Question 1: Define the term 'sustainable food' and explain why it is important in today's society.

Answer: Sustainable food refers to food produced in ways that do not deplete natural resources, harm the environment, or exploit workers, ensuring food security for future generations. It is important because it helps reduce environmental impact, supports ethical practices, and promotes long-term food availability.

Question 2: List three environmentally friendly practices a farmer might use to produce sustainable crops.

Answer: Using organic farming methods, implementing crop rotation, and conserving water through efficient irrigation.

Question 3: Explain how choosing locally produced food can contribute to sustainability.

Answer: Locally produced food reduces transportation distances, lowering carbon emissions, supports local economies, and often involves fresher, seasonal produce.

Question 4: Describe two social benefits of supporting sustainable food sources.

Answer: Supporting fair wages and ethical working conditions for farm workers; fostering community development and local employment.

Question 5: Identify and explain one challenge associated with increasing the consumption of plant-based foods for sustainability.

Answer: One challenge is ensuring sufficient nutritional intake, such as protein and vitamins, which may require careful planning and supplementation.

Question 6: Sketch a simple food chain involving a plant-based food product and explain how this chain supports sustainability.

Answer: A correct sketch would show sunlight shining on a plant, which is harvested for human consumption. The explanation should include that this chain involves minimal energy use and supports eco-friendly practices, reducing reliance on intensive farming or animal agriculture.

Question 7: List three types of food ingredients or products that are typically considered more sustainable and explain why.

Answer: Legumes (protein-rich, nitrogen-fixing), seasonal vegetables (grown in natural growing seasons), and whole grains (less processing, energy-efficient production).

Question 8: Imagine you are designing a school menu that prioritizes sustainability. Describe three food choices you would include and justify each.

Answer: Include locally sourced seasonal vegetables for freshness and reduced carbon footprint; plant-based dishes like lentil stew for lower environmental impact; and wholegrain bread to promote health and sustainability.

Question 9: Draw a diagram illustrating a simple cycle of sustainable food production from farm to plate. Label each stage clearly.

Answer: A cycle showing: Farming (crop cultivation or animal rearing), Harvesting, Processing, Distribution, Consumption, and Waste Management. Each stage should be connected with arrows indicating flow, emphasizing sustainability practices at each point.