Sains Malaysiana 40(12)(2011): 1331–1340

 Natural Resources Management and Food Security in the Context of Sustainable Development

(Pengurusan Sumber Asli dan Keselamatan Makanan dalam Konteks Pembangunan Mampan)

John Hill*

Department of Chemistry, La Trobe University, Melbourne, Australia

Saleem Mustafa

Borneo Marine Research Institute, University Malaysia Sabah, 88400 Kota Kinabalu Sabah, Malaysia

Received: 11 November 2010 / Accepted: 10 January 2011

ABSTRACT

This paper elaborates on the inseparable link between sustainability of natural resources and food security. A strategic framework that envisages conservation, improvement and sustainable uses of natural resources is proposed which meets the essential requirements for food security. Sustainability has traditionally been accepted as encompassing three dimensions, namely environment, economics and society but it is necessary to widen this approach for a more complete understanding of this term. Environmental degradation curtails ecosystem services, leading to impoverishment of vulnerable communities and insecurity. Food, whether derived from land or sea, is a product of complex environmental linkages, and biodiversity has a pivotal role to play in producing it. Technology, production methods and management requirements are different for food derived from land and sea, but essentially all foodstuffs utilize environmental resources whose sustainability is crucial for food security. This analysis necessitates consideration of the basic concepts of sustainable development and food security, the strength of the link between these and differences in the patterns of sustainable management of agriculture, fisheries and aquaculture. The growing role of genetically engineered organisms has been included because of the immense possibilities these offer for maximizing food production despite the environmental and ethical concerns raised.

Keywords: Environment; food security; natural resources; sustainability

ABSTRAK

Kertas ini menghuraikan perkaitan yang tidak boleh dipisahkan di antara kemampanan sumber asli dan juga keselamatan makanan. Satu rangka kerja yang strategik bersama gambaran tentang pemuliharaan, pembaikan dan penggunaan sumber asli secara mampan telah dicadangkan bagi memenuhi keperluan penting untuk keselamatan makanan. Kemampanan, secara tradisinya, telah diterima sebagai unsur yang meliputi tiga jenis dimensi, iaitu persekitaran, ekonomi dan masyarakat, akan tetapi pendekatan berkenaan istilah ini perlu diperluaskan lagi untuk pemahaman yang lebih jelas tentangnya. Pencemaran alam sekitar mampu menyekat kitaran ekosistem dan boleh membawa kepada penderitaan dan turut melemahkan sesuatu komuniti dan menjadikannya tidak selamat. Sedangkan makanan, sama ada ia berasal dari daratan atau laut, merupakan satu hasil daripada perhubungan alam sekitar yang kompleks, dan kepelbagaian biologi memainkan peranan yang penting dalam penghasilannya. Keperluan daripada segi teknologi, kaedah pengeluaran dan pengurusan adalah berbeza bagi makanan yang berasal dari daratan dan laut, akan tetapi semua bahan ini pada dasarnya masih menggunakan sumber alam sekitar yang mana kemampanannya adalah penting bagi keselamatan makanan. Analisis ini memerlukan pertimbangan mengenai asas kepada konsep pembangunan mampan dan keselamatan makanan, kekuatan hubungan yang terbentuk di antara keduanya dan juga dari segi perbezaan corak pengurusan mampan dalam bidang pertanian, perikanan dan akuakultur. Peranan organisma secara genetik yang kian berkembang turut disertakan berikutan dengan kemungkinan yang besar bahawa ia mampu menawarkan hasil pengeluaran makanan yang maksimum di sebalik kebangkitan isu berkaitan dengan etika dan alam sekitar.

Kata kunci: Kemampanan; keselamatan makanan; persekitaran; sumber asli

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*Corresponding author; email: j.hill@latrobe.edu.au