INTRODUCTION TO FOOD SYSTEMS Flashcards

1
Q

WHAT IS A FOOD SYSTEM?

A

A COMPLEX WEB OF ACTIVITIES INVOLVING THE PRODUCTION, PROCESSING, DISTRIBUTION, CONSUMPTION AND DISPOSAL OF FOOD PRODUCTS THAT ORIGINATE FROM AGRICULTURE, FORESTRY AND FISHERIES

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2
Q

WHAT ARE THE MAIN COMPONENTS OF THE FOOD SYSTEMS?

A
  • ENVIRONMENTAL DRIVERS
  • SOCIOECONOMIC DRIVERS
  • ‘NATURAL’ DRIVERS
  • SOCIOECONOMIC FEEDBACK
  • ENVIRONMENTAL FEEDBACK
  • ENVIRONMENTAL AND SOCIAL WELFARE
  • FOOD SECURITY
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3
Q

THE 2 KEY DRIVERS OF THE FOOD SYSTEM + EXPLANATIONS?

A
POLICY (REGULATIONS FOR FOOD PRODUCTION AND GOVERNMENT POLICIES TO AID PRODUCERS AND CONSUMERS
AND CLIMATE (WEATHER AND CLIMATE CHANGE HAVE A STRONG IMPACT ON FARMING, ADD UNCERTAINTY)
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4
Q

3 KEY MOVERS OF THE FOOD SYSTEM + EXPLANATIONS:

A
  • LABOUR (FROM FARM TO FORK, PROVIDING LIVING WAGE AND ADEQUATE WORKING CONDITIONS CAN HELP PROTECT THE PEOPLE WHO MAKE IT POSSIBLE FOR US TO EAT)
  • ENERGY (FUEL AND ELECTRICITY NEEDED TO POWER EVERYTHING FROM A TRACTOR TO KITCHEN APPLIANCES; RECOMMENDATION TO REDUCE FOSSIL FUELS AND SWITCH TO RENEWABLE ENERGY)
  • WASTE (FOOD PACKAGED AND REPACKAGED, LOSSES AT EVERY STEP OF THE PRODUCTION; REDUCING UNNECESSARY PACKAGING AND RECYCLING MORE IS RECOMMENDED + WASTE CAN BE TURNED INTO BIOGAS OR COMPOST
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5
Q

MAIN CHALLENGES FACED BY THE GLOBAL FOOD SYSTEMS?

A

INEQUITABLE FOOD SYSTEM, FOOD WASTE, FOOD USED AS FUEL, INCREASING POPULATION, CORPORATE CONTROL OF FOOD, ENVIRONMENTAL IMPACT, CLIMATE CHANGE

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6
Q

WHAT ARE THE QUALITIES OF A SUSTAINABLE FOOD SYSTEM?

A

KEY = OPTIMIZATION OF HUMAN AND NATURAL RESOURCES

  • LOW ENVIRONMENTAL IMPACT
  • HEALTHY FOR INDIVIDUALS AND GROUPS
  • PROTECTIVE OF BIODIVERSITY
  • CULTURALLY ACCEPTABLE
  • ECONOMICALLY FAIR
  • SAFE AND ACCESSIBLE
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7
Q

2 SDGs MOST DIRECTLY RELATED TO NUTRITION AND SUSTAINABLE FOOD SYSTEMS?

A

2: ZERO HUNGER
3: GOOD HEALTH AND WELL-BEING

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8
Q

EXAMPLES OF HOW ARE THE FOOD SYSTEM AND THE HEALTH SYSTEM RELATED

A
  • INFECTIOUS DISEASE (FROM LIVESTOCK PRODUCTION OR INADEQUATE STORAGE)
  • ANTIMICROBIAL RESISTANCE FROM INTENSIVE LIVESTOCK PRODUCTION
  • HEALTHY EQUITY (ACCESSIBILITY AND AFFORDABILITY OF FOOD)
  • NUTRITION RELATED DISEASE
  • FOOD SECURITY
  • ENVIRONMENTAL HEALTH RISKS (WATER AND AIR POLLUTION)
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