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?
Food and Climate Change
Global consumption of food, water and energy are rising and it is predicted that food production will have to increase by 70% by 2050 to feed the world’s population. Producing sufficient food is not the whole story though. We need to produce food in a sustainable way that reduces dependence on finite resources and does not degrade the environment or reduce its productive capacity. This includes reducing the contribution of food production to climate change while already having to adapt production to the effects of climate change on food production here in Scotland and around the world.
Food and Equality Resources
Food Waste Resources
Eating Well Resources
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.