Technical
background
document
Executive summary
FAO, 1996
Acknowledgements
Executive summary
2. DIMENSIONS OF FOOD PRODUCTION
Lessons from past experience
Environment and poverty
Trade and the environment
Two areas of underexploited potential
Interactions between people and land
3. NATURAL RESOURCES AND FOOD PRODUCTION
Modifying the landscape
Cropping areas in different agro-ecological zones
Farming practices that transcend agro-ecological zones
Beneficial impacts of food production on soils
Livestock production
Fisheries and aquaculture
Valuable wetlands
Effects of food production on biological diversity
Use of forests and natural ecosystems
4. OPTIONS FOR REDUCING ENVIRONMENTAL IMPACTS
Environmentally sound options for soil and water conservation
Environmentally sound options for cropping systems
Environmentally sound options for livestock production
Environmentally sound options for fisheries
Environmentally sound options for forests
Conserving biological diversity
A second green revolution
5. A SECURE FOOD SUPPLY WITHIN NATURE’S LIMITS
Elements for environmentally sound food production
Structural environmental adjustment
Training and institutional capacity building
Assessing and monitoring environmental impacts
Implications for planners and decision-makers
Conclusions
The preparation of the World Food Summit technical background documents has mobilized, in addition to FAO’s own staff contribution, a considerable amount of expertise in the international scientific community, drawn from partner international institutions and governmental or non-governmental circles. The process has been monitored at FAO by an internal Reading Committee, composed of staff selected ad personam and established to ensure that the whole collection meets appropriate quality and consistency criteria.
The present document has been prepared by FAO’s Jeff Tschirley. It is based on a draft prepared by Prof. Dr L.O. Fresco, Dr E.M. Bridges and Ir M.H.C.W. Starren and colleagues at Wageningen Agricultural University, the Netherlands. After initial review within FAO by all technical departments, invited colleagues and the Reading Committee and by selected external reviewers, a first version was published and circulated for comments to governments, intergovernmental organizations (IGOs) and non-governmental organizations (NGOs) as well as further peer reviewers. Much-appreciated comments have been received from Kym Anderson of Adelaide University, Australia; Lukas Brader of the International Institute for Tropical Agriculture (IITA), Nigeria; Michel Griffon of the International Cooperation Centre on Agrarian Research for Development (CIRAD), France; Geoffrey Hawtin of the International Plant Genetic Resources Institute (IPGRI), Rome; Philippe Mahler; Per Pinstrup-Andersen of the International Food Policy Research Institute (IFPRI), Washington, DC; and David Seckler of the International Irrigation Management Institute (IIMI), Sri Lanka. Finally, thanks are extended to the United Nations Environment Programme (UNEP), which assisted in the production of the paper, especially Uttam Dabholkar and Ali Ayoub.
While most grateful for the contributions received from all reviewers, the FAO Secretariat bears the responsibility for the content of the document.
Food producers face major new challenges as world population is projected to increase from the present 5 800 million people to about 8 300 million in the year 2025, and the per caput land available for food production continues to decline. The scientific ability and technological means to obtain the necessary food from the earth are available but narrowly focused government policies and inequitable distribution of wealth and resources have led to numerous instances of environmental impacts that could have been avoided.
The amount of land most suited by its relief, soils and climate to arable cropping is about 11 percent of the total land surface. However, with the possible exceptions of limited areas in Africa and Latin America, most additional food will have to be produced on land that is already under some form of production. Expansion of agriculture on to less suitable land means greater input costs, more risk of crop failure and environmental degradation. All these factors contribute to food insecurity.
The report of the World Commission on Environment and Development (1987) (the Brundtland Commission) and Agenda 21 of the United Nations Conference on Environment and Development (UNCED) (1992) both identified agriculture and rural development among the priority development issues to be addressed if sustainable development is to be realized. To use natural resources in a sustainable manner will require technological progress complemented by supporting environmental and social policies. Land-use patterns will have to shift with some land becoming less intensively used and other land more intensively. In all cases the use of natural resources will have to be based on their physical and biological potential, which can vary greatly and is strongly influenced by the management practices and technology that are applied. In general, countries should take advantage of higher-potential lands for food production and seek to distribute the benefits equitably.
Much of the science and technology available for food production was developed in countries (or research centres) that have different environmental, social and economic conditions from those where they are applied today. Thus, even though technologies exist to increase production in an environmentally balanced way, many of them require fundamental shifts in the mechanisms that are used to develop and deliver them to the farmer.
Notwithstanding the present conditions that call for reduced intervention in the economy, governments have a special role to play in agriculture and rural development which is different from other sectors. Such a role is shaped by cultural traditions, concerns and values that are embedded in the national conscience. Among these are the commitment to ensure food for the nation’s population and to protect its natural and rural heritage.
Increased productivity with environmental safeguards is necessary and possible through the use of appropriate combinations of biological, social, technological and economic tools for participatory land-use planning; land and water conservation; waste management; integrated production systems; linkages among research, education and extension; and land-tenure reform.
For environmentally sound agriculture, more integrated production systems accompanied by appropriate enabling mechanisms and an improved use of external inputs are priorities. Although the latter carry a risk of environmental degradation, when used properly they can also potentially improve productivity and food security and relieve pressure on other lands. Irrigation, improved varieties and agrochemicals make extremely important contributions to food production – 36 percent of all crops and 50 percent of the total grain crop come from irrigated land. However, not enough emphasis has been placed on mechanisms that enable users to manage external inputs safely. This requires renewed emphasis on farmer training and education, technical support and the accompanying infrastructure to minimize negative environmental impacts.
There is considerable evidence that innovations are rapidly adopted if farmers find them to be beneficial. Thus, the challenge is to design innovations and incentives that are economically rewarding to individual producers as well as environmentally sound and beneficial to society as a whole. Integrated pest management (IPM) and integrated plant nutrition systems (IPNS) packages clearly function along these lines but require active involvement by farmers, extension workers and scientists.
Governments must lead this complex process using all available means, including technology and appropriate policy instruments, to encourage farmers, markets, food industries, research institutions, consumers and others to make the development of agriculture an environmentally sound activity.
Awareness and consensus can be reached on environmentally sound production methods through, inter alia:
Governments should work with farmers and other food producers, business associates and other non-governmental interests to increase the quantity and quality of food that is available to the rural poor. This can be done by:
The rapid spread and adoption of best working practices and other enabling conditions for sustainable food production are essential. The three key elements in achieving this are efficiency of resource use, planning and implementation frameworks and good governance.
The principles of the den Bosch Declaration (FAO, 1991) and the objectives embodied in Agenda 21 will only be realized if technology and policy are accompanied by participation, equity and dialogue, enabling mechanisms, empowerment and incentives. These will be the pathways towards environmentally sound agriculture and food security. Without them, the important technology and policy tools available will not have lasting positive effects.
