Studying Scotland
How we grow and catch food in Scotland - First / Second Level
Overview
This learning and teaching idea aims to encourage learners to grow, prepare and cook Scottish ingredients
and engage with the way we grow and catch food in Scotland. The learning and teaching idea develops an
understanding of seasonality and Scotland’s food sustainability. This context for learning has been prepared
for learners
working within the first and second level (with differentiation by outcome) and aims to develop
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skills in working with others in planning for a balanced diet wholly produced in Scotland, solving problems
through engaging with seasonality and communicating orally when sharing thoughts and findings.
This learning and teaching resource further exemplifies the following learning opportunities:



The history of farming – how land use and agricultural practices and employment have changed since
World War 2
Produce a food and farming calendar showing when we grow and catch food in Scotland
Design and make food packaging for a Scottish product.
Experiences and Outcomes in lead
curriculum area
When preparing and cooking a variety of
foods, I am becoming aware of the
journeys, which foods make from source
to consumer, their seasonality, their local
availability and their sustainability.
Responsibility of all areas, which
could be addressed in this learner
journey:
When I engage with others I know when
and how to listen, when to talk, how much
to say, when to ask questions and how to
respond with respect.
HWB 1-35a / 2-35a
LIT1-02a
By applying my knowledge and
understanding of current healthy eating
advice I can contribute to a healthy eating
plan.
HWB 2-30a
When I engage with others, I can respond
in ways appropriate to my role, show that
I value others’ contributions and use
these to build on thinking.
LIT2-02a
www.educationscotland.gov.uk/studyingscotland
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Interdisciplinary opportunities

Technologies

Social studies
(See exemplification)
There may be further opportunities in:

Science through identifying and
classifying living things, and
comparing biodiversity with
another country.
Studying Scotland
How we grow and catch food in Scotland - First / Second Level
This interdisciplinary approach shows some possible learning opportunities when the experiences and outcomes listed below are connected. These
ideas are starting points and could be used to support planning, depending on your context. In this example we have highlighted a lead curriculum
area, however, other curriculum areas can be included where relevant, based on needs and interests.
HEALTH AND WELLBEING
SOCIAL STUDIES
LITERACY ACROSS THE CURRICULUM
Prepare and cook some simple dishes in school using
Scottish ingredients e.g. fruit crumble, soup, fruit
kebabs. Discuss the origins of the ingredients.
Explore foods grown or produced in Scotland
and explain why production developed in
these areas. For example are areas
predominantly dairy, arable, hill farming or
crofting.
During discussion group activities:
www.foodafactoflife.org.uk
Choose a meal, and investigate where individual foods
and drinks come from, in terms of the raw ingredients
used and the journey the food has made from source to
plate.
The focus meal could be a favourite meal, school
dinner, packed lunch etc.
Visit farms or invite visits from local farmers /
fishermen and discuss the type of produce
and the scale of their food production.
The history of farming – how land use and
agricultural practices and employment have
changed since WW2.




During individual talk activities:


Having studied the Eatwell plate, explore if it is possible
to have a balanced diet wholly produced in Scotland.
Identify seasonal foods grown and produced in Scotland
and produce a food and farming calendar showing
when we grow and catch food in Scotland.
HWB 1-35/ 2-35, 2-30a
www.rhet.org
SOC 1-09a
www.educationscotland.gov.uk/studyingscotland
Ask visitors and other learners interesting
questions which show a level of
understanding
Present confidently with a clear knowledge
and level of preparation.
Relevant experiences and outcomes
TCH 1-11a, 2-11a
Grow your own food in school on an appropriate scale
using pots, tubs or vegetable gardens. Make
connections with ECO schools targets.
Explain points clearly
Encourage others to take their turn
Try to use some supporting detail
Consider other points of view, even if they
correspond with ones own.
LIT 1-02a, 2-02a
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TECHNOLOGIES
Design and make food packaging for a Scottish
product. Show the place of production and nutritional
information.
Design a meal with Scottish ingredients and identify
the area of Scotland the products come from.
Studying Scotland
How we grow and catch food in Scotland - First / Second Level
Overview of learning in lead curriculum area
Possible prior experiences
Most learners will have an
awareness of the ‘Eatwell
Plate’
Most learners will be familiar
with the schools Eco work
Most learners will have
experience of researching
Some learners will have an
awareness of the geography of
Scotland
Some learners may have an
awareness of World War 2
Possible learning
opportunities in lead
curricular area
Skills
Develop an understanding of
the different sourcing / origins
of food
Solving problems
Farming calendar
Communication
Annotated photos
Research
Record of discussion
Mapping of Scotland
Explore aspects of a balanced
diet
Thinking critically and
creatively
Research local food and
farming practice
Experience small-scale fruit
and vegetable production
Make informed choices
www.educationscotland.gov.uk/studyingscotland
Possible sources of
evidence
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Studying Scotland
How we grow and catch food in Scotland - First / Second Level
Learning experience 1 - The history of farming – how land use and agricultural practices and employment have changed since World War
1and 2.
Possible starting points
Resources for Learning
Use SCRAN and local community photographs and videos to track
the history of food and farming from the early years of the 20th
century.
Class Clips – History of British Farming and Landscape and WWII:
www.bbc.co.uk/learningzone/clips/a-history-of-farming-and-thebritish-landscape/5940.html
Compare early 20th century practices with present day food and
farming methods and discuss differences, such as machinery and
employment.
www.bbc.co.uk/learningzone/clips/changes-in-british-farming-worldwar-two/7435.html
Google Earth - www.earth.google.co.uk
Use Google Earth to explore land use, in relation to farming and
compare with maps from earlier times using the National Library
historic maps.
Scran - http://www.scran.ac.uk/
The Royal Highland Education Trust: www.rhet.org.uk
Learning
Skills
Learners will understand that:

Communicate links between sustainability and the environment
Methods of food production have changed with technology
and working methods.

Sustainable land use and food production affect the
environment.

The way the land is used in Scotland has changed
considerably over time.
www.educationscotland.gov.uk/studyingscotland
Mapping skills
Compare and contrast past practices to present day
Possible evidence
Mapping of land use, Annotated photographs and maps, Make a
model of a farm
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Studying Scotland
How we grow and catch food in Scotland - First / Second Level
Learning experience 2: Identify seasonal foods grown and produced in Scotland and produce a food and farming calendar/map showing
when/where we grow and catch food.
Possible Starting Points
Resources
Display and handle a variety of foods and identify those
produced in Scotland and the local area.
Royal Highland Education Trust: www.rhet.co.uk
Healthy eating website: www.foodafactoflife.org.uk
Visit local farms food producers.
Active kids: www.sainsburys.co.uk/activekids/getcooking/
Explore the growing season for a variety of foods (the
seasonality of food). How do producers extend the growing
season?
Use online resources or a visit by a local farmer to create a
farming calendar/ map.
Learning
Skills
To think critically about food sourcing
To communicate their understanding of seasonality
Learners will understand that:

Farming is governed by the seasons.

Food is produced seasonally.

Not all foods are grown in Scotland.
Possible evidence
A food and farming calendar/ map/ tea towel (could be an enterprise
activity.)
Teacher observation of discussion of seasonal food production
www.educationscotland.gov.uk/studyingscotland
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Studying Scotland
How we grow and catch food in Scotland - First / Second Level
Learning experience 3: Design and make food packaging for a Scottish product. Show the place of production and
nutritional information.
Possible starting points
Resources
Explore nets of products and discuss suitable materials.
Zero Waste Scotland - www.zerowastescotland.org.uk
Examine the Nutritional Information shown on products
Mr D’n’T – Secondary Education Design and T echnology -
www.mr-d-n-t.co.uk/nets.htm
Produce art work to promote the food product
Vegware – packaging made from plants -
http://www.vegware.com/catalogue/food-cartons/cat_12.html
Learning
Skills
Learners will understand that:
Solving problems, linking 2D shapes and 3D containers

Food packaging is designed using a variety of materials.

Waste can be reduced through careful design processes

Packaging is designed to promote a product
Thinking critically about using design to promote a product.
Planning and organising a product
Possible evidence
Food container designs
Video a demonstration of the product design
www.educationscotland.gov.uk/studyingscotland
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