Question 1: Define the term 'sustainable food choice' and explain why it is important for the environment.

Answer: A sustainable food choice is one that meets current nutritional needs without compromising the ability of future generations to meet theirs. It is important for the environment because it reduces resource depletion, minimizes pollution, and supports biodiversity.

Question 2: List three food sources that are considered sustainable and explain why each is sustainable.

Answer: 1. Legumes (such as beans and lentils) because they have a low environmental footprint and fix nitrogen in the soil. 2. Locally grown seasonal vegetables because they require less transportation and storage. 3. Sustainable seafood certified by organizations like the Marine Stewardship Council because they are harvested responsibly without damaging ecosystems.

Question 3: Describe two environmental impacts of choosing foods that are not sustainably produced.

Answer: 1. Increased greenhouse gas emissions due to intensive farming or transportation. 2. Depletion of natural resources such as water and soil, leading to habitat loss and reduced biodiversity.

Question 4: Explain how reducing meat consumption can contribute to sustainability.

Answer: Reducing meat consumption lowers demand for livestock farming, which reduces greenhouse gas emissions, conserves water and land resources, and decreases the environmental impact associated with meat production.

Question 5: Identify three ethical considerations involved in choosing sustainable foods.

Answer: 1. Animal welfare, ensuring animals are raised ethically. 2. Fair trade practices, supporting fair wages and working conditions for farmers. 3. Environmental responsibility, minimizing harm to ecosystems and biodiversity.

Question 6: Discuss the benefits of eating seasonal and locally produced foods for sustainability.

Answer: Eating seasonal and locally produced foods reduces transportation emissions, supports local economies, and ensures fresher, more nutritious food. It also encourages seasonal eating habits that align with natural growth cycles.

Question 7: Draw a simple diagram of a sustainable meal, including at least three different food items. Label each item and briefly explain why each is sustainable.

Answer: A correct sketch would include a plate with items such as a serving of locally grown seasonal vegetables, a portion of sustainably sourced fish, and a side of wholegrain bread made from locally milled flour. Each label should indicate the food's sustainability aspects, e.g., 'locally sourced,' 'responsibly caught,' or 'seasonal.'

Question 8: Suggest two ways consumers can make more sustainable food choices in their daily lives.

Answer: 1. Buying from local farmers' markets or stores that stock sustainably sourced products. 2. Reducing food waste by planning meals and using leftovers effectively.

Question 9: Explain what is meant by 'food miles' and how it relates to sustainability.

Answer: 'Food miles' refer to the distance food travels from production to the consumer. Shorter food miles generally mean less transportation emissions, making the food more sustainable.

Question 10: Identify one challenge of maintaining sustainability in food production and propose a possible solution.

Answer: Challenge: High demand for cheap, fast food leads to unsustainable farming practices. Solution: Promoting awareness and encouraging consumers to choose sustainably produced options, even if they cost more, supports more responsible farming.