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Welcome to the Food page.

“Before you finish eating breakfast in the morning, you’ve depended on more than half the world”.  Martin Luther King, 1967

Although we eat food every day, many of us are not aware of where that food has come from, how it was grown or harvested, what resources were used in its production or what wastes were produced. Eating food has almost been sidelined to a 'refuelling activity', squeezed into hectic lives. This change in our food culture has been accompanied by increasing pressures on the environment and the systems that help to sustain food production.

Global consumption of food, water and energy are rising and it is predicted that food production will have to increase by 70% by 2050. Producing sufficient food is not the whole story though. We need to produce food in a sustainable way that reduces dependence on finite resources and does not degrade the environment or reduce its productive capacity. 

Unequal access to food and the means to produce it are also part of the picture. In the world today there are 1 billion people who are hungry and another 1 billion who are obese. Food production has to make economic sense.  As consumers, we can seek to satisfy our values and moral preferences, as well as our favourite tastes, with every purchase. As learners we can re-discover our own local foods, develop food growing and cooking skills, and investigate the story of the food on our plate. 

Although there are 50,000 edible plant species around the world, just 3 crops, (rice, wheat and maize) provide 60% of global food. A further 12 crops provide another 30%. How many different foods have you eaten this week? Economic, social and environmental factors will affect what food is available to you wherever you are in the world.

The Eco-Schools objectives covers physical, emotional and cognitive aspects. Motivation for sustainable living is gained through practical action, emotional engagement, and improved understanding:   

Hands – reconnect children and young people with raw foods and ingredients and their processes of production.

Heart – foster an appreciation of local distinctiveness and the intimate associations between place and food.

Head – develop awareness of the impacts on the environment of different methods of food production and processing.

Head : heart : hands – develop an awareness of the links between our food choices, the environment and people and places elsewhere.                                                                                     

Through work on the Food Topic, pupils will:

  • Understand the range of food choices available to us.
  • Understand the resources and skills required for food production and processing.
  • Recognise the value of healthy, stable ecosystems to food production.
  • Understand the wider environmental implications of our food choices.
  • Recognise the dimension of social responsibility in our food choices.
  • Recognise our own food culture within a diversity of food cultures.
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