How physical and human processes lead to changes in food production and consumption, and incidence and spread of disease.
Geographic knowledge and understanding
The merits of a systems approach (inputs, stores, transfers, outputs) to compare energy efficiency and water footprints in food production, and relative sustainability in different places.
Case study or detailed examples
Neither required by the syllabus
Aims of this lesson
To have knowledge of how a systems approach can be applied to energy efficiency and water footprints in food production.
To have an understanding of the advantages of using a systems approach when discussing food production.
