Name the three categories of ingredient by source, with an example of each.

Grown: fruit, vegetables and cereals. Reared: meat and poultry. Caught: fish.

Define organic farming .

Producing food using natural substances and processes , avoiding synthetic chemicals and genetically modified organisms .

Define conventional farming .

Producing food using industrial or modern techniques, with synthetic chemicals and intensive practices to maximise yield and minimise cost.

Define free range production .

Farming where animals can roam freely outdoors in a more natural environment for at least part of the day, promoting animal welfare .

Define intensive farming .

Practices that maximise the yield per unit of land through increased efficiency and technology, with less consideration for welfare and sustainability .

Define sustainable fishing .

Fishing that maintains fish populations at healthy levels , protects marine ecosystems , and secures fishing communities' livelihoods without harming future fish stocks.

State three advantages of locally produced food.

Any three of: a lower carbon footprint — fewer food miles supports local farmers and creates local jobs better animal welfare , as live animals travel less fruit and vegetables have a higher nutrient content more likely to be produced sustainably

State three disadvantages of locally produced food.

availability and variety may be limited, with seasonal gaps cost may be higher due to smaller scale production convenience may be restricted, as it is less widely stocked in shops

State three advantages of seasonal foods.

Any three of: a lower carbon footprint — less energy for production, fewer food miles fresher , riper and more nutrient-rich cost-effective due to plentiful availability supports local farmers gluts can be preserved as jams, pickles or chutneys

State three disadvantages of seasonal foods.

Any three of: availability is restricted to certain points in the year, limiting the diet yield depends on climate , so cost is variable farmers lack income stability meal planning requires more effort

＿＿＿＿＿＿＿＿ farming avoids synthetic pesticides and fertilisers, and does not use genetically modified crops.

Organic farming avoids synthetic pesticides and fertilisers, and does not use genetically modified crops.

State four advantages of genetically modified foods.

Any four of: can be produced in large amounts less need for pesticides and herbicides, cutting cost and chemical input extended storage life more resilient crops that survive flooding or drought enhanced with specific nutrients , e.g. golden rice

State four disadvantages of genetically modified foods.

Any four of: GM genes may mix with wild plants , affecting local ecosystems and food chains pests could develop resistance fear of new pathogens developing from the bacteria and viruses used consumer distrust confusing labelling requirements

True or False? Organic farming produces higher yields than conventional farming.

False. Organic yields can be lower , so more land is needed to produce the same amount of food.

Define carbon footprint .

The total greenhouse gas emissions caused directly and indirectly by an individual, organisation, event or product.

The distance food travels from production to consumer , which contributes significantly to carbon emissions .

State three environmental benefits of eating seasonal food.

Any three of: less need for energy-intensive greenhouse farming and long-distance transport promotes biodiversity supports local ecosystems reduces the use of pesticides and artificial fertilisers

What is fish farming, and what are its benefits?

Aquaculture — rearing fish to protect wild fish populations. It can reduce overfishing and provide a consistent food supply .

State three environmental drawbacks of fish farming.

water pollution the spread of diseases to wild fish populations habitat destruction

State three benefits of buying locally produced food.

reduced transportation emissions and energy use less dependence on fossil fuels supports local economies

True or False? Locally produced food is always the more sustainable choice.

False. Local does not always mean sustainable , so the environmental impact may not always be smaller.

State four criteria that organic food must meet.

no genetically modified crops or ingredients free-range animal rearing organic diets for animals no artificial colours or sweeteners

How does organic farming benefit soil and water?

It avoids synthetic pesticides and fertilisers, reducing soil and water pollution . Crop rotation and composting recycle nutrients naturally, supporting soil health and biodiversity.

State the three levels at which food waste occurs.

In the home: over-purchasing, poor storage and misreading date marks. In food production: inefficiencies in harvesting, processing and transport. In retail: cosmetic standards and overstocking.

Food that is wasted and sent to landfill contributes to ＿＿＿＿＿＿＿＿ emissions.

Food that is wasted and sent to landfill contributes to methane emissions.

How can a household reduce its food waste?

Plan meals to use up leftovers , or compost them to make useful compost for gardening.

State two environmental problems caused by food packaging.

plastic packaging is non-biodegradable and contributes to ocean pollution and microplastics excessive packaging increases waste and resource use

State three more environmentally friendly packaging options.

biodegradable or recyclable materials minimalistic packaging reusable bags and containers, e.g. at packaging-free retailers

Why does livestock farming have a high carbon footprint?

Cattle in particular produce large methane emissions. Crop farming also contributes, through fertilisers and machinery.

State three ways the carbon footprint of food can be reduced.

reduce meat and dairy consumption, increasing plant-based foods use sustainable farming techniques, e.g. agroforestry and regenerative agriculture switch to renewable energy for food production and processing

Define food security .

Providing the world's growing population with a sustainable, secure supply of safe, nutritious and affordable food.

What are the two ways a country can achieve food security?

By being self-sufficient and producing enough food for its population. Or by being rich enough to import the food it needs.

How do global warming and climate change threaten food supply?

Rising temperatures and extreme weather such as drought or flooding make the growing environment no longer suitable .

Why is there insufficient land for growing food?

Land availability is limited and must be good quality to support high-yielding crops. Some farmland is also used for non-food crops , e.g. biofuels.

How can food sources be made more sustainable?

Reduce the use of fertilisers and pesticides to limit damage to the environment. Introduce sustainable fish farms to maintain fish stocks.

Global ＿＿＿＿＿＿＿＿ are rising, which means there is less food to go around.

Global populations are rising, which means there is less food to go around.

How does wealth affect food security?

The wealth of a country or a household determines whether it can produce or buy enough food.

How can genetic modification help protect food supplies?

It can give crops pest resistance , a higher yield and higher nutritional value .

Why does an increase in plant-based diets improve food security?

It reduces the demand for animal rearing in favour of crops , which are more efficiently produced.

State four ways food supplies can be boosted or protected.

advances such as genetic modification an increase in plant-based diets reducing food waste sustainable techniques that keep farmland usable for future generations

What is the aim of the Fairtrade Foundation?

To ensure farmers in less developed countries are given fair prices for the raw ingredients they produce.

How does fairtrade improve food security for farmers?

A fair price improves working conditions and gives farmers more money to spend on themselves and their families, securing their own food supply.

True or False? A country must grow all its own food to have food security.

False. A country that is rich enough to import the food it needs also has food security.

State four reasons why food is processed.

to kill harmful microorganisms and make food safe to improve appearance or flavour to preserve food, giving a longer shelf life or year-round availability to reduce preparation time and produce convenient foods

Define primary processing .

The rearing, fishing, growing, harvesting and cleaning of raw food material to convert it into edible food or food to be processed further.

Define secondary processing .

The further transformation of primary processed ingredients into a food product , e.g. flour into bread, milk into cheese, fruit into jam.

Describe the three stages of milling wheat into flour.

Cleaning to remove impurities. Grinding to crush the wheat into flour. Sifting to separate out the different grades of flour.

Name the four heat treatments used on milk.

pasteurisation UHT (ultra high temperature) sterilisation micro-filtration

What is the difference between pasteurisation and sterilisation of milk?

Pasteurisation: milk is heated to kill harmful bacteria without affecting the taste. Sterilisation: milk is heated to a very high temperature to destroy all microorganisms.

What is micro-filtration of milk?

Passing milk through fine filters to remove microorganisms without heating it.

Name four primary processing techniques used on meat.

Any four of: salting to remove water smoking to give a unique flavour chilling or freezing for storage canning , e.g. corned beef marinading to flavour and tenderise mechanical tenderisation or mincing

GCSEFood & NutritionAQAFood Preparation & NutritionFlashcardsFood ProvenanceEnvironmental Impact & Sustainability of Food

Environmental Impact & Sustainability of Food (AQA GCSE Food Preparation & Nutrition): Flashcards

Exam code: 8585

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Name the three categories of ingredient by source, with an example of each.

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Name the three categories of ingredient by source, with an example of each.
Grown: fruit, vegetables and cereals.
Reared: meat and poultry.
Caught: fish.
Define organic farming.
Producing food using natural substances and processes, avoiding synthetic chemicals and genetically modified organisms.
Define conventional farming.
Producing food using industrial or modern techniques, with synthetic chemicals and intensive practices to maximise yield and minimise cost.
Define free range production.
Farming where animals can roam freely outdoors in a more natural environment for at least part of the day, promoting animal welfare.
Define intensive farming.
Practices that maximise the yield per unit of land through increased efficiency and technology, with less consideration for welfare and sustainability.
Define sustainable fishing.
Fishing that maintains fish populations at healthy levels, protects marine ecosystems, and secures fishing communities' livelihoods without harming future fish stocks.
State three advantages of locally produced food.
Any three of:
- a lower carbon footprint — fewer food miles
- supports local farmers and creates local jobs
- better animal welfare, as live animals travel less
- fruit and vegetables have a higher nutrient content
- more likely to be produced sustainably
State three disadvantages of locally produced food.
- availability and variety may be limited, with seasonal gaps
- cost may be higher due to smaller scale production
- convenience may be restricted, as it is less widely stocked in shops
State three advantages of seasonal foods.
Any three of:
- a lower carbon footprint — less energy for production, fewer food miles
- fresher, riper and more nutrient-rich
- cost-effective due to plentiful availability
- supports local farmers
- gluts can be preserved as jams, pickles or chutneys
State three disadvantages of seasonal foods.
Any three of:
- availability is restricted to certain points in the year, limiting the diet
- yield depends on climate, so cost is variable
- farmers lack income stability
- meal planning requires more effort
＿＿＿＿＿＿＿＿ farming avoids synthetic pesticides and fertilisers, and does not use genetically modified crops.
Organic farming avoids synthetic pesticides and fertilisers, and does not use genetically modified crops.
State four advantages of genetically modified foods.
Any four of:
- can be produced in large amounts
- less need for pesticides and herbicides, cutting cost and chemical input
- extended storage life
- more resilient crops that survive flooding or drought
- enhanced with specific nutrients, e.g. golden rice
State four disadvantages of genetically modified foods.
Any four of:
- GM genes may mix with wild plants, affecting local ecosystems and food chains
- pests could develop resistance
- fear of new pathogens developing from the bacteria and viruses used
- consumer distrust
- confusing labelling requirements
True or False?
Organic farming produces higher yields than conventional farming.
False.
Organic yields can be lower, so more land is needed to produce the same amount of food.
Define carbon footprint.
The total greenhouse gas emissions caused directly and indirectly by an individual, organisation, event or product.
Define food miles.
The distance food travels from production to consumer, which contributes significantly to carbon emissions.
State three environmental benefits of eating seasonal food.
Any three of:
- less need for energy-intensive greenhouse farming and long-distance transport
- promotes biodiversity
- supports local ecosystems
- reduces the use of pesticides and artificial fertilisers
What is fish farming, and what are its benefits?
Aquaculture — rearing fish to protect wild fish populations.
It can reduce overfishing and provide a consistent food supply.
State three environmental drawbacks of fish farming.
- water pollution
- the spread of diseases to wild fish populations
- habitat destruction
State three benefits of buying locally produced food.
- reduced transportation emissions and energy use
- less dependence on fossil fuels
- supports local economies
True or False?
Locally produced food is always the more sustainable choice.
False.
Local does not always mean sustainable, so the environmental impact may not always be smaller.
State four criteria that organic food must meet.
- no genetically modified crops or ingredients
- free-range animal rearing
- organic diets for animals
- no artificial colours or sweeteners
How does organic farming benefit soil and water?
It avoids synthetic pesticides and fertilisers, reducing soil and water pollution.
Crop rotation and composting recycle nutrients naturally, supporting soil health and biodiversity.
State the three levels at which food waste occurs.
In the home: over-purchasing, poor storage and misreading date marks.
In food production: inefficiencies in harvesting, processing and transport.
In retail: cosmetic standards and overstocking.
Food that is wasted and sent to landfill contributes to ＿＿＿＿＿＿＿＿ emissions.
Food that is wasted and sent to landfill contributes to methane emissions.
How can a household reduce its food waste?
Plan meals to use up leftovers, or compost them to make useful compost for gardening.
State two environmental problems caused by food packaging.
- plastic packaging is non-biodegradable and contributes to ocean pollution and microplastics
- excessive packaging increases waste and resource use
State three more environmentally friendly packaging options.
- biodegradable or recyclable materials
- minimalistic packaging
- reusable bags and containers, e.g. at packaging-free retailers
Why does livestock farming have a high carbon footprint?
Cattle in particular produce large methane emissions. Crop farming also contributes, through fertilisers and machinery.
State three ways the carbon footprint of food can be reduced.
- reduce meat and dairy consumption, increasing plant-based foods
- use sustainable farming techniques, e.g. agroforestry and regenerative agriculture
- switch to renewable energy for food production and processing
Define food security.
Providing the world's growing population with a sustainable, secure supply of safe, nutritious and affordable food.
What are the two ways a country can achieve food security?
By being self-sufficient and producing enough food for its population.
Or by being rich enough to import the food it needs.
How do global warming and climate change threaten food supply?
Rising temperatures and extreme weather such as drought or flooding make the growing environment no longer suitable.
Why is there insufficient land for growing food?
Land availability is limited and must be good quality to support high-yielding crops.
Some farmland is also used for non-food crops, e.g. biofuels.
How can food sources be made more sustainable?
Reduce the use of fertilisers and pesticides to limit damage to the environment.
Introduce sustainable fish farms to maintain fish stocks.
Global ＿＿＿＿＿＿＿＿ are rising, which means there is less food to go around.
Global populations are rising, which means there is less food to go around.
How does wealth affect food security?
The wealth of a country or a household determines whether it can produce or buy enough food.
How can genetic modification help protect food supplies?
It can give crops pest resistance, a higher yield and higher nutritional value.
Why does an increase in plant-based diets improve food security?
It reduces the demand for animal rearing in favour of crops, which are more efficiently produced.
State four ways food supplies can be boosted or protected.
- advances such as genetic modification
- an increase in plant-based diets
- reducing food waste
- sustainable techniques that keep farmland usable for future generations
What is the aim of the Fairtrade Foundation?
To ensure farmers in less developed countries are given fair prices for the raw ingredients they produce.
How does fairtrade improve food security for farmers?
A fair price improves working conditions and gives farmers more money to spend on themselves and their families, securing their own food supply.
True or False?
A country must grow all its own food to have food security.
False.
A country that is rich enough to import the food it needs also has food security.
State four reasons why food is processed.
- to kill harmful microorganisms and make food safe
- to improve appearance or flavour
- to preserve food, giving a longer shelf life or year-round availability
- to reduce preparation time and produce convenient foods
Define primary processing.
The rearing, fishing, growing, harvesting and cleaning of raw food material to convert it into edible food or food to be processed further.
Define secondary processing.
The further transformation of primary processed ingredients into a food product, e.g. flour into bread, milk into cheese, fruit into jam.
Describe the three stages of milling wheat into flour.
Cleaning to remove impurities.
Grinding to crush the wheat into flour.
Sifting to separate out the different grades of flour.
Name the four heat treatments used on milk.
- pasteurisation
- UHT (ultra high temperature)
- sterilisation
- micro-filtration
What is the difference between pasteurisation and sterilisation of milk?
Pasteurisation: milk is heated to kill harmful bacteria without affecting the taste.
Sterilisation: milk is heated to a very high temperature to destroy all microorganisms.
What is micro-filtration of milk?
Passing milk through fine filters to remove microorganisms without heating it.
Name four primary processing techniques used on meat.
Any four of:
- salting to remove water
- smoking to give a unique flavour
- chilling or freezing for storage
- canning, e.g. corned beef
- marinading to flavour and tenderise
- mechanical tenderisation or mincing
Name four primary processes used to prevent decay in fruit and vegetables.
Any four of:
- temperature and moisture control
- coating with wax
- drying
- blanching
- preserving in sugar or acid
- freezing or canning
Vitamin C and various B vitamins break down at ＿＿＿＿＿＿＿＿ during processing.
Vitamin C and various B vitamins break down at high temperatures during processing.
How does heating and drying affect the sensory characteristics of milk?
Heat treatment changes the flavour, colour and texture.
Drying to make milk powder changes them more significantly, and also reduces the vitamin content.
Which vitamins are broken down by drying processes?
Vitamins A, B and C.
Name four secondary processes.
Any four of:
- mixing or blending ingredients
- cooking, baking, roasting or frying
- freezing or fermentation
- preservation by canning or pickling
- shaping, e.g. pasta shapes
- adding flavour enhancers or fortifying with vitamins
State the key stages of turning flour into bread.
Mixing → kneading → fermentation → shaping → proving → baking → cooling on a rack.
State the key stages of turning flour into pasta.
Mixing the dough → kneading → resting for at least 30 minutes → rolling out → shaping → drying.
True or False?
Turning milk into cheese is an example of primary processing.
False.
Heat-treating the milk is primary processing; turning that milk into cheese is secondary processing.
What happens to meat immediately after slaughtering?
It is hung for a minimum of a week, then the bones are removed and the carcass is jointed.
How do cholesterol-lowering spreads work?
They contain natural plant extracts that prevent cholesterol absorption during digestion.
What is the health benefit of eating cholesterol-lowering spreads?
They reduce the build-up of fatty deposits in the arteries, lowering the risk of cardiovascular disease and heart attacks.
What is the difference between a fortified and an enriched food?
Fortified: micronutrients are added that would not usually be present in that food.
Enriched: micronutrients are added to replace those lost in processing.
Which four micronutrients must be added to white flour?
- thiamin (vitamin B1)
- niacin (vitamin B3)
- iron
- calcium
Why are thiamin and niacin added to flour?
They aid the release of energy from carbohydrates.
Why are iron and calcium added to flour?
Iron helps prevent iron deficiency and anaemia.
Calcium supports bone growth and prevents rickets in children.
Breakfast cereals are commonly fortified with iron and ＿＿＿＿＿＿＿＿.
Breakfast cereals are commonly fortified with iron and folic acid.
Why is it a legal requirement to add vitamins A and D to low-fat spreads?
Processing leaves them with lower levels of these vitamins than butter.
Vitamin A supports eyesight in dim light, and vitamin D aids calcium absorption to prevent rickets and osteoporosis.
Who controls the use of food additives in the UK?
The Food Standards Agency (FSA), which investigates the safety of any additive before it is used.
How must additives be shown on packaging?
European legislation states that most additives must be clearly labelled in the ingredients with their E-numbers.
Name five types of food additive and what each does.
- colourings — make food more visually appealing
- emulsifiers — stop fats and water separating
- stabilisers — maintain consistency, e.g. in jams
- flavourings — improve flavour
- preservatives — increase shelf life
State three negative associations with food additives.
- hyperactivity in children has been linked to some colourings
- some emulsifiers and stabilisers have been reported to cause flatulence and bloating
- allergic reactions have been reported from some flavourings
State three desirable characteristics given to crops by genetic modification.
- increased vitamin or mineral content, e.g. golden rice
- drought resistance
- pesticide or herbicide resistance
True or False?
Genetically modified food products do not have to be labelled.
False.
It is a legal requirement that all GM food products, or products containing GM ingredients, are clearly labelled.

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