Sustainability Flashcards

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1
Q

Malthus hypotheses

A

population growth is faster than production of food

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2
Q

External pressure to food production

A

population growth, urbanization, economic development, globalization, climate change, water stress, envionmental degradation

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3
Q

triple burden of malnutrition

A

undernutrition, micronutrient defieciency, overweight

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4
Q

food system

A

input > production > processing > distribution > marketing > shoppinh > consumer > waste

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5
Q

sustainable nutrition

A

nutrition that is good for health & environment

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6
Q

3 methods for calculating environmental impacts of diets

A

1 life cycle assessment (LCA)
2 input-output analysis
3 integrated assessments

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7
Q

life cycle assessment

A

determine the foodprint for the different sectors. Remember the video of the guy with the strawberry yoghurt drink. Every stepp in the cycle is important.

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8
Q

input-output analysis

A

involves use of aggregate sector level data on how much environmental impacts can attributes to each other. Remember the input-output table video.

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9
Q

integrated assessments

A

global equilibrium models. Multiple segments are moddeled into one framework. Often used with policy.

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10
Q

Eating insects could save the world because:

a. The need little water
b. They are warm blooded
c. They deliver carbohydrates while eating little food

A

a the need of little water

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11
Q
  1. With respect to research on environmental indicators in relation to diet, a main factor that has been studied is:
    a. Acidification
    b. Water storage
    c. Land use
A

c land use

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12
Q
  1. Which molecule has the highest greenhouse warming potential?
    a. CO2
    b. N2O
    c. O2
A

b N2O

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13
Q
  1. The food system currently uses:
    a. 30% of all ice-free land
    b. 50% of all ice-free land
    c. 70% of all ice-free land
A

30% of land

70% of water

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14
Q

2 environmental indicators in relation to diet

A
1 resource depletion
2 pollution (verontreiniging)
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15
Q

Benefits of soil

A

1 basis for healthy food production
2 host a quarter of biodiversity
3 help to combat and adopt climate change
4 essential for food security, store and filter water

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16
Q

Reduced quality of soil due to

A
loss of soil nutritients
erosion
water logging
compaction (use of heavy machines)
chemical damage
17
Q

Eutrophication

A

nutrient load up > plants flourish > algae bloom, O2 decreases > decomposition, further O2 decreases > death of ecosystem

18
Q

Nitrogen Use Efficiency NUE

A

N available for consumption / new N input

19
Q

Strageties for a more sustainable food system

A

1 changing dietary consumption
2 sustainable intensification (efficicanct use of land, nutrient & water)
3 smart extensification (producing with more care)
4 close nutrient cycles (less losses of N)
5 improve soil and biological N fixation

20
Q

Nutrient pollution

A

measured as the amount of nutrients that leave a farming system and enter the surrounding environment.

21
Q

Feed Conversation Ratio FCR

A
the amount of feed protein that is required to produce a gram a edible animal protein
egg 2.6
diary 3.9
poultry 4.9
pork 5.7
goat meat 14.4
beef 19.3
22
Q

Diets

A

mediterranean
vegetarian
pescetarian
vegan

23
Q

three pillars of sustainability

A

ecology
economy
society

24
Q

3 most important envionmental problems

A

loss of biodiversity
nitrogen cycle
climate change