Year 4 - Cooking and nutrition
Reducing food waste
Seasonal food and ingredients
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This pupil-friendly study guide includes a unit summary, clear notes, common mistakes, and quick questions with answers.
Unit Summary
This unit explores the seasons in the UK and the seasonal fruit and vegetables available. Pupils examine the benefits of using local food and list ways to reduce food waste. Pupils create and make a salad using seasonal produce.
Lesson Summary
You will learn to list ways to reduce food waste when cooking.
Key Notes
- A lot of food that could have been eaten is wasted for different reasons.
- In the UK, 60% of food waste is from our homes, on average around 8 meals a week are thrown away in each home.
- Food waste can be reduced by planning ahead, storing correctly, and cooking and eating everything.
- Food waste can be used for compost, such as fruit and vegetable peelings, egg shells and tea bags.
Vocabulary To Learn
- food waste: food that is intended to be eaten but is lost or wasted
- home: the place where people live
- food storage: keeping food safe to eat, for example in a cupboard, fridge or freezer
- compost: decayed food and vegetables used for growing plants
Common Mistakes To Avoid
- Food waste happens mostly outside the home.
3 Quick Questions (With Answers)
1. Explain the lesson in two key points.
A lot of food that could have been eaten is wasted for different reasons. In the UK, 60% of food waste is from our homes, on average around 8 meals a week are thrown away in each home.
2. What does this key word mean in this lesson? 'food waste'
food that is intended to be eaten but is lost or wasted.
3. Correct this common mistake.
Mistake: Food waste happens mostly outside the home. Correction: Food waste happens mostly inside the home - around 60%.
More Lessons In This Unit
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