Where food comes from (14-16 Years)

The key learning objectives are:

• Food can be grown, reared, or caught, and processed in several ways to improve quality, shelf-life, safety, environmental impact and nutritional value;
• Food production can be influenced by geography, climate, seasonality, cost, technology and consumer demand;
• Buying and eating food that is in season can mean it is fresher and has a better flavour, texture and colour. It may also be lower in cost, support local growers and reduce environmental impact;
• Climate change can negatively affect local and global food production and can impact the availability of accessible, safe, affordable and nutritious food;
• Food choice can be affected by social, health, economic, ethical, religious, and personal factors, plus food provenance and availability;
• Sustainable healthy diets are good for the planet and human health. They should balance nutrition and environmental sustainability with socio-economic factors, e.g. affordability, accessibility and cultural acceptability.  

This section builds on the learning from the 11- 14 years area. The resources in this section are suitable for learners in England and Wales (Key Stage 4, years 10 and 11), Northern Ireland (post-primary, years 11 and 12) and Scotland (S4-S5).

For more information on the key learning objectives and resources for each, check out our where food comes from roadmap.

For further information around healthy eating, go to the British Nutrition Foundation website.