1. Chapter 15.1
Feeding the World

2. Get ready!
By 2050, the world’s farmers will need to feed about 9 Billion people. That is 50% more than we were feeding in 2008 when your book was published! ;)

3. “widespread starvation caused by a shortage of food.” Ex - Ethiopia
Famine
“widespread starvation caused by a shortage of food.” Ex - Ethiopia

4. Major nutrients in food
Nutrition
The amount of energy available in food is known as CALORIES.
Major nutrients in food
CARBS – 4 CAL/G
LIPIDS – 9 CAL/G
PROTEIN – 4 CAL/G

5. Malnutrition
“ condition that occurs when people do not consume enough calories or do not eat a sufficient variety of food to fulfill all of the body’s needs.” Some parts of the world do not have access to all types of food.

6. Page 408 Look at figure 1 at the top of the page.
What source of food is produced in the greatest amounts?
In general, how do the diets of people in developed countries compare with diets of people in developing countries?

7. Food Efficiency
“ measure of the quantity of food produced on a given area of land with limited inputs of energy and resources” Ideally – a crop that is efficiently producing large amounts of food with little negative impact on the environment. Ex – glasswort, seaweed

8. Poverty and Subsistence Farming
The world’s hungry is nearly all farm workers and SUBSISTENCE farmers. Most of world’s hungry live in Africa, Asia, and mountains of South America.
SUBSISTENCE FARMERS: Farmers who grow only enough food for local use. Have tiny plots that they grow food for their families and hope to sell extras. But have no access to water for irrigation.

9. Green Revolution
New varieties of foods that yield higher productions without increasing the area of land. Reduces the price of food and improved the lives of million of people.

10. Green Revolution

11. “Land that can be used to grow crops.”
Arable land
“Land that can be used to grow crops.”
Only 10 percent of Earth’s Surface
Urban areas occupy about 3% of the earth’s land surface and are expanding, often into arable land 

12. Bugs!
In the U.S. insects eat about 13% of all crops.

13. PESTS!
Insects
Plants
Fungi
microorganisms

14. “chemicals used to kill insects, weeds and other crop pests”
Pesticides
“chemicals used to kill insects, weeds and other crop pests”
Farmers became reliant and problems began:

15. Pesticide problems Pesticide Resistance Human Health Concerns
Pollution and persistance
ex - (DDT)

16. Biological Pest Control
“Use of living organisms to control pests”
Pathogens – bacteria that can kill caterpillars (butterflies/moths)
Plant Defenses
Chemicals from plants
Disrupting Insect Breeding