Organic vs Conventional agriculture

Categories: Course by InterEdu
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About Course

The goal of this module is to discover the challenges of pesticide use for consumers and thus to clarify many issues they have. We will explore whether a healthy adult would see health benefits from eating foods with lower pesticide residues compared to those with already low pesticide residues. We will also focus on how do consumers choose between an organic and conventional food (fruit or vegetable) in the grocery store. In addition, the goal of this module is to explore these methods of production, focusing on pesticides – which are a farm technology used to protect crops.

What Will You Learn?

  • Identify common farm practices used on conventional and organic farms.
  • Explain the difference between pesticide use in organic and conventional farming.
  • Explain the threat of weeds, insects, and diseases and the role of pesticides.
  • Explain and provide examples of pest management techniques (cultural, mechanical, chemical, biological, and genetic).
  • Recognize that food produced using pesticides from both synthetic and natural sources complies with safety standards.
  • Understand and explain the effect of pesticides on the environment.
  • Understand and explain the safety of eating foods with lower pesticide residues compared to those with already low pesticide residues.
  • Understand that all farms differ in terms of environmental conditions and farm managerial quality.
  • Identify why it is difficult to achieve sustainable agriculture and why you do not need to choose a ‘side’ in the debate about organic and conventional food.

Course Content

2.1 Principles of Conventional and Organic Food Production

2.2 Difference between conventional and organic

2.3 The pest, the problem and the pesticide

2.4 Pesticides

Conclusion

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