TCW Review
TCW Review
TCW Review
4. FIRST WAVE OF
19th centuries - 1914
GLOBALIZATION
5. 2ND & 3RD WAVE OF
1945 - 2008
GLOBALIZATION
1.High
2.Upper-middle
3.Lower-middle
4.Low
16. PEACE, JUSTICE & encourage inclusive & peaceful societies for sustainable
development, ensure that everyone has access to justice, &
STRONG INSTITUTIONS creative inclusive institutions at all levels.
AVAILABILITY
natural or domestic FOOD UTILIZATION
production SECURITY nutritional balance, food
supply level, import capability, security
distribution, exchange
STABILITY
permanent and sustainable
access to food over time
Refers to the
ability to obtain
food over time.
Food stability
Refers to the
ability to obtain
food over time.
Refers to the affordability
and allocation of food, as
well as the preferences of
individuals and households.
Food access
Refers to the affordability
and allocation of food, as
well as the preferences of
individuals and households.
Refers to the affordability
and allocation of food, as
well as the preferences of
individuals and households.
Food availability
Refers to the affordability
and allocation of food, as
well as the preferences of
individuals and households.
TYPES OF FOOD
PRODUCTIONS
SUBSISTENCE
Production of food for
personal or household
consumption, often practiced
in rural and developing areas
with limited access to markets
and cash.
TRADITIONAL
Indigenous or local food
production systems that have
been used for generations
and often rely on local inputs
and knowledge.
CONVENTIONAL
Large-scale, industrial food
production systems that have
been used for generations
and often rely on local inputs
and knowledge.
CERTIFIED ORGANIC
Regulated system of food
production that prioritizes the
use of natural inputs and
prohibits the use of natural
inputs and prohibits the use of
synthetic chemicals
INDUSTRIAL
Highly mechanized and
standardized food production
systems that prioritize efficiency
and profit, often resulting in
environmental degradation and
worker exploitation.
AGRI-ECOLOGICAL
Ecological approach to food
production that prioritizes the
integration of natural systems,
biodiversity, and traditional
knowledge.
FOUR BRANCHES
OF ECOSYSTEM
SERVICES
PROVISIONING
Products humans
obtain from
ecosystems
REGULATING
Services nature
provides that regulate
the environment
CULTURAL
Non-material benefits
of nature for humans
SUPPORTING
Underpinning services
that enable other
services to function