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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 photo of recently harvested vegetables: Onions, carrots, corn, peppers, beetroot, tomatoes, cucmbers and marrows.
A harvest

Summary of the week

Well done for reaching the end of Week 3 of Future Food. We hope you enjoyed it, and now feel you have a better understanding of the threats to food security, including:

  • The effects of climate change on agriculture and how ‘climate-smart’ agriculture may help

  • The role of soil conservation

  • The costs and benefits of novel technologies

Next week we’ll be exploring the politics and economics of food. We’ll learn about family farms and smallholders, world trade and markets, ecosystem services and sustainable intensification.

In the meantime, why not visit a farm or community food garden near you and try to apply what you learnt this week. Do you see climate-smart practices or climate stress? Evidence of soil conservation or poor soil health? Technology that is efficient or cumbersome?

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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