1. Food Resources G. Tyler Miller’s Living in the Environment 13 th Edition Chapter 13 G. Tyler Miller’s Living in the Environment 13 th Edition Chapter 13 Dr. Richard Clements Chattanooga State Technical Community College Dr. Richard Clements Chattanooga State Technical Community College

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) See Fig. 13-3 p. 280

5. Industrialized agriculture Shifting cultivation Plantation agriculture Nomadic herding Intensive traditional agriculture No agriculture World Food Production 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 First green revolution (developed countries) First green revolution (developed countries) Second green revolution (developing countries) Second green revolution (developing countries) Major International agricultural research centers and seed banks Major International agricultural research centers and seed banks Fig. 13-6 p. 282

8. Producing Food by Traditional Techniques  Intercropping  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 Refer to Fig. 13-11 p. 286 Refer to Solutions p. 289

11. Environmental Effects of Food Production  Biodiversity loss  Soil  Air pollution  Water  Human health See Fig. 13-13 p. 288

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

13. Producing More Meat  Rangeland  Pasture  Adaptations of rangeland plants  Range condition and management  Efficiency  Environmental consequences ( Connections p. 299 ) Kilograms of grain needed per kilogram of body weight Beef cattle 7 7 Pigs 4 4 Chicken 2.2 Fish (catfish or carp) Fish (catfish or carp) 2 2 Fig. 13-25 p. 298

14. Catching and Raising More Fish  Fisheries  Fishing methods ( See Fig. 13-30 p. 303 )  Sustainable yield  Overfishing  Commercial extinction  Aquiculture  Fish farming and ranching

15. Government Agricultural Policy  Artificially low prices  Subsidies  Elimination of price controls  Food aid

16. Solutions: Sustainable Agriculture  Low-input agriculture  Organic farming  More benefits to the poor  Increasing funding for research in sustainable techniques See Fig. 13-36 p. 308