Food Provenance


GCSE Food preparation and nutrition

Discovering Food Provenance.

As a technology teacher you will be familiar with the “Eat Well Plate – now Guide” but how is your knowledge of the “Eat Well Harvest”, food provenance and sustainability.
Entry point video for our ‘Is 5 A Day killing the planet’? teaching theme


This is the entry point video for our teaching theme “Is 5 A Day killing our planet?”

“Is 5 A Day killing our planet?”

These teaching materials are designed to capture your pupils interest about food provenance. It looks at some of the ‘problems’ we are faced with in modern food production in the UK. Food miles, Seasonality, Food Labels, Sustainability and Food Security. (Is 5 A Day killing the planet? Is aimed at getting pupils to think about the current expectation of choices available in the shops to help them meet their 5 A Day in terms of seasonality of food, food miles and the sustainability of having this choice.) 

Before these issues can be discussed objectively pupils need a background of knowledge of how food is produced today in the UK.

This is will be done by following four food stories based around the Eat Well Guide.

  • Cereals Food Story (wheat, barley oats) for the potatoes bread pasta and other starchy carbohydrate section of the Eat Well Guide Food Groups
  • Beef Food Story – for the beans, pulses, fish, eggs, meat and other proteins section of the Eat Well Guide Food Groups
  • Fresh Produce Food Story – for the fruit and vegetable  section of the Eat Well Guide Food Groups
  • Milk Food Story – for the dairy and alternatives section of the Eat Well Guide Food Groups

“Man, with food has many problems man without food has only ONE!”

Equipped with the knowledge of these food stories pupils can then continue through the theme as it investigates the “problems” food miles, food waste, sustainability, food security etc that man with food faces.

Food Provenance

This course is designed to help with the teaching of Food Provenance for both Key Stage 3 and the Food Provenance section of the GCSE Food Preparation and Nutrition.

  • Where and how foods are grown, reared, or caught and the primary and secondary stages of processing and production.
  • How processing affects the sensory and nutritional properties of ingredients.
  • The impact of food and food security on the environment, local and global markets and communities.
  • Technological developments that claim to support better health and food production, including fortification and modified foods with health benefits and the efficacy of these

The theme provides:

Cereal Food Story Workbook

  • Multimedia Interactive Lessons for pupils which feature
    • An entry point video which asks “Is 5 A Day Killing the planet?
    • Videos telling the 4 Eat Well Guide Food Stories.
    • Pupil Workbooks linked to each food story, which are self-marking.
    • Videos to use after they have done the food stories which develop understanding of today’s food problems and food sustainability.
  • Scheme of Work downloadable as pdf or Word for you to edit
  • Lesson plans. Electronic / on screen

This teaching theme is available for FREE via our VLE – go to theme now

  2 Responses to “Food Provenance”

  1. I would like to follow this up.

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