Food origins: from farm to fork
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Threads
Why this why now
While much of our food is from the UK, a significant proportion is sourced globally. Knowing its origin allows us to make decisions. This builds on from the Food origins and provenance thread in Year 2, food being grown, reared and caught. In Year 4, more sustainable eating is introduced via the Sustainability thread, with learning around food seasonality, local foods, and reducing food waste.
Prior knowledge requirements
- Pupils can sort foods that are grown, reared and caught.
- Pupils can describe the origin of some foods.
- Pupils can arrange simple 'farm to fork' food chains, showing the origin of ingredients.
Threads
Why this why now
While much of our food is from the UK, a significant proportion is sourced globally. Knowing its origin allows us to make decisions. This builds on from the Food origins and provenance thread in Year 2, food being grown, reared and caught. In Year 4, more sustainable eating is introduced via the Sustainability thread, with learning around food seasonality, local foods, and reducing food waste.
Prior knowledge requirements
- Pupils can sort foods that are grown, reared and caught.
- Pupils can describe the origin of some foods.
- Pupils can arrange simple 'farm to fork' food chains, showing the origin of ingredients.
Food origins: from farm to fork
This unit investigates food grown, reared and caught in the UK and around the globe. Pupils name and locate food origins, expanding their experiences of food and cuisines. They make apple flapjacks, identifying ingredients from the UK.
slide decks, worksheet PDFs, quizzes and lesson overviews. You can select individual lessons from the Food origins: from farm to fork unit and download the resources you need, or download the entire unit now. See every unit listed in our primary cooking and nutrition curriculum and discover more of our teaching resources for primary cooking and nutrition programmes.