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Agriculture encompasses crop and livestock production, aquaculture, and forestry for food and non-food products. Agriculture was a key factor in the rise of sedentary human civilization, whereby farming of domesticated species created food surpluses that enabled people to live in cities. While humans started gathering grains at least 105,000 years ago, nascent farmers only began planting them around 11,500 years ago. Sheep, goats, pigs, and cattle were domesticated around 10,000 years ago. Plants were independently cultivated in at least 11 regions of the world. In the 20th century, industrial agriculture based on large-scale monocultures came to dominate agricultural output.
Meat is animal tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of animals, including chickens, sheep, goats, pigs, horses, and cattle, starting around 11,000 years ago. Since then, selective breeding has enabled farmers to produce meat with the qualities desired by producers and consumers.
Environmental degradation is the deterioration of the environment through depletion of resources such as quality of air, water and soil; the destruction of ecosystems; habitat destruction; the extinction of wildlife; and pollution. It is defined as any change or disturbance to the environment perceived to be deleterious or undesirable. The environmental degradation process amplifies the impact of environmental issues which leave lasting impacts on the environment.
A plant-based diet is a diet consisting mostly or entirely of plant-based foods. Plant-based diets encompass a wide range of dietary patterns that contain low amounts of animal products and high amounts of fiber-rich plant products such as vegetables, fruits, whole grains, legumes, nuts and seeds. They do not need to be vegan or vegetarian, but are defined in terms of low frequency of animal food consumption.
Entomophagy in humans or human entomophagy describes the consumption of insects (entomophagy) by humans in a cultural and biological context. The scientific term used in anthropology, cultural studies, biology and medicine is anthropo-entomophagy. Anthropo-entomophagy does not include the eating of arthropods other than insects such as arachnids and myriapods, which is defined as arachnophagy.
Environmental vegetarianism is the practice of vegetarianism that is motivated by the desire to create a sustainable diet, which avoids the negative environmental impact of meat production. Livestock as a whole is estimated to be responsible for around 15% of global greenhouse gas emissions. As a result, significant reduction in meat consumption has been advocated by, among others, the Intergovernmental Panel on Climate Change in their 2019 special report and as part of the 2017 World Scientists' Warning to Humanity.
A sustainable food system is a type of food system that provides healthy food to people and creates sustainable environmental, economic, and social systems that surround food. Sustainable food systems start with the development of sustainable agricultural practices, development of more sustainable food distribution systems, creation of sustainable diets, and reduction of food waste throughout the system. Sustainable food systems have been argued to be central to many or all 17 Sustainable Development Goals.
A low-carbon diet is any diet that results in lower greenhouse gas emissions. Choosing a low carbon diet is one facet of developing sustainable diets which increase the long-term sustainability of humanity. Major tenets of a low-carbon diet include eating a plant-based diet, and in particular little or no beef and dairy. Low-carbon diets differ around the world in taste, style, and the frequency they are eaten. Asian countries like India and China feature vegetarian and vegan meals as staples in their diets. In contrast, Europe and North America rely on animal products for their Western diets.
The environmental impacts of animal agriculture vary because of the wide variety of agricultural practices employed around the world. Despite this, all agricultural practices have been found to have a variety of effects on the environment to some extent. Animal agriculture, in particular meat production, can cause pollution, greenhouse gas emissions, biodiversity loss, disease, and significant consumption of land, food, and water. Meat is obtained through a variety of methods, including organic farming, free-range farming, intensive livestock production, and subsistence agriculture. The livestock sector also includes wool, egg and dairy production, the livestock used for tillage, and fish farming.
Nutrition transition is the shift in dietary consumption and energy expenditure that coincides with economic, demographic, and epidemiological changes. Specifically the term is used for the transition of developing countries from traditional diets high in cereal and fiber to more Western-pattern diets high in sugars, fat, and animal-source food.
Sustainable diets are "dietary patterns that promote all dimensions of individuals’ health and wellbeing; have low environmental pressure and impact; are accessible, affordable, safe and equitable; and are culturally acceptable". These diets are nutritious, eco-friendly, economically sustainable, and accessible to people of various socioeconomic backgrounds. Sustainable diets attempt to address nutrient deficiencies and excesses, while accounting for ecological phenomena such as climate change, loss of biodiversity and land degradation. These diets are comparable to the climatarian diet, with the added domains of economic sustainability and accessibility.
The environmental impact of agriculture is the effect that different farming practices have on the ecosystems around them, and how those effects can be traced back to those practices. The environmental impact of agriculture varies widely based on practices employed by farmers and by the scale of practice. Farming communities that try to reduce environmental impacts through modifying their practices will adopt sustainable agriculture practices. The negative impact of agriculture is an old issue that remains a concern even as experts design innovative means to reduce destruction and enhance eco-efficiency. Animal agriculture practices tend to be more environmentally destructive than agricultural practices focused on fruits, vegetables and other biomass. The emissions of ammonia from cattle waste continue to raise concerns over environmental pollution.
There are numerous effects of climate change on agriculture, many of which are making it harder for agricultural activities to provide global food security. Rising temperatures and changing weather patterns often result in lower crop yields due to water scarcity caused by drought, heat waves and flooding. These effects of climate change can also increase the risk of several regions suffering simultaneous crop failures. Currently this risk is regarded as rare but if these simultaneous crop failures did happen they would have significant consequences for the global food supply. Many pests and plant diseases are also expected to either become more prevalent or to spread to new regions. The world's livestock are also expected to be affected by many of the same issues, from greater heat stress to animal feed shortfalls and the spread of parasites and vector-borne diseases.
A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well. For humans, a staple food of a specific society may be eaten as often as every day or every meal, and most people live on a diet based on just a small variety of food staples. Specific staples vary from place to place, but typically are inexpensive or readily available foods that supply one or more of the macronutrients and micronutrients needed for survival and health: carbohydrates, proteins, fats, minerals, and vitamins. Typical examples include grains, seeds, nuts and root vegetables. Among them, cereals, legumes and tubers account for about 90% of the world's food calorie intake.
Howarth E. "Howdy" Bouis, is an American economist whose work has focused on agriculture, nutrition outcomes, and reducing micronutrient malnutrition, also known as hidden hunger. He is the founder and former director of HarvestPlus, a global non-profit agricultural research program. Bouis was awarded the World Food Prize in 2016 for his pioneering work on biofortification.
Gidon Eshel is an American geophysicist best known for his quantification of the "geophysical consequences of agriculture and diet". As of 2017, he is research professor at Bard College in New York. He is known for his research on the environmental impacts of plant-based diets.
Rosamond (Roz) Lee Naylor is an American economist focused on global food security and sustainable agriculture. She is the William Wrigley Professor of the Stanford University School of Earth System Science, and the founding Director of the Center on Food Security and the Environment at Stanford University. Her academic career has centered on environmental science and policy related to global food systems and food security. She is the President of the Board of Directors of the Aspen Global Change Institute, a Fellow of the Ecological Society of America, and a member of the Forest Protection Advisory Panel for Cargill.
Agricultural expansion describes the growth of agricultural land especially in the 20th and 21st centuries.
The planetary health diet, also called a planetary diet or planetarian diet, is a flexitarian diet created by the EAT-Lancet commission as part of a report released in The Lancet on 16 January 2019. The aim of the report and the diet it developed is to create dietary paradigms that have the following aims:
Matin Qaim is the Schlegel Professor of Agricultural Economics and Director at the Center for Development Research (ZEF) of the University of Bonn, Germany. His research focuses on issues of food security and sustainable development.
References
- ↑ Bennett, Merrill K. (1941). "International Contrasts in Food Consumption". Geographical Review. 31 (3): 365–376. doi:10.2307/210172. ISSN 0016-7428. JSTOR 210172.
- ↑ Grigg, David (1996). "The starchy staples in world food consumption". Annals of the Association of American Geographers. 86 (3): 412–431. doi:10.1111/j.1467-8306.1996.tb01760.x.
- ↑ Hagan, Robert Mower; American Society of Civil Engineers. (1959). Proceedings. Conference theme: Can man develop a permanent irrigation agriculture. Denver: U.S. National Committee of the International Commission on Irrigation and Drainage. Retrieved 2019-05-08.
- ↑ Gouel, Christophe; Guimbard, Houssein (2018). "Nutrition transition and the structure of global food demand" (PDF). American Journal of Agricultural Economics. 101 (2): 383–403. doi:10.1093/ajae/aay030.
- ↑ Godfray, H. Charles J. (2011-12-13). "Food for thought". Proceedings of the National Academy of Sciences. 108 (50): 19845–19846. Bibcode:2011PNAS..10819845G. doi: 10.1073/pnas.1118568109 . PMC 3250159 . PMID 22123955.
- ↑ Tilman, David; Balzer, Christian; Hill, Jason; Befort, Belinda L. (2011-12-13). "Global food demand and the sustainable intensification of agriculture". Proceedings of the National Academy of Sciences. 108 (50): 20260–20264. doi: 10.1073/pnas.1116437108 . PMC 3250154 . PMID 22106295.
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