Feeding The Continuously Growing Population

Submitted By Amjot
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Pages: 3


Feeding the Continuously Growing Population

In the article by Godfray et al with the title “Food security: The challenge of feeding 9

billion people” he shows the “major strategies for contributing to the challenge”(p. 485) by

looking at food sustainability and also take the in account the “natural and social Sciences”

(p.485) aspects of the challenge.

Continuing Population and consumption growth will mean that the global demand for

food will increase for at least another 40 years. Growing competition for land, water and

energy, in addition to the overexploitation of fisheries, will affect our ability to produce food.

Godfray et al (2010) discusses that by closing the (“The difference between realized

productivity and the best that can be achieved using current genetic material and available

technologies”[p.485]) we could substantially increase the amount of main grain and root

crops produce per year. A yield gap may also exist due to the “ poor transportation and

market infrastructure raise the prices such as fertilizers” (p. 486). Smaller yield gaps are

very important, however we should also be focusing on increasing the production limits.

We also need to consider what to feed to the animals if want to get efficient meat sources.

Instead of feeding the animals grain that are much needed by humans, we could develop

“plants for animal feed … increases the efficiency of meat products and lower methane

emissions”(p.490). There has also been a lot of debate over GM(Genetically Modified)

food that could potentially be a solution to our problems, however there are “a number of

particular environmental and food safety issues that needs to be addressed”(p.490).

The effects of climate change are a further threat. But the world can produce more

food and can ensure that it is used more efficiently and equitably. Godfray et al also

elaborates on reducing food waste. “Roughly 30 to 40 per cent of food in … worlds is lost

to waste”(p.490), most of it is