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This content is taken from the EIT Food, University of Reading & European Institute of Innovation and Technology (EIT)'s online course, Explore How Farmers Produce Food Sustainably. Join the course to learn more.

Summary of Week 1

You started this Week considering the meaning of sustainability, gaining an insight into the challenges of sustainable farming.

3 pillars in a row entitled social, economic and environmental

You were then introduced to the global food supply system to better understand the many activities and people who are involved: from those who produce the food, to those involved with processing and packaging, to others who sell, distribute and finally sell to us – the consumers. We also mentioned shorter and circular supply chains.

You looked at the main factors to consider when growing a horticultural crop for food, and the perspectives of two farmers, one in the Q&A comparing organic and conventional farming and the other in the video showing the challenges of growing blackberries. The timeline visually showed you the advances made in agriculture and the most important milestones. Finally, the top 5 technologies gave you some insight into how technology might help make future agriculture more sustainable.

What was the highlight of the Week for you? Do you think your shopping habits will change as a result of what you’ve learned? Please let us know in the comments section below.

Thank you for your contributions this Week. We’re looking forward to seeing you again in Week 2. Next week you’ll be introduced to how staple foods such as rice and wheat are grown and explore alternatives to pesticide use such as biological crop protection. We will also cover the difference between food waste and food loss, discussing initiatives for their prevention.

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This article is from the free online course:

Explore How Farmers Produce Food Sustainably

EIT Food

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