Challenge Seven
Many consumers are becoming more aware of the impact of importing fruit and vegetables on the
environment and want to use more local and seasonal ingredients in the food they make and buy.
Farm shops and farmers markets are a popular way to source local and seasonal ingredients and also
dishes from local suppliers. Make a mince based product that uses locally produced and sourced
food or fruit and vegetables in season which could be sold at a farmers’ market or farm shop.
Teaching Aims
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Pupils will develop their repertoire of food preparation and cooking techniques.
Pupils will develop their knowledge of food science or functions of ingredients.
Pupils will develop and build on their knowledge of where food comes from.
Pupils will develop their knowledge of consumer food choices.
Pupils will be able to apply their knowledge to make informed choices.
Pupils will apply their knowledge of food hygiene to make a safe product.
Objectives:
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To evaluate the environmental and social impact of importing food from other countries.
To recognise the rationale behind farmers’ markets and farm shops.
To identify UK seasonal fruit and vegetables and apply this knowledge when developing a
new recipe.
To debate the advantages and disadvantages of supporting farmers in other countries.
To recognise the various food assurance schemes used in England, Wales and Northern
Ireland, and how these promote animal welfare and ensure food quality and safety.
To develop and use mathematical skills to calculate food miles and suggest alternative
products with a lower environmental impact.
To use primary research to understand consumer food choices and use this information to
inform future decisions.
To demonstrate safe knife skills.
To identify and use the principles of food safety and hygiene with particular reference to raw
meat.
To identify the food safety hazards associated with selling meat based products at a farmers’
market and explain the precautions necessary to prevent food poisoning.
To make a mince based dish that could be sold at a farmers’ market or from a farm shop.
To evaluate and test ideas and their own/other products.
In order to complete the challenge, the pupils could:
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Grow ingredients to be used in a trial dish.
Use the internet to research the social, environmental and moral issues surrounding food
and the impact of importing food from other countries.
Debate the advantages and disadvantages of supporting farmers and producers in other
countries.
Consider the food miles covered by ingredients to make a particular dish, e.g. chilli con
carne.
© Agriculture and Horticulture Development Board 2014. This resource may be reproduced and used in all educational settings.
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Calculate the food miles covered by ingredients or food products their family usually buys
and suggest alternatives that might be more environmentally friendly.
Research seasonality and produce a poster or leaflet recommending seasonal ingredients to
consumers.
Research food assurance schemes such as Red Tractor, Protected Graphical Indication, Farm
Quality Assured (Northern Ireland), Quality Standard Lamb and Quality Standard Beef.
Focus on a particular British fruit or vegetable, e.g. apples. Research the different varieties
and carry out a sensory analysis.
Research new developments in fruit and vegetable production e.g. the Mayan Twilight, a
purple stripy potato or the Flower sprout which is a cross between curly kale and Brussels
sprouts.
Modify and make a particular mince based dish so that it uses local or seasonal ingredients.
Investigate and visit a local farm shop or farmers’ market. Interview stall holders or
consumers to conduct market research.
Carry out a cost comparison of local/seasonal ingredients vs imported ingredients.
Trial and evaluate a variety of mince based dishes that use local or seasonal ingredients.
Research the labelling requirements for foods sold at a farmers’ market.
Use a nutritional analysis programme such as Explore food to create a food label. Consider
how to communicate the product’s local credentials including an appropriate company and
product name.
Make, photograph and evaluate a mince based dish that could be sold in a farm shop or at a
farmers’ market.
Suggestions for ingredients to grow at school:
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Mushrooms
Tomatoes
Potatoes
Squash or pumpkins
Carrots
Beans or peas
Herbs
Useful recipes
A variety of useful beef, lamb and pork mince recipes can be found at:
http://www.simplybeefandlamb.co.uk/recipes
http://www.lovepork.co.uk/
http://meatandeducation.redmeatinfo.com/recipes
http://www.eatwelshbeef.com/
http://www.eatwelshlamb.com/welsh-lamb
Resources
© Agriculture and Horticulture Development Board 2014. This resource may be reproduced and used in all educational settings.
Food miles activity – calculate the distance food has travelled and suggested alternatives that might
be produced closer to home.
Mince fact sheet – background information about buying and cooking beef, lamb and pork mince.
Mix and match – cut out the food cards and arrange them into interesting combinations to create
imaginative ideas for a beef, lamb or pork mince dish.
Recipe development – getting ideas – select a beef, lamb or pork mince recipe and suggest different
ways it could be modified.
Initial ideas chart – use the chart to identify main ingredients, cooking information and any special
recipe points.
Know your red meat poster
Red meat is an important food commodity and is used extensively in a wide range of dishes. It is
important to understand the source, characteristics and seasonality of red meat when following and
creating recipes.
Food skills and cooking techniques poster
There are a number of food skills and cooking techniques which are required to prepare, cook and
serve a range of dishes.
Considerations for cooking savoury meals poster
What factors influence what you cook and eat? Being able to cook a range of savoury dishes means
we are able to feed ourselves and others a healthy varied diet. There are many factors which
influence what recipes you choose to cook
Applying nutrition principles poster
When creating and making a meal or planning a menu, it is important to take into consideration
healthy eating recommendations to ensure that the meal/menu can be consumed as part of a
varied, balanced diet.
Marketing: Market research
An experienced food consultant explains the two different areas of market research, consumer
attitudes and consumer behaviour.
New production development
This short video explains some of the different factors which are often taken into consideration
during New Product Development. Suitable for KS3 and KS4.
Meat and the consumer
A resource with PowerPoint presentations, interactive Whiteboard activities and worksheets giving
insight into the key considerations made by consumers when buying red meat.
© Agriculture and Horticulture Development Board 2014. This resource may be reproduced and used in all educational settings.
The making of mince
This poster highlights key facts about mince and how it is made. Students can use the card activity to
rank recipes into order according to a nutrient, learn healthy cooking tips or create their own
recipe cards. Suitable for KS3 and KS4 students.
Explore Food
An on-line nutritional analysis tool available free from the Food - a fact of life website.
© Agriculture and Horticulture Development Board 2014. This resource may be reproduced and used in all educational settings.