|Module Title||FOOD, FARMING AND THE ENVIRONMENT|
|Co-ordinator||Dr Graham P Harris|
|Other staff||Dr John M Warren|
|Course delivery||Lecture||40 Hours 20 x 2 hour lectures|
|Other||4 Hours Debate|
|Practical||12 Hours 3 x 4 hour visits|
a. The concept of competition is described.
b. Diversity and sustainability relationships are identified.
c. The concept of maximum sustainable yield is explained.
d. The effects of inputs on the non-food components of the system are appreciated.
Competition- within and between species, arable systems.
Diversity - grassland, monocultures (arable), multi-cropping.
Maximum sustainable yields- fishing, farming systems
Effects of inputs - fertilisers, pesticides, irrigation.
Discuss the pressures on the food supply industry.
a. The current UK food supply industry and historical changes are described.
b. The key issues of public concern in the food chain and how these are influenced by media and scientific
understanding are recognized.
c. The future consumer and population demands on the food supply industry are identified.
UK food industry - stratified nature, key roles, control of system, pre- and post 1940s, CAP, WTO.
Key issues - biotechnological advances, GMOs, breeding, input efficiency, factory farming, food poisoning outbreaks, BSE, pesticide residues (food, soil, water).
Future concerns - animal welfare, food and human health, sourcing food, quality assurance, food miles, population increase, type of diet.
Identify the environmental impacts due to agricultural intensification
a. Types and effects of environmental impacts are described.
Types of impacts - fertilizers, pesticides, soil erosion, monocultures, habitat fragmentation, specialization of production systems, over-exploitation.
Appraise the impacts of food policy and globalisation of food markets.
a. Effects of food policy at different levels are analysed.
b. Impacts of globalisation of trade and markets are appreciated
Food policy - post 1940s Uk policy, CAP, CAP reform, WTO/GATT
Impacts of globalisation - homogenization of production systems, development issues in developing nations.
Discuss the concept of sustainability in food production
a. Sustainable use of resources are recognized
b. Appropriate objectives for sustainable use are identified.
Sustainable use of resources - soil, water, energy, nutrients, biodiversity.
Appropriate objectives - criteria, indicators, relative sustainability, comparative performance of systems.
The aims of this module are to:
1. Explain the ecological processes occurring in agricultural systems.
2. Describe the UK food supply industry and key issues of public concern in the food chain.
3. Identify the environmental impacts due to agricultural intensification.
4. Develop an appreciation of food policy and globalisation issues.
5. Develop an understanding of sustainability in food production.
.2 IT and information handling
Extensive use of internet sources will be needed to compile information for the assignment. (Assessed in coursework).
.3 Use and analysis of numerical information
Analysis of relevant literature will require the students to understand and interpret numerical information, particularly with regard to production, marketing and risk assessment data.
.4 Writing in an academic context
The assignment will require the production of a report on a specific issue in the human food chain and how it has been reported in a range of media sources, developing students? skills in academic writing and the justification of critical analysis and conclusions. (Assessed as part of the coursework).
Common Skill outcomes 8 and 10
.6 Careers needs awareness
The outcomes of the module are designed to provide the skills and awareness of principles and knowledge required by practitioners in the wider rural environment to address and discuss issues of concern in the public and scientific domain with regard to the human food chain.
The assignment will require students to be able to undertake self- management.
.8 Group activity
The formal debate will develop the students? ability to analyse and discuss information in an interactive group forum.
This module is at CQFW Level 5