Sustainable Food Production Exploration of culinary art and food science
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NAME: ______________________________________________________ DATE: ______________________ CLASS: ____
Exploration of culinary art and food science
What is a ______________________system?
What is a sustainable food system?
How does this apply to plant & ___________________ foods?
What is the impact of food systems on the health of humans and the ___________________?
How can we move away from eating ___________________?
What are some practical consumer tips to eat sustainably
Food Production: farming, gardening, ___________________, wild foods
Harvest: powered equipment, farm, field, factory, ___________________, ocean, slaughterhouse
Transformation, processing, packaging, labeling, marketing, heating/cooling
Distribution, ___________________, warehousing, transportation
Access, retailing, food safety net
Purchasing, preparing, eating, waste ___________________
Can we produce enough?
___________________ between 1950 -1985, since then it has leveled off
Africa, former Soviet Union and China seen biggest drops
World produced enough food to meet basic needs, but still 1 in 8 do not get enough
to meet nutritional needs
Poverty, inequality, war, famine, ___________________
Food per person
World average area per person = 0.30 hectares
“Typical” grain yield = 3000 kg/ha
This translates into 2.5 kg/person/day
Average calorie content = approx. 2500KCal/kg
This translates into 6250 Kcal/person/day
More than enough! So what’s the problem?
Increasing everywhere except sub-Saharan ___________________
Fastest growth: developed countries
1. Slow ___________________ growth
2. Crop __________________
5.5 ___________________ each year die prematurely due to effects of under nutrition.
Each day 15,100 people --- 80% of which are children
In U.S. estimates are 11 million do___________________have
access to enough food
Increasing World Crop Production
___________________and artificial selection
Genetically ___________________ organisms (GMOs)
Continued ___________________Revolution techniques
Introducing ___________________ foods
Working more ___________________
Example: Citrus trees normally take 6 ___________________ to produce fruit yield in only 1
Rice crops that contain more protein or more ___________________or that can be grown with far less water
Focus so far more on needs of ___________________countries vs. developing country needs ($)
We Continue to Produce MORE
Lack of resources such as ___________________, fertile soil and environmental factors may limit our ability to continue to yield more crops.
Can we just spread the “___________________ ___________________” around the world to produce more?
Will GE uniformity lead to more vulnerable crops to pests, diseases, harsh weather?
food system Detriments
The US food system is currently detrimental to the environment, human health, and future sustainability.
Use, loss, & ___________________ of land, soil, & H 2O.
The contribution to global warming from emission of green house gases (GHG).
1/3 GHG tied to the food supply.
___________________ fuel depletion.
Loss of ___________________ fertility & nutrients for plants & animals.
More ___________________ & animal diseases (infectious & chronic).
to Water, Energy, Land
___________________ : plant and animal farming accounts for 70% of all water use by humanity; 90% in most developing countries. US food system uses ~80% of US fresh water.
___________________ : US food system uses ~50% of US land area. Croplands, pastures, and rangelands are losing soil (overgrazing, tilling) at an unsustainable rate. It takes ~500 years to replace 1” of soil.
___________________ : Fossil energy for fertilizers, machinery, irrigation, pesticides, transportation, etc.
___________________ : Meat-based diet requires more energy, land, and water resources than the lactoovo or vegetarian diet.
Animals: 20-80 fossil fuel calories per 1 food calorie
Plants: 2 fossil fuel calories per 1 food calorie
Plant proteins: 1/10 th the fossil fuel use & carbon emission than animal proteins.
Switching from meat to vegetables 1 day/week saves the equivalent of driving 1160
miles per year
___________________ : Carnivores vs herbivores & farming vs wild caught
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