Livestock & Poultry: Meat, Dairy, and Eggs; Utilizes Rangeland Agriculture: growing one crop (monoculture) or many crops (polyculture) Aquaculture: raising aquatic organisms for food What happens when food isnt available? Malnutrition: a condition caused by not consuming enough necessary nutrients Famine: a food scarcity so widespread that it causes severe malnutrition throughout large geographic areas Why do people go hungry? Crop Failure due to Drought, Soil Deterioration, Disease Population size > Crop yield What happens when food is overabundant? Overnutrition: Food energy intake exceeds energy use and causes excess body fat Similar health problems to those who are underfed Lower life expectancy Greater susceptibility to disease and illness Lower productivity and life quality How have we farmed in the past? The first agricultural revolution began as early as 9000 BC Nomads Settlements Cross pollination first began Grew enough to support family & trade How did the Green Revolution change farming? GOALS: Agriculture Notes STOP HUNGER INCREASE crop yield Minimize Crop Losses/Failure METHODS: New, high-yield grain varieties Pesticides Fertilizers Better Management Practices More technologically advanced machinery How did the Green Revolution change farming? Vision: Treat agriculture as a business (agribusiness). Plant a large amount of a single species (monocropping) DRAWBACKS: Too expensive Air, soil, and water pollution due to toxic chemicals Uneven distributionpoorer countries still cant transport food Practices of Conventional Farming (Since Green Revolution) Maximize OutputHigh Efficiency Minimize Space Concentrated Animal Feeding Operations (CAFOS) Genetically Modified Crops (temperature and chemical resistance) Heavy equipment (Fossil Fuels) Chemicals (pesticides and fertilizers) CAFOs Sustainable Farming Practices Sustainable Output Agriculture Notes Takes more Space Pasture/Rangeland Feeding Incorporates more human and animal labor Minimize Chemical Usage (Biochemicals) POLYCULTURE Benefits Conventional Lower food costs Fast production times (more growing seasons in a given year) Meets increased demand Sustainable Healthier for humans and organisms alike Higher quality foods (in terms of energy) Conserves energy and water resources Lower biodiversity/environmental impact Risks/Impact Conventional Biodiversity/Habitat Degradation Soil, Water, and Air Pollution Erosion/Desertification Energy and Water Loss Contamination of Human Foods Pesticide and Antibiotic Resistance Sustainable Higher food costs Agriculture Notes Low yield Decreased availability More susceptible to storms, pests, changes in environment, etc.
(Research in Rural Sociology and Development 16) Alessandro Bonanno, Hans Baker, Raymond Jussaume, Yoshio Kawamura and Mark Shuksmith (Editors) - From Community to Consumption_ New and Classical Theme