Sage Chapter 7 Flashcards
Read Sage Chapter 7 and be able to main discuss concepts from this chapter.
Sustainability is a complex interconnection of subsystems and we try to understand it as relative equilibrium among social and natural subsystems
Sustainability should be used to refer to explicit qualities of human wellbeing, social equity and environmental integrity and the particular system qualities that can sustain those. These goals are context specific and inevitably contested.
The challenge is not finding new solutions to established problems but changing the structures and mindset that maintain these narrowly conceived propositions
Discuss principles of sustainable agriculture as listed in Sage.
1) Ecologically sound: integrating natural processes such as nutrient cycling, nitrogen fixation, soil regeneration and pest management and by minimising the use of non-renewable inputs (pesticides and fertilizers)
2) Economically viable: that farms produce sufficient food output capable of supporting the livelihoods of those engaged in production, but also recognizes their multifunctional role as environmental stewards and as economic actors within local and regional economies
3) Socially just: those who produce food have rights to land and to appropriate technical support and to market opportunities; and this enhances social capital, self-reliance and growing cooperation in pursuit of food security for all
Discuss principles of ethical consumption (4 categories from Sage).
1) Animal welfare considerations: including products designated as free range, and those not tested on animals
2) Fair trade: representing the purchase form primary producers of products at a price that represents a living wage; labour standards, such as health and safety and guarantees against the use of child labour might also be considered here
3) Sustainability considerations: encompassing organic and other products that derive from careful husbandry of environmental resources, as well as efforts to reduce carbon footprints, packaging, food miles etc.
4) Provenance: the desire to source more local foods, to support primary producers in the region or country, or to defend particular speciality foods of cultural importance or gastronomic merit
