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
Social, economic, cultural and environmental considerations
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 friendlyUse of recyclable materialsExamples e.g. paperboardLabels to show disposal of packaging after useKeeping packaging to a minimumJune 2007Back to PowerPoint! Starter Activity identify the label
Lesson 1 DipsLesson 2 PRACTICAL DipsLesson 3 DipsLesson 4 & 5 Safe storageLesson 6 Standard componentsLesson 7 PRACTICAL Bread sticksLesson 8 & 9 Design exam QuestionsLesson 10 Research TechniquesLesson 11 & 12Functions of foodsLesson 13 PRACTICAL Bread and shareLesson 14 Manufacturing quality and CAD/CAMLesson 15 EquipmentLesson 16 PRACTICAL Cultural breadsLesson 17 Prototypes and sensory testingLesson 18 Nutrition and healthy EatingLesson 19 Nutrition and healthy EatingLesson 20 PRACTICAL Pastry twist developmentLesson 21 Combining ingredients and structuresLesson 22 Acids, alkaline and additivesLesson 23 Labelling and packagingLesson 24 SECELesson 25 Technological Developments - NANOLesson 26 & 27 PRACTICE EXAMBIG PICTUREOF EXAM PREP SHEET LESSONSLearning outcomesKNOWWhat Social, economic, cultural and environmental considerations areUNDERSTANDThe impact the have in food production. BE ABLE TORECALL 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 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.Consider packaging materials used within food production and their impact on cost and the environment;Section 1Different 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?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 atmosphereLandfill Reduction - harm the surrounding environment and wildlife.
Why should we recycle?
New packaging symbols are nowstarting 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: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.
Exam Question - How do manufacturers of dips ensure that the packaging they use is environmentally friendly? ( 4 marks) June 2007Click here for the answerCant see the answer on your handout??? Ha! Ive 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 2Religious 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
Pillars of sustainability All three are needed for short and in the long term survivalA healthy ecosystem guarantees the vital resources: clean air, clean water, and healthy food. Problem: Humankinds 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.