Lecture 12 Food Production and the Environment Overview

Lecturer: Dr. Jean O'Dwyer
Key Lecture Topics:
  - Food production
  - Human population and the environment
  - Resources required for food production
  - Environmental challenges associated with food systems
  - Future food systems

Population Density (people/km²):
  - Modern farming: 2,000
  - Traditional farming: 1,000
  - Shifting farming: 100
  - Herding: 10
  - Modern food production: 1
  - Hunting and gathering: 0.1

Hunger Map 2020:
  - If current trends continue, the number of people suffering from chronic hunger will reach 840 million by 2030.
  - Prevalence of undernourishment: 2017-2019 data shows varying percentages by region.
    - Undernourishment is defined as a condition where habitual food consumption is insufficient to provide necessary dietary energy for a normal, active, and healthy life.
    - Indicators:
      - Prevalence of Undernourishment (POU): An estimate of the percentage of individuals experiencing undernourishment, calculated using a three-year moving average.
  - Source: FAO, IFAD, UNICEF, WFP, WHO, 2020.

Food Production Statistics (2013 FAOSTAT):
  - Averaging consumption: 83% of 697 kg of food consumed per person per year
  - Average daily caloric intake: 93% of 2,884 kcal
  - Average daily protein intake: 80% of 81 g comes from terrestrial sources.
Trends Since 1961:
  - Food supply per capita has increased over 30%.
  - Use of nitrogen fertilizers increased about 800%.
  - Water resources for irrigation increased by more than 100%.
  - Future projections: 50% more food required by 2050 to meet population growth (FAO 2018a).

Food System Definition:
- Comprises all activities and actors in food production, transport, manufacturing, retailing, consumption, and waste, alongside their impacts on nutrition, health, well-being, and the environment.
Environmental Effects of Modern Agriculture:
  - Water Pollution:
    - Sources: Phosphorus and nitrogen from fertilizers and animal waste.
    - Consequences: Algal blooms, dead zones, acidification, pathogen contamination, and disease outbreaks.
  - Air Pollution:
    - Emissions include hydrogen sulfide, ammonia (responsible for about 80% of total ammonia emissions in Europe), and greenhouse gases.
  - Use of Pesticides and Herbicides.

Food systems also impact the environment through:
  - Food waste management
  - Food packaging waste
  - Food transport logistics

Drivers of Climate Change:
  - Climate factors: Temperature, precipitation, CO2 levels, ozone.
  - Non-climate factors: Soil fertility, irrigation practices, fertilizers, demography, economics, socio-political conditions.
  - Production Aspects:
    - Types include crops, livestock, fish; influenced by incomes, processing, transport, and storage.
Food Security Implications:
- Need for food systems that ensure availability, access, utilization, and stability in response to shifting climate conditions.

UN Sustainable Development Goals (SDGs):
  - Goal 1: No Poverty
  - Goal 2: Zero Hunger
  - Goal 5: Gender Equality
  - Goal 8: Decent Work and Economic Growth
  - Goal 12: Responsible Consumption and Production
  - Goal 13: Climate Action
  - Goal 16: Peace, Justice, and Strong Institutions
  - Goal 14: Life Below Water
  - Goal 15: Life on Land

Consumption Trends (US 1985-2020):
- Significant increase in domestic avocado consumption, growing from 542.5 million pounds in 1985 to over 2,783.4 million pounds in 2020.
Global Production (2014 Data):
  - Top Producers:
    - Mexico: 1,520,695 t
    - Dominican Republic: 428,301 t
    - Peru: 349,317 t
    - Colombia: 288,739 t
  - Total Global Production: Approximately 5,028,756 t.
Environmental Concerns:
  - Daily water usage: Approximately 9.5 billion liters for avocado production.
  - One hectare of avocado trees consumes significantly more water than traditional forests.
  - High carbon emissions associated with avocado production, showcasing the environmental footprint relative to other foods like bananas (480g CO2 per kilo) and coffee (235g CO2 per large cappuccino).
  - Intensive production causing biodiversity loss and extreme soil degradation.

Agricultural GHG Emissions:
  - Reduction strategies:
    - Improve current agricultural practices
    - Shift diets
    - Increase productivity while protecting ecosystems
Future Innovations:
- The role of vertical farming and controlled-environment agriculture to enhance food safety, sustainability, and reduced fossil fuel dependency.
Conclusion:
- Current agricultural practices are unsustainable and require novel methods to address food security and environmental sustainability for future generations.
- Expected decline in arable land availability by 66% per person by 2050 compared to 1970, necessitating innovation in agricultural practices.