Food Systems 3

The agricultural practice of growing a single crop over a large area, which increases efficiency but can lead to soil depletion and vulnerability to pests.

Growing multiple crops in the same space, mimicking biodiversity and improving ecosystem resilience.

Small-scale farming that produces just enough food for a family or local community.

Large-scale farming aimed at producing crops and livestock for sale in markets.

A method of growing plants without soil, using mineral nutrient solutions in a water solvent.

A sustainable food production system combining aquaculture with hydroponics.

Land suitable for growing crops.

The ability of soil to sustain agricultural plant growth, providing plant habitat and resulting in sustained, consistent yields of high-quality crops.

The accumulation of salts in soil, often due to irrigation, which can reduce soil fertility.

The degradation of arid, semi-arid, and dry sub-humid lands, often due to deforestation and overgrazing.

A period of agricultural advancement in the mid-20th century marked by the introduction of high-yield crop varieties, chemical fertilizers, and modern irrigation techniques.

Farming practices that meet current food needs without compromising the ability of future generations to meet theirs.

Integrating trees and shrubs into crop and livestock systems for ecological and economic benefits.

The practice of growing different types of crops in the same area in sequenced seasons to improve soil health and reduce pests.

Access by all people at all times to sufficient, safe, and nutritious food for an active and healthy life.

A condition resulting from a diet lacking in essential nutrients or sufficient calories.

Organisms whose genetic material has been altered for improved agricultural performance.

An ecological approach to pest control that combines biological, cultural, physical, and chemical tools.

The accumulation of substances, such as pesticides, in an organism over time.

The use of natural predators or pathogens to control pest populations.

The distance food travels from production to consumer, impacting its carbon footprint.

Government financial support to farmers to stabilize food prices and encourage agricultural production.

Growing food within city limits to increase access to fresh produce and reduce food deserts.

Areas with limited access to affordable and nutritious food.