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Our group has chosen to focus on the UNSDG surrounding climate change. Specifically, we are passionate about ethical food consumption and production. Today in the US, food production is unethical. Industrial agriculture is damaging to the environment because of food waste, pollution, and irrigation. There is minimal action being taken to address the issues of industrial agriculture. The Green New Deal and Paris Climate Agreement are two proposed collections of legislation that address climate change but do not specifically work to combat the negative effects of agriculture. Our solution is to implement hydroponics in our IMSA dorm rooms and our school. This would help educate students about the negative impacts of industrial agriculture and help students see and understand how food can be grown locally. This would also help build a stronger sense of community in the dorms and provide more locally grown, ethically produced food within our IMSA community. We plan to spread awareness for our project using social media and intend to do fundraising to raise the money needed. We will write a letter proposing our idea to the IMSA board and work with club Terra to make sure our project becomes a yearly activity for students.

Food Production And Agriculture provides the readers with the basic information on the processes of food production and the rile of agriculture in it. It also talks about the factors that affect the agricultural food production and the relationship between the economic growth and food production. It provides the readers with deep insights into the various aspects related to the agriculture and the food production related to it for a deep understanding of the subject. This book also discusses about the animals used in agriculture and their production, the food crops that are generally used in agriculture and their production, the role played by water in irrigation and the nitrogen fertilizers in agricultural food production, the various effects of environmental factors and the role and significance of women in agriculture

Intro -- FOOD PRODUCTION: NEW RESEARCH -- FOOD PRODUCTION: NEW RESEARCH -- CONTENTS -- PREFACE -- FUNCTIONAL FOOD PRODUCED BY EXTRUSION: COOKING TECHNOLOGY -- ABSTRACT -- 1. INTRODUCTION -- 2. EXTRUSION COOKING -- 2.1. Unique Aspects of Extrusion Cooking -- 2.2. Impact on Key Nutrients -- 2.2.1. Carbohydrates -- 2.2.2. Proteins -- 2.2.3. Lipids -- 2.2.4. Vitamins -- 2.2.5. Minerals -- 2.2.6. Other Nutritional Changes -- 2.2.6.1. Antinutrients -- 2.2.6.2. Phenolic Compounds -- 2.2.6.3. Phytohormones -- 3 EXTRUSION-COOKING PROCESSING APPLIED TO CHICKPEA AND RICE FLOURS -- 3.1. Effect of Chickpea Flour Amount on Physical And Structural Characteristics of Extruded Products -- 3.1.1. Coulour -- 3.1.2. Porosity -- 3.1.3. Sensorial Characteristics of Extruded Made Up with Rice and Chickpea Flour -- 3.2. Oil Loss Occurring During Extrusion-Cooking Processing of Meal Based on Chickpea Flour -- 3.3. Macromolecular Degradation Occurred During Extrusion-Cooking of Chickpea and Rice Flours. -- 3.4. Texture Properties of Extrudates Made Up of Chick Pea and Rice Flour -- 3.5. In Vitro Protein Digestibility of Extrudates Made Up of Chickpea and Rice Flours -- CONCLUSION -- REFERENCES -- WHO SHOULD PAY THE COST OF WATER? AN APPLICATION TO A SPANISH REGION -- ABSTRACT -- 1. INTRODUCTION -- 2. A SPANISH CASE STUDY: THE COMUNIDAD GENERAL DE RIEGOS DEL ALTO ARAGON -- 3. A LITTLE METHODOLOGY -- Value and Price Estimates -- Calculation of Virtual Water -- Description of Scenarios -- Reaction of the Economy to Price Rises -- 4. EFFECT OF INCREASING PAYMENTS DISTRIBUTED ON A BASIS SIMILAR TO THE CURRENT ONE (SCENARIO 1) -- 5. COMPARISON OF THE EFFECTS OF THE FIVE SCENARIOS -- 6. WATER SAVINGS OBTAINED FROM THE REACTION OF AGENTS IN THE DOMESTIC MARKET -- 7. WATER SAVINGS VIA IMPORTS AND EXPORTS -- CONCLUSIONS AND FINAL REMARKS -- BIBLIOGRAPHY.