The place of origin is the place where something first comes from

Goods that are imported are brought in from another country

Greenhouse gas emissions are gases that are released and trap heat in Earth’s atmosphere

In season means the time of year when a food is naturally ready for harvesting

Processing means making changes to a food’s natural state. An example is cooking beans in a tomato sauce and preserving them in tins

Changes in the foods we eat

Geography

The geography of food

Sourcing our food

The distance food travels

Making our food

World food supplies

Food and climate change

The future of food production

This unit provides a foundation for 'Global trade: How do we get our stuff?'.

It builds on 'South America: Why does the Amazon matter?', 'Land use: How diverse are local and UK landscapes?', 'UK region: Why is the Lake District a National Park?' and 'Europe: How diverse are its landscapes and places?', extending and deepening pupils’ understanding of economic activities through investigating food production, processing, distribution and consumption at a range of scales.  

This unit explores how food is produced and distributed, both locally and globally. Pupils investigate where different foods come from, how diets are changing, and what environmental and social factors shape food production and supply.

Farms and factories: where does our food come from?

the place where something first comes from

the time of year when a food is naturally ready for harvesting

Match the key term with the correct definition. 

What types of food processing were used first?

What are the positives to food processing?

What are the negatives to food processing?

Put these stages of food production in order. 

In addition to flour what else is needed to make bread?

How many loaves of bread are sold every day in the UK?

Changes in the foods we eat

Lesson outcome