ABSTRACT
The amount of food supplied by producers affects the demand–supply balance which subsequently has an important impact on food security. How much food is supplied is affected by many factors; one of which is the availability and quality of natural resources. Examined in this chapter are recent changes in the availability of water and land, the two most important natural resources for food production. This is followed by discussions of the importance of the quality of natural resources to food production and the preservation of resources for sustainable food production. Addressed also in this chapter is whether a lack of natural resources would prevent a country from achieving a high level of food security.
