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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 2

This Week you have discovered the different types of arable crops and how they are grown, investigating and sharing which crops are grown in your area.

You also explored the difference between food waste and food loss and the initiatives that aim to prevent both from happening. We asked you to explore which initiatives are being carried out in your area. You also looked at the evolution of pesticides in the timeline and you were introduced to the concepts of biological crop control and integrated pest management. We finished off with the top 5 future technologies for more sustainable arable farming and with your vote on the most promising one.

Please tell us what you found most illuminating this Week. Was there anything that surprised you? Do share your thoughts with us and other Learners in the comments.

Thank you for your contributions this Week. We’re looking forward to seeing you again in Week 3. Next Week, you’ll be introduced to how animal-derived staple foods such as eggs, meat and milk are produced. You will learn about different production methods, discussing the effects these have on price. We will then finish with more sustainable technologies being applied in livestock farming.

3 pillars in a row entitled social, economic and environmental

Figure 1: Three pillars of sustainability

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This article is from the free online course:

Explore How Farmers Produce Food Sustainably

EIT Food