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Mentone Girls' Grammar School | Kerferd Library

Future food: Overview

VCE Food Studies | Unit 4: Food issues, challenges and futures

Source: Image courtesy of German Aerospace Center. (2017).

Level 1"The food systems of the future must deliver healthy and quality food for all, while preserving the environment.... We need to change our focus from producing more food to producing more healthy food" (da Silva, 2019, June 10)

From the opening address by United Nations Food and Agriculture Organization (FAO) Director-General José Graziano da Silva to the Future of Food International Symposium, Rome, 10 - 11 June 2019.

Referencing Notice Don't forget to cite and reference your sources. For help see the Junior School or Senior School referencing guides, and / or CiteMaker.
Resource Key

When accessing content use the numbers below to guide you:

LEVEL

Brief, basic information laid out in an easy-to-read format. May use informal language. (Includes most news articles)

LEVEL

Provides additional background information and further reading. Introduces some subject-specific language.

Level 3 resourceLEVEL

Lengthy, detailed information. Frequently uses technical/subject-specific language. (Includes most analytical articles)

Future food | Climate change: Keywords

Sustainable Development Goals | Alignment

This guide is aligned to the following UN Sustainable Development Goals. Click on the tiles to explore more.

Sustainable Development Goal 2: Zero HungerSustainable Development Goal 3: Health and WellbeingSustainable Development Goal 6: Clean WaterSustainable Development Goal 12: Waste and RecyclingSustainable Development Goal 12.3: Food wasteSustainable Development Goal 13: Climate ActionSustainable Development Goal 14: OceansSustainable Development Goal 15: Biodiversity / Life on land

Future food | Overview: Articles

Level 1Articles

Level 2

See also:Level 3

Future food | Climate change: eBooks

Level 1 resourceTo view the eBooks off campus follow the link. If prompted, sign in with your School mConnect user name and password.

Level 2 resource

Future food | Overview: Online resources

Level 1 resourceWeb sites

Level 2 resource

Level 3 resource

Future food | Overview: Interactive resources

Level 2Interactive resources


InstructionsStatisticsWe waste so much food that it’s hard to believe! This contributes to excess consumption of freshwater and fossil fuels. One ton of food waste prevention can save 4.2 tons of CO2 equivalent. See also The World Counts for more details as well as information about the statistics that form the basis of this counter.

Future food | Overview: Videos

Level 1 resourceFilm and videoUsing YouTube on campus help and instructionsTo view this video on campus remember to first login to your school Google account using your mConnect username and password. Click here for more help on using YouTube on campus.

"Global agriculture generates as much greenhouse gas as the worldwide transport sector. Sustainable food production is therefore not a luxury but a necessity for our common future. How can we best balance the need for nutritious and affordable food and that of protecting the environment?" (European Bank for Reconstruction and Development, 2017)

Source

When using this video don't forget to cite and reference your sources. For more information and help see the Kerferd Library referencing guide and / or CiteMaker.
In text reference / citation: European Bank for Reconstruction and Development, (2017) or (European Bank for Reconstruction and Development, 2017)
Bibliography / Reference list: European Bank for Reconstruction and Development. (2017). Food for the future - a short documentary, [eVideo]. Retrieved from https://youtu.be/BCL1UI1qRXM

Source

When using this video don't forget to cite and reference your sources. For more information and help see the Kerferd Library referencing guide and / or CiteMaker.
In text reference / citation: Food and Agriculture Organization of the United Nations (2017) or (Food and Agriculture Organization of the United Nations, 2017)
Bibliography / Reference list: Food and Agriculture Organization of the United Nations (2017). The future of food and agriculture [eVideo]. Retrieved from https://youtu.be/jF07b7IDxus

"In this short video we explore the reasons why we need to transform the way we eat and consume our food." (YouTube, 2016)

Source

When using this video don't forget to cite and reference your sources. For more information and help see the Kerferd Library referencing guide and / or CiteMaker.
In text reference / citation: YouTube, (2016) or (YouTube, 2016)
Bibliography / Reference list: YouTube, (2016). Why do we need to change our food system?, [eVideo]. Retrieved from https://www.youtube.com/watch?v=VcL3BQeteCc

Level 3 resource

"Claire Kremen believes protected areas are not enough to preserve our planet’s species and ecosystems. In her talk at Science Unlimited 2019, she showed the complementary approach of working lands conservation - where sustainable agriculture helps maintain biodiversity, provide habitat connectivity and improve climate change resilience, while sustaining the capacity for food production. Food rated emissions could increase to 50 percent by 2050 and fill up the total emissions budget that we have in order to avoid dangerous levels of climate change. Claire Kremen is the President's Excellence Chair in Biodiversity as well as Professor at the University of British Columbia, Canada. Science Unlimited is held in Montreux, Switzerland, as part of the annual Frontiers Forum." (Frontiers, 2019)

Source

When using this video don't forget to cite and reference your sources. For more information and help see the Kerferd Library referencing guide and / or CiteMaker.
In text reference / citation: Kremen (2019) or (Kremen, 2019)
Bibliography / Reference list:Kremen, C., (2019). Sustainable agriculture for biodiversity conservation [eVideo]. Science Unlimited. Retrieved from https://youtu.be/RAXSky8SBHE

Level 1 resourceFilm and video

"After travelling 60 years back in time, the Ferrones forge into the future and get a glimpse of what may likely be on our plates. The family also reflect on the impact the experiment has had on their lives." (ABC, 2018)

Source

When using this video don't forget to cite and reference your sources. For more information and help see the Kerferd Library referencing guide and / or CiteMaker.
In text reference / citation: Crabb, ([Episode 7: The future] 2018) or (Crabb, [Episode 7: The future] 2018)
Bibliography / Reference list: Crabb, A. (2018). Back in Time for Dinner, Episode 7: The future, [eVideo] Australian Broadcasting Corporation. Retrieved from https://clickv.ie/w/Be2l

"Travel across Australia to meet the growers and scientists who are making key breakthroughs in food production." (ClickView, 2018)

Source

When using this video don't forget to cite and reference your sources. For more information and help see the Kerferd Library referencing guide and / or CiteMaker.
In text reference / citation: ClickView, (2018) or (ClickView, 2018)
Bibliography / Reference list: ClickView, (2018). Feeding Australia - Foods of Tomorrow , [eVideo]. Retrieved from https://clickv.ie/w/5E1l

Future food | Climate change: Curriculum alignment

Level 1Victorian Curriculum and Assessment AuthorityArea of Study 1: Environment and ethics

Key knowledge

  • "key issues of the challenge of adequately feeding a rising world population, with particular focus on proposed solutions to global food insecurity, including the potential contribution of technologies and improved equity in food access and distribution
  • key ethical principles and questions of concern to Australian food consumers, and the ways in which ethical concerns affect individual food choices and the range of foods available
  • key perspectives on:
    • the environmental sustainability of primary food production in Australia, including use of fertilisers, pesticides and water, choice of crops and animals for farming, and risks associated with biosecurity, climate change and loss of biodiversity"
    • the environmental effects of food processing and manufacturing, retailing and consumption in Australia, including food packaging, food transportation and food wastage
    • the characteristics, challenges and advantages of different approaches and methods in farming and primary food production, including genetically modified food production and low-impact and organic farming."
Area of Study 2: Navigating food information

Key knowledge

  • "contemporary contexts in which food knowledge and skills develop and the factors that influence individual, family and community responses to food information
  • the principles of research used in the development of Australian Dietary Guidelines, including the recognition of credible sources, evidence-based information and accurate analysis of data, and how these principles can be applied in response to contemporary food fads, trends and diets
  • criteria used when assessing the validity of:
    • food information, including source, purpose, context, presentation of evidence and language use
    • claims made by weight-loss and nutrient supplement companies, including commercial gain, ethics, and the effectiveness of the product
  • categories of compulsory and optional information contained on food labels, the purpose behind them, and the advantages of accurate label information for food consumers
  • key elements of regulatory food standards relating to nutrition content claims and health claims on food labels and in advertisements
  • practical ways to apply evidenced-based recommendations relating to food and health, including the Australian Dietary Guidelines and the Australian Guide to Healthy Eating, to everyday food behaviours and habits, with particular attention to maintaining a healthy weight."

Victorian Certification of Education, Food Studies, Study Design 2017-2021 (Victorian Curriculum and Assessment Authority, 2016, p. 19-21.)

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