The Global Food System

This lesson examines how food is produced, distributed, and consumed at a global scale. You will study trends in food production, the Green Revolution, agribusiness, food miles, commodity chains, and the role of transnational corporations (TNCs) in shaping the global food system. Understanding these interconnected processes is essential for AQA A-Level Geography.

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Global Food Production Trends

Global food production has increased dramatically since the mid-20th century. Between 1961 and 2023, total food production more than tripled, while the world population grew from 3.1 billion to 8 billion — meaning per capita food production has increased substantially.

Key Statistics

• Global cereal production rose from approximately 880 million tonnes (1961) to 2,800 million tonnes (2023) — FAO data
• Average global dietary energy supply increased from approximately 2,200 kcal/person/day (1961) to 2,950 kcal/person/day (2023)
• The proportion of the global population classified as undernourished fell from approximately 36% (1970) to 9.2% (2023), though absolute numbers have risen since 2015

Uneven Distribution

Despite increased production, food distribution remains profoundly unequal:

Region	Average kcal/person/day (2023)	Undernourishment Rate
North America	3,750	<2.5%
Europe	3,450	<2.5%
East Asia	3,100	<2.5%
South Asia	2,500	14.1%
Sub-Saharan Africa	2,350	23.4%

Key Definition: Food surplus occurs when a country produces more food than its population requires. Food deficit occurs when domestic production is insufficient to meet demand, requiring imports or food aid.

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The Green Revolution

The Green Revolution refers to a period of rapid agricultural transformation, primarily in the 1960s and 1970s, involving the development and widespread adoption of high-yielding varieties (HYVs) of staple crops (wheat, rice, maize), synthetic fertilisers, pesticides, and irrigation technologies.

Key Figures and Developments

• Norman Borlaug (1914–2009), known as the "Father of the Green Revolution," developed semi-dwarf, disease-resistant wheat varieties in Mexico in the 1940s–60s. He was awarded the Nobel Peace Prize in 1970.
• HYV wheat was introduced to India and Pakistan in the mid-1960s, transforming both countries from food-deficit to food-surplus nations within a decade.
• IR8 — the "miracle rice" developed at the International Rice Research Institute (IRRI) in the Philippines — doubled rice yields across Asia.

Impacts of the Green Revolution

Positive Impacts	Negative Impacts
Massive yield increases — India's wheat production rose from 12 million tonnes (1965) to 106 million tonnes (2020)	Environmental degradation — soil salinisation, groundwater depletion, chemical runoff
Reduced famine and hunger in Asia	Biodiversity loss — traditional crop varieties replaced by monocultures
Lower food prices for consumers	Widened inequality — wealthy farmers could afford inputs (seeds, fertilisers, machinery); small farmers could not
Contributed to economic growth and poverty reduction	Health risks from pesticide exposure among farm workers
Increased exports and foreign exchange earnings	Water-intensive practices depleted aquifers (e.g., Punjab, India)

Exam Tip: The Green Revolution is a classic example of a development that produced both positive and negative outcomes. Always discuss both sides and consider who benefited and who was left behind.

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Agribusiness

Key Definition: Agribusiness refers to the industrialised, large-scale approach to farming in which agriculture operates as a business, driven by profit, and involves the entire supply chain from farm inputs to food processing, distribution, and retail.

Agribusiness is characterised by:

• Capital-intensive production — heavy machinery, automated milking, GPS-guided tractors
• Monoculture — growing a single crop over large areas for economies of scale
• Vertical integration — a single company controlling multiple stages of the supply chain
• Global supply chains — ingredients sourced from multiple countries, processed centrally, and distributed worldwide

The Role of Transnational Corporations (TNCs)

TNCs dominate the global food system. A small number of companies control a disproportionate share of production, processing, and retail: