Question 1: Explain why choosing locally sourced foods can be more sustainable than foods imported from other countries.

Answer: Locally sourced foods reduce transportation distances, which decreases fuel consumption and greenhouse gas emissions. They also often require less packaging and support local farmers.

Question 2: Identify two environmental benefits of reducing meat consumption in your diet.

Answer: Reducing meat consumption lowers greenhouse gas emissions and decreases the demand for large-scale animal farming, which conserves water and land resources.

Question 3: Describe 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. Shorter food miles generally mean a smaller carbon footprint and a more sustainable food system.

Question 4: List three factors that influence the sustainability of a food product.

Answer: Factors include the environmental impact of production, transportation distance, and the resource use (such as water and energy) during farming or manufacturing.

Question 5: Draw a simple flowchart illustrating the journey of a sustainable food product from farm to plate. Include at least four stages.

Answer: A correct flowchart would include stages such as: 1. Farming/Production, 2. Transportation, 3. Retail/Market, 4. Consumer Preparation/Consumption.

Question 6: Mention two ways consumers can reduce the environmental impact of their food choices.

Answer: Consumers can buy seasonal and local foods, and reduce food waste by planning meals and storing food properly.

Question 7: Discuss how choosing plant-based proteins can contribute to sustainability.

Answer: Plant-based proteins typically require less land, water, and energy to produce compared to animal proteins, and they generate fewer greenhouse gases, making them more sustainable.

Question 8: Sketch a balanced meal that includes sustainable food choices. Label the main components.

Answer: A balanced meal might include: a plant-based protein source (such as lentils), wholegrain rice, a variety of vegetables, and a small portion of sustainable fish or plant-based alternative.