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Social, economic, cultural and environmental considerations. Lesson 24. Starter Activity – identify the label. Lesson 1 Dips. Lesson 13 PRACTICAL Bread and share. Lesson 14 Manufacturing quality and CAD/CAM. Lesson 23 Labelling and packaging. Lesson 24 SECE. Lesson 2 PRACTICAL Dips. - PowerPoint PPT Presentation
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SOCIAL, ECONOMIC, CULTURAL AND ENVIRONMENTAL CONSIDERATIONS
Lesson 24
Starter Activity – identify the label
Lesson 1 Dips
Lesson 2 PRACTICAL
Dips
Lesson 3 Dips
Lesson 4 & 5 Safe storage
Lesson 6 Standard
components
Lesson 7 PRACTICAL Bread sticks
Lesson 8 & 9 Design exam
Questions
Lesson 10 Research
Techniques
Lesson 11 & 12Functions of
foods
Lesson 13 PRACTICAL Bread and
share
Lesson 14 Manufacturing
quality and CAD/CAM
Lesson 15 Equipment
Lesson 16 PRACTICAL
Cultural breads
Lesson 17 Prototypes and sensory testing
Lesson 18 Nutrition and healthy Eating
Lesson 19 Nutrition and healthy Eating
Lesson 20 PRACTICAL Pastry twist
development
Lesson 21 Combining
ingredients and structures
Lesson 22 Acids, alkaline and additives
Lesson 23 Labelling and
packagingLesson 24 SECE
Lesson 25 Technological
Developments - NANO
Lesson 26 & 27 PRACTICE
EXAM
BIG PICTUREOF EXAM
PREP SHEET
LESSONS
Learning outcomes
KNOWWhat Social, economic, cultural and environmental
considerations are UNDERSTANDThe impact the have in food production. BE ABLE TO… RECALL different types of packaging. EXPLAIN what green packaging is and the symbols used. DEFINE key consumer terminology used by food
manufacturers. MATCH moral and religious reasoning to food preferences.
Social, economic, cultural and environmental considerations
1. Consider packaging materials used within food production and their impact on cost and the environment;
2. Consider the use of scarce resources, transport costs, sustainability, quality, religious and cultural preferences, genetically modified foods, organic and free range foods, Fairtrade, Farm Assured, on food production and the environment;
3. Assess the implication of food issues in product development, e.g. food miles, availability of seasonal foods.
Consider packaging materials used within food production and their impact on cost and the environment;
Section 1
Different types of packaging
What types of packaging did we discuss last lesson?
How much waste do we produce?
Each household produces around one tonne of rubbish every year, which equates to around 29.1 million tonnes for the UK each year.
That is the same weight of approximately 4.85 million male African Elephants!
Why should we recycle?
1. Conservation – less harm to the environment – reduced amount of natural resources ( wood, metal) we use.
2. Energy Saving - Recycling reduces the amount of energy needed to create a new, similar product.
3. Reduce Pollution - reduction in CO2 or other harmful gases affects our health and the atmosphere
4. Landfill Reduction - harm the surrounding environment and wildlife.
Why should we recycle?
New packaging symbols are now starting to appear on some packaging.
They help to identify how different parts of packaging can be recycled.
Widely Recycled means 65% of people have access to recycling facilities for these items.
Check locally means 15% - 65% of people have access to recycling facilities for these items.
Not recycled means less than 15% of people have access to recycling facilities for these items.
Green packaging - causes less damage to the environment than other forms of packaging - it is 'environmentally friendly'.
There are THREE types of green packaging:1. REUSABLE PACKAGING, such as glass bottles, which can itself be
cleaned and re-used to store the same food or something else.2. RECYCLABLE PACKAGING, which is made of materials that can be
used again, usually after processing, for packaging or some another purpose. Recyclable packaging materials include glass, metal, card and paper.
3. BIODEGRADABLE PACKAGING, which will easily breakdown and disappear into the soil or the atmosphere, without causing damage.
Packaging that can be recycled should carry standard symbols that tell people what the product is made from and how it can be recycled.
Exam Question - How do manufacturers of dips ensure that the packaging they use is environmentally friendly? ( 4 marks)
June 2007
Click here for the answer
Cant see the answer on your handout??? Ha! I’ve thought this one through this time-
No cheating today!!!
Consider the use of scarce resources, transport costs ( food miles), sustainability, quality, religious and cultural preferences, genetically modified foods, organic and free range foods, Fairtrade, Farm Assured, on food production and the environment;Assess the implication of food issues in product development, e.g. food miles, availability of seasonal foods.
Section 2
Religious and cultural preferences,
Activity
Match the definition to the key terms Extension task - For each term - Consider the
impact on food production and the environment. Areas to consider – scarce resources, transport, costs
and quality.
Review – Verbal tennis
Additionals
Pillars’ of sustainability
All three are needed for short and in the long term survival
A healthy ecosystem guarantees the vital resources: clean air, clean water, and healthy food. Problem: Humankind’s impact on Planet Earth is approaching in magnitude the forces of nature.
We have a corporate responsibility to identify the needs of individuals and consider their well being.
We have to focus on the importance of stable economic growth.
Exam Question - How do manufacturers of dips ensure that the packaging they use is environmentally friendly? ( 4 marks)
1. Use of packaging materials that are environmentally friendly
2. Use of recyclable materials3. Examples e.g. paperboard4. Labels to show disposal of packaging after use5. Keeping packaging to a minimum
June 2007
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