Climate Change and Food

production and Safety

 Goals for the day

01 03
Attendance Break
To state your
Let us have a 30min
attendance say shout
break
your favorite food

02 04
Lecture Activty
We will discuss about
It is a SURPRISE!!
food waste and safety
Objectives for the lesson
Describe patterns of world hunger and
nutritional requirements.

Identify key food sources, including protein-

rich foods.

Explain new crops and genetic engineering.

Discuss how policy can affect food resources.

Discuss different food safety procedures

What Is Food Security and Why Is It So
Difficult to Attain?
The greatest obstacles to
providing enough food
 Food security

https://www.youtube.com/watch?v=46ySNz5iCEA
Food insecurity in Ph

https://www.youtube.com/watch?v=SU-kHy6CRnY
 Nutrition
• Macronutrients and
micronutrients
• Chronic undernutrition
• Malnutrition
• Low-protein, high-
carbohydrate diet
• Physical and mental health
problems
• 6 million children die each
year
• Vitamin and mineral deficiencies
Supplement 3, Fig. 11, p. S12
 Overnutrition
• Too many calories, too little
exercise, or both
• Similar overall health outlook
as undernourished
• 1.6 billion people eat too much
• 66% of American adults
overweight, 34% obese
• Heart disease and stroke
• Type II diabetes and some
cancers
How Is Food Produced?
Where We Get Food
 Let us review the food chain

• What will happen if we increase the human population:

• Increase competition for food supply thus we need to grow more food in order to
sustain the population
Since 1960 tremendous
increase in food supply
Better farm machinery

High-tech fishing fleets

Irrigation

Pesticides and fertilizers

High-yield varieties
Traditional Agriculture
Traditional Agriculture can
be defined as a primitive style
of farming that involves the
intensive use of indigenous
knowledge, traditional tools,
natural resources, organic
fertilizer and cultural beliefs of
the farmers.
2.7 billion people in developing
countries
Why less people go to farming as their career
Industrialized High-input agriculture –
monocultures
Agriculture
Large amounts of:

• Heavy equipment
• Financial capital
• Fossil fuels
• Water
• Commercial inorganic fertilizers
• Pesticides

Much food produced for global

consumption
 Vertical Farming
Vertical farming is the practice of growing produce in vertically stacked
layers. The practice can use soil, hydroponic or aeroponic growing
methods. Vertical farms attempt to produce food in challenging
environments, like where arable land is rare or unavailable.
Production of New Crop Varieties
What is GMO
A genetically modified organism
(GMO) is an animal, plant, or
microbe whose DNA has
been altered using genetic
engineering techniques. For
thousands of years, humans
have used breeding methods to
modify organisms. Corn, cattle,
and even dogs have been
selectively bred over
generations to have certain
desired traits
 GMO the good and the ugly

https://www.youtube.com/watch?v=7TmcXYp8xu4
Controversies over
Genetically Engineered
Foods
• Potential long-term
effects on humans
• Ecological effects
• Genes cross with wild
plants
• Patents on GMF
varieties
 GMO in the Philippines

https://www.youtube.com/watch?v=vrx34xM7rBo
What is your favorite kind of meat
Write your favorite
meat in the
opinion excel
Meat Production

• Meat and dairy products are

good sources of protein
• Past ~60 years meat
production up five-fold
• Half of meat from grazing
livestock, other half from
feedlots
Industrial Meat Production
Consequences
Uses large amounts of fossil
fuels

Wastes can pollute water

Overgrazing

Soil compaction

Methane release: greenhouse

gas
Sustainable Meat Production
• Shift to eating
herbivorous
fish or poultry
• Eat less meat
 Stem cell burger
WHY Do U think is important;

https://www.youtube.com/watch?v=u4geIyZDRaU
Fish and Shellfish
Production Have
Increased
Dramatically
• Aquaculture – 46% of
fish/shellfish production
in 2006
• Ponds
• Underwater cages
• China produces 70% of
world’s farmed fish
Aquaculture Problems
• Destruction of habitat
• Pollution of nearby waters
• Increased fishing pressure on
wild stocks
• Introduction of nonnative
species and genetically modified
species
• Diseases and parasites
Fig. 10-13, p. 220
Current environmental issues in fisheries
What Environmental Problems Arise from Food
Production?

• Future food production

may be limited by soil
erosion and
degradation,
desertification, water
and air pollution,
climate change from
greenhouse gas
emissions, and loss of
biodiversity.
Fig. 10-7, p. 215
Soil Erosion Flowing water

Wind

Soil fertility declines

Water pollution occurs

Some natural

Much due to human activity

Reduce Soil Erosion
• Terracing
• Contour plowing
• Strip cropping
• Alley cropping
• Windbreaks
• Shelterbelts
• Conservation-tillage farming
• No-till farming
• Minimum-tillage farming
• Retire erosion hotspots
How Can We Protect Crops from Pests More
Sustainably?
• We can sharply cut pesticide use
without decreasing crop yields
by using a mix of cultivation
techniques, biological pest
controls, and small amounts of
selected chemical pesticides as a
last resort (integrated pest
management).
Nature’s Pest Control
• Polycultures – pests
controlled by natural
enemies
• Monocultures and land
clearing
• Loss of natural enemies
• Require pesticides
Increasing Pesticide Use
• Up 50-fold since 1950
• Broad-spectrum agents
• Selective agents
• Persistence
• Biomagnification –
some pesticides
magnified in food
chains and webs
Pro’s and cons of modern pesticide
Advantages of Modern Pesticides
• Save human lives
• Increase food supplies
• Increase profits for farmers
• Work fast
• Low health risks when used
properly
• Newer pesticides safer and more
effective
disdvantages of Modern Pesticides
• Pests become genetically
resistant
• Some insecticides kill natural
enemies
• May pollute environment
• Harmful to wildlife
• Threaten human health
• Use has not reduced U.S. crop
losses
 • Fool the pest
• Provide homes for pest enemies
• Implant genetic resistance
Alternatives
• Natural enemies
to Pesticides • Pheromones to trap pests or attract
predators
• Hormones to disrupt life cycle
 1. Increase research on sustainable
agriculture
Six Strategies 2. Set up demonstration projects
for 3. International fund to help poor farmers
Sustainable 4. Establish training programs
Agriculture 5. Subsidies only for sustainable agriculture
6. Education program for consumers
How Can We Improve Food Security?
• We can improve food
security by creating
programs to reduce
poverty and chronic
malnutrition, relying
more on locally grown
food, and cutting
waste.
Use Government Policies to Improve Food
Production and Security

• Control food prices

• Helps consumers
• Hurts farmers
• Provide subsidies to farmers
• Price supports, tax breaks to
encourage food production
• Can harm farmers in other
countries who don’t get
subsidies
• Some analysts call for
ending all subsidies
 Reducing Childhood Deaths
• $5–$10 annual per child would
prevent half of nutrition-related
deaths
• Strategies
• Immunization
• Breast-feeding
• Prevent dehydration from diarrhea
• Vitamin A
• Family planning
• Health education for women
How Can We Produce Food More Sustainably?
• More sustainable food
production involves reducing
overgrazing and overfishing,
irrigating more efficiently, using
integrated pest management,
promoting agrobiodiversity, and
providing government subsidies
only for more sustainable
agriculture, fishing, and
aquaculture.
Fig. 10-25, p. 234
Food packaging and
the environment
• Problems with packaging:
• Uses many non-renewable
resources
• Uses significant amount of
water, coal and natural gas
• Plastic –non biodegradable
• Low level of recycling
• Overpackaging products
How can you
help solve food
waste and food
shortage issues
in the country
Possible solutions for packaging
FOOD Safety
FOOD SAFETY
• Primary emphasis is on the
protection of the consumer from
illness caused by food
• deals with health hazards and the
sanitary features of food handling
• involves the recognition of the
modes of transmission of the major
agents of food-borne diseases and
knowledge of the available and
accepted means for the protection
of the consumer against such
agents
• Needed to prevent food-borne
illnesses
Contamination

Presence of
substances or
conditions in the
food that can be
harmful to humans
Elements of Food safety
Cleaning
• removal of visible soil from surfaces
of equipment and utensils

Sanitizing
• reducing the number of disease-
causing microorganisms on the
surface of equipment and utensils
to acceptable public health levels
• Minimizes pests, increase life of
equipment, improve employee
morale and efficiency and aesthetic
considerations
FACTORS CONTRIBUTING TO AN INCREASING
TREND IN FOOD-BORNE ILLNESSES:
• Changes in ways of producing, processing and preparing of food
• Increasing environmental pollution
• Increased pressures on primary production to meet the demands of an
increasing world population
• Intensive farming
• Misuse of antibiotics, pesticides and growth hormones
• Mass slaughtering processes
• Greater international movements of both foods and people
• Changing lifestyles
• Increasing proportion of the population is moresusceptible
 Biological

WHAT CAUSES
PEOPLE TO Chemical

BECOME SICK
WHEN EATING
CONTAMINATE Physical

D FOOD?
Microbiological
 Three categories of food safety hazard
Biological Chemical Physical
• Bacteria • Agricultural chemicals • Foreign objects in food
• Parasites and helminths • Natural plant toxins such as
• Virus • Animal toxins - Hair
• Fungi • Food additives - Pebbles
• Prions • Medications - Glass shards
• Radioactive substance - Toothpicks
• Alcohol - Plastic
SIGNS AND
SYMPTOMS

• Diarrhea
• Abdominal pain
• Nausea and/or vomiting
Food-Borne Illness/Disease
 Temperature abuse

Factors (Food- Poor personal hygiene practices

borne Illness)

vCross contamination
Highly Susceptible
Populations

• The Very Young

• The Elderly
• Pregnant and
Lactating Women
• Weakened Immune
System
FOOD FLOW

• consists of food products and the

ingredients used to make them, as they
flow through a food establishment
• begins with the purchase of safe and
wholesome ingredients from approved
sources, then flows through receiving
into storage
• ends in preparation and service
• involves thawing, cooking, cooling, re-
heating, hot-holding and cold-holding.
HACCP (Hazard Analysis
Critical Control Points)

• Helps to monitor food safety.

• Follows the flow of food
through the food
establishment and identifies
each step in the process where
contamination might cause
the food to become unsafe.
• Recommended for use in food
establishments
Role of Government

• Oversee the food-

producing system
and protect food
that is intended
for human
consumption.
• Enforce laws and
rules to protect
food against
adulteration and
contamination
FOOD PRESERVATION METHODS THAT WOULD:
a. Packaging
Prevent b. Cleaning and disinfection of equipment and utensils
contamination c. Thorough washing with water and detergent
d. Hygienic design of equipment

a. Chilling (prevents or slows the growth of microorganisms)

Control of b. Freezing
microbial growth c. Acidification
d. Drying (salt-curing or preservation with sugar)

a. Heat treatment
Remove or kill b. Ionizing radiation
microorganism c. UV radiation
d. Washing and disinfection
FACTORS TO BE CONSIDERED IN THE
SANITARY CONTROL OF FOOD
1. Place of production • a. Milk and shellfish
and processing or • b. Vegetables and fruits
source of supply • c. Meat

2. Transportation • Fridge
and/or storage • Cooler

• a. Food stores – markets, sari-sari stores, traveling vendors

3. Retail and
• b. Eating and drinking establishments – restaurants, coffee
distribution points shops, etc.
KEEPING HOT FOOD HOT
AND COLD FOOD COLD
 keep cooked food at 60°C or above until served

refrigerate or freeze food that is to be prepared well in

advance and reheat until steaming hot before serving

KEEPING HOT cook or reheat packaged food strictly in accordance

with any directions on the label
FOOD HOT –
Place hot food in the refrigerator once it has stopped
We need to: steaming.

Divide large quantities of food into small shallow

containers for faster cooling.

When reheating for use, heat as quickly as possible

until steaming hot.
 take cold groceries home to the refrigerator quickly as possible

keep chilled and frozen food cold if it will be a long time before it
can be placed in a refrigerator or freezer

KEEPING store cold food at 5°C or less

COLD FOOD keep cold food in the refrigerator as much as possible

COLD – We
need to: thaw frozen food in refrigerator or microwave

store and handle cold food according to any directions on the label

check temperature of the refrigerator regularly

THE WHO GOLDEN RULES FOR SAFE FOOD
PREPARATION
Discussion activity
• I will divide the class into 2
• Number 1 answer: Make your debate does being vegan actually
helps the environment.
• Number 2 answer: Being vegan makes little environmental
impact as meat eaters