This course provides an understanding of Green Agriculture as a sustainable approach for the transformation of agrifood systems as pursued by the FAO Strategic Framework 2022-2031 to more efficient, inclusive, resilient and sustainable agrifood systems for better production, better nutrition, a better environment, and a better life , leaving no one behind. Challenges such as climate change, soil and environmental degradation, water scarcity, biodiversity loss, and access to resources pose a threat to the sustainability of agrifood systems and food security and livelihoods. Therefore, the course also offers solutions and case studies to address these challenges related to Green Agriculture.
Study time
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Session one: 2 hours.
Session two: 2.5 hours.
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Languages currently available
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Target audience
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Primary target audience:
- Professionals in the field of agriculture, agrifood systems or related areas.
- Private farmers and rural or indigenous communities interested in sustainable and green agriculture.
Secondary target audience:
- Government officials working in the agricultural and agrifood sector.
- Distributors and retailers involved in the agrifood value chain.
- General public (consumers) interested in green agriculture and agrifood systems.
- Academia, including professors and students.
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Learning objectives
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- Explain the scientific background and policy context of Green Agriculture;
- Describe the Green Agriculture framework, including the FAO Regional Technical Platform (RTP GA);
- Explain the importance of natural resource management in GA;
- Describe biodiversity, Nature-based Solutions and nature-positive production and their contribution to GA; and
- Identify key sustainable agriculture approaches aligned with GA.
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Course structure
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The course has four sessions with several self-paced modules.
Session one: Getting to know Green Agriculture
- Module one: Introduction to Green Agriculture.
- Module two: The Green Agriculture Framework and the RTP GA.
Session two: Natural resources, biodiversity, and green production
- Module three: Natural resources: land, soil, and water management.
- Module four: Biodiversity, Nature-based Solutions and nature-positive production.
- Module five: Agricultural approaches aligned with GA
Session three: Green supply chains
under development
Session four: Sustainable consumption and food loss and waste
under development
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Topics covered
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- The concept of Green Agriculture.
- FAO Green Agriculture Framework.
- Green Agriculture and other sustainable agricultural approaches.
- Regional Technical Platform on Green Agriculture.
- Natural resources, biodiversity, and green production.
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