The recent Countryside Classroom newsletter has a feature on how England’s new Food GCSE incorporates a consideration of sustainability issues in the food provenance section.
It sets out how the teacher-training days provided by the Food Teachers Centre have been focusing on practical activities and lesson ideas. These include:
- where and how foods are grown, reared, or caught
- the primary and secondary stages of processing and production
- the impact of food and food security on the environment, local and global markets, and communities, and
- the impact on people and the environment through processing, packaging and transporting.
The newsletter has lots of other environment-related features, for example, discovery, and farm to fork trails, and the latest from LEAF (Linking Environment and Farming).