Innovative Solutions in Food Production

Task 2 – Employer introduction: students will schedule a meeting with the employer to introduce themselves and become familiar with the business. Meetings can be virtual or in-person, whichever the employer prefers. Care should be taken to record minutes from this meeting using the template provided. Submission/uploading of completed minutes will be required.  Students will receive coaching for this task from their project coordinator.

Task 3 – Problem analysis: students will review the problem scenarios, select one on which to focus, and complete an in-depth study (resources provided). An analysis template is provided which students utilize to submit. Employers will respond and provide comments.

Problem statement #1: Farmers are challenged with running a business. To run a business, the workers must be paid, equipment must be purchased and maintained, land must be accessed, inputs must be applied, and products must be sold at a profit. How does a farmer that grows a commodity stay in business?
    Commodities and growers https://youtu.be/EtqVmE2U4Xo?feature=shared
    Starting a farming business https://youtu.be/heTxEsrPVdQ?feature=shared   

Problem statement #2: Environmental impact is of great concern in food production systems. Many aspects of farming should be considered relative to its ultimate contribution to the environment. There are a lot of misunderstandings about these challenges. Precision agriculture incorporates an array of growing practices which maximize yields while minimizing negative environmental impacts. Commercial corn production mitigates negative versus positive environmental impacts. How can commercial food production systems adopt more precision agricultural practices?
    The Incredible Logistics Behind Corn Farming https://youtu.be/R9pxFgJwxFE?feature=shared
    Sweet Corn Production in California https://youtu.be/k7kbKSgjCGI?feature=shared

Problem statement #3: “Healthy” food is not well-defined. To determine what is the better alternative to eat relative to its impact on our health, what factors need to be taken into consideration?
    Healthy Eating Plate https://nutritionsource.hsph.harvard.edu/healthy-eating-plate/
    Our National Food Crisis: How to Fix Food for Health & Equity https://youtu.be/nCE6fhQ-wV8?feature=shared

Select one of the 3 problems to analyze. Write and submit a problem analysis on the following template.

Task 4 – Parameter characterization: students will examine the various parameters involved in the process (resources provided). These characterizations will be completed on a template and serve as the toolkit for solution development. Employers will respond and provide comments.

Parameters in food production include the following:

1. Production systems

a. Producers

b. Processers

c. Distributors

2. Consumer preferences

a. Healthy diet definitions

b. Incentives

c. Availability

d. Choices