Transcript KS4 Food (D&T) - Crofton Academy

Food Technology
Social and Economic Issues
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Learning objectives
Learning objectives
To understand about the moral, social, cultural and
environmental implications of food production.
To learn about what considerations food manufacturers
must take into account when developing food products.
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Do all people have the same needs?
There are thousands of different food products since
people have different needs.
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What kinds of needs do people have?
People choose products depending on their:
nutritional needs (for example, a low-fat product or one that
contains two portions of vegetables)
financial needs – people have different amounts of money to
spend on food (for example, some people choose to spend
large amounts of their income on food, buying finest brands
while others prefer to spend less and buy economy brands)
lifestyle needs – how much time they have or are prepared to
spend to make a meal
social, moral and ethical needs (vegetarianism, fair trade
food, organic foods or food bought locally to save food miles).
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The provenance of food
More and more people are caring about the provenance of the
food they buy. Provenance means:
where the food comes from
who makes the food
how the food is made
and when the food is made.
This might mean that the food is organic and GM free, a fair
trade product or just a carefully sourced food such as one bought
in a farm shop.
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What is fair and ethical trading?
Fairtrade ingredients are bought directly
from the farmer, cutting out the middle
men. The price is set at a fixed rate which
covers production costs as well as leaving
a bit extra to reinvest or use for community
projects. Fairtrade guarantees a better
deal for producers in the developing world.
Ethical trading means that the basic rights of the employees
of third world countries are respected. Employees do not work
twelve-hour shifts for a pittance. Food suppliers such as
supermarkets require food manufacturers to follow an ‘ethical
trading and responsible sourcing policy’ ensuring that no child
labour is used nor ingredients grown from deforested areas.
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What is organic food?
Organic describes a system of sustainable
farming and food production which aims to
keep the land it grows on healthy and fertile, so
it will be able to be used for years and years to
come. No artificial chemicals (fertilizers or
pesticides) are used on the food.
Organic is a term defined by law to make sure organic food is
grown and manufactured under a strict set of standards.
Organic farms take two years to convert from conventional
farming. Soil fertility is maintained with the use of crop rotation
(like farming in the middle ages). An important part of being an
organic farm is conservation of the environment.
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What are the benefits of organic food?
Organic food is not covered in poisonous chemicals – an
apple can have over 20 chemicals on its skin.
Organic food may contain more nutrients, e.g. organic milk
often has much more Omega 3 fatty acid in it.
By buying organic food, it is possible to be certain that the food
has not been genetically modified.
Conventionally-farmed animals are often injected with
antibiotics, hormones and other medicines even when they
are not ill.
Some people say organic food tastes best.
Organic farming supports the wildlife in the area.
Conventional farming can damage the health of farm
workers due to the large use of fertilizers and pesticides.
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Organic or inorganic food?
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Do food miles matter?
Should we be bothered that the green beans we buy from the
supermarket in March come from Kenya in Africa or that the
asparagus we buy in September comes from Peru? How much
petrol is used to transport these two foods thousands of miles
and how much pollution is produced?
So maybe food miles – the distance a food travels from where it
has grown to where it is eaten – does matter! If we want to have
a wide choice of food products in shops, food has to be
transported around the world. No matter how food is transported
– air, sea, train or road – they all use oil. Every time we eat, we
also ‘eat oil’. On average we use ten calories of oil for one
calorie of food produced.
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Seasonal food
What fruit
vegetables
could
use for
a winter
salad?
What
could you
useyou
to make
a winter
fruit
salad?
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Traditional foods
There are historical and cultural factors that influence people’s
food choices.
Fifty years ago, everyone in
the UK ate traditional foods
such as roast beef and
vegetables, apple crumble,
cottage pie, lamb hotpot,
steak and kidney pie, lemon
meringue pie and fish and
chips.
Most of these traditional dishes actually originated from one area.
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Where does each dish originate from?
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Cultural foods
Today, many people have a multicultural diet.
The UK is a multicultural
society with many families
having origins from other parts
of the world such as India,
China and parts of Africa and
the Caribbean. Some families
originated from other countries
in Europe such as Poland, Italy
and Portugal.
Cheap air travel, more disposable income and more leisure
time has also had an effect on the food we eat.
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Dishes from around the world
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Herbs and spices
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Needs of the food manufacturer
Food manufacturers must produce foods that people want to buy
but that also make them a profit so they do not go out of
business. They must match their products to people’s financial,
nutritional, ethical and cultural lifestyle needs.
At the same time, however, they must match their own
production and cost needs. They must also make the product
look and taste good.
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Production needs
Large-scale production of food entails changes to standard
recipes:
some ingredients might need to be changed – in the mass
production of biscuits, oil can easily be transported into the
mixing vats in the same way (through pipes) as flour and sugar;
margarine normally needs weighing out manually and being put
into the mixing vat
extra ingredients might need to be added – a little oil is
added in jam-making to reduce ‘foaming’; glycerine is added in
cake-making to improve the moisture content
additives might be added to improve a product’s shelf life, to
allow the product to be transported to a retail outlet or to
improve the product’s colour.
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Cost needs
Food manufacturers must be careful with the cost of ingredients,
especially expensive ingredients.
They can experiment with the proportions of ingredients – for
example, how much tuna is needed in a tuna fish pie and how
much of a cheaper white fish can be used.
They must consider the use of bulk ingredients (inexpensive
ingredients that increase the volume or bulk of a final product)
– water is added to some products; textured vegetable
protein (TVP) is cheaper than meat and can be used with meat
to reduce cost (for example, in a cottage pie); breadcrumbs or
rusk are used in sausages, burgers, stuffing and puddings;
potatoes and other starchy foods such as rice and pulses
are used in dishes such as soup, pasties and casseroles.
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Key points
Key points
There are a range of considerations which people
might take into account when they are buying
food products – these considerations are based
on financial, nutritional, lifestyle, social, moral
and ethical needs.
Some people care about the provenance of their
food.
Historical and cultural factors may also
influence people in their choice of food products.
Food manufacturers need to consider all the
different needs of consumers and also their
own needs.
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