Food Resources: Chapters 16

EVSC

404 Reading Assignment: Environmental Science Miller Chapter 16: Pages 377

Food Production

30,000 PLANT SPECIES ONLY 15 PLANT AND 8 TEREESTIAL ANIMAL SPECIES SUPPLY 90% OF OUR FOOD Four main crops grown make up most of world food supply These are wheat, rice, potato, and corn

Food Production
MAIN GRIAN CROP: WHEAT, RICE AND CORN (PROVIDE ABOUT HALF OF ALL CALORIES) THREE MAIN SYSTEMS

ROWCROP RANGELANDS FISHERIES

Major Types of Food Production

1. Industralized Agriculture Uses large amount of Energy Uses commercial fertilizers Pesticides usage high Mostly monoculture
Plantation agriculture a type of industralized agriculture

Major Types of Food Production

Traditional Agriculture Produces 20% of world food 75% of cultivated land Two main types, subsistence and traditional intensive agriculture

Major Types of Food Production

Green Revolution High yield varieties Pesticides and Fertilizers Intensity in cropping

Major Types of Food Production

Traditional Agriculture Polyvarietal Cultivation Intercropping Agroforestry Polyculture

World Food Challenges

1. Overnutrition: An excessive intake of food 15% of people in developed countries 2. Undernutrition: Basic energy needs not met Seriously undernourished: < 80% of minimum calorie intake.

World Food Challenges

3. Malnutrition: Deficiency of proteins and key elements Generally found in high grain diets Two most common are Maramas: wasting away due to low calorie intake Kwashiorkor: Severe protein deficiency

Environmental Effects of Producing Food

Loss of biodiversity Soil degradation Air pollution Water pollution and Depletion Health problems

Pesticides

Insecticides Herbicides Fungicides Fumigants

Pesticides

Classification: Broad Spectrum Selective Classes: Table 1

Pesticides

Case for pesticides

Save lives Increase food supplies and lower cost Increase profit for farmers Work faster than alternatives health risk insignificant compared to benefits

Pesticides

Case Against Genetic resistence Broad spectrum Causes health problems

Sustainable Agriculture

Combines high input and high yield polyculture Grows perennial crops Minimize erosion Reduces water use Empasizes biological control Reduces use and waste of fossil fuel Reduces overfishing Pesticides

Pesticide and Food Laws

1.FFDCA Federal Agency with jurisdiction: Food and Drug Administration (FDA) of the Department of Health and Human Services (HHS). Main provisions of the Law: 1. Establishes standards of chemical content for various products. Forbids adulteration and misbranding.

FFDCA
2. Requires the approval of new drugs, coloring agents, and food additives to assure safety before use. 3. Species the levels of pesticides , chemicals and naturally occurring poisonous substances that may be in food products. 4. Regulates safety of cosmetic products.

FFDCA

Delaney Clause Found in section 490(c) 3 of Act. Prohibits any additive which may be deemed by FDA to produce cancer in animals under standard toxicological testing. EPA sets tolerances

FFDCA

Pesticides Residues: Raw agricultural Residues which contain residues violate FFDCA Raw agricultural products include unprocessed fruits, vegetables, grains

FFDCA
Processes foods containing pesticide residues are considered adulterated and illegal., unless residue is due to permitted use on raw agric. commodity FDA sets tolerances

FIFRA
Agency with Jurisdiction :EPA Provisions of Law: 1. To evaluate the risks posed by pesticides using a system of registration with EPA (section 3) 2. To classify and certify pesticides for specific uses and thus control exposure (section 3)

FIFRA
3. To suspend, cancel, or restrict pesticides that pose a risk to the environment (section 6) 4. To enforce these requirements through inspections, labeling notices, and regulation by state authorities (sections 12, 14, and 16)