Course syllabus A15-0239-B - Sustainable food production (FAaFR - SS 2020/2021)

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The units forming the course syllabus:
Ecological, economic and social dimension of sustainable food production in the context of global change (climate change, resource depletion, biodiversity decline, global population growth). Topics discussed include environmental footprint and use of natural resources, ecosystem services, climate-smart agriculture, agricultural biodiversity, NATURA 2000, issues of hunger, malnutrition, lack of water, the importance of regional food resources, the EU's role in promoting green growth and sustainable farming systems. Working with source databases EUROSTAT and FAOSTAT.



Last modification made by Gabriela Hvizdová on 10/16/2019.

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