Food

Global change

Food availability

This course aims to mobilize and standardize knowledge about the effects of global changes, and then to evaluate how global changes influence food availability for the consumer, as well as to evaluate campaigns that have been promoted to consumers to combat changes in food availability, to face the future.

P1. Understanding Climate Change

1.1. World, European, and Portuguese

1.2. Temperature increase

1.3. Wind regime change

1.4. Ocean acidification

1.5. Alteration of river feathers

P2. Consumer Available Ground Food

2.1. Effects on agriculture

Cereal, Horticulture, Olive growing, Viticulture, and Fruit growing

2.2. Effects on livestock: extensive and intensive production

2.3. Effects on hunting species

2.4. Effects on aquatic inland resources

P3. Consumer available estuarine and marine foods

3.1. Seaweed

3.2. Crustaceans

3.3. Shellfish

3.4. Marine fish and migrators

AO, 2016. THE STATE OF FOOD AND AGRICULTURE Climate change, agriculture and food security. Rome. 173pp. ISBN 978-92-5-109374-0

FAO. 2017. The future of food and agriculture – Trends and challenges. Rome.

FAO. 2018. Impacts of climate change on fisheries and aquaculture. Synthesis of current knowledge, adaptation and mitigation options. FAO Fisheries and Aquaculture Technical Paper 627 ISBN 978-92-5-130607-9

Fraga, H., Santos, J. A., Malheiro, A. C., Oliveira, A. A., Moutinho‐Pereira, J., & Jones, G. V. (2016). Climatic suitability of Portuguese grapevine varieties and climate change adaptation. International Journal of Climatology, 36(1), 1-12.

Iglesias, A., Garrote, L., Quiroga, S., & Moneo, M. 2012. A regional comparison of the effects of climate change on agricultural crops in Europe. Climatic Change, 112(1), 29-46.

MAMAOT, 2016. Estratégia de Adaptação da Agricultura e das Florestas às Alterações Climáticas – Portugal Continental. 88pp.

E-learning

Evaluation is conducted on an individual basis and involves a combination of two modes: continuous assessment (60%) and final evaluation (40%). Further information can be found in the Learning Agreement for the curricular unit.