Food & the Environment (AQA GCSE Food Preparation & Nutrition)
Revision Note
Written by: Ruth Brindle
Reviewed by: Lára Marie McIvor
Environmental issues associated with food
There are many environmental impacts associated with the different types of food and food production techniques
Understanding these aspects can help consumers make more informed decisions that contribute to a more sustainable and environmentally friendly food system
Seasonal Foods
Consuming seasonal foods reduces the need for energy-intensive greenhouse farming and long-distance transportation, thereby lowering greenhouse gas emissions
There are several environmental benefits of seasonal food production, such as:
promoting biodiversity
supporting local ecosystems
reducing the use of pesticides and artificial fertilisers
Sustainability in Food Production
Sustainable practices are now implemented by many farmers to minimise the environmental impact of farming methods and to maintain or even improve the environment
This includes ensuring appropriate animal welfare standards
Fish farming (aquaculture) is a method used to protect wild fish populations
There are many environmental benefits of fish farming, including that it can reduce overfishing and provide a consistent food supply
However, the farms can lead to water pollution, spread of diseases to wild fish populations, and habitat destruction
Vera Kratochvil, via publicdomainpictures.net
Transportation
Food miles refers to the distance food travels from production to consumer, and the significant contributions that makes to carbon emissions
Favouring locally produced foods reduces transportation emissions and energy consumption
Supporting local food providers also benefits local economies
Reducing transport also reduces dependence on fossil fuels
Organic Foods
Any food claiming to be organically produced must meet a strict set of criteria including:
no genetically modified crops or ingredients
free-range animal rearing
organic diets for animals raised for organic meat or produce
no artificial colours or sweeteners
Organic farming avoids synthetic pesticides and fertilisers
This helps to reduce soil and water pollution
It is also common for organic farms to incorporate crop rotation and composting
This promotes natural recycling of nutrients which contribute towards soil health and biodiversity
Organic yields can, however, be lower than conventional farming, requiring more land to produce the same amount of food
Locally Produced Food
Buying locally produced food has a positive impact on the environment because there is less requirement for transportation, therefore a reduction in emissions and fossil fuel use
Local does not always mean sustainable and so the environmental impact may not always be smaller
Food Waste
Food waste occurs on many different levels between production and consumption
In the home: over-purchasing, improper storage, and misunderstanding expiration dates lead to significant waste
In food production: inefficiencies in harvesting, processing, and transportation contribute to food loss
Retailers: cosmetic standards and overstocking cause waste
Wasted food also contributes to methane emissions from landfills
Consumers with environmental awareness may try to plan future meals to take advantage of leftovers or compost the leftovers to make useful compost for gardening
Packaging
Food packaging preserves food to make it last longer but there are big environmental impacts
Plastic packaging, in particular is non-biodegradable, contributes to ocean pollution and microplastics
Some products are packed in excessive amounts of packaging which increases waste and resource use
There are more environmentally friendly options
For example, the use of biodegradable, recyclable materials, and minimalistic packaging
Encouraging consumers to use reusable bags and containers
There are increasingly more packaging-free food retailers
Carbon Footprint
The definition of carbon footprint is:
The total greenhouse gas emissions caused directly and indirectly by an individual, organisation, event, or product
Livestock farming (especially cattle) has a high carbon footprint due to methane emissions
Crop farming can also contribute significantly due to the use of fertilisers and machinery
The carbon footprint can be reduced through various methods, including:
Reducing meat and dairy consumption, and increasing plant-based foods in our diets
Sustainable farming techniques such as agroforestry, permaculture, and regenerative agriculture
Transitioning to renewable energy sources for food production and processing
Examiner Tips and Tricks
When selecting specific ingredients for recipes, you should be able to account for and plan for seasonality.
If making plans for a series of meals, you should consider left-overs and how they could be used in other meals to minimise food waste.
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