Unit 2 Food Production
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Flashcard in questo mazzo (28)

  • What are the main steps in the food production chain described?

    • Farm
    • Food processor (cleaning, sorting, processing)
    • Transport (ship, train, truck, plane)
    • Seller/retailer
    • Consumer purchase
    food supplychain

  • What is the primary aim of organic farming?

    Organic farmers aim to grow crops and raise livestock in ways that are sustainable and harmonious with the environment.

    organic sustainability

  • How does the text define horticulture?

    Horticulture is the science and art of growing fruits, vegetables, flowers and ornamental plants.

    horticulture definition

  • How many different fruit and vegetable crops are commercially grown in Canada according to the text?

    • Over 120 different fruit and vegetable crops are commercially grown in Canada.
    horticulture canada

  • What is aquaculture as described in the text?

    Aquaculture is the farming of aquatic organisms in fresh or salt water, taking place in tanks, ponds, lakes and ocean.

    aquaculture definition

  • Why is water management important for agriculture?

    Protecting water is essential for sustainable agriculture to meet growing food demand while protecting natural resources.

    water management

  • Which farm animals are listed as livestock in the text?

    • Beef cattle
    • Pigs
    • Chickens
    • Turkeys
    • Sheep
    • Bison
    • Goats
    • Deer
    • Elk
    livestock animals

  • What point does the text make about animal breeding on farms?

    Farmers choose different breeds of farm animals (purebreds and cross-breeds) for different reasons, similar to dog breeding.

    breeding livestock

  • What overall change in agriculture is highlighted in the text?

    One important change has been a shift towards sustainability in agriculture.

    agriculture sustainability

  • Give an example of a visual symbol associated with Canadian organic certification (image included).

    An example is the Canada Organic / Biologique Canada logo showing a red maple leaf over green rolling hills.

    Canada Organic Biologique Canada logo

    organic logo

  • What does 'sustainability' mean for resource use?

    Using resources at a rate the Earth can replace them so resources do not deplete and pollution does not accumulate.

    sustainability definition

  • Give an example that illustrates sustainable use of a resource.

    Cutting down trees at a rate no faster than new trees grow.

    sustainability example

  • Name two farm technologies mentioned that can promote sustainability.

    • Hydroponic farming
    • Vertical farming
    technology farming

  • What is one proposed solution to declining wild fish stocks mentioned in the text?

    Aquaculture (fish farming).

    aquaculture fisheries

  • How can climate changes negatively affect food production?

    By causing droughts and flooding that destroy crops and homes.

    climate foodsecurity

  • What environmental problem is associated with greenhouse gas production in agriculture resources?

    Greenhouse gas production can harm the environment (sources and details referenced).

    greenhousegases environment

  • What resistance issues threaten agricultural pest control?

    Pest resistance to pesticides and resistance of pathogens to antibiotics and chemicals.

    resistance pests

  • What freshwater-related problem affecting food production is mentioned?

    Fresh water supplies are dwindling and becoming polluted.

    water resources

  • What coastal problem is killing fish and creating 'dead zones'?

    Ocean pollution causing large dead zones along coasts.

    ocean pollution

  • Provide the definition of biodiversity given in the text.

    The variety and variability of living organisms and their ecosystems, including genetic, species, and ecosystem diversity.

    biodiversity definition

  • What land-related problems reduce food-producing land?

    Erosion, loss of topsoil, and land being paved.

    land soil

  • State two large-scale environmental trends mentioned that harm ecosystems.

    • Deforestation
    • Accelerated fossil fuel use causing air, soil, and water pollution
    deforestation pollution

  • What alarming extinction statistics are provided?

    More than 140 species become extinct every day and about 20% of species are expected to die out within the next 10 years.

    extinction biodiversity

  • How are environmental chemical contaminants handled according to the text?

    Routine monitoring is carried out and a ban is imposed if contaminant levels are too high.

    contaminants regulation

  • Give one example of a Canadian agricultural sustainability resource shown as an image.

    Canada Organic Biologique Canada logo image: Canada Organic Biologique Canada

    canada organic

  • What routine action is taken regarding chemical contaminants in food production?

    • Routine monitoring of chemical contaminants is carried out
    • A ban is imposed if levels are too high
    contaminants regulation

  • Give an example of a source of contaminants mentioned in the text.

    • Metals and contaminants from packaging
    contaminants packaging

  • What factor determines how harmful a contaminant is?

    • How long exposure to the contaminant lasts
    toxicology exposure
Appunti di studio

Learning objectives

After completing this unit you should be able to:

  1. Define common food production terms used in course notes and readings.
  2. Compare conventional vs organic farming and genetic engineering by: resource use, environmental impact, and human health links.
  3. Identify where to find and how to discuss Canadian regulations for organic and GM foods.
  4. Propose personal-level solutions to environmental problems from food production.

Overview: Where food comes from

  • All foods originate on farms, then typically go to processing, transport, retail, and finally the consumer.
  • Processing includes cleaning, sorting, preservation (heat, salt, sugar, agar) and combining ingredients into packaged foods.
  • Transport modes: ship, train, truck, plane — each affects cost, shelf-life, and environmental footprint.

Key definitions (concise)

  • Sustainability: Using resources at a rate the Earth can replace, avoiding accumulation of pollution.
  • Organic farming: Production methods prioritized for environmental sustainability and reduced synthetic inputs.
  • Conventional farming: Typically uses synthetic fertilizers, pesticides, and modern mechanization to maximize yields.
  • Genetic engineering (GM): Direct modification of an organism’s DNA to introduce desirable traits.
  • Horticulture: Science/art of growing fruits, vegetables, flowers, and ornamentals.
  • Aquaculture: Farming aquatic organisms in controlled freshwater or saltwater systems.
  • Biodiversity: Variety of organisms across genes, species, and ecosystems.
  • Environmental contaminants: Industrial pollutants, toxic metals, packaging residues and other chemical hazards monitored in food systems.

Major components of modern farming (brief)

Soil management

  • Soil conservation is critical: loss of topsoil through erosion reduces productivity.
  • Farmers now use practices to rebuild and protect topsoil (cover cropping, reduced tillage, buffers).

Horticulture

  • Over 120 fruit/vegetable crops are commercially grown in Canada.
  • These crops are key to healthy diets and require specialized production and postharvest handling.

Aquaculture

  • Alternatives to wild capture fisheries; can improve food security but raise issues of disease, waste, and escapes.

Water management

  • Protecting water is essential for sustainable production; agriculture both consumes and impacts freshwater quality.

Livestock and breeding

  • Livestock include cattle, pigs, poultry, sheep, goats, bison, deer and elk.
  • Breeding choices (purebred vs cross-breeds) are made to optimize traits like growth, disease resistance, and productivity.

Technology & innovation in agriculture

  • Technologies (precision ag, hydroponics, vertical farming, automation) can raise productivity and reduce environmental impacts.
  • Examples: hydroponics and vertical farms can increase yield per area and reduce water use for some crops.
  • New tech can support sustainability but may require careful implementation to avoid unintended harms.

Comparing systems: Conventional, Organic, Genetic Engineering (high-level)

  • Resource use:
  • Organic: fewer synthetic agrochemicals, often greater reliance on crop rotations and organic amendments; sometimes lower yield per hectare.
  • Conventional: higher yields per area in many cases, often greater use of synthetic fertilizers/pesticides.

  • GM crops: can increase yield or reduce pesticide use depending on trait (e.g., insect resistance, herbicide tolerance).

  • Environmental impact:

  • Organic: tends to reduce synthetic chemical runoff and can support biodiversity, but may require more land for same output.
  • Conventional: can drive higher productivity but increases risk of agrochemical pollution and soil degradation if not managed sustainably.

  • GM: may reduce insecticide use for some traits but can lead to herbicide-resistant weeds or other ecological shifts.

  • Human health:

  • Organic: reduced exposure to certain synthetic pesticide residues for producers and consumers.
  • Conventional/GM: safety and health impacts depend on specific practices and products; regulation and monitoring are key.

(Note: these are general patterns — specific outcomes vary by crop, region, and management.)

Environmental threats to food production

  • Climate change: droughts, floods and changing growing seasons damage crops and infrastructure.
  • Greenhouse gas emissions: agriculture contributes to emissions; mitigation is part of sustainability goals.
  • Pest and pathogen resistance: overuse of pesticides and antibiotics can select for resistant pests and microbes.
  • Freshwater shortages & pollution: reduced quantity and quality of water limits production.
  • Ocean pollution & overfishing: marine dead zones and declining wild stocks increase pressure on aquaculture.
  • Loss of biodiversity: genetic and species loss undermines ecosystem services and resilience.
  • Land loss & erosion: paved land, erosion and deforestation reduce available productive area.
  • Accelerated fossil fuel use & pollution: energy-intensive inputs and transport cause air/soil/water pollution.

Environmental contaminants and monitoring

  • Contaminants include industrial chemicals, toxic metals, and residues from packaging.
  • Routine monitoring is carried out; contaminants exceeding safe levels may be banned or restricted.
  • Harm depends on exposure level and duration; regulatory agencies set limits and advisories.

Regulations in Canada (what to know and where to look)

  • The course asks you to discuss Canadian rules for organic and GM foods; specific regulatory frameworks exist and are enforced federally.
  • Key sources for authoritative information:
  • Government of Canada agriculture and food websites (e.g., Canada Organic Regime resources).
  • Canadian Food Inspection Agency (CFIA) for food safety and labelling requirements.
  • Provincial agencies may also have roles in production guidance and certification.
  • Use official sources for details; this unit emphasizes understanding how regulations affect production, labelling, and consumer choice.

Canada Organic logo

Alt text: Canada Organic Biologique Canada circular logo with maple leaf and hills.

Practical student actions & personal solutions

  • Buy mindful: choose seasonal, local, or certified organic when feasible to lower transport footprint and support sustainable practices.
  • Reduce food waste: plan meals, store food properly, compost scraps to cut demand for production.
  • Support sustainable seafood: prefer certified aquaculture or MSC-labelled seafood.
  • Advocate & learn: consult official Canadian sources and community agriculture programs, support policies that encourage sustainable practices.
  • Adopt low-impact gardening: home composting, rainwater collection, and diverse planting support biodiversity.

Learning resources & virtual tours (selected links from course)

  • Infographic on Canadian food production stats: https://www150.statcan.gc.ca/nl/en/pub/11-627-m/11-627-m2020037-eng.pdf?st=RN5vfvYW
  • Virtual farm & processing videos (examples):
  • Story of Oats (growing, harvest, processing): https://www.youtube.com/watch?v=cvRF1EgG6vc https://www.youtube.com/watch?v=m1jT2v7tX0c https://www.youtube.com/watch?v=e8xH4H3_0P8
  • Apples: From Farm to Table: https://www.youtube.com/watch?v=S0x4RxuNAno
  • Tech & sustainability videos:
  • Farm On: Sustainable Food Production: https://www.youtube.com/watch?v=qk1d7vBBvnE
  • Vertical farming: https://www.youtube.com/watch?v=GjCDQgjBcMo
  • Climate & agriculture guidance: https://agriculture.canada.ca/en/agriculture-and-food/environmental-sustainability/climate-change-and-agriculture/climate-scenarios-agriculture
  • Additional reading suggestions available on AITC Canada and Croplife (links in course notes).

Study tips

  • Focus on the food chain stages (farm → processor → transport → retail) and how each stage affects sustainability.
  • Compare systems using the three lenses in the objectives: resource use, environmental impact, and human health.
  • Use the provided videos and government links to ground comparisons in real-world examples and regulations.
  • Prepare short examples (e.g., an organic vegetable farm vs conventional, or a GM trait such as insect resistance) to illustrate trade-offs.

Quick checklist for exam/assignments

  • Can you define key terms (sustainability, organic, aquaculture, biodiversity)?
  • Can you list 3 environmental threats to Canadian food production and a mitigation approach for each?
  • Can you cite at least two Canadian sources for regulations on organic or GM foods?
  • Can you propose 3 realistic personal actions to reduce your food-system footprint?