Sustainable Food Production Exploration of culinary art and food science



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NAME: ______________________________________________________ DATE: ______________________ CLASS: ____

Sustainable Food Production

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

  • Why?

1. Slow ___________________ growth

2. Crop __________________



Under-nutrition

UN Estimates:

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 ___________________

Genetic modifications

  • 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 ($)

Can 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?

The conventional food system Detriments

  • The US food system is currently detrimental to the environment, human health, and future sustainability.

    • Issues from:

    • Use, loss, & ___________________ of land, soil, & H2O.

    • 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).

Detrimental 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: 1/10th 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

Meat Production







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