jagomart
digital resources
picture1_Farming Ppt 76634 | Unit 4 Sustainability


 173x       Filetype PPTX       File size 0.09 MB       Source: www.aylesford.kent.sch.uk


File: Farming Ppt 76634 | Unit 4 Sustainability
assessment outcomes ao1 demonstrate knowledge and understanding of key terms principles procedures and processes for sustainable food practice ao2 apply knowledge and understanding of the principles procedures and processes for ...

icon picture PPTX Filetype Power Point PPTX | Posted on 02 Sep 2022 | 3 years ago
Partial capture of text on file.
    Assessment Outcomes
     AO1 Demonstrate knowledge and 
      understanding of key terms, principles, 
      procedures and processes for sustainable 
      food practice
     AO2 Apply knowledge and understanding of 
      the principles, procedures and processes for 
      sustainable food practice in a range of 
      hospitality contexts
    Assessment Outcomes
     AO3 Analyse, interpret and evaluate 
      sustainable food practice information to 
      predict probable consequences and provide 
      reasonable alternatives and solutions
     AO4 Make connections, use and integrate 
      different principles, procedures and 
      processes for sustainable food practice in 
      the workplace in order to justify and support 
      judgements being made
     Key terms Understand key terms and 
     how they apply to sustainable practice 
     in professional kitchens.
      • Carbon footprint. 
      • Climate change. 
      • Food footprint. 
      • Food miles. 
      • Food security. 
      • Greenwashing. 
      • Genetically modified (GM) or genetically engineered (GE) 
       foods. 
      • Intensive farming. 
      • Local food. 
      • Regional food. 
      • Sustainability. 
      • Sustainable food.
  Sustainable food criteria and the main 
  reasons for sustainable food production
   Discussion:
   Why the need for sustainable food?
    Reasons for the growth in 
    sustainable food production:
      greater awareness of the impact of growing 
      population, resource shortages,
      climate change, global warming and the desire to 
      reduce operating costs
      changing attitude of investors towards the 
      environment
      increased regulation
      growing number of sustainability programmes and 
      initiatives
      increased social conscience
      increased importance of corporate social 
      responsibility (CSR).
The words contained in this file might help you see if this file matches what you are looking for:

...Assessment outcomes ao demonstrate knowledge and understanding of key terms principles procedures processes for sustainable food practice apply the in a range hospitality contexts analyse interpret evaluate information to predict probable consequences provide reasonable alternatives solutions make connections use integrate different workplace order justify support judgements being made understand how they professional kitchens carbon footprint climate change miles security greenwashing genetically modified gm or engineered ge foods intensive farming local regional sustainability criteria main reasons production discussion why need growth greater awareness impact growing population resource shortages global warming desire reduce operating costs changing attitude investors towards environment increased regulation number programmes initiatives social conscience importance corporate responsibility csr...

no reviews yet
Please Login to review.