Fruit and vegetables are a good source of important vitamins, minerals and fibre. Eating at least five portions (80g each) every day of a variety of fruit and vegetables can help to reduce the risk of heart disease, stroke and some types of cancer later in life. Fruit and vegetables also tend to have a lower environmental impact in terms of greenhouse gas emissions (GHGE) and land use than some other types of food.
Here's a selection of resources to support teaching around fruit and vegetables:
A presentation around fruit.
A presentation around vegetables.
A presentation looking at the seasonality of different food.
A presentation around seasonality.
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