Crop failures can result from adverse weather conditions, pests, diseases, or poor farming practices and negatively impact food prices, nutrition, and local economies. Climate change exacerbates these risks by increasing extreme weather events and reducing crop yields. It also threatens food access by raising food prices when supply is low and decreases nutritional value by reducing protein and micronutrient content in crops. Food waste is another issue, with about a third of global food production lost between farm and market or market and table. International cooperation on sustainable agriculture, nutrition, and food systems is needed to ensure global food security.

1. FOOD CROP FAILURE & MALNUTRITION
BY: Smruti Rekha Panigrahi
Adm No: 2020-HDJ-10

2. a failure of crops to yield sufficient food,
to maintain a community or to provide
a surplus to sell
Crop Failure

3. Causes of crop failure
Adverse climatic conditions
Unpredictable weather conditions
Pests and diseases
Poor farming practice
Human activities
Neglect by farmers

4. Consequences of crop failure
Rise of food prices
Starvation & Malnutrition
Failure of agro based industries
Crippling of economy

5. Challenges & Methods to Protect Crop Loss:
Sl.
No
PROCESS CHALLENGE SOLUTION
1 Sowing Climate and weather Suitable seeds
2 Pre-Harvesting Crop diseases Digital farming tools
3 Storage Inadequate storage Lower Temperatures
4 Processing Inadequate
Processing Techniques
Employee Training
5 Logistics/Transportati
on
Non-
Refrigerated Transport
Proper
Products Preparation
6 Sale Over-Cautious Retailers Discounts
7 Household
Consumption
Food Waste Freeze Perishable
Food

6. CHANGING
CLIMATE
SOLUTIONS
Droughts
Construction of farm ponds and rainwater
harvesting
Mulching
Mixed or inter-cropping
Floods
Ridges and furrow system of farming
Raised bed and furrow system of farming
Deep drains along lower edge of the field
Un-seasonal
rains
Chemical spray can be used to minimize the
damage
Hailstorms
Covering the crops with some material is
effective. Live wind breaks with a row of
bamboo or other suitable plants can be used
to protect the crops against strong winds.

7. CLIMATE CHANGE THREATENS AGRICULTURE AND FOOD
PRODUCTION
Higher temperatures, water scarcity, extreme events like droughts and
floods, and greater CO2 concentrations in the atmosphere have
already begun to impact staple crops around the world. Maize and
wheat production has declined in recent years due to extreme weather
events, plant diseases, and an overall increase in water scarcity.

8. CLIMATE CHANGE LIMITS FOOD ACCESS
If climate change affects food production, it stands to reason that it also
affects food access. This simple supply-and-demand has big impacts:
Climate change and weather disasters (such as floods or drought) can lead
to inflated prices for the food that is available. These price spikes leave the
poorest households (urban poor and rural food-buyers) most vulnerable,
with the urban poor spending up to 75% of their total budget on food alone.
Because our food systems are increasingly dependent on one another, this
means that more frequent and more extreme events in one region could
disrupt clusters of food systems — even the global food system as a whole.
The areas least likely to adjust to a sudden event or shock, however,
continue to be the ones disproportionately affected.

9. CLIMATE CHANGE DECREASES NUTRITION AND NUTRITIONAL VALUE
In many food-insecure areas, the next concern becomes nutrition. In low-income
and agrarian communities, the patterns of food consumption are seasonal. A
pre-harvest “lean season” will leave families reducing their food consumption
(often skipping one or more meals each day) until the next harvest. With climate
change reducing harvests, this means that the lean period may be extended if
there are fewer supplies, or if it takes longer to get an adequate harvest.
Alternatively, climate change can adversely affect the nutritional value of food
that is grown. Studies show that higher carbon dioxide concentrations reduce
the protein, zinc, and iron content of crops. By 2050, an estimated additional
175 million people could have zinc deficiencies (which can, among other things,
make them more susceptible to illnesses) and an additional 122 million people
could be protein deficient. Communities relying largely on plant harvests for their
nutrition will, again, feel this most acutely.
Beyond plant-based nutrition, this also has a ripple effect on livestock, who rely
on the same resources as humans to eat, grow, and produce meat and/or milk.
Livestock are also severely threatened by drought, accounting for 36% of
drought-related losses (crops account for 49%). Climate extremes also threaten
fish populations, especially in areas like Southeast Asia.

10. CLIMATE CHANGE INCREASES FOOD WASTE
Rain doesn’t guarantee healthy crops, either. Higher rainfalls or flooding can
produce toxic mold on crops. Crops grown in high-drought areas that are then
moved into humid storage facilities are vulnerable to fungal infections or pests.
The more climate changes and the more that extreme climate events become
commonplace, the more food we lose on an annual basis.
According to the UN’s Food and Agriculture Organization, roughly one-third of the
food produced by farmers is lost between the field and the market in low- and middle-
income countries. In high-income countries, a similar amount is wasted between the
market and the table. Currently, the food system contributes 21–37% of greenhouse
gases, meaning that these food losses add to the climate crisis but do nothing for food
security or malnutrition levels.

11. Food security exist when all people at all time have
physical social and economic access to sufficient safe and
nutritious food which meets their dietary needs and food
preferences for an active and healthy life (FAO 2002)

20. •Food insecurity is often rooted in poverty and has long-term impacts
on the ability of families, communities and countries to develop.

24. Current status
Nearly 800 million people across the globe go to bed
hungry every night.
To meet the needs of a world population expected to reach
9 billion by 2050, agricultural production will need to
increase by at least 60 percent.

25. India’s poor population amounts to
more than 300 million people, with
almost 30 percent of India’s rural
population living in poverty.
The good news is, poverty has been on
the decline in recent years.
According to official government of
India estimates, poverty declined from
37.2% in 2004-05 to 29.8% in 2009-
10.

26. The Global Hunger Index (GHI) is a multidimensional
statistical tool
used to describe the state of countries' hunger situation.
The GHI measures progress and failures in the
global fight against hunger.

28. India is home to 25 percent of the world’s hungry
population. An estimated 43 per cent of children under
the age of five years are malnourished (WFP 2012)
It has the world’s largest area
under cultivation for wheat, rice,
and cotton, and is the world’s
largest producer of milk, pulses,
and spices (World Bank 2014).
Rural poverty declined by 8 percentage points from 41.8% to 33.8%
and urban poverty by 4.8 percentage points from 25.7% to 20.9%
over the same period (World Bank 2012).

29. Food Security Indicators
Calorie Supply Per Capita,
Receipts of Food Aid (cereals)
Calorie supply per capita is amount of food
available for consumption, measured in kilocalories per
capita per day.
This figure is reached by dividing the total available
food supply for human consumption by the population.
This dataset tracks the calorie supply per capita in
each country for calories available from crop products.
Although these figures can be taken as average supply
available for consumption, actual consumption by
individuals can vary greatly.

30. Receipts of Food Aid is the amount of cereals designated as food
aid and transferred to that country from all donors.
Cereals include wheat, barley, maize, rye, oats, millet, sorghum,
rice, buckwheat, alpiste/canary seed, fonio, quinoa, triticale, wheat
flour, and the cereal component of blended foods.
The figure represents cereal aid donated on a total-grant basis or
on highly concessional terms.

32. The report covers the following key questions in global food
policy:
How can we support the critical contributions of smallholders to food
security in a world facing climate change?
What are the causes and costs of food loss and waste within food
systems, and how can this loss be reduced?
How can sound management of water resources provide multiple
benefits for health, nutrition, and sustainability?
What policy choices can best promote sustainable management of
agricultural land and soil resources and the ecosystem services they
provide?
Where are the most promising opportunities for exploiting synergies
between green energy and food security goals?
What changes in global diets can make the greatest contribution to food
security and sustainability?

33. How can we feed a world of nine billion people by 2050?
To do that, food production in developing countries must double in
less than four decades.
Despite recent progress, global food security and nutrition face
existing and emerging challenges: climate change, natural
disasters, land and water constraints, food safety risks, and
persistent conflicts.
Achieving the goal of eradicating hunger and malnutrition will
become harder as diets change along with expanding urbanization
and a rising middle class.
The current global food system will need a paradigm shift to feed
the world healthily and sustainably.

34. Fan proposed five areas where
science and technology can play a
critical role to promote the
emergence of a new food system:
• Invest in agriculture R&D to
produce
more with less.
•Invest in biofortification to enhance
health and nutritional status.
• Scale up existing agricultural
technologies to improve food security.
• Support open data to connect
knowledge networks.
•Engage in broader and more
innovative partnerships to transform
global food system for better nutrition
and health outcomes.

35. Biofortification is a process that uses
conventional breeding to increase critical
vitamins and micronutrients such as zinc,
iron, and vitamin A in staple crops

37. Major commodities distributed include staple food grains, such as wheat,
rice, sugar, and kerosene, through a network of fair price shops (also
known as ration shops) established in several states across the country.
a reserve of a
commodity
that can be
used to offset
price
fluctuations.

41. Challenges to achieving food
security
Global water crisis
Land degradation
Climate change
Agricultural diseases
Food sovereignty

42. Risks to food security
Population growth
Fossil fuel dependence
Homogeneity in the global food supply
Price setting
Land use
change
Global catastrophic risks

43. World Summit on Food Security
The World Summit on Food Security held in Rome in 1996,
aimed to renew a global commitment to the fight against hunger.
The Food and Agriculture Organization of the United Nations (FAO)
called the summit in response to widespread under-nutrition and
growing concern about the capacity of agriculture to meet future
food needs.

44. Feed the Future is the U.S. Government’s global hunger
and food security initiative, which establishes a foundation
for lasting progress against global hunger.
focus on smallholder farmers, particularly women.
Feed the Future supports partner countries in developing
their agriculture sectors to spur economic growth that
increases incomes and reduces hunger, poverty and
undernutrition.

45. Efforts are driven by country-led priorities and rooted in
partnership with governments, donor organizations, the
private sector and civil society to enable long-term
success
Future aims to reduce the prevalence of poverty by 20
percent and the prevalence of stunted children under five
years of age by 20 percent in the areas where the initiative
works.