What best describes the Green Revolution?

The Green Revolution is best described by the enhancement of food production through technological systems, as characterized by the adoption of high-yielding varieties of plants, chemical fertilizers, and advancements in irrigation. This period, particularly from the 1940s to the late 1960s, marked a significant transformation in agriculture, primarily in developing countries, leading to increased crop outputs to meet the demand for food.

The emphasis on technological innovation is critical here, as it highlights how these improvements enabled farmers to produce significantly more food on the same amount of land. Innovations during the Green Revolution included the development of pest-resistant crops, which further supported food security efforts by mitigating losses from pests and diseases.

While the other options touch upon relevant agricultural themes, they do not fully encapsulate the essence of the Green Revolution. Organic farming and sustainable agriculture focus more on ecological methods and practices, which were not the primary focus of the Green Revolution. The connection between food production and population growth is also an oversimplification; while the revolution was a response to growing population demands, it is the technological advancements that are the hallmark of this movement.