The challenge to agriculture has never been greater than it is at the beginning of the 21st century. World food production over the last 12,000 years has been able to keep up with the demand for food as farming spread from its centers of origin, and as farmers developed new crop varieties and technologies. Modern industrial agriculture and the green revolution have greatly increased yields. However, the human population of 6+ billion is currently doubling every 40 years, the negative impact of agricultural production on the Earth's natural resource base is increasing, the social and economic structure of agriculture is changing dramatically, and many millions of people continue to be malnourished.
Consequently, the search for a balance between the food requirements of a growing population, and the need to produce and distribute food in ways that are more environmentally benign, socially equitable, and economically viable dominates discussions of local and global futures. But there are many different ways of defining the problem, which lead to different solutions.
The class will cover the theory and data underlying fundamental food, population and agriculture issues, illustrated by case studies from around the world. We will analyze different problem definitions and solutions in terms of theories, assumptions, data, and values.
Topics will include:
* population growth, agricultural production and nutrition
* environmental, social and economic sustainability
* large-scale industrial v. small-scale traditionally-based agriculture
* farm labor and migration
* common pool resource management
* soil, water and genetic resources for food production
* local and global human carrying capacities
* diversity, stability and risk
* genetic engineering and plant breeding
* farmer and scientist knowledge and collaboration
