Transition to

Sustainable
Agriculture
Week_6
Towards Zero Hunger (SDG-2)
Dr. Müge KESİCİ BAYSOY
What do we mean with transition?
Redesigning agricultural systems through agroecological and other
innovative approaches to enhance productivity while minimizing
negative impacts on biodiversity.
Key components of the transition:
• Promote integrated pest and disease management.
• Enhance management of land and water.
• Integrate systems of crops, livestock, fish and/or tree production for
productivity and ecological benefits.
• Maintain biodiversity in agricultural ecosystems.
• Promote on-farm learning and research.
• Improve connections between farmers and consumers.
• Provide an enabling environment.
 We are confronted with an increasing number of
The Need for signs that our global food system is rapidly
approaching, if not already in, a condition of
Conversion crisis.
On a global scale, agriculture
was very successful in
meeting a growing demand
for food during the latter
half of the twentieth
century. But the elements of
the food crisis are signs that
this era of ever-rising food
production may be coming
to an end.
At the same time, we face a problem that in the long-term will be
even more challenging to the global food system: the techniques,
innovations, practices, and policies that have allowed increases in
productivity have also undermined the basis for that productivity.
In short, our system of agricultural production is unsustainable, and it
cannot continue to produce enough food for the growing global
population over the long-term because it deteriorates the conditions
that make agriculture possible.
Our global food system also faces threats not entirely of its own
making, most notably the emergence of new agricultural diseases
(such as mad cow and antibiotic-resistant salmonella), climate
change, a growing demand for energy, and an approaching decline in
the production of the fossil fuel energy that has subsidized
agricultural growth.
medium.com
5 key ways which can accelerate the transition to sustainable
agriculture:

• Leverage research and innovation

• Implement regenerative practices and nature-based solutions
• Provide training and education, from farm to fork
• Increase transparency and traceability
• Encourage cross-sector collaboration
Guiding Principles for Conversion
These include factors that range from on-farm issues to conditions
well beyond farming communities:
• The uncertain cost of energy.
• The low profit margins of conventional practices.
• The development of new practices that are seen as viable options,
especially in organic agriculture.
• Increasing environmental awareness among consumers, producers,
and regulators.
• A better understanding of the close link between diet and the
recent increases in health issues, such as obesity, diabetes, heart
disease, and cancer.
• A growing appreciation for the need to integrate conservation and
livelihoods in farming communities.
• New and stronger markets for organically and ecologically grown
and processed farm products.
A farmer’s chances of making it through the transition process
successfully depend in part on ability to adjust the economics of the
farm operation to the new relationships that come from farming with
a different set of input and management costs.
But success in the conversion process is also dependent on factors
beyond the farmer’s control.
While the economic goal of conversion is to maintain profitability, the
ecological goal is to initiate a complex set of very profound changes.
As the types of inputs change, and practices shift to ecologically
based management, agroecosystem structure and function change as
well.
The following principles serve as general guidelines for navigating the
overall transformation that food systems undergo during the
conversion process:
• Shift from extractive nutrient management to recycling of nutrients,
with increased dependence on natural processes such as biological
nitrogen fixation and mycorrhizal relationships.
• Use renewable sources of energy instead of nonrenewable sources.
• Eliminate the use of nonrenewable off-farm inputs that have the
potential to harm the environment or the health of farmers,
farmworkers, or consumers.
• When materials must be added to the system, use naturally
occurring and local materials instead of synthetic, manufactured
inputs.
• Manage pests, diseases, and weeds as part of the whole system
instead of “controlling” them as individual organisms.
• Reestablish the biological relationships that can occur naturally on
farms and ranches instead of reducing and simplifying them.
• Make more appropriate matches between cropping patterns and
the productive potential and physical limitations of the agricultural
landscape.
• Use a strategy of adapting the biological and genetic potential of
agricultural plant and animal species to the ecological conditions of
the farm rather than modifying the farm to meet the needs of the
crops and animals.
• Value most highly the overall health of the agroecosystem rather
than the outcome of a particular crop system or season.
• Emphasize the integrated conservation of soil, water, energy, and
biological resources.
• Build food system change on local knowledge and experience.
• Carry out changes that promote justice and equity in all segments of
the food system.
• Incorporate the idea of long-term sustainability into overall
agroecosystem design and management.
Steps in the Conversion Process
For many farmers and ranchers, rapid conversion to sustainable
agroecosystem design and practice is neither possible nor practical.
Four distinct levels of conversion can be discerned and are also
helpful for categorizing agricultural research as it relates to
conversion.
Level 1: Increase the efficiency and effectiveness of conventional
practices in order to reduce the use and consumption of costly,
scarce, or environmentally damaging inputs.
Level 2: Substitute conventional inputs and practices with alternative
practices.
Level 3: Redesign the agroecosystem so that it functions on the basis
of a new set of ecological processes and relationships.
Level 4: Reestablish a more direct connection between those who
grow the food and those who consume it, with a goal of
reestablishing a culture of sustainability that takes into account the
interactions between all components of the food system.
TRANSITION TOWARDS «AGROECOLOGY-BASED» SUSTAINABLE AGRICULTURE AND FOOD SYSTEMS
Agricultural Production
Systems
GEP 0640 Towards Zero Hunger (SDG-2)
Dr. Müge KESİCİ BAYSOY
Week_5
Agriculture is the process of
cultivating the soil, growing
crops, and raising livestock. It
involves the production of plant
and animal products for people
to use and for distribution to
markets.
Types of Agriculture…
• Agro-ecology
• Sustainable Agriculture
• Urban agriculture/ Peri-urban
agriculture
• Organic Agriculture
• Conservation Agriculture
• Precision agriculture
• Industrial agriculture
• Bio-dynamic agriculture/ecological
agriculture
• Community Supported Agriculture
• Greenhouse Production
• Soilless Cultures
Agro-ecology

It is the study of the relation

of agricultural crops and
environment…
Sustainable Agriculture
Sustainable Agriculture
refers to the ability of a
farm to produce food
indefinitely, without causing
severe or irreversible
damage to ecosystem
health.
Urban agriculture/ Urban agriculture is the practice
of cultivating, processing and
Peri-urban distributing food in, or around
(peri-urban), a village, town or
agriculture city.
Organic Agriculture

Organic agriculture is a
production system that
sustains the health of
soils, ecosystems and
people.
The "Principle Aims of Organic Agriculture and
Processing" are based on the following equally
important principles and ideas:
• to produce food of high nutritional quality in sufficient quantity;
• to interact in a constructive and life enhancing way with all natural
systems and cycles;
• to encourage and enhance biological cycles within the farming system,
involving micro-organisms, soil flora and fauna, plants and animals;
• to maintain and increase long-term fertility of soils;
• to promote the healthy use and proper care of water, water resources
and all life therein;
• to help in the conservation of soil and water;
• to use, as far as is possible, renewable resources in locally organized
agricultural systems;
• to work, as far as possible, within a closed system with regard to organic
matter and nutrient elements;
• to work, as far as possible, with materials and substances which can be
reused or recycled, either on the farm or elsewhere;
• to give all livestock conditions of life which allow them to perform the basic
aspects of their innate behaviour;
• to minimize all forms of pollution that may result from agricultural
practices;
• to maintain the genetic diversity of the agricultural system and its
surroundings, including the protection of plant and wildlife habitats;
• to allow everyone involved in organic production and processing a quality of
life conforming to the UN Human Rights Charter, to cover their basic needs
and obtain an adequate return and satisfaction from their work, including a
safe working environment;
• to consider the wider social and ecological impact of the farming system;
• to produce non-food products from renewable resources, which are fully
biodegradable;
• to encourage organic agriculture associations to function along democratic
lines and the principle of division of powers;
• to progress towards an entire organic production chain, which is both socially
just and ecologically responsible.
Conservation Agriculture
Conservation Agriculture is a
concept for resource-saving
agricultural crop production
that strives to achieve
acceptable profits together
with high and sustained
production levels while
concurrently conserving the
environment” (FAO 2008)
Precision agriculture

Precision Farming is a new

technology that allows farmers to
look at their fields more site
specifically than before and apply
inputs in a manner more specific
than a blanket application.
 How Does Precision Farming Increase Farm
Sustainability
The benefits of precision farming include better sustainability and less of
an environmental impact.

By making more precise decisions, farmers are able to manage their

inputs and nutrients more carefully. This results in less wasted fertilizer
and nutrient runoff.
Industrial agriculture

Industrial agriculture is a form

of modern farming that refers
to the industrialized
production of livestock,
poultry, fish, and crops
Pros of Industrial Agriculture
1. It increases food production
Large-scale industrial farms have an advantage over traditional farms
when it comes to producing food fast and in larger amounts. This could
be a good thing, considering that the world’s population continues to
grow steadily.
2. It lowers consumer costs
Industrial farms are also helpful in reducing food costs and making food
more accessible, even for consumers who have lower incomes.
Industrial agriculture uses modern technology and equipment to
process meat, eggs, milk, crops, and other food items in a quick and
efficient way, reducing their overhead expenses while earning more
revenue and profits and, in turn, lowering food costs.
3. It encourages technological development and innovation.
These farms rely heavily on modern tools and technology, which means
scientists and engineers need to continue to find ways to improve
equipment and create new machines to speed up food production and
make it more efficient. This is beneficial not only to factory farms but to
businesses in other industries as well.
4. It creates employment opportunities.
While industrial agriculture depends on machinery, that doesn’t mean
human work isn’t necessary. When these large arms are established,
employment opportunities are created and the local economy where it
is located improves.
5. It lengthens food availability.
Industrial agriculture has helped create new ways to transport, store,
and process food, allowing these products to last longer without going
bad. This has helped increase the amount of food available while
reducing waste.
Cons of Industrial Agriculture
1. It increases the risk of animal cruelty
Factory farms keep animals in tight, confined areas where they don’t have the space to roam
free and do what animals naturally do. In some cases, animals are kept in cages where they
can’t move around at all. Their living areas aren’t kept clean, and they are often force-fed
vitamins, minerals, and other substances that make them grow bigger and faster. Animals are
treated more as disposable commodities than living creatures.

2. It negatively impacts small business agriculture.

In most cases, industrial farms are owned by large corporations with the money to use modern
tools and equipment, larger spaces, and expensive additives, allowing them to produce more
food more efficiently. Because they are able to mass-produce these products at little expense,
they are also able to sell them to grocery stores and supermarkets at a much lower price than
smaller farms can, as these typically don’t have the funds to invest in technologically advanced
machines.
3. It creates environmental concerns.
There are hundreds, if not thousands, of animals being raised on factory
farms. These animals produce an overwhelming amount of waste and
byproducts that are often dumped into nearby bodies of water, polluting
them. The waste produced can even pollute the air, damage the ozone layer,
and spread to the surrounding land, rivers, and streams.

4. It contributes to health problems

Industrial agriculture can be detrimental to our health in a few
ways. One is through the pollution it produces, which is harmful to
those who live nearby and makes them susceptible to illnesses.
Another way is through the herbicides and insecticides commonly
used on food crops which are associated with poisoning and
illnesses.
5. It can produce low-quality food
If the rules are not accepted pesticide poisoning and animal-borne
illnesses, the stressful environments in which animals are kept result in
poor food quality as well.
 Bio-dynamic
agriculture/ecological
agriculture
Biodynamic agriculture, a method
of organic farming that has its basis
in a spiritual world-view
(anthroposophy, first propounded
by Rudolf Steiner), treats farms as
unified and individual organisms,
emphasizing balancing the holistic
development and interrelationship
of the soil, plants, animals as a
closed, self-nourishing system.
Community Supported Agriculture

Community Supported
Agriculture, or CSA, is a
direct marketing
alternative for small-
scale growers.
Advantages for farmers:
Get to spend time marketing the food early in the year, before their 16
hour days in the field begin
Receive payment early in the season, which helps with the farm’s cash
flow
Have an opportunity to get to know the people who eat the food they
grow
Advantages for consumers:
Eat ultra-fresh food, with all the flavor and vitamin benefits
Get exposed to new vegetables and new ways of cooking
Usually get to visit the farm at least once a season
Find that kids typically favor food from “their” farm – even veggies
they’ve never been known to eat
Develop a relationship with the farmer who grows their food and learn
more about how food is grown
 Greenhouse Technology is the technique of providing favorable
environment condition to the plants.
A greenhouse is a framed or an inflated structure covered with a
Greenhouse transparent or translucent material in which crops could be grown
under the conditions of at' least partially controlled environment
production and which is large enough to penn it persons to work within it to
carry out cultural operations.
Growing plants is both an art and a science. About 95% of plants,
either food crops or cash crops are grown in open field.
How does
a
greenhous
e work?
Courtesy of Federal Gardens
Tropicarium at Frankfurt’s Botanical Garden
the Palm House at Ireland’s Belfast Botanic Garden
Mexican hothouse in Paris’s Jardin des Plantes
New York Botanical Garden
The greenhouses in the Botanical Garden of Curitiba in southern Brazil
Muttart Conservatory in Alberta
Architect Alphonse Balat built a complex of greenhouses for Belgian
King Leopold II in 1873. With its glass cupolas and soaring pavilions, it
springs up like a glass city from the Brussels landscape.
the Bicentennial Conservatory at Australia’s Adelaide Botanic Garden
The Palm House, part of the Botanic Garden at the Natural History Museum of Denmark in Copenhagen
Soilless Agricultural Production Systems
• Hydroponics
• Aquaponics
• Aeroponics
Hydroponics
The hydroponics system is a set of systems for the production of crops
without soil and using nutrient solutions.
Value of the hydroponic method
Advantages
• Crops can be grown where no suitable soil exists or where the soil is
contaminated with disease.
• Labor for tilling, cultivating, fumigating, watering, and other
traditional practices is largely eliminated.
• Maximum yields are possible, making the system economically
feasible in high-density and expensive land areas.
• Conservation of water and nutrients is a feature of all systems. This
can lead to a reduction in pollution of land and streams because
valuable chemicals need not be lost.
Different types of hydroponic systems. (a) Deep Water Culture. (b) Drip System. (c) Aeroponics. (d) Nutrien Film
Technique (NFT). (e) Ebb and flow. (f) Aquaponics.
Towards Zero Hunger (SDG-
2)

Week 2_Brief History of Agriculture and Revolutions

Dr. Müge KESİCİ BAYSOY
Keywords
• Agriculture history
• Agricultural revolutions
• Milestones
"In the history of civilization … the plowshare has been far more
destructive than the sword."

– Daniel Hillel
BACKGROUND
Agriculture, the cultivation of food and goods through farming,
produces the vast majority of the world’s food supply. It is thought to
have been practiced sporadically for the past 13,000 years, and widely
established for only 7,000 years.
DAWN OF AGRICULTURE
The earliest fossil evidence of Homo sapiens—anatomically modern
humans—is roughly 300,000 years old (Morocco).
It was known as 196.000 years old previously.
Why did people give up hunting and gathering
for farming?
Changes in climate may have made it too cold or too dry to rely on wild
food sources.
Greater population density may have demanded more food than could
be harvested from the wild, and farming provided more food per acre,
even if it did require more time and energy.
Overhunting may have helped push woolly mammoths and other
megafauna to extinction.
Changing technology, such as domesticated seeds, would have made
agriculture a more viable lifestyle.
DAWN OF
CIVILIZATIONS
Agriculture was a driving force behind
the growth of civilizations.

More abundant food supplies could

support denser populations and farming
tied people to their land. Small
settlements grew into towns, and towns
grew into cities.
An ox-drawn plow prepares a rice field Grave chamber of an Egypt public
in Vietnam official, circa 1250 BCE
LIMITS TO GROWTH
Agriculture may have made civilizations possible, but it has never been a
safeguard against their collapse.
 THE POPULATION BOOM
From 1900 to 2011, the global
population grew from 1.6 billion
to 7 billion. Despite such
explosive growth, the world’s
farmers produced enough
calories in 2012 to feed the
entire population, plus an
additional 1.6 billion people.

World population, 10000 BCE to 2000 CE

 Life, Evolution and Agriculture

The theory of Agrarian system

Neolithic agriculture expanded across the

world in two principal forms:

1) systems of pastoral animal breeding

2) systems of slash-and-burn cultivation

Mary Evans Print online

Agriculture history is in close relation with
human history for sure…
• The Australopithecines were vegeterian, but some species of them
lived by gathering and supplemented their diet in the dry season by
hunting small mammals, reptiles, insects, etc. They possibly used
stones and sticks for this purpose.
• Homo erectus fractured stones and nodules of flint by removing
fragments from one face in order to fabricate tools with one or two
sharp edges (one at each end). These were simple or double
monofaced chopping knives.
• Homo habilis, clever human, fabricated tools (Stones)
Diagram of the Biological and
Technological Evolution of
Hominids
The end of Paleolithic…
From the polar icecaps to the equator, the continents were covered
by new plant formations:
— tundra, taiga, mixed forests of conifers and broad-leaved trees in
the cold regions
— forests of trees that lose their leaves in winter in the cold
temperate regions
— oceanic moors and continental prairies
— evergreen forests in the hot temperate and Mediterranean regions
— sparse forests, wooded savannas and steppes in the Sahara region
(where desertification dates back less than 10,000 years)
— tropical forests of trees that lose their leaves in the dry season
— dense and evergreen equatorial forests.
The Neolithic and the appearance of
Agriculture
Around 12,000 years before the present, a new technique for making
tools began to develop: polishing stone. This new technique opened
the last period of prehistory, the Neolithic, which lasted until the
appearance of writing and metallurgy.
"Neolithic agricultural revolution, the first revolution which
transformed the human economy. "
V.G. Childe
When they first
appeared, humans of the
Homo sapiens sapiens
species were hunter-
gatherers.

Cartoonistgroup.com
The concept of agrarian systems
Agriculture as observed in a given place and time appears first as a
complex ecological and economic object, composed of a cultivated
environment and of a group of related agricultural production units
(or farms) that maintain and exploit the fertility of this environment.

The social productive system (or technical, economic, and social

system) is composed of human resources (labor power, knowledge,
and know-how), inert resources (productive implements and
equipment), and living resources (cultivated plants and domestic
animals).
But first we need BIOMASS, SOIL and NITROGEN
Production and Destruction of the Biomass
carbon dioxide + water + photons ——> sugar + oxygen
in the presence of chlorophyll
or
CO2 + H2O (+ light + chlorophyll) ——> (HCHO) + O2
Finally, twenty other elements (iron, chlorine, fluorine, boron,
bromine, iodine, silicon, aluminum, copper, manganese, zinc,
molybdenum, arsenic, vanadium, etc.), present in very small
quantities in living beings, are activators of various biochemical
reactions.
Thus plants, which live principally on water and carbon dioxide, also
live on various minerals that they absorb through their roots in the
form of salt solutions from the water in the soil.
Water represents about 80 percent of the weight of plants. It
envelops and transports all the other organic and mineral substances
that form the dry matter or biomass in the strict sense of the term.
The Formation of
the Soil
The soil, the superficial part of Earth’s
crust, is formed from the
decomposition of its rocky geological
bedrock, the parent rock, and from the
decomposition of the litter, the dead
organic matter stemming from the
living population that develops in the
soil.
 Fixation of Atmospheric Nitrogen
Atmospheric nitrogen is introduced
into the soil in different ways

• Thunderstorms
• Bacteria (Azotobacter, Rhizobium)
• Blue green algae
• Nitrogen-fixing microorganisms
The growth of Human
Population in
Connection with the
Development
of Agrarian Systems
throughout the World
Agriculture and Number of Humans
The works of demographers give us an idea of the increase in the
number of people over the last 50,000 years. We can look at this
increase in relation to the evolution of agrarian systems in different
parts of the World.
On the eve of agriculture’s appearance, the human population was
rapidly expanding thanks to the development of increasingly
diversified and effective modes of predation.
It is, however, undeniable that the tenfold increase in the human
population, which grew from around 5 to 50 million inhabitants
between 10,000 and 5,000 years before the present, is essentially due
to the planetary development of Neolithic agriculture.
Between 5,000 and 3,000 years before the present, i.e., between
3,000 and 1,000 B.C.E., the world population doubled, growing from
around 50 to around 100 million individuals.

Between 1000 B.C.E. and 1000 C.E., the world population more than
doubled to around 250 million inhabitants, due to the development
of hydraulic systems of aquatic rice growing in the valleys and deltas
of China, India, and Southeast Asia and, to a lesser degree, to the
development of systems of hydraulic agriculture (Olmecs, Mayas,
Aztecs, pre-Inca societies) in America during this period
The contribution of European agriculture to world population growth
became noteworthy only with the agricultural revolution in the
Middle Ages. From the eleventh to the thirteenth centuries, the
development of agricultures based on fallowing and cultivation with
an animal-drawn plow made it possible for the European population
to triple or even quadruple.
But the growth in world population since the year 1000 was also due
to the development of aquatic rice growing systems, particularly in
Asia.
Even today, the world demographic explosion, whatever the other
reasons may be, is only made possible by a gigantic increase in the
production capacities of world agriculture.
The overpopulation of an ecosystem is rarely absolute. It is generally
relative to the capacities of the agrarian system at a given point in
time. Thus, according to some people, on the eve of the Neolithic
agricultural revolution, the planet, which only had several million
inhabitants, was already overpopulated in relation to the means
available from the system of predation.
Nevertheless, this estimate does not make it possible to know
absolutely how many billions of people world agriculture will be able
to feed at any particular future moment.
Today:
15 crops supply 90% of the world’s calories
3 crops (wheat, maize, rice) supply 4 billion
people’s calories
FAO
• The Neolithic Agricultural Revolution
• The Agricultural Revolution in Antiquity
• Agricultural Revolution of the Middle Ages
• The First Agricultural Revolution of Modern Times
• The Second Agricultural Revolution of Modern Times
• The Third Agricultural Revolution of Modern Times
The Neolithic Agricultural Revolution
At the end of the Paleolithic (Old Stone Age), some 12,000 years ago…

Neolithic (New Stone Age), last period of prehistory, beginning less

than 10,000 years ago…
The regions of the world in which human groups, living exclusively
from predation on wild species, transformed themselves into societies
living principally from the exploitation of domestic species are, in the
end, not very numerous, not very large, and quite distant from one
another.
They form what we will call centers of origin of the Neolithic
agricultural revolution, it being understood that the word center
denotes an area, and not a point of origin.
The first societies of farmers were primarily confronted with two
main types of original ecosystems:
• nearly closed, forested ecosystems, in which they practiced diverse
forms of slash-and-burn cultivation and some incidental animal
raising;
• grassy, open ecosystems where they mainly developed various types
of pastoral stockbreeding, sometimes combined with cultivation.
CENTERS OF ORIGIN OF NEOLITHIC
AGRICULTURE
1. Near Eastern center, which was formed in Syria-Palestine, and
perhaps more broadly in the whole of the Fertile Crescent, between
10,000 and 9,000 years before the present
2. Central American center, which was established in southern Mexico
between 9,000 and 4,000 years before the present
3. Chinese center, which was first constructed in northern China 8,500
years ago on the loess terraces of the middle Yellow River, then was
completed by expanding toward the northeast and southeast
between 8,000 and 6,000 years before the present
4. New Guinean center, which perhaps had emerged in the center of
Papua-New Guinea some 10,000 years ago.
In the Near East, the first traces of completely domesticated spelt (a
species of wheat, Triticum monococcum) and emmer wheat (Triticum
dicoccum) date from 9,500 years before the present. Barley, peas,
lentils, chickpeas, two species of vetch and flax appear to have been
domesticated toward 9,000 years before the present. As far as animals
are concerned, domestication goes back to 16,000 years before the
present for the dog, 9,500 years for the goat, 9,200 years for the pig,
9,000 years for the sheep, 8,400 years for the cow, and 5,500 years for
the donkey. In order for these animals and plants to have been
domesticated by these dates, protocultivation and protobreeding must
have begun dozens or even hundreds of years earlier.
As far as animals are concerned, domestication goes back to 16,000
years before the present for the dog, 9,500 years for the goat, 9,200
years for the pig, 9,000 years for the sheep, 8,400 years for the cow,
and 5,500 years for the donkey. In order for these animals and plants
to have been domesticated by these dates, protocultivation and
protobreeding must have begun dozens or even hundreds of years
earlier.
Between 9,500 and 9,000 years before the present, the change from
villages of small size (0.2 to 0.3 hectares) with roundhouses to villages
of large size (2 to 3 hectares) with quadrangular houses, often joined
together, can be observed. These changes are evidence of a
population growth in the villages and a transformation in social
organization.
Forms of Expansion of Neolithic Agriculture
There are two possible forms of expansion of Neolithic agriculture.
In the first form, the agrarian societies of the expanding centers
gradually colonized territories previously unoccupied or occupied by
hunter-gatherers.
In the second form, the expansion resulted from a gradual transfer of
tools, domestic species, agricultural knowledge and know-how to
preexisting hunter-gatherer societies, which then converted to an
agricultural mode of life.
Neolitic Parent Languages and Agriculture
The first articulated languages were formed in the Paleolithic, in the
crucible of the organized hunt for large game. According to some
linguists, all the world’s languages can be derived from a single
common ancestor language. But current languages generally stem
from several much more recent parent languages. The hypothesis that
these parent languages were formed in the centers of origin of the
Neolithic agricultural revolution and spread through differentiation at
the same time as the first agrarian societies is increasingly accepted
In brief, the Neolithic agricultural revolution, as other agricultural
revolutions in history, was not only a vast change in the economic
system prepared by a whole series of technical changes, but was also
necessarily conditioned by a profound social and cultural revolution.
• https://www.youtube.com/watch?v=rboewQNMpdU
The Agricultural Revolution in Antiquity
Agrarian systems in Antiquity were based on the connection between
cereal-growing and animal husbandry. A two-field rotation system
was used for arable lands, the ager, which were alternately planted
with grain crops and left fallow.
Cattle played a key role as draft animals and as a means of
transportation, but also in providing manure for the ager from
adjacent untilled grazing land, or saltus. Wine-growing, arboriculture
and cultivation of edible plants took place in the hortus. In the
allocation of plots on a farm, those farthest from the centre were
those of the silva (forest), where wood for construction and fuel was
gathered.
The Adoption of New Equipment
If the ax and fire are the appropriate means to clear a forest or
wooded fallow land, they are ineffective for clearing the natural grass
cover of plowable fallow land. That requires other tools. Therefore,
the farmers of antiquity used manual tools, the spade and the hoe,
and a tool pulled by animals, the ard.
The preceding analysis shows that the development of systems based
on fallowing and cultivation using the ard was an appropriate
response to the problems posed by deforestation in most of the hot
and cold temperate regions. But this “response” is revealed to be
quite complex: the separation of the ager and the saltus, the
organization of the short-term rotation with a grassy fallow period,
the development of new tools, herding the livestock onto the saltus
and the fallow lands to transfer the most fertility possible for the
benefit of the cereal-growing lands are many new organizational
structures, means, and procedures.
Furthermore, at the end of the Neolithic period and beginning of the
Bronze Age, between 1800 and 1250 B.C.E., middle European areas
were also affected by this type of exodus, in particular those that had
been cultivated and deforested the earliest, i.e., the most fertile silt-
laden plains and alluvial valleys.
Finally, at the end of this long period of deforestation and transition,
in the last centuries B.C.E., the systems based on fallowing and
cultivation with the ard extended from North Africa to Scandinavia,
and from the Atlantic to the Urals and the eastern shores of the
Mediterranean.
• https://www.youtube.com/watch?v=NpoTrqcEOVQ
Agricultural Revolution of the Middle Ages
The agrarian systems based on fallowing and cultivation with the
animal-drawn plow derive from earlier systems also based on
fallowing, but that used the ard for cultivation. Like the ard-based
system, these systems are based on the combination of rainfed cereal
growing and animal raising
With the agricultural revolution of the Middle Ages, production and
population finally developed rapidly.
But it is only with the central Middle Ages, from the eleventh to the
thirteenth century, that the agrarian systems characterized by the
combination of fallowing and cultivation with the animal-drawn plow
were widely developed in the northern half of Europe.
The agricultural revolution of the Middle Ages carried the rural
economy in the West to the threshold of modern times.
Despite these developments, the practice of cultivation using the
animal-drawn plow existed well after the Middle Ages. In fact, the use
of wheeled carts and animal-drawn plows, whether combined with
fallowing or not, lasted in the West until motorization in the
twentieth century.
Roman methods of harnessing, which lasted in Europe until the end
of the early Middle Ages, were not very effective.
Technology
associated with
the cultivation
system based on
the plow
Harvesting hay
and increase in
the numbers of
livestock
The harrow appeared in the West in the ninth century and its use
spread, along with the plow, through the central Middle Ages.
The growth of the new system of cultivation consequently depended
on the diffusion of new methods of harnessing that multiplied the
tractive power of the animals: the collar harness, with a rigid,
wellpadded framework, for horses, donkeys, and mules, and the neck
yoke for cows.
These new methods of harnessing, which appeared in Europe in the
eighth century, became widespread only after the tenth century
The development of animal raising, stabling, manure production, and
the new plow gave rise to more extensive arable lands that were both
better manured and better prepared. Furthermore, a triennial
rotation tended to replace a biennial rotation. Finally, we will see that
with more extensive and productive cereal-growing lands, the
population increased, which means that gardens, orchards, and
forests have to meet larger needs.
Diagram of the
Structure and
Functioning of
the
Cultivated
Ecosystem in
Agrarian
Systems Based
on Fallowing
and Cultivation
Using the Plow
Triennial Rotation
The growth in the availability of manure is an incentive to replace
biennial rotation with triennial rotation. A large use of manure on
fallow lands leads to a strong increase in the yield of cereals
cultivated right after this fallow period. But using manure from the
stable has a prolonged effect because the mineralization of its organic
matter in a cold, temperate climate is far from complete at the end of
one year. A second cereal crop can then draw on part of the
remainder of this fertility, which would otherwise be lost to drainage
and denitrification during a long fallow period.
Triennial rotation thus becomes not only possible but desirable as
soon as the supply of manure is large enough to make it worthwhile
to cultivate a second cereal crop. In a triennial rotation, the winter
cereal crop, which lasts 9 months, is followed by a short fallow period
of 8 months, followed by a spring cereal of 4 months (or 3 months).6
Finally, a long fallow period of 15 months completes the rotation.
Expanded Gardens, Vineyards, and Orchards
Since the arable lands were generally reserved for cereal crops, all the
other crops were planted in gardens or in small enclosures close to
houses.
In the tenth century, cultivation using the ard was largely
predominant in western Europe.
Although this tension lasted until the eleventh century, it does not
seem to have led to any sort of major crisis. On the contrary,
population and agricultural production continued to increase, slowly
but surely
The Agricultural Revolution in Overpopulated
Regions
In previously occupied and overpopulated areas the agricultural
revolution encountered many difficulties. Most of the peasants were
much too poor to acquire the new equipment, while the lords had
little interest in doing so as long as the mass of corvée laborers
remained numerous and docile enough to cultivate their lands for
free.
Pace of population growth in France from 1000 to 1750
The Iron and Steel Industry
Iron and steel production increased, affecting agricultural and
artisanal growth. This expansion in the iron and steel industry was so
strong that, beginning in the twelfth century, forest reserves around
the iron factories, which used charcoal as fuel, began to run out.
Powerful bellows operated by water mills made it possible to heat the
smelting furnaces to 1200ºC and to pour the cast iron.
Some Tools of the New
Village Artisans and New
Mills
The Birth of Capitalism
The merchant trade was very lucrative, but also very risky…
The Intellectual Renaissance and the
Universities
The creation of universities and intellectual renewal closely followed
economic and urban growth.
But in the twelfth century, schools flourished in the cities and
universities appeared in the following century.
It is at this time that agronomy made its first appearance at the
university.
Walter de Henley, an English Benedictine experienced in the
management of large agricultural estates, was invited by the
University of Oxford to present lectures on this subject. He was the
author of a celebrated book on agriculture, Book of Husbandry, in
which he dealt with the good management of a farm, plowing,
spreading manure, choosing seeds, managing livestock, and so on.
Another treatise on agriculture, written by the Italian Pietro di
Crescenzi, had a great effect in the fourteenth century.
Thus, over three centuries, from the year 1000 to the year 1300,
agricultural expansion contributed to a demographic, economic,
urban, architectural, and cultural development that carried European
society to the threshold of modern times.
In the thirteenth century, the results of this “first Renaissance”
prefigured in many respects the Renaissance of the sixteenth century.
But at the end of the thirteenth century, signs of decline were
manifest. Agricultural growth slowed down, then stopped altogether.
Intellectual production at the universities became ossified.
In the fourteenth century agricultural production was on the decline
and the population starved and started to diminish.
At the beginning of the fifteenth century, European society ended up
with a population and level of activity close to that of the tenth
century.
But it is also clear that demographic pressure would not be sufficient in and
of itself to lead to such a development. Without the material means to
change the system, which were slowly developed at the end of antiquity
and during the early Middle Ages, the relative overpopulation of the year
1000 would have led, as in the sixth century, to a crisis of the old system, a
crisis which, by reducing the resources available per inhabitant, would
certainly not have favored development.
All indications are that from the end of the thirteenth century,
agrarian systems based on fallowing and cultivation using the plow
had reached their maximum extension and maximum human
population.
Then, in the sixteenth and seventeenth centuries, after the population
was restored, the crisis reappeared and death was again responsible,
during the dark times, for adjusting the size of the population to the
volume of the available subsistence.
When the technical, economic, and social conditions of development
of a new agrarian system that is more productive than the previous
one are brought together, there is no doubt that demographic
pressure, even if it can cause momentary difficulties, pushes the
development of this new system forward, as was the case in Europe in
the tenth and beginning of the eleventh centuries.
Such was the case in the eleventh and twelfth centuries in
Northwestern Europe with the development of a cultivation system
using the plow. And such will be the case, as we will see in the next
chapter, in the eighteenth and nineteenth centuries, with the
development of systems that do not involve fallowing.
The First Agricultural Revolution
of Modern Times-The Birth of New
Agriculture
By the end of the Middle Ages, Europe had already experienced three
agricultural revolutions: the Neolithic, the ancient, and the medieval.
Those revolutions had given birth to three major types of agriculture:
systems of temporary, slash-and burn-cultivation;
systems based on fallowing and cultivation using the ard;
systems based on fallowing and cultivation using the plow.
From the sixteenth to the nineteenth century, most areas of Europe
were the scene of a new agricultural revolution, the first agricultural
revolution of modern times. We call it that because it developed in
close relationship with the first industrial revolution.
In the new rotations, fodder crops alternated with cereals with almost
no break, such that arable lands henceforth produce as much fodder
as the pastures and meadows did together in the old system.
The development of these rotations went hand in hand with the
development of raising herbivores, which supplied more animal
products, draft power, and manure. This increase in animal manuring
led, in turn, to a strong growth in cereal yields and made it possible to
introduce other crops, which have higher fertility requirements, into
the rotations.
As they developed, the new rotations were expanded to include row
crops for food, such as the turnip, the cabbage, the potato and corn or
industrial crops, such as flax, hemp, sugar beets, etc.
From the end of the nineteenth century, more than half of the active
population in the industrialized countries could devote themselves to
rapidly developing nonagricultural activities, such as mining, industry,
and services.
In principle, the first agricultural revolution of modern times consists
precisely in replacing fallowing with fodder row crops and seeded
pastures, thereby encouraging the development of animal breeding
and the production of manure.
The first agricultural revolution does not consist of searching for an
immediate increase in food production by directly replacing fallowing
with cultivation of grains intended for human consumption, even if
the crop be a hoed legume. It consists, and this is completely
different, of indirectly pursuing an increase in cereal yields by
replacing fallowing with fodder crops that, in turn, make possible the
development of animal breeding and the production of manure.
Green Manure
It is not essential that the additional biomass produced by the new
crops be consumed by the livestock in order to improve the fertility of
the soil. This biomass can also be directly incorporated in the soil,
where it forms what is called green manure.
THE CONSEQUENCES OF THE FIRST
AGRICULTURAL REVOLUTION
Overall, the first agricultural revolution led to a doubling of
production and in the productivity of agricultural labor, which
resulted in both a large increase in the availability of food and in a
marketable agricultural surplus.
Development of Arable Land and the Cultivation of Fallow Lands in France from 1600 to 1940
In 1900, the use of mineral fertilizers was still quite limited and the
net foreign trade balance did not surpass 10 percent of production.
Finally, since this increase in production was obtained with an active
agricultural population that did not increase, it can also be concluded
that, from 1800 to 1900, the gross productivity of agricultural labor
more than doubled
First Agricultural Revolution and First
Industrial Revolution
The first agricultural revolution was a vast evolutionary development
that led to a doubling of agricultural production and productivity.
The first agricultural revolution and first industrial revolution
advanced together. They proceeded at the same pace because they
existed hand in glove with one another.
To sum up till here…
The Second Agricultural Revolution of
Modern Times
• Motorization
• Mechanization
• Synthetic Fertilizers
• Seed Selection
• Specialization
At the end of the nineteenth century, industry produced new means
of transportation (railroads, steamships) and new animal-drawn
mechanical equipment (metal plows, Brabant plows, sowing
machines, reapers, grain binders), which led agriculture in these
countries to the first “world” crisis of agricultural overproduction in
the 1890s.
The second agricultural revolution continued this first phase of
mechanization into the twentieth century, but it rested on the
development of new means of agricultural production stemming from
the second industrial revolution:
• motorization
• large mechanization
• chemicalization
Farms become to specialize…
Starting in the first half of the twentieth century, the second
agricultural revolution spread to all of the developed countries and
some limited sectors of the developing countries in only a few
decades after World War Two.
The study of the developmental mechanisms of the second
agricultural revolution in a peasant economy shows that, at each
stage of this development, the only farms that can continue to invest
and advance are those that are already sufficiently equipped and are
large enough and productive enough to attain an income per worker
greater than the market price of unskilled labor.
The Stages of Motomechanization
Agricultural motomechanization began to develop in the interwar
period in large areas of the European settler colonies established in
different temperate regions of the world (United States, Canada,
Australia, Argentina) and, to a lesser extent, in the large agricultural
areas of Europe.
With grain-cropping, for example, it is possible to distinguish five
stages in the process of motomechanization, stages that are
conditioned by the increasing power of tractors.
motomechanization I, II, III, IV and V
Stages in the
Development of
Equipment and
Motomechanization
in Grain Cultivation
Development of Fertilizer Use
From the nineteenth century, recall, synthetic (or chemical) fertilizers
began to be used in Europe. At the beginning of the twentieth
century, their use grew in the industrialized countries, but it exploded
after the Second World War. While in 1900 the world consumption of
the three principal mineral fertilizers, nitrogen (N), phosphoric acid
(P2O5), and potassium (K2O) did not reach 4 million tons of fertilizer
units, in 1950 it was a little over 17 million tons, and, at the end of the
1980s, it reached 130 million tons.
Crop Yield as a Function of the Crop Yield as a Function of Fertilizer
Nutrient Content of the Soil Contributions to Cultivated Soil
Evolution of Wheat Field Crops in France Since the Beginning of the 20th Century
Reduction in the Height of Wheat Straw through Varietal Selection
DIFFICULTIES, DISADVANTAGES, AND FAILURES OF THE SECOND
AGRICULTURAL REVOLUTION AND ITS AGRICULTURAL POLICIES
Difficulties are;
Disequilibria of markets and fluctuations in prices;
inequalities between farms and between regions;
unequal development of some farms, crisis, poverty, and elimination
for others;
massive exodus, abandonment of whole regions, and unemployment;
attacks on the environment and on the quality of products;
genetic degeneration of some domestic species and reduction in the
biological diversity of ecosystems, etc.
To sum up till here…
The Third Agricultural Revolution-Green
Revolution
The Third Agricultural Revolution involved hybridization and genetic
engineering of products and the increased use of pesticides and
fertilizers.
The term "Green Revolution" was first used by William S. Gaud, the
administrator of the U.S. Agency for International Development
(USAID), in a speech on 8 March 1968. He noted the spread of the
new technologies as:

"These and other developments in the field of agriculture contain the

makings of a new revolution. It is not a violent Red Revolution like
that of the Soviets, nor is it a White Revolution like that of the Shah of
Iran. I call it the Green Revolution."
Norman Ernest Borlaug
American agricultural
scientist, plant pathologist,
and winner of the Nobel Prize
for Peace in 1970. Known as
the “Father of the Green
Revolution”
M.S. Swaminathan was named the first
World Food Prize Laureate for
developing and spearheading the
introduction of high-yielding wheat and
rice varieties into India during the 1960s
when that country faced the prospect
of widespread famine. Wheat
production doubled in just a few years,
making the country self-sufficient and
saving millions from extreme food
deprivation.
The developing world witnessed an extraordinary period of food crop
productivity growth over the past 50 years, despite increasing land
scarcity and rising land values. Although populations had more than
doubled, the production of cereal crops tripled during this period,
with only a 30% increase in land area cultivated.
The first GR period as 1966–1985 and the post-GR period as the next
two decades. Large public investment in crop genetic improvement
built on the scientific advances already made in the developed world
for the major staple crops—wheat, rice, and maize—and adapted
those advances to the conditions of developing countries.
The green revolution resulted in a record foodgrain output of 131
million tons in 1978-79. this established India as one of the World’s
largest agricultural producers also started exporting food grains.
Since the mid-2000s and heightened after the 2008 food price spikes,
there has been renewed interest in agricultural investment, and there
are calls for the next GR…
Problems of Green Revolution
• An increase in rural to urban migration
• Rural poverty
• The fertilisers and machinery was often too expensive for farmers
• Many people were made unemployed by the introduction of
machinery.
Agricultural practices have emerged in different societies at different times.
EducaMadrid - Comunidad de Madrid
https://www.krinstitute.org/Views-@-The_Fourth_Industrial_Revolution_-%E2%97%98-_Our_Food_(Part_1)-;_Contemporary_challenges.aspx
Agriculture 4.0

IEEE TRANSACTIONS ON INDUSTRIAL INFORMATICS, VOL. 17, NO. 6, JUNE 2021

IEEE TRANSACTIONS ON INDUSTRIAL INFORMATICS, VOL. 17, NO. 6, JUNE 2021
IEEE TRANSACTIONS ON INDUSTRIAL INFORMATICS, VOL. 17, NO. 6, JUNE 2021
What is F2F Strategy?
GEP0640 Towards Zero Hunger
Dr. Müge KESİCİ BAYSOY
Week_3
«Getting food from the farm to our fork eats up 10 percent of the
total U.S. energy budget, uses 50 percent of U.S. land, and swallows
80 percent of all freshwater consumed in the United States. Yet, 40
percent of food in the United States today goes uneaten.»
• Losses in farming
• Losses in post-harvest and in packing
• Losses in processing
• Losses in distribution
• Losses in retail
• Losses in food service
• Losses in household
• Losses during disposal
Food safety as integral to economic development.
Need for Action…
European Green Deal
Transition
Value
Robust and Resilient Food System
Reduce dependency on pesticides
Reduce excess fertilisation
Increase organic farming
Improve animal welfare
Reverse Biodiversity loss
A From Farm to Fork Strategy for a fair, healthy and
environmentally-friendly food system
"A Farm to Fork Strategy
for a fair, healthy and
environmentally-friendly
food system" aims to
enhance the economic,
environmental and social
sustainability of food
systems.
A comprehensive EU food policy should, according to the
EESC, deliver:
i) economic, environmental and socio-cultural sustainability;
ii) integration across sectors, policy areas and levels of
governance;
iii) inclusive decision-making processes; and
iv) a combination of compulsory measures (regulations and
taxes) and incentives (price premiums, access to credit,
resources and insurance) to accelerate the transition towards
sustainable food systems.
Fair food prices
The European Commission's Communication on "A Farm to Fork
Strategy for a fair, healthy and environmentally-friendly food system"
is a key component of the European Green Deal. It aims at
contributing to Europe's climate change agenda, protecting the
environment and preserving biodiversity, ensuring farmers' and
fishers' position in the value chain, encouraging sustainable food
consumption and promoting affordable and healthy food for all
without compromising on the safety, quality and affordability of food.
It is the first EU strategy claiming to encompass the entirety of the
food chain.
Farmers across the EU
have already taken
steps to increase
sustainability and
further improve
standards.
A comprehensive EU food policy should
deliver:
i) economic, environmental, and socio-
cultural sustainability;
ii) integration across sectors, policy
areas and levels of governance;
iii) inclusive decision-making processes;
and
iv) a combination of compulsory
measures (regulations and taxes)
and incentives (price premiums,
access to credit, resources and
insurance) to accelerate the
transition towards sustainable food
systems.
Healthy and sustainable diets…
Healthy and sustainable diets represent a key pillar of a
comprehensive food policy, as we urgently need to reorient our diets
to improve –– the health of both ecosystems and the public, and the
vitality of rural territories…
A fair food supply chain with fair prices
The food supply chain is particularly vulnerable to UTPs
(Unfair Trading Practices), due to strong imbalances between
small and large operators and between producers with long-
term engagements and more flexible traders. A regulatory
approach and a legislative framework with effective and
robust enforcement mechanisms is the way UTPs can be
effectively addressed at EU level.
Strengthening the external dimension of the F2F
strategy
Without changes in EU trade policies, the objectives of the Farm to
Fork Strategy will not be met. The Farm to Fork Communication and
Action Plan includes important steps to strengthen the sustainability
provisions of the EU's bilateral Free Trade Agreements (FTAs) and the
enforcement of those rules. However, as noted by the French and
Dutch authorities, more can be done to ensure compliance with
international agreements, and to streamline the procedures for
notifying and acting on breaches of sustainability commitments.
World Hunger and Poverty
GEP 0640 Towards Zero Hunger (SDG-2)
Dr. Müge KESİCİ BAYSOY
Week_4
Hunger is a sense of feeling to intake some edible things,
orally, to get relief from discomfort caused due to empty
stomach.
The USDA defines food insecurity as a state in which
“consistent access to adequate food is limited by a lack of
money and other resources at times during the year”.
In short terms, food insecurities are “struggle to avoid
hunger”, “hungry or at risk of hunger” and “hungry or faced
by the threat of hunger”.
Malnutrition is a condition resulting from insufficient intake
of biologically necessary nutrients.
Hunger is a resulted state of condition of an individual due to
the cause of poverty.
Poverty is not having enough material possessions or income
for a person’s needs.
Types of Hunger

• Acute Hunger
• Chronic Hunger
• Hidden Hunger
How to Overcome with Micronutrient
Malnutrition
• Supplementation
• Food Fortification
• Bio-fortification
Initiative Factors for Hunger
• Wars and Conflicts
• Natural Disasters
• Poverty
• Inequality
• Biased Global Trade
• Poor Governance
• Waste of Resources and Climate Change
Global Hunger Index
Hunger usually refers to distress associated with the lack of
food. The Food and Agriculture Organization (FAO) defines
food deprivation or undernourishment on the consumption
of fewer than about 1800 kcal a day.
GHI was first released by the International Food Policy Research
Institute and Welthungerhilfe in 2006.
The index first included the following three equally weighted
nonstandardised indicators:
• The proportion of the population that is undernourished
• The prevalence of underweight in children under 5
• The under-five mortality rate
The formula was revised during 2015 and included child underweight,
child wasting and child stunting to construct index by standardising
each of the component indicators.
The Global Hunger Index (GHI) is a tool which measures hunger and
track hunger at international, national and regional level. It is
essential to understand how the GHI scores are calculated and their
significance. GHI scores are calculated annually by the International
Food Policy Research Institute (IFPRI) to evaluate progress and
setbacks in the fight against hunger.
GHI results are calculated using a three-step method that captures
the multidimensional nature of hunger using accessible information
from different sources.
Feature of the Global Hunger Index
GHI score index was designed as per the hunger rating scale, and the
following four indicators are considered for each country.
i. Undernourishments
ii. Kids Wasting
iii. Kids Stunting
iv. Kids Mortality
How GHI Scores Are Calculated
GHI scores are calculated using a three-step process.
First, values for each of the four component indicators are determined
from the available data for each country.
The four indicators are:
• The percentage of the population that is undernourished
• The percentage of children under 5 years old who suffer from wasting
(low weight for height)
• The percentage of children under 5 years old who suffer from stunting
(low height for age)
• The percentage of children who die before the age of 5 (child mortality)
Second, each of the four component indicators is given a
standardised score based on thresholds set slightly above the
highest country-level values observed worldwide for that
indicator between 1988 and 2013.
Third, the standardised scores are aggregated to calculate
the GHI score for each country. Undernourishment and child
mortality each contribute one-third of the GHI score, while
the child undernutrition indicators child wasting and child
stunting each contribute one-sixth of the score.
This calculation results in GHI scores on a 100-point scale
where 0 is the best score (no hunger) and 100 the worst.
Towards Zero Hunger (SDG-2)

GEP 0640
Dr. Müge KESİCİ BAYSOY
Introduction to the Course
Week Subject
1) Introduction to the course
2) Brief history of agriculture and revolutions
3) What is F2F strategy?
4) World hunger and poverty
5) Agricultural production systems
6) Transition to sustainable agriculture
7) Paradigm for zero hunger
8) Mid-term exam
9) Food security
10) Global climate change effect on agriculture
11) Technology impact to achieve zero hunger
12) European green deal
13) Student assignment presentations
14) Student assignment presentations
 Level of
Semester Requirements Number of Activities
Contribution

Midterm 1 30%
Project 1 20%
Quizzes
Final 1 50%

total 100%

You’ll have additional 2 pts for each webinar you join.

Webinar of BAU-SÜGAM related Hunger Undone
Week 2_Brief history of Agriculture and
Revolutions
Keywords
• Agriculture
• Milestones
• Revolutions

2012 Nature Education Courtesy of Ania M. Wieczorek and Mark G. Wright.

 Week 3_What is F2F stragtegy?
Keywords
• Consumers
• Food security
• Transition
• Digitalization

European Green Deal

Week 4_World Hunger and Poverty
Keywords
• Zero Hunger concepts
• Social inclusion
• Resilience building

Managementors
Week 5_Agricultural Production Systems
Keywords
• Open-field
• Greenhouse
• Hydroponics
• Vertical farming

Food Safety News

Week 6_Transition to Sustainable Agriculture
Keywords
• Sustainability
• Green revolution

Geographic Book
Week 7_Paradigm for Zero Hunger
Keywords
• International development
• Global goals
• Sustainable development goals

Clean Future
Week 8_Mid-term Exam
• This week will be your mid-term week.
Week 9_Food Security (Pillars for Zero Hunger)
Keywords
• Water security
• Food security
• Energy security
Week 10_Global Climate change effect on
Agriculture
Keywords
• Heat stress
• Yield loss
• Climate change

The CEO Magazine

Week 11_Technology impact to achieve Zero
Hunger
Keywords
• Precision Agriculture
• Digitalization

Farming paradise
Week 12_European Green Deal
Keywords
• Green transition
• European Union
• Enabling the transition

EU Commission
Week 13&14_ Article Presentation
And finally…
• You’ll present your ideas that you learned through this lecture.
• Design & Present your idea on how to reduce hunger

www.inc.com
Office hours: Tuesday 14:30-15:30

e-mail: [email protected]