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).

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