Food and the Environment

In Scotland, we have year-round access to nutritious, affordable food, produced both at home and imported from around the world. Most of us can name foods that are part of a healthy diet, but which of those foods are also good for environmental health locally and globally?

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Food and the Environment Case Studies

The Eco-Schools objectives in this area cover physical, emotional and cognitive aspects. Motivation for sustainable living is gained through practical action, emotional engagement, and improved understanding:   

Hands – reconnect children and young people with raw foods and ingredients and their processes of production.

Heart – foster an appreciation of local distinctiveness and the intimate associations between place and food.

Head – develop awareness of the impacts on the environment of different methods of food production and processing.

Head : heart : hands – develop an awareness of the links between our food choices, the environment and people and places elsewhere.                                                                                     

Through work on the Food and the Environment Topic, pupils should:

• Understand the range of food choices available to us.
• Understand the resources and skills required for food production and processing.
• Recognise the value of healthy, stable ecosystems to food production.
• Understand the wider environmental implications of our food choices.
• Recognise the dimension of social responsibility in our food choices.
• Recognise our own food culture within a diversity of food cultures.