This resource looks at the environmental impact of our food choices in terms of water usage, world food supply and greenhouse gas production. The activities aim to challenge students' fears and prejudices about the foods common to other cultures and to consider the importance of eating insects as a source of sustainable protein.
Students compare the impact of eating beef versus eating insects in terms of land use, world food supply, water conservation, reproduction cycles, greenhouse gas emissions and nutritional content. They then bake mince pies using insects.
Curriculum links include:
Key Stage One
• Understand where food comes from
Key Stage Two
• Understand and apply the principles of a healthy and varied diet
• Understand seasonality and know where and how a variety of ingredients are grown, reared, caught and processed
Key Stage Three
• Understand and apply the principles of nutrition and health
• Understand the source, seasonality and characteristics of a broad range of ingredients
• Nutrition and digestion – energy requirements, starvation and obesity
Show health and safety information
Please be aware that resources have been published on the website in the form that they were originally supplied. This means that procedures reflect general practice and standards applicable at the time resources were produced and cannot be assumed to be acceptable today. Website users are fully responsible for ensuring that any activity, including practical work, which they carry out is in accordance with current regulations related to health and safety and that an appropriate risk assessment has been carried out.
You might also like
|Subject(s)||Food Preparation and Nutrition, Science, Biology, Design and technology|
|Age||7-11, 11-14, 14-16|
|Published||2010 to date|
Share this resource
This resource is part of Big Bang Collection