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

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