Food provenance

AQA

GCSE

The study of Food Provenance focuses on the origins of food ingredients, tracing the journey from 'farm to fork'. It encompasses the distinction between ingredients that are grown (plants), reared (animals), and caught (fish), alongside the processes of primary and secondary processing. Crucially, this topic examines the environmental, ethical, and social impacts of food production, including food miles, carbon footprints, food security, sustainability, and the role of food assurance schemes in the UK and global markets.

Objectives

Exam Tips

Pitfalls

Key Terms

Mark Points

Learning Objectives

What you need to know and understand

Organic/conventional farming
Free range, intensive farming
Sustainable fishing
Local/seasonal foods
Carbon footprint
Climate change, global warming
Food security
Milling, heat treatment of milk
Loss of vitamins through heating/drying
Cholesterol lowering spreads
Fortified foods
Additives (colourings, emulsifiers, stabilisers, flavourings, preservatives)
Positive/negative aspects of GM foods

Key Terminology

Essential terms to know

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Practice questions tailored to this topic

Food provenance

Learning Objectives

Key Terminology

{"theme":"Environmental Impact and Sustainability","description":"Analysis of how food production affects the planet, focusing on food miles, carbon footprints, packaging waste, and climate change. It includes the study of seasonal eating and sustainable farming practices."}

{"theme":"Food Security","description":"Examination of the availability, access, and utilization of food. This covers global food distribution, the impact of climate on crop yields, and the economic factors influencing food poverty."}

{"theme":"Ethical Food Production","description":"Consideration of the moral aspects of food, including animal welfare standards (intensive vs. free-range), Fairtrade initiatives supporting farmers in developing countries, and the use of Genetically Modified (GM) crops."}

{"theme":"Food Processing and Production","description":"The distinction between primary processing (preparing raw materials, e.g., milling wheat) and secondary processing (turning ingredients into products, e.g., baking bread), including the use of additives and fortification."}

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