Sustainability of Food 2

Food Security

Food security is the condition where people can access sufficient amounts of nutritious food to lead an active and healthy lifestyle.

Different types of food security

An individual, community and country can all have food security.
Countries that have food security are able to produce enough food or can fund food imports to feed their populations.
- Countries that don't have food security are not able to produce enough food or fund food imports to feed their populations.

Factors affecting availability

Land - poverty-stricken communities may have insufficient fertile land for farming.
Wealth - the poorer a person, the less disposable income they have to spend on food.
Population increases - increasing populations need more food.
New pests and pathogens - attack animals and crops.
Climate - not everywhere is suitable for farming - we cannot farm land if temperatures aren't right or there's insufficient rainfall.

Factors affecting availability (continued)

Armed conflicts.
Extreme meteorological events - natural disasters have an impact on food supply.
Crop production - people are starting to grow crops for things other than food on land that was once used for food crops.
Changing diets - fewer food resources are transported to other areas from areas that need them.

Increasing Food Production

The global supply of food must increase to match rising global food demand. Methods for increasing food supply include:

Genetically modified crops

We can produce GM crops that grow faster, are resistant to pests, have higher yields and greater nutritional values.

Reducing meat consumption

Reared animals eat our crops.
If we eat those crops and cut out the middle man (animal), less energy will be wasted.

Cutting down on food waste

The less food we waste, the more we can eat.

Sustainable techniques

By using sustainable methods, e.g. sustainable fishing, to make sure we're looking after the environment and preserving resources, we can make sure that future generations can grow sufficient amounts of food.

Fairtrade

The Fairtrade Foundation aims to promote workers' and farmers' welfares in less developed countries as well as the sustainable production of food.

Fairtrade's work

A lot of the expensive products we consume (e.g. cocoa beans) rely on raw ingredients farmed in less developed regions. The farmers that produce these ingredients often get paid very little.
Fairtrade makes sure that farmers are paid a fair wage and works to improve their working environments.

Impact

Fairtrade helps farmers to gain food security.
Once they start to get paid more for their produce, they can afford to spend more on food.

Labels on foods

Fairtrade foods are labelled with the fairtrade logo.

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

2.1Macronutrients

2.1.1Proteins

2.1.2Proteins 2

2.1.3Fats

2.1.4Carbohydrates

2.1.5Carbohydrates 2

2.2Micronutrients

2.2.1Fat-Soluble Vitamins

2.2.2Water-Soluble Vitamins

2.2.3Minerals & Water

2.2.4Minerals & Water 2

2.2.5End of Topic Test - Macro & Micronutrients

2.3Nutritional Needs & Health

2.3.1Informed Choices for a Balanced Diet

2.3.2Informed Choices for a Balanced Diet 2

2.3.3Energy Needs

2.3.4Nutritional Analysis

2.3.5Diet Modifications

2.3.6Diet-Related Problems

2.3.7Diet-Related Problems 2

2.3.8End of Topic Test - Nutritional Needs & Health

3Food Science

3.1Cooking of Food & Heat Transfer

3.1.1Reasons for Cooking & Heat Transfer

3.1.2Water-Based Cooking Methods

3.1.3Fat-Based Cooking Methods

3.1.4Dry Cooking Methods

3.1.5Dry Cooking Methods 2

3.2Functional & Chemical Properties of Food

3.2.1Proteins & Carbohydrates

3.2.2Fats & Oils

3.2.3Raising Agents

3.2.4End of Topic Test - Food Science

4Food Safety

4.1Food Spoilage & Contamination

4.1.1Microorganisms & Signs of Food Spoilage

4.1.2Enzymes & Signs of Food Spoilage

4.1.3Food Poisoning

4.1.4Bacterial Contamination

4.1.5Microorganisms in Food Production

4.2Principles of Food Safety

4.2.1Temperature Control

4.2.2Ambient Foods & Food Labels

4.2.3Preparing, Cooking & Serving Food

4.2.4End of Topic Test - Food Safety

5Food Choice

5.1Factors Affecting Food Choice

5.1.1Factors Which Influence Food Choice

5.1.2Food Choices

5.1.3Religious Food Choices

5.1.4Food Labels

5.1.5Mandatory Food Labels

5.1.6Optional Food Labels

5.1.7Marketing Influences

5.1.8End of Topic Test - Food Choice

5.2British & International Cuisines

5.2.1British Cuisine

5.2.2Japanese Cuisine

5.2.3Japanese Ingredients & Dishes

5.2.4Spanish Cuisine

5.2.5Spanish Ingredients & Dishes

5.3Sensory Evaluation

5.3.1Taste Receptors & Olfactory Systems

5.3.2Sensory Testing Methods

5.3.3Sensory Testing Methods 2

5.3.4End of Topic Test - Cuisines & Senses

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

6.2Food Processing & Production

6.2.1Primary Food Processing

6.2.2Primary Food Processing 2

6.2.3Secondary Food Processing

6.2.4Fortification

6.2.5Additives

6.2.6End of Topic Test - Food Processing & Production

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