6.1.6
Food & The Environment 2
Reasons for Buying Locally
Reasons for Buying Locally
Food miles are the miles far food travels between producer and consumer. Some food travels long distances before it's sold - which is very bad for the environment.
Environmental impact of food miles
Environmental impact of food miles
- Global warming - modes of transporting food (planes, trucks, ships) release carbon dioxide by burning fossil fuels.
Reasons for accumulating food miles
Reasons for accumulating food miles
- Importing foods can be cheaper than producing.
- Consumers demand seasonal food all year round.
- Some foods aren't grown in certain countries (e.g. mangoes in the UK).
The advantages of buying locally
The advantages of buying locally
- Usually fresher than imported foods.
- Reduces food miles.
- Supports local producers and businesses.
Disadvantages of buying locally
Disadvantages of buying locally
- Unpreserved/packaged foods go off quicker.
- Some foods are only available seasonally, so less choice.
Carbon Footprint
Carbon Footprint
A carbon footprint measures the amount of carbon dioxide released into the atmosphere because of an individual's, organisation's, or community's actions.
Measurement and units
Measurement and units
- A measure of the levels of greenhouse gases produced by using electricity, transport and heating.
- Units - tonnes of carbon dioxide per annum.
Carbon footprint of foods
Carbon footprint of foods
- Food production processes that release greenhouse gases:
- Growing.
- Processing.
- Packaging.
- Transportation.
- Selling.
- Consumption.
Reducing the size of a carbon footprint
Reducing the size of a carbon footprint
- Go to the supermarket via public transport or on foot/bike.
- Purchase seasonal foods where possible.
- Purchase local foods where possible.
- Purchase food with little/no packaging.
- Use less energy at home (e.g. have a colder shower, wear a jumper instead of turning the heating on, turn off lights or appliances on unnecessarily).
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
Jump to other topics
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
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