1. Minimising environmental impact through using Seasonal and Organic Foods Miss Thomson

2. Activity In groups 2 minutes, discuss What is sustainability? Definition: This is the way we carry out activities to minimise the impact on the environment The air we breathe, the water we drink and the food we eat….

3. Objectives By the end of the lesson, you will: understand the terms Sustainability, seasonal food and organic food. be able to explain why people expect to purchase foods out of season. be able to identify the negative impact of out of season foods. be aware of the advantages and disadvantages of organic foods.

4. Organic Foods QQQQuestions…. Discuss in groups WWWWhat is it? WWWWhy does it cost more? IIIIs it better for you? What is it? This is food that is free from pesticides, additives and animals that are fed on an organically sourced food

5. Advantages and Disadvantages  What are they? Advantages 1. Free from chemicals and pesticides 2. Natural 3. Nutritious Disadvantages 1. Expensive 2. Difficult to get hold of/not always a range of ingredients available 3. A large amount are imported from abroad

6. Seasonal Foods What are they? How many seasons are there in a year and what are they?

7. SEASONAL FOODS This is when food is at a time when it is abundant and at its best. Goats Cheese - all year round Asparagus & tomatoes - late spring Strawberries - early summer

8. 1. Reduce the amount of carbon emissions 2. Avoid paying for expensive ingredients as they have travelled so far 3. Support the local economy 4. Fresher, tastier and more nutritious 5. Good quality 6. Cheaper Disadvantages 1.Limited range of ingredients available throughout the year 2. Negative effect on poorer countries Advantages SEASONAL FOODS

9. Homework Produce a leaflet promoting the use of either Organic or Seasonal foods. Explain what they are and describe the benefits.

10. Plenary In groups, consider: How may the use of seasonal and organic foods contribute to the concept of sustainability?