Sustainable Food Production — AQA GCSE Biology (Separate)

As the human population grows, we must produce food in ways that can continue without harming future supplies — sustainably.

Food security

Food security is having enough food to feed a population. It is threatened by:

• the increasing birth rate and growing population,
• changing diets in developed countries (using up scarce resources),
• new pests and pathogens affecting farming,
• environmental changes (e.g. drought) reducing harvests,
• the cost of farming inputs, and
• conflicts affecting access to food and water.

Improving the efficiency of food production

• Limiting energy losses by farmed animals — keeping animals in warm, confined conditions and restricting their movement means less energy is lost as heat and through movement, so more biomass is gained (factory farming). This raises ethical and welfare concerns.
• High-protein feeds can speed up growth.

Sustainable fishing

Fish stocks are declining. To avoid certain species becoming extinct, fishing must be sustainable:

• Fishing quotas limit how much can be caught.
• Net size controls allow young fish to escape and breed. These maintain fish stocks at a level where breeding continues.

Biotechnology

• Mycoprotein (e.g. Quorn) is produced from the fungus Fusarium, grown in fermenters on glucose syrup — a protein-rich food suitable for vegetarians.
• Genetically modified bacteria can produce useful substances (e.g. insulin), and GM crops can increase yields.

Exam tips

• Define food security and list the factors that threaten it.
• Explain how restricting animal movement/warmth improves efficiency (less energy lost) — and the ethical issue.
• Learn the sustainable fishing methods (quotas, net size).
• Know mycoprotein is made from a fungus in a fermenter.