PRACTICES IN

ENVIRONMENTAL
SUSTAINABILITY
BIOLOGY FORM 5 CHAPTER 10 (10.3)
Natelie & Bradley
PRACTICES THAT CONTRIBUTE TOWARDS ENVIRONMENTAL SUSTAINABILITY

• USE BICYCLE OR HYBRID AND ELECTRIC

VEHICLES ENVIRONMENT-
• PRACTICE CARPOOLING FRIENDLY
• USE PUBLIC TRANSPORT (buses, commuters, TRANSPORT
monorails, LRT, Electric Train Service)

• MAIN SOURCE: BURNING OF NON-RENEWABLE

SUBSTANCES (fossil fuels: petrol, diesel) ENERGY
• USE ELECTRIC WISELY: REDUCE THE RELEASE OF SAVING
CARBON MONOXIDE

• DISPOSAL OF WASTE MATERIALS CAN BE RE-

DUCED: 5R’s CONCEPT
• Rethink, Repair, Reuse, Reduce, Recycle

• ENERGY GENERATED FROM NATURAL RESOURCES THE USAGE OF

(sun, wind, waves, water, geothermal, biomass) ALTERNATIVE
• CLEANER, EASIER, SAFER RENEWABLE ENERGY
PRACTICES THAT CONTRIBUTE TOWARDS ENVIRONMENTAL SUSTAINABILITY

• THE DEPARTMENT OF ENVIRONMENT, AUTHORITY:

 coordinate waste disposal activities
 set the maximum limit of waste production MANAGEMENT OF
 control licesences for categories, content, quantity and DOMESTIC AND
risks of waste products TOXIC WASTE
• UPCYCLING WASTE SUBSTANCES CAN REDUCE
WASTE TO BE TAKEN TO THE LANDFILL

• A WAY TO CONTROL THE POPULATION OF PESTS

USING THEIR NATURAL ENEMIES
BIOLOGY
• A WAY TO REDUCE THE USAGE OF PESTICIDES CONTROL

• COLLECT RAIN WATER OR REUSE WATER TO WATER

WATER PLANTS AND WASH VEHICLES
SAVING
THE STATUS OF FOOD SECURITY IN MALAYSIA

Having an asssurance on the availability of food, FOOD

as well as suffiecient acess to food and safe food SECURITY
utilisation

AN INCLUSIVE IN ALL ASPECTS:

from the farm to the final food product

IMPORTANT ELEMENT IN DETERMINING THE

STATUS OF FOOD SECURITY. H
FOOD MANUFACTURED IN CLEAN A
SURROUNDINGS USING METHODS (emphasise
on hygiene and ordeliness) DURING THE
L
PRODUCTION PROCESS. A
OTHER GUIDELINES: L
1. GOOD MANUFACTURING PRACTICES (GMP)
2. HAZARD ANALYSIS AND CRITICAL CONTROL
POINTS (HACCP)
• emphasise on the quality of processes that are
hygienic, helathy and safe during food preparation
THE COMPONENTS OF FOOD SECURITY

THERE IS SUFFIECIENT SUPPLY OF HIGH QUALITY AVAILABILITY OF

FOOD IN THE MARKET AS WELL AS FOR IMPORTED
FOOD FOOD

FOOD CAN BE OBTAINED EASILY IN ORDER TO MEET ACCESS TO FOOD

THE NUTRITIONAL NEEDS OF DIET

THE ABILITY OF AN INDIVIDUAL TO GET ENOUGH

NUTRIENTS BY CONSUMING FOOD AND DRINKING FOOD
CLEAN WATER AS WELL AS GOOD PRACTICES IN UTILISATION
FOOD PROCESSING AND PREPARATION

EACH INDIVIDUAL HAS ACCESS TO GET ENOUGH FOOD

NUTRITIOUS FOOD AT ALL TIMES STABILITY
FAQS - FORMATIVE PRACTICE 10.3

1. List the four important components in food security.

Four important components of food security: Food availability, food access, food usage
and food stability.

2. In your opinion, what are the responsibilities of a food entreprenuer in achieving

food security?
Food entrepreneur needs to prepare enough food with good quality and accommodate
the needs of local society especially. The food prepared must meet nutrients
requirements and follows the guidelines of GMP and HACCP.

3. You are the proprietor of a private company. Suggest five steps in saving
electricity by all your employees at the office.
Steps to save electric in the office:
• Turn off the lamps when not in use.
• Use energy-efficient equipment.
• Set the brightness of computer screen to a suitable brightness.
• Use rechargeable batteries for wireless telephone and remote control, rather than using
regular
batteries.
• Use LED lamps rather than fluorescent lamps.
• Set the temperature of air-conditioner from 23 °C to 25 °C.
FAQS - OBJECTIVE

4. Which of the following are included in sustainable and planned forest

management projects?
A The establishment of a level of selective harvesting
B Deforestation for the establishment of national parks
C Controlled clearing of trees for the cultivation of crops

5. What is the main purpose of the introduction of 5R's concept?

A To reduce the disposal of wastes that can pollute the environment
B To reduce the cutting of trees in forests that supply raw materials
C To reduce carbon dioxide emission that cause global warming
D To produce new products that are more environmentally friendly

6. Which of the following statements describes the component of food stability in

food security?
A High quality food can be obtained in sufficient quantity
B Food can be obtained easily to meet the nutritional needs of diet
C The food obtained has sufficient nutrients and is well processed
D Nutritious food is available at all times
FAQS - ESSAY SECTION B

7. Figure 3.1 below shows several components in supporting sustainability.

Explain how these components can help to reach food security.

[10 marks]
FAQS - ESSAY SECTION B (Answer)

7.
- The country development plan should include Local agenda 21, agricultural
development, green technology and conservation Local agenda 21 encourages
collaboration between local authorities and local communities
- To create a shared vision for food security
- Developing integrated local agricultural plans, policies and programs targeted at
achieving food security
- The agricultural plans should take into account the employment of green
technology and conservation considerations
- Green technology reduces carbon footprint
- Increasing the use of renewable energy resources
- Encourage agricultural research in higher education institutions
- Agricultural development with green technology will increase yields of
agricultural products
- Local authorities encourage the involvement of local community especially
women and youth in the implementation of policies and plans to achieve food
security
- In contrast, the local authorities and local community also need to ensure
conservation is done in parallel with agricultural development
 THANK YOU

BIOLOGY FORM 5 CHAPTER 10 (10.3)

Natelie & Bradley