Lecture No.

02 HND-SP21

Course: Global Food Issues

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Who I am?
Muhammad Tanveer Aslam (MS/ M. Phil in Food and Nutrition)
(Department of Pharmacy and AHS, IQRA University (Chak Shahzad
Campus Islamabad)
Email: [email protected]
Previous Employment
Fatima Memorial Hospital Lahore (Trainee Nutritionist)
Vintage Institute of Health Sciences Faisalabad (Lecturer)
Johar Institute of Professional Studies Lahore (Lecturer)

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Course Detail
Course Name: Nutrition and Psychology (HND-3523)
Contact Hours: Credit Hours:
Theory: 48 Theory: 3+0
Pre – Requisite: None

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Course Outlines
Course Description
 World food situation; Food and nutrition security; The green revolution:
 Worldwide post-harvest losses; Global malnutrition: protein energy
malnutrition
 and hidden hunger; Overweight & obesity; Worldwide food price fluctuations;
 Importance of per capita earning, consumption and purchase power; Irrational
 food consumption behaviour; Contribution of cereals, legumes, roots, tubers
 and animal products;

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Course Outlines
Course Description
 World food policy; WTO’s trade regulations; Food
 bioterrorism; International food laws: European and American; Potentials
of
 modern biotechnology to combat food insecurity; Genetically modified
foods.
 Organic, Kosher and Halal Foods; Millennium development goals to
sustainable
 development goals. Global Trends. Climate change
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Course Objectives
Course Objectives
 To acquaint knowledge about global food issues having an impact on food and
nutrition security
 To understand the role of global organizations in food production, consumption and
trade
 To study the impact of climate change and other threats on global food availability

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 Course Learning Outcomes (CLOs)
Sr. Taxonomy
Course Learning Outcomes (CLOs) Statement PLOs
No. Level
ACQUAINT KNOWLEDGE ABOUT GLOBAL FOOD ISSUES HAVING IMPACT ON FOOD AND
1 C1 1
NUTRITION SECURITY
UNDERSTAND THE ROLE OF GLOBAL ORGANIZATIONS IN FOOD PRODUCTION,
2 C2 5
CONSUMPTION AND TRADE
3
STUDY THE IMPACT OF CLIMATE CHANGE AND OTHER THREATS ON GLOBAL FOOD C3 10
AVAILABILITY

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 Taxonomy Levels

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Programme Learning Outcomes (PLOs)
1. HealthCare Knowledge
2. Problem analysis
3. Investigation and assessment
4. Health services
5. Individual and team work
6. Communication
7. Modern tools
8. Ethics
9. Management
10. Lifelong learning
11. Health and safety
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Course Weight Breakdown
Assessment Instruments with Weights
 Homework, Quizzes, Midterms, Final, Assignments, etc.)
 Theory
o Quizzes 10
o Assignment 10
o Midterm 30
o Presentation/Other Activities 10
o Final 40

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Course Outlines
Text & Reference Books
 Focus will be on topics rather Chapters of any text
 Barbosa-Canovas, G., A. Mortimer, D. Lineback, W. Spices, K. Buckle
and P. Colonna. 2009. Global Issues in Food Science and Technology.
Academic Press, Elsevier Inc., Burlington, MA, USA.

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Course Outlines
Text & Reference Books
 Focus will be on topics rather Chapters of any text
 Barrientos, S. and C. Dolan. 2006. Ethical Sourcing in the Global
Food System. Earthscan, New York, USA.

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Course Outlines
Text & Reference Books
 Focus will be on topics rather Chapters of any text
 Many Textbooks are available in market
 Hajra, M.A. 2013. Global Food Security: Emerging Issues and Economic
Implications. Nova Science Publishers, New York, USA.

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World Food Situation

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Introduction to the World Food Situation:
The world food situation encompasses the complex interplay of
factors influencing food production, distribution, and consumption on
a global scale. It is a multifaceted issue that encompasses food
security, nutrition, agriculture, economics, and environmental
sustainability. Understanding the world food situation is crucial for
addressing challenges related to hunger, malnutrition, and food
insecurity worldwide.

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Global Food Production and Distribution:
Global food production involves the cultivation, harvesting, and
processing of various crops and livestock to meet the dietary needs of
the world's population.
Major crops produced globally include wheat, rice, maize, and
soybeans, while livestock such as cattle, poultry, and fish also
contribute significantly to the global food supply.

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Food distribution systems, including trade networks and supply
chains, play a vital role in ensuring food reaches consumers efficiently
across regions and countries.

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Factors Influencing the World Food
Situation:
Several factors influence the world food situation, including
population growth, climate change, land degradation, water scarcity,
and economic disparities.
Population growth increases demand for food, putting pressure on
agricultural systems to produce more food sustainably.
Climate change disrupts agricultural productivity through extreme
weather events, shifts in rainfall patterns, and rising temperatures,
affecting crop yields and food availability.

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Land degradation and water scarcity further exacerbate challenges in
food production, particularly in regions with limited resources.

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Challenges to Global Food Security:
Global food security remains a pressing challenge, with millions of
people experiencing hunger, malnutrition, and food insecurity
worldwide.
Persistent inequalities in access to food, inadequate infrastructure,
poverty, conflict, and economic instability contribute to food
insecurity in various regions.
The COVID-19 pandemic has exacerbated food security challenges,
disrupting food supply chains, disrupting livelihoods, and increasing
vulnerability among marginalized populations.

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Sustainable Food Production and
Consumption:
Promoting sustainability in food production and consumption is
essential for addressing global food challenges while preserving
natural resources and biodiversity.
Sustainable agriculture practices, such as agroecology, organic
farming, and conservation agriculture, focus on enhancing soil health,
water efficiency, and biodiversity while reducing reliance on synthetic
inputs and minimizing environmental impacts.

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Additionally, promoting sustainable diets that emphasize plant-based
foods, reduce food waste, and support local food systems can
contribute to more resilient and equitable food systems.

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Innovations in Food Technology and
Agriculture:
Advancements in food technology and agricultural innovation play a
crucial role in improving food security, increasing productivity, and
mitigating environmental impacts.
Biotechnology, precision agriculture, vertical farming, and digital
platforms are among the innovations transforming the agricultural
sector, enabling farmers to optimize resource use, enhance crop
resilience, and adapt to changing environmental conditions.

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Additionally, research and development in alternative protein
sources, such as cultured meat and plant-based proteins, offer
promising solutions to address future food demand sustainably.

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Government Policies and International
Cooperation:
Effective governance and international cooperation are essential for
addressing global food challenges and promoting food security.
Governments play a critical role in implementing policies and
programs to support agricultural development, enhance food access,
and alleviate poverty.

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International organizations, such as the United Nations Food and
Agriculture Organization (FAO), the World Food Programme (WFP),
and the World Bank, collaborate with governments, NGOs, and other
stakeholders to coordinate efforts, provide technical assistance, and
mobilize resources to address food insecurity and malnutrition
globally.

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Addressing Food Inequality and Social
Justice:
Addressing food inequality and promoting social justice are integral
to achieving food security and ending hunger.
Structural inequalities, including income disparities, gender
inequality, and systemic discrimination, contribute to unequal access
to food and nutrition resources, particularly among marginalized
populations.

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Empowering women, investing in education and healthcare,
strengthening social safety nets, and promoting inclusive policies are
essential steps towards building more equitable and resilient food
systems that prioritize the needs and rights of all individuals and
communities.

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Future Outlook and Strategies for Action:
Looking ahead, addressing the world food situation requires
concerted efforts from governments, civil society, academia, and the
private sector.
Implementing integrated strategies that combine agricultural
innovation, sustainable development, social protection, and climate
resilience is essential for achieving global food security and
sustainability.

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Empowering local communities, fostering partnerships, and
mobilizing resources are critical for building resilience, reducing
vulnerability, and ensuring food systems that are equitable, inclusive,
and environmentally sustainable for future generations.

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Global Food Security:
Hunger and Malnutrition:
 According to the Food and Agriculture Organization (FAO), approximately 9%
of the global population, or around 690 million people, were undernourished
in 2019.
 Malnutrition remains a significant global challenge, with 144 million children
under the age of five stunted and 47 million wasted in 2020 (UNICEF).
Food Insecurity:
 The State of Food Security and Nutrition in the World 2021 report estimated
that around 2.37 billion people did not have access to adequate food in 2020.

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Global Food Waste:
 Roughly one-third of the food produced for human consumption,
approximately 1.3 billion tons, is lost or wasted each year globally,
contributing to food insecurity and environmental degradation.

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Food Security in Pakistan:
Hunger and Malnutrition:
 According to the Pakistan National Nutrition Survey 2018, approximately 40%
of children under five years of age in Pakistan are stunted, indicating chronic
malnutrition.
 The Global Hunger Index 2021 ranks Pakistan 92nd out of 116 countries, with
a level of hunger categorized as "serious."
Food Insecurity:
 The Food Security and Nutrition Assessment in Rural Pakistan 2021 found that
around 18% of households in rural areas of Pakistan are food insecure, with
limited access to food due to poverty and other factors.

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Thank You !
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