Managing Food Supplies

• READY TO TEACH (LESSON 10/11 - RESOURCES).

This lesson requires the use of the blue AQA textbook.

Introduce the lesson with the discussion as to whether pupils would purchase the food items displayed on slide 1. For any pupil who protests, explain it is still the same food product just not in its conventional shape. Lead on to discuss the expectation of food appearances has resulted in huge food wastage around the world, especially in HICs. Explain how much food is wasted in the world each year (slide 2). Outline the section of the syllabus taught during today’s lesson (slide 4). Discuss the facts regarding food waste in the UK (slide 5). Pupils use the information displayed on slide 6 to write their own definition of the term: Sustainable Food. Discuss with pupils how the concept of food shopping has changed in recent years (slide 7). As a mini plenary show clip which discusses how Denmark is taking preventative measures in helping to reduce food wastage. Recap the importance of reducing food waste (slide 8). Pupils create a spider diagram, suggesting ways in which food waste can be reduced (slide 9). Discuss the cycle involved in food sustainability (slide 10). As a mini-plenary, pupils identifying the growing seasons of different fruit and vegetables, as displayed on slide 11. Explain the importance of eating seasonal produce, link this to an increase in farmers’ markets in the UK. Show short clip discussing food supplies in Makueni, Kenya. Pupils complete the handout: A sustainable food case study. Pupils who complete the task can answer the GCSE question as an extension. An interesting homework set, whereby pupils take action in helping to prevent food wastage in their homes this weekend. Pupils are expected to feedback their success stories in lesson next week.