IB ESS Unit 5 Worksheet: Soil System and Terrestrial
Food Production Systems
Section 1: Soil System
1. Define soil and describe its main components.
2. Explain the role of soil in supporting terrestrial ecosystems.
3. List and describe three key soil properties that affect agricultural productivity.
4. Discuss the main causes of soil degradation and their impact on food production.
5. What are the methods used to conserve soil and prevent erosion? Provide
examples.
Section 2: Terrestrial Food Production Systems
1. Compare and contrast subsistence farming and industrial farming in terms of
environmental impact and sustainability.
2. Explain the concept of monoculture and its potential benefits and drawbacks for
soil health and ecosystem diversity.
3. Describe the Green Revolution and its impact on global food production. Include
both positive and negative effects.
4. Discuss the role of GMOs (Genetically Modified Organisms) in modern
agriculture. What are the arguments for and against their use?
5. Outline sustainable agricultural practices that can reduce the negative
environmental impacts of farming.
Solutions
Section 1: Soil System
1. Define soil and describe its main components.
o Soil is a dynamic, living system that consists of minerals, organic matter, air,
and water. The main components are:
Mineral particles: Derived from the weathering of rocks.
Organic matter: Includes decomposed plant and animal material
(humus).
Air: Provides oxygen for root respiration.
Water: Supplies moisture essential for plant growth.
2. Explain the role of soil in supporting terrestrial ecosystems.
o Soil supports plant growth by providing nutrients, water, and a medium for
roots. It plays a crucial role in nutrient cycling, storing carbon, and
maintaining biodiversity. Healthy soils support a diverse range of organisms,
from microorganisms to larger fauna, which contribute to ecosystem stability.
3. List and describe three key soil properties that affect agricultural productivity.
o Soil Texture: The proportion of sand, silt, and clay affects water retention and
drainage. Loamy soils are often ideal for agriculture.
o Soil pH: Affects nutrient availability. Most crops prefer a slightly acidic to
neutral pH (6-7).
o Soil Fertility: Refers to the presence of essential nutrients like nitrogen,
phosphorus, and potassium. Fertile soils enhance plant growth and yield.
4. Discuss the main causes of soil degradation and their impact on food production.
o Erosion: Caused by wind or water, removes topsoil and reduces fertility.
o Salinization: Accumulation of salts in soil, often due to improper irrigation,
can make soil unproductive.
o Nutrient depletion: Over-farming without replenishing nutrients can lead to
reduced soil fertility and lower crop yields.
o Contamination: Pollutants and chemicals can degrade soil health and affect
food safety.
5. What are the methods used to conserve soil and prevent erosion? Provide
examples.
o Contour Plowing: Plowing along the contour of the land to reduce water
runoff.
o Terracing: Creating stepped levels on sloped land to slow water flow and
reduce erosion.
o Cover Crops: Planting crops that cover the soil surface to protect it from
erosion and improve soil health.
o Crop Rotation: Alternating crops to maintain soil fertility and reduce erosion.
Section 2: Terrestrial Food Production Systems
1. Compare and contrast subsistence farming and industrial farming in terms of
environmental impact and sustainability.
o Subsistence Farming:
Environmental Impact: Generally less harmful; often uses organic
methods and maintains soil fertility.
Sustainability: More sustainable in the long term; focuses on local
needs and often integrates with local ecosystems.
o Industrial Farming:
Environmental Impact: Can lead to soil degradation, water pollution,
and loss of biodiversity due to intensive practices.
Sustainability: Often less sustainable due to heavy reliance on
chemical inputs and monoculture.
2. Explain the concept of monoculture and its potential benefits and drawbacks for
soil health and ecosystem diversity.
o Monoculture: Growing a single crop species over a large area for several
seasons.
Benefits: Increased efficiency, easier management, and higher yields
in the short term.
Drawbacks: Reduces soil diversity, increases pest and disease risks,
and can lead to soil nutrient depletion.
3. Describe the Green Revolution and its impact on global food production. Include
both positive and negative effects.
o Green Revolution: A period of agricultural innovation from the 1940s to the
1960s that introduced high-yielding crop varieties, chemical fertilizers, and
advanced irrigation techniques.
Positive Effects: Increased food production and helped prevent
famines in many developing countries.
Negative Effects: Increased use of chemicals, environmental
degradation, and reduced biodiversity.
4. Discuss the role of GMOs (Genetically Modified Organisms) in modern
agriculture. What are the arguments for and against their use?
o For:
Increased Yield: GMOs can be engineered for higher productivity and
resistance to pests.
Reduced Use of Pesticides: Some GMOs are designed to resist pests,
reducing the need for chemical pesticides.
Improved Nutritional Content: Can be modified to enhance
nutritional value.
o Against:
Environmental Concerns: Potential for unintended consequences on
non-target species and ecosystems.
Health Concerns: Potential long-term health effects are still debated.
Economic Issues: Dominance of large biotech firms can lead to
monopolies and affect small farmers.
5. Outline sustainable agricultural practices that can reduce the negative
environmental impacts of farming.
o Agroforestry: Integrating trees and shrubs into crop and livestock systems to
improve biodiversity and soil health.
o Organic Farming: Avoiding synthetic chemicals and focusing on natural
processes for fertility and pest control.
o Conservation Tillage: Reducing tillage to preserve soil structure and reduce
erosion.
o Integrated Pest Management (IPM): Using a combination of biological,
physical, and chemical methods to control pests in an environmentally friendly
way.
