Introduction
In this unit, we look at different aspects of innovation in agriculture and food production and how these modern approaches can strengthen resilience to climate change. We look at some examples of best practices in food production and agro-processing and their relationship to geographic context and climate change issues.
Outcomes
On completion of this unit, you will be able to:
- identify best practices in geographical contexts — for example, soil-less farming, backyard gardening and soil moisture conservation.
Terminology
Innovation: New products and processes used in specific contexts to increase effectiveness, resilience to climate change or environmental sustainability, or to use fewer resources to produce more output. An existing idea can be considered an innovation if it is being used in a new location or context.
Modern approaches: Actions or practices established in the present or in recent times.
Best practices: Guidelines based on examples of successful actions that have been taken in the past and are likely to produce similar good outcomes if followed again.
Vertical farming: Soil-less crop production in which seedlings and plants are grown in stacked layers, one above the other.
Controlled environment agriculture: Any method of agriculture production that can control temperature, humidity, airflow and light in a dedicated growing environment, typically using greenhouses or indoor vertical farms to allow year-round production in any location.
Food processing: Actions to convert raw agricultural products to prepare them for consumption or storage by, for example, washing, chopping, grinding, cooking, pasteurising, freezing, fermenting and packaging.
Food preservation: Processes that increase the shelf life of food by preventing spoilage.
Genetic engineering: Editing the genome of a plant to insert DNA from other species to give the host plant desired traits — for example, pest- or drought-resistance, or improved nutrient content. Genetically modified crops reduce the need for large quantities of pesticides and insecticides, and their improved nutritional content reduces vulnerability and enhances food justice.
