Question 1: Define the term 'sustainability' in the context of food production and consumption.

Answer: Sustainability in food refers to producing and consuming food in ways that do not deplete natural resources, ensure fair social practices, and support environmental health for future generations.

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

Answer: Reduced carbon emissions from transportation, preservation of local biodiversity, and lower energy consumption in food production.

Question 3: Explain how choosing seasonal foods can contribute to sustainability.

Answer: Seasonal foods are often grown naturally without the need for artificial climate control or excessive pesticides, reducing energy use and environmental impact. They also support local farmers and reduce food miles.

Question 4: Describe two potential disadvantages of relying heavily on plant-based diets to promote sustainability.

Answer: Limited dietary variety for some individuals and potential strain on certain crops or land if demand increases significantly.

Question 5: Identify one way in which food waste impacts sustainability and suggest a method to reduce it.

Answer: Food waste contributes to landfill mass and methane emissions, harming the environment. Reducing waste can be achieved by planning meals carefully and using leftovers creatively.

Question 6: Sketch a simple diagram showing the flow of sustainable food production from farm to table. The diagram should include at least three stages and indicate sustainability considerations at each stage.

Answer: A clear flow diagram with stages such as 'Farming' (using organic methods, crop rotation), 'Transport' (reducing food miles, eco-friendly vehicles), and 'Retail/Consumption' (reducing packaging, encouraging waste reduction).

Question 7: Discuss why choosing foods with eco-labels or sustainability certifications can influence consumer choices.

Answer: Eco-labels provide information about environmentally friendly practices, encouraging consumers to support sustainable producers and make informed choices that benefit the environment.

Question 8: Sketch a sustainable meal plate divided into sections to show the recommended proportion of different food groups for a sustainable diet. Label each section clearly.

Answer: A plate divided into sections representing approximately: half vegetables and fruits, a quarter whole grains or starchy foods, and a quarter plant-based protein sources. Labels should include 'vegetables', 'whole grains', 'plant protein'.

Question 9: Suggest two ways schools can promote sustainable eating habits among students.

Answer: Implementing meat-free days and providing education about the environmental impact of food choices.

Question 10: Explain how reducing the consumption of processed foods can support sustainability efforts.

Answer: Processed foods often require more energy and resources to produce, package, and distribute. Reducing their consumption supports lower resource use and waste.