What impact does our food have on the environment, and how can we reduce it?
Food and the environment: food miles and carbon footprint, packaging and its disposal, food waste and the 3 Rs, the environmental cost of food production, and how the consumer can make more sustainable choices.
A focused answer on food and the environment for Eduqas GCSE Food Preparation and Nutrition (C560), covering food miles and carbon footprint, packaging and waste, the 3 Rs, the environmental cost of food production, and how consumers can choose more sustainably.
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What this dot point is asking
Eduqas wants you to explain the environmental impact of food, food miles, carbon footprint, packaging, waste and the cost of production, and to suggest realistic ways a consumer can reduce that impact. Always pair an impact with an action.
Food miles and carbon footprint
Food flown long distances, or grown out of season in heated greenhouses, has high food miles and a large carbon footprint, because burning fuel releases greenhouse gases that contribute to climate change. Buying local and seasonal food lowers both, although food miles are only part of the picture (how the food is produced also matters).
Packaging and its disposal
Packaging protects food, keeps it fresh, prevents damage and carries information, but it has costs. Plastic and other materials use resources and energy to make, and create litter and landfill that can take many years to break down, with plastics polluting land and sea. The consumer can choose products with less packaging, reusable bags and containers, and recyclable or compostable materials, while manufacturers can use less and design for recycling.
The environmental cost of production
Over-use of land and water, deforestation to create farmland, and the use of fertilisers and pesticides that pollute rivers all add to the cost. Sustainable production (see food security and sustainability) aims to reduce this.
Food waste and the 3 Rs
Try this
Q1. Define the term "food miles". [1 mark]
- Cue. The distance food travels from where it is produced to where it is eaten.
Q2. Give two ways a consumer can reduce the environmental impact of their food. [2 marks]
- Cue. Any two of: buy local and seasonal, eat less meat, choose less or recyclable packaging, reduce food waste (the 3 Rs).
Exam-style practice questions
Practice questions written in the style of WJEC Eduqas exam questions on this dot point, with worked answer explainers. The year tag is the paper they imitate, not the source.
Eduqas 20186 marksDiscuss the environmental impact of the food we eat, and explain how a consumer could reduce it.Show worked answer →
A 6-mark extended-response question. Mark it for a range of impacts each paired with a realistic consumer action.
Food miles and carbon footprint: food transported long distances by air, road and sea burns fuel and releases greenhouse gases that contribute to climate change. A consumer can reduce this by buying local and seasonal food and less air-freighted produce.
Packaging and waste: plastic and other packaging uses resources and creates litter and landfill that take a long time to break down. A consumer can choose less packaging, reusable bags and recyclable materials.
Food production: rearing animals, especially beef, uses a lot of land, water and energy and produces methane. A consumer can eat more plant-based meals and less meat.
Food waste: throwing food away wastes all the resources used to produce it. A consumer can plan meals, store food well and use leftovers (the 3 Rs).
Top-band answers (5 to 6 marks) explain several impacts and match each to a sensible action.
Eduqas 20204 marksExplain what is meant by 'food miles' and 'carbon footprint' and why they matter for the environment.Show worked answer →
A 4-mark question defining two linked terms and their importance.
Food miles are the distance food travels from where it is produced to where it is eaten. Carbon footprint is the total amount of greenhouse gas (mainly carbon dioxide) released in producing, transporting, storing and cooking the food.
They matter because transporting and producing food burns fossil fuels and releases greenhouse gases that contribute to climate change. Food flown long distances or grown in heated greenhouses has high food miles and a large carbon footprint, so buying local and seasonal food lowers both.
Markers reward clear definitions of both terms and the link to greenhouse gases and climate change.
Related dot points
- Food provenance and production: where and how food is grown, reared and caught, intensive and organic farming, free-range and sustainable fishing, seasonality, local and imported food, fair trade and the journey from farm to fork.
A focused answer on food provenance and production for Eduqas GCSE Food Preparation and Nutrition (C560), covering where and how food is grown, reared and caught, intensive versus organic farming, free-range and sustainable fishing, seasonality, local and imported food, and fair trade.
- Food security and sustainability: what food security means, the factors that threaten the food supply, food poverty and food banks, sustainable food production and fishing, and global food issues.
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- Food choice, sensory evaluation and labelling: the factors that affect food choice, sensory testing methods, food labelling law and nutrition information, and how marketing and packaging influence what we buy.
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- Special diets and dietary needs: vegetarian and vegan diets, religious and cultural diets, and medical needs including coeliac disease, lactose intolerance, nut and other allergies and diabetes, and how to adapt recipes to meet them.
A focused answer on special diets for Eduqas GCSE Food Preparation and Nutrition (C560), covering vegetarian and vegan diets, religious and cultural choices, and medical needs (coeliac disease, lactose intolerance, food allergies, diabetes), and how to adapt dishes to meet each need safely and nutritionally.
Sources & how we know this
- WJEC Eduqas GCSE Food Preparation and Nutrition specification (C560) — WJEC Eduqas (2016)