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Date May 2022 Marks available 10 Reference code 22M.1.bp.12
Level SL and HL Paper 1 Time zone
Command term Examine Question number 12 Adapted from N/A

Question

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

[10]
a.

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

[10]
b.

Markscheme

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):

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:

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

a.

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):

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:

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

b.

Examiners report

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.

a.

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.

b.

Syllabus sections

Option F: Food and health » F.3. Stakeholders in food and health » F.3.2. The influence of TNCs in shaping food consumption habits
Option F: Food and health » F.3. Stakeholders in food and health
Option F: Food and health

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