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This content is taken from the University of Exeter's online course, Future Food: Sustainable Food Systems for the 21st Century. Join the course to learn more.
A field of ripe wheat with 2 hands holding an ear of wheat.
Golden corn ready for harvest

Summary of the week

Well done for reaching the end of Week 2 of Future Food. We hope you enjoyed it, and now feel you have a better understanding of the impacts of food production, including:

  • The origins of food plants and how plant domestication has shaped our history and environment
  • The roles of wild fisheries and aquaculture in future food production
  • The impacts of rising meat consumption on animal welfare, biodiversity, carbon, water and soil resources
  • Alternative meat sources and diets

Next week we’ll be exploring food security and threats to food production. We’ll learn about climate change, soil conservation and novel technologies in agriculture. In the meantime, next time you go food shopping, why not stop and reflect whether what you learnt this week has changed any of your food purchasing choices? See you next week!

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This article is from the free online course:

Future Food: Sustainable Food Systems for the 21st Century

University of Exeter

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