Examine how food production systems can use water and energy more sustainably.

Examine how different stakeholders influence the diets of individuals and societies.

Marks should be allocated according to the Paper 1 markbands (available under the "Your tests" tab > supplemental materials).

The sustainability of food production systems can be assessed by consideration of their energy efficiency and water footprints. The water footprint is the volume of freshwater used in the production of food; a measure developed to address issues relating to water security and sustainable water use. Energy efficiency measures the amount of energy input to a farming system compared with output.

Possible applied themes (AO2) demonstrating knowledge and understanding (AO1):

• The sustainable use of water can be measured by the water footprint — the volume of freshwater used in the production of food. The size of the water footprint varies between different animal and crop production systems.
• The intensification of farming has resulted in increased demands for water and an increase in the water footprint.
• The increase in agricultural demands for water may result in the need to use water more efficiently and reduce waste using strategies such as drip irrigation, re-using water, rainwater harvesting.
• Energy efficiency measures the input of energy into a farming system compared with outputs of food yield and quantity.
• Where energy inputs, such as in labour, machinery, pesticides and fertilizers are greater than the energy in food produced, the system may be unsustainable.
• In order to be more sustainable, energy inputs need to reduce, and outputs need to increase e.g. using alternative energy sources, or reducing high energy consuming inputs, such as machinery.
• Increasing commercialization and capital-intensity of farm systems, with higher energy inputs, may result in unsustainable production.

Good answers may be well-structured (AO4) and may additionally offer a critical evaluation (AO3) of the statement in a way that shows understanding of how water and energy can be used more sustainably in agricultural processes and systems in different places. Another approach might be to consider the power and perspectives of different stakeholders.

For 5–6 marks, expect weakly-evidenced outlining of the sustainable use of water and/or energy in food production systems.

For 7–8 marks, expect a well-structured account that includes:

• either an evidenced explanation of how water and energy can be used more sustainably in different food production systems
• or a discursive conclusion (or ongoing evaluation) grounded in geographical concepts and/or perspectives.

For 9–10 marks, expect both of these traits.

Marks should be allocated according to the Paper 1 markbands (available under the "Your tests" tab > supplemental materials).

The diet of different communities concerns the type and amount of food consumed and has a direct influence on people’s health and well-being. The diets of individuals and societies can be influenced by a variety of different stakeholders, at varying scales. These include transnational corporations (TNCs) — for example, agribusiness, supermarkets and fast-food outlets — international food organizations (e.g. Food and Agriculture Organization (FAO)), and governments. At a more local scale, the roles of doctors, teachers and family members are important.

Possible applied themes (AO2) demonstrating knowledge and understanding (AO1):

• A variety of stakeholders influence people’s diets, from international to local.
• TNCs have a strong influence on food production and supply through fast-food outlets and supermarkets. The food chain, from supplier to consumer is dominated by a few TNCs, who have a large influence on diets.
• International organisations, such as the FAO and World Health Organization (WHO) also play a large role in influencing diets.
• The role of the media is significant, either through advertising for TNCs, or through educating people to consume a balanced diet and healthy lifestyle.
• National governments play a role in advising about diets, and their views/policies are transmitted to people through doctors, health workers and teachers.
• At a local scale, community groups and family members may influence the diets of other individuals.

Good answers may be well-structured (AO4) and may additionally offer a critical evaluation (AO3) of the statement in a way that shows understanding of the power and perspectives of different stakeholders. These may vary between different places and spatial and temporal scales.

For 5–6 marks, expect weakly-evidenced outlining of the influence of one or more stakeholders on the diets of people.

For 7–8 marks, expect a well-structured account that includes:

• either an evidenced explanation of the influence and perspectives of a variety of different stakeholders
• or a discursive conclusion (or ongoing evaluation) grounded in geographical concepts and/or perspectives.

For 9–10 marks, expect both of these traits.

This was a broad question with numerous possibilities, but answers were mostly restricted to vertical farming, in vitro meats, drip irrigation and solar power. Better answers were able to examine all aspects of food production systems including transport and food processing. Some focused on sustainable agriculture in general rather than water and energy which was the focus of the question. There was a noticeable lack of any named examples where systems have become more sustainable.

Generally well answered with a broad range of diverse examples from around the world. Most could identify different stakeholders such as TNCs, governments, the media and NGOs, and explained how they could influence diets. However, details of the actual changes to diets were very general and lacked detail. A significant number took the question to be about food supply rather than diet and wrote about the stakeholders providing or withholding food in a famine.