern agriculture”. But, is it possible that we will ever produce “too much” food? In other words, we have historically successfully expanded the food production apparatus in part to respond to the historical sustained population growth experienced. But, what happens if sustained population growth is no longer the norm?

The prospect of sustained decline in global population could shape the future of the U.S. agricultural sector in a direction different from what we have seen over the past few centuries. The long-held view in many food and agricultural industries, as well as government and non-profit organizations, is that there is need for further food production in the future for a larger and richer world population. The Food and Agriculture Organization (FAO) estimated that by 2050 the world’s population will reach 9.1 billion (34% higher than today) and that income levels will be “many multiples” of what they are now and that food production (net of food used for biodiesel) must increase by 70% to meet those needs (FAO, 2009).

But what happens after 2050? A 2021 article in the New York Times titled “ Long Slide Looms for World Population, With Sweeping Ramifications ” highlighted a potentially different view. The article said that “Demographers now predict that by the latter half of the century or possibly earlier, the global population will enter a sustained decline for the first time” (Cave, Bubola and Sang-Hum, 2021). Vollset et al. (2020) estimated that 183 countries and territories (out of 195 total in the world) will have fertility rates below replacement level by 2100. Of particular relevance to U.S. agriculture Vollset et al.’s (2020) model predicts China’s population to fall from 1.41 billion in 2021 to about 730 million in 2100.

Is this of concern to American Food and Agricultural industries?

Overly optimistic demand scenarios for food have gotten us in trouble in recent history. While there is a myriad of ways in which population decline would shape American agriculture, I’d like to propose to focus on U.S. exports of grains as a case study. Earl Butz, who earned a Doctorate in Agricultural Economics from Purdue University and went on to serve as Secretary of Agriculture under U.S. Presidents Richard Nixon and Gerald Ford, is remembered telling American farmers to plant “fence row to fence row” when serving as Secretary (Escaping 1980). This in light of the market exuberance brought about by Russia starting to buy American grains back in the 1970’s, such exuberance is considered a contributing factor to the 1980s farm financial crisis (Escaping 1980). More recently, consider the case of China, which is a key source of demand for grains and recently helped push the price of crops to record highs (Sirtori-Cortina and Bradham, 2021). The U.S exported $ 26.5 billion of agricultural goods in 2020 to China, making it the number one among U.S. export markets for agricultural goods (USDA, FAS 2020). Both, opening of Russian markets and increase in prominence of China as outlets for American exports, could serve as cautionary tales and perhaps call for strategical allocation for American investments in Food and Agriculture.

Can American farmers cope with global demographic decline?

Dr. Nicholas Eberstadt, the Henry Wendt Chair in Political Economy at the American Enterprise Institute (AEI), proposed that “In theory, it should be perfectly possible for a modern society not only to maintain prosperity but to increase it steadily in the face of pervasive population aging and demo­graphic stagnation or depopulation” (Eberstadt, 2021). Eberstadt (2021) went on to say that for this to happen we need “advances in research and knowledge creation, deepening of human capital, and an auspicious business climate, with incessant innovation in the business sector, labor markets, and the policy realm. I think this can be said for a “modern and post-modern agricultural industries” as well. The focus of the endeavors of the agricultural industry ought to include the possibility of a world where population declines and the need to devise strategies for the industry to strive, should this potential materialize.

In summary:

Though there is an expectation for world population to grow over the next 30 years, there are at least some indicators at present that this may not be the case beyond the 30 years timeframe. This possibility of pervasive population decline towards the later part of this century should be taken into consideration by the Food and Agricultural industries in long-term strategic planning. The targeting on increased value added and differentiation in food and agricultural goods over volume production, and taking into consideration serving a considerably higher share of older consumers (than that of today), could be two examples of how the industry can prepare. One last consideration is education, one would hope that the intuitions of higher learning, many of them in the front lines of development of modern agricultural systems, fulfilling their land grant missions, are meaningfully engaging with this possibility in ways that influence the human capital that will then be in the front lines of food production, processing, distributions, and marketing.

This short piece is intended to be a mental exercise to start thinking what could be the future of food production over the next century. As such, I have bracketed very important concerns regarding certain aspects of some modern agricultural systems that do not offer safe and affordable food to certain segments of the population, or that do not take proper care of our environment and resources. Those considerations should be of the utmost concern to our food production community and should continue to play a key role in the development of the post-modern ways to produce, process, distribute and market food and to other agricultural goods.

Sources Cited:

Malthus, Thomas Robert (18 January 2010). An Essay on the Principle of Population. Oxfordshire, England: Oxford World’s Classics. p. 13. ISBN 978-1450535540.

Sirtori-Cortina, D. & Bradham, B. (2021). China Has Bought 37% of Next Year’s Corn Imports Just From U.S. Bloomberg .

Eberstadt, N. (2021). Can America cope with demographic decline? American Enterprise Institute .

Vollset SE, Goren E, Yuan CW, Cao J, Smith AE, Hsiao T, Bisignano C, Azhar GS, Castro E, Chalek J, Dolgert AJ, Frank T, Fukutaki K, Hay SI, Lozano R, Mokdad AH, Nandakumar V, Pierce M, Pletcher M, Robalik T, Steuben KM, Wunrow HY, Zlavog BS, Murray CJL. Fertility, mortality, migration, and population scenarios for 195 countries and territories from 2017 to 2100: a forecasting analysis for the Global Burden of Disease Study. Lancet . 2020 Oct 17;396(10258):1285-1306. doi: 10.1016/S0140-6736(20)30677-2. Epub 2020 Jul 14. PMID: 32679112; PMCID: PMC7561721.

Escaping 1980, “Episode 2 – The Boom”, accesses December 2, 2021. Transcript available online:  https://aei.ag/wp-content/uploads/2021/02/The-Boom.pdf

U.S. Department of Agriculture, Foreign Agricultural Service, 2020. China . Available online: https://www.fas.usda.gov/regions/china

Food and Agriculture Organization (FAO). 2009. How to Feed the World in 2050. Available online: https://www.fao.org/fileadmin/templates/wsfs/docs/expert_paper/How_to_Feed_the_World_in_2050.pdf

Publication Appeared Within:

2022-04 PAER: Graduate Student Research Issue

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Trends and Changes in Agricultural Job Opening Salaries

Using job openings that are available on the Google Jobs job board, changes and long-term trends in salary of agricultural job openings is analyzed. It is found that salaries increased year over year from 2022 to 2023 and are elevated in the summer month.

Income Differences: Owner’s and Businesses’ Age Amongst Family/Non-Family Businesses

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Food Production Essay

Many keep a mulch cover of residues to shield their soil from wind and water erosion. Crop rotation and cover crops are also being increasingly used to hold soil in place between plantings. Still, many small-seeded crops require a finely worked, pulverized seedbed, and soil erosion cannot be completely eliminated. Fertilizers from both natural and manufactured sources can also contribute to water pollution. Soluble-nitrogen forms can leach into groundwater, and all fertilizers, including animal manures, can be carried along in surface runoff.

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Food Essay for Students and Children

500+ words essay on food.

Food is the basic human need to stay alive. Moreover, it is the need of every living organism . Therefore it is important that we should not waste food. Our world consists of different types of cultures. These cultures have varieties of dishes of food in them.

Thus, all the dishes have different taste. Furthermore, our nature provides us a variety of food. From fruits to vegetables, from Dairy food to seafood everything is available. Different countries have their own specialty of dishes. Therefore some of them are below:

World-famous Cuisines

Italian Cuisines – Italian cuisines is one of the most popular cuisines around the world. Moreover, it is widely available in our India too. Dishes like pizza, pasta, and lasagna own a special place in the hearts’ of people.

Furthermore, restaurants like Dominos and Pizza hut are available all over the country. People of every age love the taste of these Italian dishes. Also, Italian dishes are famous for their’ cheese filling. Every dish is load with cheese. Which enhances the taste of these Italian dishes.

Indian cuisine – Indian cuisine is always filled with a lot of herbs and spices. Furthermore, the specialty of Indian dishes is, it is always filled with curries. Whether veg or non-veg the dishes are in curry form. Moreover, Indian cuisine has so many varieties of food that has further branches. The Branch consists of Mughal cuisine which is mostly of non-vegetarian dishes. Also, almost every Indian love Muglia dishes.

Chinese Cuisine – Chinese cuisine in India is also very popular. There are many Chinese theme-based restaurants here. Moreover, in these restaurants Chinese are preferable chefs because they can only give the perfect Chinese blend. Chinese cuisines have a wide variety of dishes. Some of them are Chinese noodles, fried rice, Dumplings, etc. Dumplings have a different name here. They go by the name of momos in India and people love the taste of it.

These were some of the favorites of Indian people. Moreover, these are in almost every part of the city. You can find it anywhere, whether be it in 5-star restaurants or at the side of the street as street foods.

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Importance of Food in Our Life

We cannot deny the importance of food in our lives. As it is the basic need to survive. Yet some people waste not thinking that there are still some people that do not get any of it. We should always be careful while taking a meal on our plates.

In other words, we should take only that much that our stomach can allow. Or else there will be wasting of food . In India there are many people living in slums, they do not have proper shelter. Moreover, they are not able to have even a one-time meal. They starve for days and are always in a state of sickness.

Many children are there on roads who are laboring to get a daily meal. After seeing conditions like these people should not dare to waste food. Moreover, we should always provide food to the needy ones as much as we can.

Q1. Name any two different types of cuisines available in India.

A1. The two different types of cuisines available in India are Italian and Chinese cuisine. These are famous apart from Indian cuisine.

Q2. How can we not waste food?

A2. You cannot waste food by taking only a sufficient amount of it. Moreover, people should seal pack the leftover food and give it to the beggars. So that they can at least stay healthy and not starve.

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Here’s how food waste can generate clean energy

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Food waste is a growing problem in Canada and many other parts of the world — and it is only expected to get worse in the coming years. The world population is expected to grow to 9.7 billion by 2050 , alongside global food demand .

Not only will this create large amounts of food and municipal organic waste, but there will also be increasing amounts of agricultural waste as the global demand of vegetables, fruits and grains increases. An estimated 60 per cent of food produced in Canada — over 35 million tonnes per year — ends up in landfills. However, Canadian cities have also run out of land to dispose this accumulating waste .

Food waste comes with its own set of issues, including greenhouse gas emissions , unpleasant odours, pests and toxic fluids that can infiltrate water sources . In addition, every year, municipal dumps take over more land, reaching the edges of communities, which can lead to health issues for those who are living nearby.

In an effort to reduce the growing problem of food waste disposal, researchers like myself are focusing on developing new technologies that use food waste to generate clean energy. My team and I are studying a process known as biomass gasification.

• Biomass gasification

Biomass gasification uses heat, oxygen, steam, or a mixture of those, to convert biomass — food and agricultural waste or other biological materials — into a mixture of gases that can be used as fuel.

Biomass gasification works by feeding semi-dry food waste into a unit that looks a bit like a cooking pot, where it passes through a hot, bubbling substance that converts it to fuel gas. This process, known as fluidization is very efficient at converting food waste into high-valuable sources of energy-rich synthesis gas, a mixture of hydrogen, methane, carbon monoxide and carbon dioxide, also called syngas . Syngas can be used to generate heat and power. This process is sustainable because is considered to be carbon-neutral .

Farms, cities and municipalities could implement this sustainable technology to cut utility expenses for heating or electricity. They could also significantly reduce dependency on landfills and lower the operating budget for solid waste management services which can reach near $380 million per year for a city the size of Toronto.

Replacing fossil fuels

The consumption of fossil fuels and their derivatives has created an environmental crisis, mainly due to greenhouse gas emissions in the atmosphere, which has led to climate change. As governments around the world implement climate policies that restrict greenhouse gas emissions or tax them , it is important to replace fossil fuels with alternative renewable sources of energy such as agricultural and food waste.

Although syngas can be used like a conventional natural gas, which is a methane-based fossil fuel, it is different from it because of its higher composition of carbon monoxide and hydrogen.

These gases can be further converted into high-value bio-based chemicals such as methanol and ammonia . Biomass gasification also generates biochar, which can be used to improve soil fertility .

While the production of syngas depends on the type of biomass and technology used. The Canadian Atikokan Generating Station, for instance, produced 205 megawatts of clean electricity. This is enough energy to power about 70, 000 residential and commercial buildings .

Global projects

Countries such as Finland, Brazil, Italy, Denmark and the United States are leading the way in developing sustainable and cost-efficient biomass gasification projects and using food waste to support their domestic production of heat, power and bio-based chemicals. Canada has a few companies supplying energy and bio-based chemicals from municipal waste . In this case, Canada produces 1.4 per cent of its electricity with Biomass .

Costa Rica is another example. As one of the top 20 coffee producers in the world, Costa Rica generates a significant amount of agricultural waste from coffee production and its disposal presents serious environmental problems. Its present solution is biomass gasification technologies to convert coffee pulp into heat and power .

Small and marginal communities could also take full advantage of biomass gasification technologies by reducing the amount of food waste that accumulates in landfills, producing their own energy and power and significantly lowering their utilities expenses.

A sustainable and circular economy

Biomass gasification is a sustainable and technological strategy that turns food waste to a value-added product. It is a step along the path to a circular economy culture of zero waste.

Policy leaders and governments need to support sustainable programs by providing financial aid, subsidies and tax incentives. These programs may also encourage individuals and companies to invest in biomass gasification technologies and develop them on a commercial scale.

Biomass gasification brings cities and municipalities one step closer to putting an end to concerns about food waste. It also helps meet energy demands and displace fossil fuel use and will help us transition towards a sustainable and circular economy.

• Fossil fuels
• Renewable energy
• Clean energy
• Green technology
• Greenhouse gas emissions (GHG)

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Essay on Sustainable Agriculture

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Introduction: What Is Sustainable Agriculture?

Importance of sustainable agriculture, population growth, per capita food consumption, sustainable agriculture and technology, green politics, conclusion of sustainable agriculture.

Bibliography

Sustainable agriculture has dominated the sociological understanding of the rural world largely. Following the enthusiasm around the concept as a means of eradication of poverty and turning the economy to a “resource-efficient, low carbon Green Economy” 1 . Global population, and consequently consumption has increased.

However, technology development has matched the demand for food in terms of food production, but the distribution of food is not evenly distributed. This has brought forth the question of the possibility of supplying adequate food to the ever-growing global population.

Further, the challenges posed by depleting non-renewable sources of energy, rising costs, and climate change has brought the issue related to sustainability of food production and the related social and economic impact of the food production into forefront. This paper outlines the meaning and technology related to sustainable agriculture and tries to gauge its impact as a possible solution to the impending food crisis.

Sustainable agriculture is a process of farming using eco-friendly methods understanding and maintaining the relationship between the organisms and environment. In this process of agriculture and animal husbandry are combined to form a simultaneous process and practice. In other words, sustainable agriculture is an amalgamation of three main elements viz. ecological health, profitability, and propagating equality.

The concept of sustainability rests on the principle of not wasting any resources that may become useful to the future generation. Therefore, the main idea of sustainability rests on stewardship of individual and natural resources. Before understanding the technology involved in sustainable agriculture, it is important to know why we need it in the first place.

The rise in population growth and urbanization of people has led to a dietary change of the world population, which now rests more on animal protein 2 . Therefore understanding the demographic changes in the world population has become an important parameter to judge the future demand for food.

As population growth rate is the key variable that affects the demand for food, therefore understanding the number of people increasing worldwide is important. According to the UNDP results, the annual population growth rate had declined from 2.2% in 1962 to 1.1% in 2010, however, this increase to indicate an increase of 75 million people 3 .

However, this increase in population is not equitably distributed as some areas such as Africa, Latin America, and Asia face a growth rate of 2% while others such as the erstwhile Soviet bloc countries have a negative rate.

According to the UNDP predictions, population worldwide is expected to increase to 9 billion in 2050 from the present 7 billion 4 . Therefore, the uncertain growth in population is expected to affect food demand and therefore food production.

Undernourishment is a prevalent problem in the developing world, wherein almost 20% of the developing world that is more than 5 billion people is undernourished.

Further, in emerging economies, food consumption is increasing with increased preference for animal protein such as meat, dairy products, and egg. Therefore, the growth of consumption of animal protein has increased the necessity of grazing of livestock, therefore, increasing further pressure on the food supply.

It is believed that the increase in the demand for food due to the increase in global population and change in dietary habit of the population. In the past, the demand for food and the rate of production has remained at par, but the unequal distribution of food has led to the major problem in food supply and starvation in various parts of the world.

Another problem that food production in the future faces is the constraint of non-renewable natural resources. The most critical resources, which are becoming scant for the future generations are –

• Land : Availability of land globally to cultivate food has grown marginally due to the increase in global population. The availability of land available per person to grow food has declined from 1.30 hectares in 1967 to 0.72 hectares in 2007 5 . Therefore, a clear dearth in agricultural land is a deterrent to future agriculture.
• Water : The world comprises of 70% freshwater resources, available from river and groundwater. Deficiency of freshwater has been growing as usage of water has increased more than twice the rate of population growth 6 . As water is required for irrigation purposes, water availability to is not equally distributed around the world. Therefore, reduced water supply would limit the per capita production of food.
• Energy : Globally, the scarcity of the non-renewable resources of energy is another concern. The global demand for energy is expected to double by 2050, consequently increasing energy prices 7 . Therefore, food production for the future will have to devise a technology based on renewable sources of energy.

The question of sustainability in agriculture arose due to some pressing issues that have limited the utilization of erstwhile processes and technologies for food production. However, it should be noted that sustainable agriculture does not prescribe any set rule or technology for the production process, rather shows a way towards sustainability 8 .

Sustainable agriculture uses best management practice by adhering to target-oriented cultivation. The agriculture process looks at disease-oriented hybrid, pest control through use of biological insecticides and low usage of chemical pesticide and fertilizer. Usually, insect-specific pest control is used, which is biological in nature.

Water given to the crops is through micro-sprinklers which help is directly watering the roots of the plants, and not flooding the field completely. The idea is to manage the agricultural land for both plants and animal husbandry.

For instance, in many southwestern parts of Florida’s citrus orchards, areas meant for water retention and forest areas become a natural habitat for birds and other animals 9 . The process uses integrated pest management that helps in reducing the amount of pesticide used in cultivation.

Sustainable agriculture adopts green technology as a means of reducing wastage of non-renewable energy and increase production. In this respect, the sustainable agricultural technology is linked to the overall developmental objective of the nation and is directly related to solving socio-economic problems of the nation 10 .

The UN report states, “The productivity increases in possible through environment-friendly and profitable technologies.” 11 In order to understand the technology better, one must realize that the soil’s health is crucial for cultivation of crops.

Soil is not just another ingredient for cultivation like pesticides or fertilizers; rather, it is a complex and fragile medium that must be nurtured to ensure higher productivity 12 . Therefore, the health of the soil can be maintained using eco-friendly methods:

Healthy soil, essential to agriculture, is a complex, living medium. The loose but coherent structure of good soil holds moisture and invites airflow. Ants (a) and earthworms (b) mix the soil naturally. Rhizobium bacteria (c) living in the root nodules of legumes (such as soybeans) create fixed nitrogen, an essential plant nutrient.

Other soil microorganisms, including fungi (d), actinomycetes (e) and bacteria (f), decompose organic matter, thereby releasing more nutrients. Microorganisms also produce substances that help soil particles adhere to one another. To remain healthy, soil must be fed organic materials such as various manures and crop residues. 13

This is nothing but a broader term to denote environment-friendly solutions to agricultural production. Therefore, the technology-related issue of sustainable agriculture is that it should use such technology that allows usage of renewable sources of energy and is not deterrent to the overall environment.

The politics around sustainable agriculture lies in the usage of the renewable sources of energy and disciplining of the current consumption rates 14 . The politics related to the sustainable agriculture is also related to the politics of sustainable consumption.

Though there is a growing concern over depleting food for the future and other resources, there is hardly any measure imposed by the governments of developed and emerging economies to sustain the consumption pattern of the population 15 .

The advocates of green politics believe that a radical change of the conventional agricultural process is required for bringing forth sustainable agriculture 16 . Green politics lobbies for an integrated farming system that can be the only way to usher in sustainable agricultural program 17 .

Sustainable agriculture is the way to maintain a parity between the increasing pressure of food demand and food production in the future. As population growth, change in income demographics, and food preference changes, there are changes in the demand of food of the future population.

Further, changes in climate and increasing concern regarding the depletion of non-renewable sources of energy has forced policymakers and scientists to device another way to sustain the available resources as well as continue meeting the increased demand of food.

Sustainable agriculture is the method through which these problems can be overlooked, bringing forth a new integrated form of agriculture that looks at food production in a holistic way.

Batie, S. S., ‘Sustainable Development: Challenges to Profession of Agricultural Economics’, American Journal of Agricultural Economics, vol. 71, no. 5, 1989: 1083-1101.

Dobson, A., The Politics of Nature: Explorations in Green Political Theory, Psychology Press, London, 1993.

Leaver, J. D., ‘Global food supply: a challenge for sustainable agriculture’, Nutrition Bulletin, vol. 36 , 2011: 416-421.

Martens, S., & G. Spaargaren, ‘The politics of sustainable consumption: the case of the Netherlands’, Sustainability: Science, Practice, & Policy, vol.1 no. 1, 2005: 29-42.

Morris, C., & M. Winter, ‘Integrated farming systems: the third way for European agriculture?’, Land Use Policy, vol. 16, no. 4, 1999: 193–205.

Reganold, J. P., R. I. Papendick, & J. F. Parr, ‘Sustainable Agriculture’, Scientific American , 1990: 112-120.

Townsend, C., ‘ Technology for Sustainable Agriculture. ‘ Florida Gulf Coast University, 1998. Web.

United Nations, ‘ Green technology for sustainable agriculture development ‘, United Nations Asian And Pacific Centre For Agricultural Engineering And Machinery, 2010. Web.

—, ‘ Sustainable agriculture key to green growth, poverty reduction – UN officials ‘, United Nations, 2011. Web.

1 United Nations, Sustainable agriculture key to green growth, poverty reduction – UN officials, UN News Centre, 2011.

2 J. D. Leaver, ‘Global food supply: a challenge for sustainable agriculture’, Nutrition Bulletin , vol. 36, 2011, pp. 416-421.

3 Leaver, p. 417.

5 Leaver, p. 418.

7 Leaver, p. 419.

8 J. N. Pretty, ‘Participatory learning for sustainable agriculture’, World Development , vol. 23, no. 8, 1995, pp. 1247-1263.

9 Chet Townsend, ‘Technology for Sustainable Agriculture’, Florida Gulf Coast University , 1998.

10 United Nations, ‘Green technology for sustainable agriculture development’, United Nations Asian And Pacific Centre For Agricultural Engineering And Machinery , 2010.

11 United Nations, p. 17.

12 J. P. Reganold, R. I. Papendick, & J. F. Parr, ‘Sustainable Agriculture’, Scientific American , 1990, pp. 112-120.

13 Regnold et al., p. 112.

14 S. S. Batie, ‘Sustainable Development: Challenges to Profession of Agricultural Economics’, American Journal of Agricultural Economics, vol. 71, no. 5, 1989, pp. 1083-1101.

15 S. Martens & G. Spaargaren, ‘The politics of sustainable consumption: the case of the Netherlands’, Sustainability: Science, Practice, & Policy , vol.1 no. 1, 2005, pp. 29-42.

16 A. Dobson, The Politics of Nature: Explorations in Green Political Theory , Psychology Press, London, 1993, p. 82.

17 C .Morris & M. Winter, ‘Integrated farming systems: the third way for European agriculture?’, Land Use Policy , vol. 16, no. 4, 1999, pp. 193–205.

• Smart Farming and Sustainable Agriculture
• Cannabis Technological Advancement in Cultivation
• Effects of Industrialized Agriculture
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• Whaling in Japan: Justifiable by Culture?
• Essential Foods Price: Basics Foods and High Increase in Prices
• Chicago (A-D)
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IvyPanda. (2019, April 20). Essay on Sustainable Agriculture. https://ivypanda.com/essays/sustainable-agriculture-essay/

"Essay on Sustainable Agriculture." IvyPanda , 20 Apr. 2019, ivypanda.com/essays/sustainable-agriculture-essay/.

IvyPanda . (2019) 'Essay on Sustainable Agriculture'. 20 April.

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1. IvyPanda . "Essay on Sustainable Agriculture." April 20, 2019. https://ivypanda.com/essays/sustainable-agriculture-essay/.

IvyPanda . "Essay on Sustainable Agriculture." April 20, 2019. https://ivypanda.com/essays/sustainable-agriculture-essay/.

Goal 2: Zero Hunger

Goal 2 is about creating a world free of hunger by 2030.The global issue of hunger and food insecurity has shown an alarming increase since 2015, a trend exacerbated by a combination of factors including the pandemic, conflict, climate change, and deepening inequalities.

By 2022, approximately 735 million people – or 9.2% of the world’s population – found themselves in a state of chronic hunger – a staggering rise compared to 2019. This data underscores the severity of the situation, revealing a growing crisis.

In addition, an estimated 2.4 billion people faced moderate to severe food insecurity in 2022. This classification signifies their lack of access to sufficient nourishment. This number escalated by an alarming 391 million people compared to 2019.

The persistent surge in hunger and food insecurity, fueled by a complex interplay of factors, demands immediate attention and coordinated global efforts to alleviate this critical humanitarian challenge.

Extreme hunger and malnutrition remains a barrier to sustainable development and creates a trap from which people cannot easily escape. Hunger and malnutrition mean less productive individuals, who are more prone to disease and thus often unable to earn more and improve their livelihoods.

2 billion people in the world do not have reg- ular access to safe, nutritious and sufficient food. In 2022, 148 million children had stunted growth and 45 million children under the age of 5 were affected by wasting.

How many people are hungry?

It is projected that more than 600 million people worldwide will be facing hunger in 2030, highlighting the immense challenge of achieving the zero hunger target.

People experiencing moderate food insecurity are typically unable to eat a healthy, balanced diet on a regular basis because of income or other resource constraints.

Why are there so many hungry people?

Shockingly, the world is back at hunger levels not seen since 2005, and food prices remain higher in more countries than in the period 2015–2019. Along with conflict, climate shocks, and rising cost of living, civil insecurity and declining food production have all contributed to food scarcity and high food prices.

Investment in the agriculture sector is critical for reducing hunger and poverty, improving food security, creating employment and building resilience to disasters and shocks.

Why should I care?

We all want our families to have enough food to eat what is safe and nutritious. A world with zero hunger can positively impact our economies, health, education, equality and social development.

It’s a key piece of building a better future for everyone. Additionally, with hunger limiting human development, we will not be able to achieve the other sustainable development goals such as education, health and gender equality.

How can we achieve Zero Hunger?

Food security requires a multi-dimensional approach – from social protection to safeguard safe and nutritious food especially for children to transforming food systems to achieve a more inclusive and sustainable world. There will need to be investments in rural and urban areas and in social protection so poor people have access to food and can improve their livelihoods.

What can we do to help?

You can make changes in your own life—at home, at work and in the community—by supporting local farmers or markets and making sustainable food choices, supporting good nutrition for all, and fighting food waste.

You can also use your power as a consumer and voter, demanding businesses and governments make the choices and changes that will make Zero Hunger a reality. Join the conversation, whether on social media platforms or in your local communities.

Facts and Figures

Goal 2 targets.

• Despite global efforts, in 2022, an estimated 45 million children under the age of 5 suffered from wasting, 148 million had stunted growth and 37 million were overweight. A fundamental shift in trajectory is needed to achieve the 2030 nutrition targets.
• To achieve zero hunger by 2030, urgent coordinated action and policy solutions are imperative to address entrenched inequalities, transform food systems, invest in sustainable agricultural practices, and reduce and mitigate the impact of conflict and the pandemic on global nutrition and food security.

Source: The Sustainable Development Goals Report 2023

2.1 By 2030, end hunger and ensure access by all people, in particular the poor and people in vulnerable situations, including infants, to safe, nutritious and sufficient food all year round.

2.2 By 2030, end all forms of malnutrition, including achieving, by 2025, the internationally agreed targets on stunting and wasting in children under 5 years of age, and address the nutritional needs of adolescent girls, pregnant and lactating women and older persons.

2.3 By 2030, double the agricultural productivity and incomes of small-scale food producers, in particular women, indigenous peoples, family farmers, pastoralists and fishers, including through secure and equal access to land, other productive resources and inputs, knowledge, financial services, markets and opportunities for value addition and non-farm employment.

2.4 By 2030, ensure sustainable food production systems and implement resilient agricultural practices that increase productivity and production, that help maintain ecosystems, that strengthen capacity for adaptation to climate change, extreme weather, drought, flooding and other disasters and that progressively improve land and soil quality.

2.5 By 2020, maintain the genetic diversity of seeds, cultivated plants and farmed and domesticated animals and their related wild species, including through soundly managed and diversified seed and plant banks at the national, regional and international levels, and promote access to and fair and equitable sharing of benefits arising from the utilization of genetic resources and associated traditional knowledge, as internationally agreed.

2.A Increase investment, including through enhanced international cooperation, in rural infrastructure, agricultural research and extension services, technology development and plant and livestock gene banks in order to enhance agricultural productive capacity in developing countries, in particular least developed countries.

2.B Correct and prevent trade restrictions and distortions in world agricultural markets, including through the parallel elimination of all forms of agricultural export subsidies and all export measures with equivalent effect, in accordance with the mandate of the Doha Development Round.

2.C Adopt measures to ensure the proper functioning of food commodity markets and their derivatives and facilitate timely access to market information, including on food reserves, in order to help limit extreme food price volatility.

International Fund for Agricultural Development

Food and Agriculture Organization

World Food Programme

UNICEF – Nutrition

Zero Hunger Challenge

Think.Eat.Save.   Reduce your foodprint.

UNDP – Hunger

Fast Facts: No Hunger

Infographic: No Hunger

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World Food Safety Day 2024: Check Theme, History And Its Significance

• Written by : Sambhav Kumar
• Updated at: Jun 06, 2024 16:46 IST

Theme for World Food Safety Day 2024

The theme for World Food Safety Day 2024 is “Safe Food Now for a Healthy Tomorrow.” This theme emphasises the critical role that safe food plays in ensuring a healthy future for individuals and communities. It underscores the need for sustainable food production systems that can prevent foodborne illnesses and contribute to long-term health and well-being.

History of World Food Safety Day

Key milestones in the history of world food safety day.

• 2018: The United Nations General Assembly adopted a resolution to proclaim June 7 as World Food Safety Day.
• 2019: The first World Food Safety Day was celebrated with the theme “Food Safety, Everyone’s Business.”
• 2020: The theme focused on “Food Safety in the Time of COVID-19,” highlighting the pandemic's impact on food safety and the need for resilient food systems.
• 2021-2023: Themes continued to emphasise collaboration and the need for innovative solutions to ensure food safety.

Significance of World Food Safety Day

• Raising Awareness: It brings attention to the importance of food safety and the potential health hazards posed by contaminated food. By raising awareness, it encourages people to take preventive measures to ensure their food is safe to eat.
• Promoting Global Action: The day promotes international efforts to improve food safety systems. It encourages governments, organisations, and individuals to collaborate and implement strategies that reduce foodborne risks.
• Encouraging Best Practices: World Food Safety Day highlights the importance of adopting best practices in food production, storage, and handling. This includes everything from farm to table, ensuring that food remains safe throughout the supply chain.
• Supporting Sustainable Development: Safe food is crucial for achieving many of the United Nations’ Sustainable Development Goals (SDGs), particularly those related to health (SDG 3), hunger (SDG 2), and economic growth (SDG 8). Ensuring food safety contributes to better nutrition, reduces foodborne illnesses, and supports economic development.
• Empowering Consumers: The observance empowers consumers with knowledge about food safety practices, helping them make informed choices about what they eat and how they handle food at home.

How to Participate in World Food Safety Day

• Educate Yourself and Others: Learn about food safety practices and share this knowledge with family, friends, and your community.
• Promote Hygiene: Ensure that you follow proper hygiene practices when handling and preparing food. Wash hands, utensils, and surfaces regularly.
• Support Safe Food Practices: Choose to buy food from reliable sources that follow safety standards and advocate for better food safety policies in your area.
• Attend Events and Webinars: Participate in events, workshops, and webinars organised by food safety authorities and organisations to stay informed about the latest developments and best practices in food safety.
• Share on Social Media: Use social media platforms to spread awareness about World Food Safety Day and the importance of food safety using the official hashtag #WorldFoodSafetyDay.

Inflammation And Cholesterol: Expert Explains The Link Between The Two And Tips For Management

All possible measures have been taken to ensure accuracy, reliability, timeliness and authenticity of the information; however Onlymyhealth.com does not take any liability for the same. Using any information provided by the website is solely at the viewers’ discretion. In case of any medical exigencies/ persistent health issues, we advise you to seek a qualified medical practitioner before putting to use any advice/tips given by our team or any third party in form of answers/comments on the above mentioned website.

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• DOI: 10.1038/s41477-024-01720-0
• Corpus ID: 270224142

Modulation of histone acetylation enables fully mechanized hybrid rice breeding.

• Ke Huang , Yuexing Wang , +14 authors Yunhai Li
• Published in Nature Plants 3 June 2024
• Agricultural and Food Sciences, Engineering

71 References

Structure and function of rice hybrid genomes reveal genetic basis and optimal performance of heterosis, dissecting the genetic basis of heterosis in elite super-hybrid rice, a spontaneous thermo-sensitive female sterility mutation in rice enables fully mechanized hybrid breeding, a natural allele of osms1 responds to temperature changes and confers thermosensitive genic male sterility, rice sepallata genes osmads5 and osmads34 cooperate to limit inflorescence branching by repressing the terminal flower1-like gene rcn4., diversification of plant agronomic traits by genome editing of brassinosteroid signaling family genes in rice., histone acetylation dynamics regulating plant development and stress responses, osmir396/growth regulating factor modulate rice grain size through direct regulation of embryo-specific mir408, the large2-apo1/apo2 regulatory module controls panicle size and grain number in rice., myb61 is regulated by grf4 and promotes nitrogen utilization and biomass production in rice, related papers.

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