Food Sources (AQA GCSE Food Preparation & Nutrition)
Revision Note
Written by: Ruth Brindle
Reviewed by: Lára Marie McIvor
Sourcing ingredients for food
Ingredients fit into several categories depending on their source
Grown ingredients, including:
fruit
vegetables
cereals
Reared ingredients, including:
meat
poultry
Caught ingredients, including:
fish
Ingredients may be produced through different methods
Organic farming involves the production of food using natural substances and processes and avoiding synthetic chemicals and genetically modified organisms (GMOs)
Conventional farming refers to the production of food through industrial or modern agricultural techniques with synthetic chemicals and intensive farming practises used to maximise yield and minimise cost
Free range production refers to the method of farming where animals are allowed to roam freely outdoors in a more natural environment for at least part of the day, promoting animal welfare and potentially higher-quality products
Intensive farming methods are agricultural practises used to maximise yield of crops or livestock per unit of land through increased efficiency and the use of specific technologies with less consideration for welfare and sustainability
Sustainable fishing practices work to maintain fish populations at healthy levels, protect marine ecosystems, and ensure the livelihoods of fishing communities without compromising the future of the fish stocks
Advantages and disadvantages of locally produced foods
Sourcing locally produced foods can involve the following advantages and disadvantages:
Advantages | Disadvantages |
|---|---|
A lower carbon footprint due to a shorter supply chain and fewer food miles | Availability and variety might be limited with seasonal gaps |
Support for local farmers and producers, generating local jobs | Cost may be higher due to smaller scale production |
Animal welfare is improved due to less transport of live animals to abattoirs | Convenience of availability in shops may be restricted |
Fruit and vegetables have higher nutrient content | |
Produce is more likely to be produced through sustainable practices |
Advantages and disadvantages of seasonally produced foods
Sourcing seasonally produced foods can involve the following advantages and disadvantages:
Advantages | Disadvantages |
|---|---|
A lower carbon footprint as less energy is required for production and often locally produced so fewer food miles | Availability is restricted to certain points in the year and so consumer diet is restricted |
Fresher, riper and more nutrient-rich (less time in storage or transport) | Yield is dependent on climate and so cost is also variable |
Cost-effective due to plentiful availability | Farmers lack income stability due to fluctuations in yield and cost |
Support for local farmers | Planning and preparation of meals might require more effort to account for seasonal availability |
Many seasonal fruits can be grown in large quantities and preserved in jams, pickles or chutneys |
Advantages and disadvantages of Genetically Modified (GM) foods
Sourcing GM foods can involve the following advantages and disadvantages:
Advantages | Disadvantages |
|---|---|
GM foods can be produced in large amounts | There is a risk that GM genes may mix with wild plants and influence the local ecosystems and food chains |
There is less of a requirement for pesticides and herbicides, reducing production costs and chemical input | Pests could develop resistance resulting in thriving pest populations |
The storage life of food can be extended | Fear of the development of new pathogens due to the GM bacteria and virus particles used in GM crop production |
More resilient crops can be produced to survive poor weather conditions e.g. flooding or drought | Consumer distrust of GM products |
Crops can be enhanced with specific nutrients e.g. high vitamin A levels in 'Golden rice' | GM food labelling can be confusing, there are extra requirements for mandatory labelling of GM products/ingredients |
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