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Food

AS / A2 / IB Geography (16-18 yrs)
       
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Food

Global availability of food

  • Identify global patterns of calorie intake as one measure of food availability.
  • Distinguish between malnutrition, temporary hunger, chronic hunger and famine.
  • Discuss the concept of food security.

Areas of food sufficiency and deficiency

  • Explain how changes in agricultural systems, scientific and technological innovations, the expansion of the area under agriculture and the growth of agribusiness have increased the availability of food in some areas, starting with the Green Revolution and continuing since.
  • Examine the environmental, demographic, political, social and economic factors that have caused areas of food deficiency and food insecurity.

Case study

  • Examine the variety of causes responsible for a recent famine.

Production and markets

  • Examine the impacts at a variety of scales of trade barriers, agricultural subsidies, bilateral and multilateral agreements, and transnational corporations (TNCs) on the production and availability of food.

Addressing imbalances

  • Evaluate the relative importance of food aid, free trade and fair trade in alleviating food shortages.

Sustainable agriculture

  • Examine the concept of sustainable agriculture in terms of energy efficiency ratios and sustainable yields.
  • Examine the concept of food miles as an indicator of environmental impact.
 
Alan Parkinson   These Geography of Food and Health resources were written by Alan Parkinson and edited by Richard Allaway. Alan is a an independent geography consultant, author and trainer, fellow of the Royal Geographical Society, Chartered Geographer and founder member of the Geography Collective.
 

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Category 2 workshop for IB DP Geography Teachers