Social, economic, cultural and environmental considerations

1. Social, economic, cultural and environmental considerations Lesson 24

2. Starter Activity – identify the label

3. 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 • Lesson 11 & 12 • Functions of foods • Lesson 15 Equipment • Lesson 22 Acids, alkaline and additives • Lesson 25 Technological Developments - NANO • Lesson 3 Dips • Lesson 10 Research Techniques • Lesson 16 PRACTICAL Cultural breads • Lesson 21 Combining ingredients and structures • Lesson 26 & 27 PRACTICE EXAM BIG PICTURE OF EXAM PREP SHEET LESSONS • Lesson 4 & 5 Safe storage • Lesson 8 & 9 Design exam Questions • Lesson 17 Prototypes and sensory testing • Lesson 20 PRACTICAL Pastry twist development • Lesson 6 Standard components • Lesson 7 PRACTICAL Bread sticks • Lesson 18 Nutrition and healthy Eating • Lesson 19 Nutrition and healthy Eating

4. Learning outcomes • KNOW What Social, economic, cultural and environmental considerations are • UNDERSTAND The 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.

5. Social, economic, cultural and environmental considerations • Consider packaging materials used within food production and their impact on cost and the environment; • 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; • Assess the implication of food issues in product development, e.g. food miles, availability of seasonal foods.

6. Section 1 Consider packaging materials used within food production and their impact on cost and the environment;

7. Different types of packaging • What types of packaging did we discuss last lesson?

8. 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!

9. Why should we recycle? • Conservation – less harm to the environment – reduced amount of natural resources ( wood, metal) we use. • Energy Saving - Recycling reduces the amount of energy needed to create a new, similar product. • Reduce Pollution - reduction in CO2 or other harmful gases  affects our health and the atmosphere • Landfill Reduction - harm the surrounding environment and wildlife.

10. Why should we recycle? New packaging symbols are now starting to appear on some packaging. Not recycled means less than 15% of people have access to recycling facilities for these items. They help to identify how different parts of packaging can be recycled. Check locally means 15% - 65% of people have access to recycling facilities for these items. Widely Recycled means 65% of people have access to recycling facilities for these items.

11. Green packaging - causes less damage to the environment than other forms of packaging - it is 'environmentally friendly'. • There are THREE types of green packaging: • REUSABLE PACKAGING, such as glass bottles, which can itself be cleaned and re-used to store the same food or something else. • 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. • 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.

13. Exam Question - How do manufacturers of dips ensure that the packaging they use is environmentally friendly? ( 4 marks) Click here for the answer Cant see the answer on your handout??? Ha! I’ve thought this one through this time- No cheating today!!! June 2007

14. Section 2 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.

15. Religious and cultural preferences,

16. 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.

17. Review – Verbal tennis

18. Additionals

20. Pillars’ of sustainability We have a corporate responsibility to identify the needs of individuals and consider their well being. 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 to focus on the importance of stable economic growth. All three are needed for short and in the long term survival

21. Exam Question - How do manufacturers of dips ensure that the packaging they use is environmentally friendly? ( 4 marks) • Use of packaging materials that are environmentally friendly • Use of recyclable materials • Examples e.g. paperboard • Labels to show disposal of packaging after use • Keeping packaging to a minimum Back to PowerPoint! June 2007