|Module Title||FOOD, FARMING AND THE ENVIRONMENT|
|Co-ordinator||Dr Graham P Harris|
|Other staff||Mr Hefin Williams, Dr John M Warren|
|Course delivery||Lecture||2 x 2 hour lectures per week|
|Other||Debate, arranged by module co-ordinator during semester.|
|Practical||3 x 4 hour visits|
Describe the ecological process that occur within agricultural systems.
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.
|Communication||Read in different contexts and for different purposes Write for different purposes and audiences|
|Information Technology||Find information on the Internet Access information via an on-line library system.|
This module is at CQFW Level 5