Transcript Sustainability, 6R`s Legislative Issues File

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Sustainability and Legislative Issues
 This part of the specification is about knowing that
sustainability and environmental issues, legislation and
standards affect and influence designing and
manufacturing choices and decisions.
 Candidates need to be aware of the issues associated with
sustainability and the environment and how the choices
we make as designers, manufacturers and consumers
impact on our lives and that of future generations.
 Candidates should be encouraged to think
carefully about ingredients chosen in the
developing and making of food products.
 Candidates should be aware of the impact of food
products on their health.
 Candidates should be encouraged to consider
energy use when planning and making food
products and try to recommend alternative
methods in a bid to reduce the amount of energy
used.
 Candidates need to be aware of the environmental
impact of the packaging of food products.
Understanding and use of SIX R’s of
sustainability
 Rethink – the use of
 Reuse – of left over
ingredients (like
asparagus) that are not in
season in November when
designing and making.
Swap it for a seasonal
vegetable that you could
buy locally.
 Rethink about the impact
some of the processed food
products have on health.
ingredients to make other
food products. Link this in
with the Designers section
and look into what they
recommend!
 If food waste cannot be
reused why not recycle it in
a compost heap to produce
useful fertiliser for your
garden.
SIX R’s of sustainability
 Recycle – the tins, plastic,
 Reduce – the amount of
glass, card and paper that
comes from food products.
 Repair items of equipment
that can be repaired rather
than throw them away. Can
you reduce your use of
electrical equipment and
do some of the tasks by
hand e.g. chopping
vegetables.
energy you use by
changing your methods of
cooking.
 Reduce the amount of fat,
sugar and salt you
consume for a more
sustainable lifestyle.
 Reduce the amount of
processed foods you buy
and eat.
SIX R’s of sustainability
 Refuse to buy products that have excessive amounts of
packaging.
 Refuse to buy convenience foods like instant mash that
have gone through many different stages of processing
like washing, peeling, chopping, cooking, freezedrying and packaging.
Typical Exam Question
 (i) name a food product that makes use of recycling.
 (ii) Describe how the product you named above makes use
of recycling.
 (iii) State one advantage of using recycling in a food
product.
 (iv) Designers of new products think about the SIX Rs.
Underline the correct SIX Rs in the list that follows. Two
have been done for you.
REMAKE RETHINK REUSE
RECYCLE
REDESIGN REPAIR
REDUCE REFUSE
Exam question answers
 (i) Box of cereals, jar of pasta sauce, milk container,
baked bean can
 (ii) Because the box is made from card it can be
recycled after it has been used.
 (iii) It reduces the use of wood in making new paper.
It reduces the amount of waste generated which has an
impact on land fill sites.
 (iv) REMAKE REUSE REPAIR REFUSE
Key terms
 Organic – grown or reared without
the use of artificial aids, fertilisers,
pesticides and antibiotics
 Fairtrade - is about better prices, decent working
conditions. The mark appears on products as a
guarantee that disadvantaged producers are getting a
better deal. It guarantees that farmers in developing
countries get a fair price for their products, which
covers their costs.
Key terms
 Sustainability – is reducing the impact of a product on
the environment – thinking carefully about the
ingredients chosen in the developing and making of it.
The impact of a product on your health. Ways of
reducing the amount of energy used.
 Globalisation- process by which different parts of the
globe become interconnected by economic, social,
cultural and political means
 Carbon footprint- the amount of carbon emissions
produced in the growing, processing and distribution
of our food
Legislative Issues - Additives
 Candidates should be aware all additives are controlled
by law. They go through extensive safety tests to
obtain and then keep approval from the Government’s
Food Advisory Committee.
 They should know that additives can only be used if
they have been fully tested, shown to be safe, and
placed on the official listing (permitted list) of the
foods in which they are allowed.
 The E numbers are simply the code numbers used to
identify the food additives. It is a guarantee of safety
and authorisation for use in the European Union.
 Additives must be listed on food labels.
Legislative Issues - Labelling
 Candidates must be aware that it is compulsory for
certain information to be provided on a food label.
 Candidates should also be aware of the European
Union (EU) labelling rule which came into force in
November 2004 in the UK which requires 12 food
ingredients to always be clearly labelled.
 They should also know that Manufacturers are not
obliged by law to provide nutrition information, unless
they make a nutrition claim.
 Candidates should also be aware of GM labelling and
the new rules that came into force within the EU in
April 2004.
Legislative Issues - Packaging
 Candidates should be aware of the Government Food
Regulations which state that food packaging must not;
-Be hazardous to human health
-Bring about the deterioration of the food
-Cause unacceptable changes in its natural substance
or quality.
 Candidates should also be aware that in the UK foods
sold loose are currently exempt from many of the food
labelling laws.
 Foods sold unpackaged must have the information
displayed by it on the shelf or display cabinet.