Emphasizing a problem-solving perspective, the document investigates the world food scene. Simply defined, the world food problem is the apparent inability of the world's people to feed themselves adequately and consistently. Intended for use by college level geography instructors as they develop courses on human uses of the environment, the document presents data on the nature of food supply systems, nutrition concepts, and methodological ideas. The document is presented in four chapters. Chapter I offers a geographical assessment of the world food problem. Major topics are energy and protein need, food excess and deficit, national diets, diet composition, and diet quantity. Chapter II compares food supply systems in developing and developed nations. Chapter III discusses potential solutions to the world food problem based upon human adaptation of the environment, technology, equitable distribution within and among nations, and population control. The final chapter suggests creation of a world food policy based upon equitable distribution of food, changes in diet in industrialized areas, allocation of resources to developing areas, and creation of smaller, less energy intensive farms in industrialized agricultural systems. (Author/DB)