Lecture 18 Flashcards
What are 3 global long term problems and challenges in regards to food production?
1) Be able to feed the current 7.5 billion people we have currently
2) Be able to feed the 8,9,10 billion people we will have in the next 30-40 years
3) Be able to succeed in challenge 1 and 2 without destroying the worlds ecosystems
Healthy soil is what
a complex mix of inorganic and organic material
What are the 4 things soil is made out of
a) Clay
b) Silt
c) Sand gravel
d) Organic matter
What are the 3 biggest issues with soil erosion ?
a) Wind
b) Water
c) Overgrazing
Crops can only grow in ___ ____
top soil
Define desertification according to this lecture
The tree and plant cover that binds the soil is removed
Animals erodes the top soil with what
their hooves
Intensive farming depletes what from the soil
nutrients
How many hectares are lost every year
12 million
Where do soil nutrients typically end up?
in cereals or lumber
How do we replace soil nutrients
With fertilizers that are made up of fossil fuels
What three things run the food processing plants
a) Electricity
b) Oil
c) Natural gas
What is the chemical feedstock for making nitrate fertilizers
Natural gas
What is the chemical feedstock for the pesticide industry
Petroleum
For each unit of energy produced up to ___ X Fossil fuels are used
10x
Around the globes, ground water reduction is about ____ a year
1 meter
Natural replacement of ground water is about ____ a year
10 to 50 cm
Cities were originally placed in areas that were what
great areas to farm
True or False; Once farmland is converted into roads or buildings, that land can be converted back to farmland
False
What are 6 organisms that destroy between _____ and ____% of total agricultural output?
a) Rats
b) Mice
c) Insects
d) Birds
e) Bacteria
f) Fungus
30-40%
True or false; Organisms destroy more agricultural output in LDC’s
True
Approximately _____% of what the Canadian Agriculture generated in 2014 got wasted
30%
In 2014, ___% of total food produced on farms was lost
10%
in 2014, ___% of total food produced during processing was lost
20%
in 2014, ___% of total food produced during transportation and distribution was lost
4%
in 2014, ___% of total food produced at restaurants and hotels was lost
9%
in 2014, ___% of total food produced for retails was lost
10%
in 2014, ___% of total food produced for consumers was lost
47%
