Terrestrial food production systems ESS (5.2) GR12 S1T1

Factors that effect the sustainability of terrestrial food production systems

Factors that effect the sustainability of terrestrial food production systems

1. socio political factors

2. economic factors

3. ecological factors

Factors that cause food production systems unsustainable (long-term)

1. Increase in global population and changes in diet put pressure on terrestrial food production system.

2. Arable land is becoming limited due to increasing human settlement and urbanization, and soils are becoming degraded through intensive terrestrial farming.

Characteristics of argibusiness

1. Large scale monoculture

2. Intensive use of fertilizers and pesticides

3. Mechanized ploughing and harvesting

4. Food production geared to mass markets including exports

Real world example of agribusiness farming in LECDs

Malaysia, Oil palm plantation: Export oriented and use high inputs of pesticides, machinery, and fossil fuels.

Agribusiness/ Agriindustrialization

Wide range of activities and businesses involved in the production, processing, and distribution of agricultural products.

Fertilizers

It supplies extra nutrients such as nitrogen, or phosphorus for crops thus increasing crop yield.

Pesticides

Kills insects that eat crops, thus increasing the biomass of crop that is harvested.

Subsistence Farming

Farming for self-sufficiency to grow enough for a family

Commercial farming

Large scale production of crops and livestock for sale.

Characteristics of Subsistence farming

1. Size: Small

2. LEDC

3. Level of mechanization: Low

4. Legal regulation: Low

Characteristics of Commercial farming

1. Size: Large

2. MEDC

3. Level of mechanization: High

4. Legal regulation: High

Why Subsistence farming is more sustainable than commercial (Energy)

1. Use manual labour

2. Draft animals which prevents using fossil fuels

Why Subsistence farming is more sustainable than commercial (Irrigation)

None is more sustainable in terms of irrigation, because of them uses lots of water which can be used unsustainabily.

Why Subsistence farming is more sustainable than commercial (Livestock)

Farmings systems sometimes grow crops or keep animals that are not indigenous to the area and this can create the need for irrigation, glass houses.

Why Subsistence farming is more sustainable than commercial (Fertilisers)

Subsistence farming uses crop rotation, biological pest control and other environmentally sound practices. Fewer problems for subsistence farming. Growing the same crop on the same land in commercial farming requires chemicals.

Crop rotation

Agricultural practice where different types of crops are grown in a specific sequence on the same piece of land over a series of growing seasons.

Methods that can increase the sustainability of food production systems

1. Altering human activities

2. Improving food labels

3. Government control and monitoring

4. Creating buffer zones

Altering human activities

1. Changing our attitude towards food and our diets

2. Eat different crops, increase consumption of insects—big protein sources.

3. Eat less meat

4. Improve education about food

Improving food labels

1. Raise awareness of food production efficiency

2. Better labels increase consumers awareness of where the food was grown (food miles)

3. Amount of energy used to produce food

Food miles

The distance food has travelled to get to your plate

Government control and monitoring

1. The commision on sustainable agriculture and climate change is working towards the integration of sustainable agriculture into national and international prices.

2. R&D, land rehabilitation, economic incentives, and infrastructures all to develop sustainable farming.

Creating buffer zones

1. Limit run off fertilizers and pesticides into surorunding water

2. control air and soil quality

3. Plants trap sediments and their roots hold soil particles tgt which reduced the effect of wind erosion.

Malnutriotion

Bad nutrition resulting from an unbalanced diet. Nutrients may be:

1. lacking (Undernourishment—lack of calories)

2. excessive (overnurishment—too many calories (obesity))

3. unbalanced (wrong proprotion of micronutrients).

Reasons for food waste in LEDCs

1. Wastage occurs at the farmer

2. Inefficient harvesting

3. Inadequate local transport and poor infrastructure—food handled carelessly, and stored under unsuitable conditions

Reasons for food waste in MEDCs

Wastage is at retail and consumers due to marketing standards for appearence.

Factors that influence the food choices of people and societies

1. Cultural and religious beliefs

2. Politics and legislation

3. Socio-economic factors

Cuktural and religious beliefs

Some religions forbids some food from being consumed eg. Islam and Judaism eating pork. Hindus do not eat beef. Our traditions determine what food we prefer.

Politics and legislation

Gov can subsidize or put tariffs on some food to encourage or discourage their production eg. the EU manipulate production in this way.

Socio-economic factors

Market forces determine supply and demand in free market economy

How does population growth decrease the availability of land for food production?

As population increase, land will be needed for housing, infrastructure, schools, hospitals, etc. The more land is used for urban development, the less land is available for agriculture. 1967-2007 the area of land used for agriculture increased by 8%

How does population growth increase food production?

As population increases, we will need to maximise food production by:

1. Improving the technology of agriculture

2. Altering what we grow and how we grow it

3. Reducing food waste with improved storage and transportation

Why producing food from livestock is less efficient than producing food from crops

Energy is lost by respiration and waste production at each level within a food web. Livestock, as they are on a higher trophic level than crops, are less efficient as only 3% of the food they consume turns into edible tissue.

Reasons why members of a society may tend to harvest from higher trophic levels despite the limitations in efficiency

Taste and cultural demand play a role and animals provide a source of protein. Animals convert to food vegetation that would not be available to humans directly. Products from livestock are diverse, and in many cultues the livestock are used as working animals.

Characteristics of Commercial farming

1. Inputs: land, energy, labour, & machinery.

2. Outputs: wheat grain

3. System characteristics: monoculture but moving more towardsd mixed crops which is more sustainable

4. Environmental impact: Soil degradation is considerable, habitat destructuon has led to loss of biodiversity, high use of fertilizers.

5. Socio-economic details: Most product is sold in other points of the country or abroad.

Characteristics of Subsistence farming

1. Inputs: labour, water, seeds.

2. Outputs: Rice, fish (sometimes)

3. System characteristics: Higher diversity (cereals + other veggies grown in the dry season, mostly sustainable)

4. Environmental impact: Higher water usafe, methane emission.

5. Socio-economic details: Hard labour, products stays in family/ community.

Monoculture

the cultivation of a single crop in a given area.

Shifting Cultivation

Slash and burn agriculture—new land is cleared by cutting down small areas of forest trees and setting fire to them. The ash fertilizes the soil for a while and the clearing produced enables crops to be grown. Once the land is exhausted, the farmer moves onto a new area. Old land can be returned once fertility has recovered.

Where is usually shifting cultivation usually seen?

Tropical forests—Amazon region, where yams, and cassava and sweet potates can be grown.

Socio-culture factor sthat influece tastes and development of different food production systems

1. Desire of organic produce increases the EU organic famring.

2. In MEDCs there’s a growing trend for concern about animal welfare which alters the farming method farmers use.

3. Environmental constraints, influence choice of farming practices.

4. Economic and technological factors are interconnected with socio-cultural features.