1. Food Resources Chapter 13
“There are two spiritual dangers in not owning a farm. One is the danger of supposing that breakfast comes from the grocery store and the other that heat comes from the furnace.”
Aldo Leopold

2. Key Concepts Methods of producing food Increasing food production
Environmental effects of food production
Increasing sustainability

3. How is food produced? Sources of food
Primary plants: wheat, corn, and rice
Primary animals: beef, pork, and chicken

4. Major Types of Agriculture
Traditional subsistence
Traditional intensive
Plantation
Industrialized (high-input)

5. World Food Production Fig. 13-2, p 279 Plantation agriculture
Industrialized agriculture
Shifting cultivation
Plantation agriculture
Nomadic herding
Intensive traditional agriculture
No agriculture
Fig. 13-2, p 279

6. Producing Food By Green Revolution Techniques
High-input monoculture
Selectively bred or genetically-engineered crops
High inputs of fertilizer
Extensive use of pesticides
High inputs of water
Increased intensity and frequency of cropping

7. Green Revolutions Fig. 13-6, p 282 First green revolution
(developed countries)
Second green revolution
(developing countries)
Major International agricultural
research centers and seed banks
Fig. 13-6, p 282

8. Producing Food by Traditional Techniques
Interplanting
Polyvarietal cultivation
Intercropping
Agroforestry (alley cropping)
Polyculture

9. Food Production Rapidly increasing Prices decreasing
Shortages in developing countries
Approaching limits on meat production

10. Nutrition
Undernutrition
Malnutrition
Overnutrition

11. Environmental Effect of Food Production
Biodiversity loss
Soil
Air pollution
Water
Human health

12. Increasing World Crop Production
Crossbreeding and artificial selection
Genetic engineering (gene splicing)
Genetically modified organisms (GMO’s)
Continued Green Revolution techniques
Introducing new foods
Working more land
See Figure 13-16, p 291

13. Kilograms of grain needed per kilogram of body weight
Producing More Meat
Kilograms of grain needed per kilogram of body weight
Beef cattle 7
Pigs 4
Chicken
2.2
Fish (catfish
or carp) 2
Rangeland
Pasture
Efficiency
Adaptations of rangeland plants
Range conditions and management
Environmental consequences
Fig , p 298

14. Catching and Raising More Fish
Fisheries
Fishing Methods
Sustainable yield
Over fishing
Commercial extinction
Aquiculture
Fish farming and ranching

16. Government Agriculture Policy
Artificially low prices
Subsidies
Elimination of price controls
Food Aid

17. Solutions: Sustainable Agriculture
Low-input agriculture
Organic farming
More benefits to the poor
Increasing funding for research in sustainable techniques