Sustainable food production - challenges and cropping system solutions
The course consists of lectures, seminars and workshops, as well as group project work. Teaching will be provided by scientists who are experts in cropping systems and sustainable agriculture, and complemented by other stakeholders with interests in sustainable agriculture.
Seminars will allow interactive discussions on the lectures and related literature where debate of the key issues will be encouraged. Workshops will be used to share and create knowledge related to assignments and project work, exchange experience and opinions and assess our own personal impact on sustainable food production as consumers and citizens.
The course begins with an overview of the world’s major food crops and how they are produced. Then the major challenges to agricultural sustainability are presented. Focus is on environmental sustainability but economic and social sustainability will be discussed. Using a cases approach, several food production scenarios will be assessed for their sustainability problems and solutions based on scientific research into cropping systems will be presented. These solutions will be critically discussed and analysed. Finally, some wider global issues in agricultural sustainability will be presented and debated.
Course evaluation
The course evaluation is now closed
MX0146-30085 - Course evaluation report
Once the evaluation is closed, the course coordinator and student representative have 1 month to draft their comments. The comments will be published in the evaluation report.
Additional course evaluations for MX0146
Academic year 2023/2024
Sustainable food production - challenges and cropping system solutions (MX0146-30484)
2024-01-15 - 2024-06-02
Academic year 2021/2022
Sustainable food production - challenges and cropping system solutions (MX0146-30271)
2022-01-17 - 2022-06-05
Academic year 2020/2021
Sustainable food production - challenges and cropping system solutions (MX0146-30276)
2021-01-18 - 2021-06-06
Academic year 2019/2020
Sustainable food production - challenges and cropping system solutions (MX0146-30286)
2020-01-20 - 2020-06-07
Syllabus and other information
Syllabus
MX0146 Sustainable food production - challenges and cropping system solutions, 7.5 Credits
Hållbar livsmedelsproduktion – utmaningar och odlingssystemlösningarSubjects
Environmental Science Agricultural Science Environmental science Agricultural scienceEducation cycle
Bachelor’s levelModules
| Title | Credits | Code |
|---|---|---|
| Exercises | 4.5 | 0102 |
| Project | 3.0 | 0103 |
Advanced study in the main field
First cycle, has only upper-secondary level entry requirementsBachelor’s level (G1N)
Grading scale
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.
Language
EnglishPrior knowledge
Basic entry requirements.Objectives
The course aims to provide students with an overview of how food crops are produced, the major challenges to sustainability associated with agriculture and solutions for increasing sustainability through cropping systems. Critical analysis of the problems and solutions will be encouraged as well as reflection on our personal impact on agricultural sustainability as consumers of food products.
On completion of the course, the student should be able to:
Describe cropping systems used to cultivate the most important food crops
Identify major challenges to achieving agricultural sustainability and suggest cropping systems-based solutions
Critically discuss and compare different sustainable agriculture approaches, including their strengths, weaknesses and societal impact
Reflect on their own impact on agricultural sustainability as a consumers and citizens
Content
The course consists of lectures, seminars and workshops, as well as group project work. Teaching will be provided by scientists who are experts in cropping systems and sustainable agriculture, and complemented by other stakeholders with interests in sustainable agriculture.
Seminars will allow interactive discussions on the lectures and related literature where debate of the key issues will be encouraged. Workshops will be used to share and create knowledge related to assignments and project work, exchange experience and opinions and assess our own personal impact on sustainable food production as consumers and citizens.
The course begins with an overview of the world’s major food crops and how they are produced. Then the major challenges to agricultural sustainability are presented. Focus is on environmental sustainability but economic and social sustainability will be discussed. Using a cases approach, several food production scenarios will be assessed for their sustainability problems and solutions based on scientific research into cropping systems will be presented. These solutions will be critically discussed and analysed. Finally, some wider global issues in agricultural sustainability will be presented and debated.
Grading form
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.Formats and requirements for examination
Passing grades on assigments and project work. The course contains compulsory elements.
If a student has failed an examination, the examiner has the right to issue supplementary assignments. This applies if it is possible and there are grounds to do so.
The examiner can provide an adapted assessment to students entitled to study support for students with disabilities following a decision by the university. Examiners may also issue an adapted examination or provide an alternative way for the students to take the exam.
If this syllabus is withdrawn, SLU may introduce transitional provisions for examining students admitted based on this syllabus and who have not yet passed the course.
For the assessment of an independent project (degree project), the examiner may also allow a student to add supplemental information after the deadline for submission. Read more in the Education Planning and Administration Handbook.
Other information
The right to participate in teaching and/or supervision only applies for the course instance the student was admitted to and registered on.
If there are special reasons, students are entitled to participate in components with compulsory attendance when the course is given again. Read more in the Education Planning and Administration Handbook.
Additional information
The study pace is 25% over a semester, with the predominant part of the course time in the evening.Responsible department
Department of Crop Production Ecology
Grading criteria
Grading criteria MX0146 Sustainable food production - challenges and cropping system solutions (7.5 credits)
Marking scale: G: Pass, U: Fail
Objectives The course aims to provide an overview of how food crops are produced, the major challenges to sustainability associated with agriculture and solutions for increasing sustainability through cropping systems.
Learning goals & means of examination
|
Learning goal |
Means of examination |
|
Describe cropping systems used to cultivate the most important food crops
|
Participation in workshop exercises (or completion of replacement assignment) |
|
Identify major challenges to achieving agricultural sustainability and suggest cropping systems-based solutions
|
Participation in workshop exercises (or completion of replacement assignment) |
|
Critically discuss and compare different sustainable agriculture approaches, including their strengths, weaknesses and societal impact
|
Participation in workshop exercises (or completion of replacement assignment)
Completion and approval of project report |
|
Reflect on your own impact on agricultural sustainability as a consumer and citizen |
Completion and approval of project report |
Requirements for examination
To achieve a passing grade students should:
Actively participate in at least five (5) of the seven workshop exercises throughout the course either by attendance and active participation, or by satisfactorily completing an equivalent replacement assignment.
Satisfactorily complete the project work, and submit a project report.
Registration in Ladok (7.5 hp)
Participation in workshop exercises 4.5 hp
Project 3 hp
Litterature list
MX 0146 Sustainable food production - challenges and cropping system solutions 2023
Required reading
***Introduction to sustainable cropping systems: why are they important? ***
Foley, J., Ramankutty, N., Brauman, K. et al. Solutions for a cultivated planet. Nature 478, 337–342 (2011). https://doi.org/10.1038/nature10452
Naylor R et al (2005) Losing the Links Between Livestock and Land: 310, Issue 5754, pp. 1621-1622 DOI: 10.1126/science.1117856
Major food crops and their sustainability challenges
Francis, C.A. (2005) Crop rotations. Encyclopedia of Soils in the Environment, 318-322.
Malézieux, E. et al. (2009) ‘Mixing plant species in cropping systems: Concepts, tools and models: A review’, in Sustainable Agriculture. doi: 10.1007/978-90-481-2666-8_22
Giller, K. E. et al. (2015) ‘Beyond conservation agriculture’, Frontiers in Plant Science. doi: 10.3389/fpls.2015.00870
Introduction to Life cycle assessment
Garnett, T., Röös , E., Nicholson, W., & Finch, J. 2016. Environmental impacts of food: an introduction to LCA (Foodsource: chapters). Food Climate Research. Network, University of Oxford.
Tidåker P et al 2021. Towards sustainable consumption of legumes: How origin, processing and transport affect the environmental impact of pulses. Sustainable Production and Consumption https://doi.org/10.1016/j.spc.2021.01.017
Plant-based protein production systems
Graham PH, Vance CP 2003. Legumes: Importance and Constraints to Greater Use. Plant Physiology 131: 872-877. www.plantphysiol.org/cgi/doi/10.1104/pp.017004.
Foyer CH et al. 2016 Neglecting legumes has compromised human health and sustainable food production Nature Plants 16112 | DOI:10.1038/NPLANTS.2016.112
Plant nutrient management for efficient crop production and reduced environmental impact
Goulding, K., Jarvis, S. and Whitmore, A. 2008. Optimizing nutrient management for farm systems. Philosophical Transactions of the Royal society B, 363:667-680.
Integrated pest management - insects, diseases and weeds
Barzman M et al 2015. Eight principles of integrated pest management. Agron. Sustain. Dev. 35:1199–1215 DOI 10.1007/s13593-015-0327-9
Guest DI 2003. Plant Pathology, Principles. Encyclopedia of Applied Plant Sciences, 2nd edition, Volume 3 http://dx.doi.org/10.1016/B978-0-12-394807-6.00056-3
Landis DA et al. (2000) Habitat Management to Conserve Natural Enemies of Arthropod Pests in Agriculture. Annual Review of Entomology. 45:175-201
Hoffmann C. & Thiéry D. (2010) Mating Disruption For The Control Of Grape Berry Moths- Bottlenecks and conditions for adoption in different European grapevine-growing regions. Endure Grapevine Case Study – Guide Number 3
Organic production
https://rodaleinstitute.org/why-organic/organic-farming-practices/ (Links to an external site.)
Reganold JP and Wachter JM (2016) Organic agriculture in the twenty-first century. Nature Plants 15221. DOI: 10.1038/NPLANTS.2015.22 Reganold and Wachter 2016.pdf
Garnett T et al. (2013) Sustainable Intensification in Agriculture: Premises and Policies. Science 341 (6141), 33-34. DOI: 10.1126/science.1234485 Garnett-2013-Sustainable-intensification-in-agri.pdf
Darnhofer et al. (2010). Conventionalisation of organic farming practices: from structural criteria towards an assessment based on organic principles. A review. Agron. Sustain. Dev. 30 67–81. DOI: 10.1051/agro/2009011 Darnhofer et al 2009.pdf
Climate change and cropping systems: the two way interactions
Zhao, C., Liu, B., Piao, S., Wang, X., Lobell, D. B., Huang, Y., . . . Asseng, S. (2017). Temperature increase reduces global yields of major crops in four independent estimates. Proceedings of the National Academy of Sciences, 114(35), 9326-9331. doi:10.1073/pnas.1701762114
Vermeulen, S.J., Campbell, B., Ingram, J.S., 2012. Climate Change and Food Systems, SSRN. https://doi.org/10.1146/annurev-environ-020411-130608
Global perspectives on challenges to agricultural sustainability
Altieri MA, Nicholls CI, Henao A, Lana MA 2015. Agroecology and the design of climate change-resilient farming systems. Agron. Sustain. Dev. DOI 10.1007/s13593-015-0285-2
Miguel A. Altieri & Clara I. Nicholls (2020) Agroecology and the reconstruction of a post-COVID-19 agriculture, The Journal of Peasant Studies, 47:5, 881-898, DOI: 10.1080/03066150.2020.1782891
Further reading (optional)
General
Pollan, Michael. The omnivore's dilemma: the search for a perfect meal in a fast-food world. Bloomsbury Publishing, 2009.
FAO 2018 The future of food and agriculture http://www.fao.org/publications/fofa/en/
WRI 2019 Creating sustainable Food Future https://wrr-food.wri.org/
UNEP (2016) Food Systems and Natural Resources Summary report. http://www.resourcepanel.org/file/395/download?token=JqcqyisH
Major food crops and their sustainability challenges
Bowden et al. (2008) Wheat growth & development. NSW Department of Primary Industries
IPM
Dara SK 2019. The New Integrated Pest Management Paradigm for the Modern Age. Journal of Integrated Pest Management. : 12 1–9 doi: 10.1093/jipm/pmz010