Question 1: Define the term 'sustainable food' and explain why it is important when making food choices.

Answer: Sustainable food is produced in ways that meet current needs without compromising the ability of future generations to meet theirs. It is important because it helps reduce environmental damage, conserves resources, and supports fair social and economic practices.

Question 2: List three environmental benefits of choosing locally sourced foods over imported foods.

Answer: 1. Reduced carbon footprint due to less transportation. 2. Support for local ecosystems and biodiversity. 3. Reduced packaging and waste associated with long-distance shipping.

Question 3: Describe one way in which choosing plant-based meals can contribute to sustainability.

Answer: Plant-based meals generally require fewer natural resources, such as water and land, and produce fewer greenhouse gases compared to meat-based meals.

Question 4: 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 consumer. Longer food miles typically increase environmental impact due to transportation emissions, making local foods more sustainable.

Question 5: Identify two factors a consumer should consider when choosing sustainable seafood.

Answer: 1. The seafood's sustainability certification (e.g., MSC or ASC). 2. The fishing method used, avoiding methods that harm ecosystems, such as bottom trawling.

Question 6: Sketch a simple diagram or concept map that shows the relationship between sustainable food production, environmental impact, and consumer choices. Label each part clearly.

Answer: A correct sketch would show three circles or boxes connected with arrows: one labeled 'Sustainable Food Production', linked to 'Environmental Impact' (with notes like 'reduces pollution, conserves resources') and 'Consumer Choices' (with notes like 'buy local, reduce waste').

Question 7: Discuss two challenges that farmers might face when trying to adopt sustainable farming practices.

Answer: 1. Higher initial costs for sustainable equipment or methods. 2. Limited access to markets or consumer demand for sustainably produced food.

Question 8: Draw a plan for a balanced, sustainable meal suitable for a school lunch. Include at least three components and justify your choices briefly.

Answer: A balanced sustainable meal might include a plant-based protein (like lentils), wholegrain bread, and seasonal vegetables. Justification: Plant-based proteins have a lower environmental impact; seasonal vegetables are locally sourced and reduce food miles; wholegrain provides fibre and nutrients.