This is a 1 hour lesson based on students working in rainbow groups.
Could be used as part of the NEW WJEC Hospitality and Catering course as well as any other food preparation and nutrition course.
**Learning Objective: **
To understand the environmental issues associated with how food is produced and processed.
Included:
Starter, mini plenary and Plenary
Rainbow Topics: Intensive Farming, Fertilisers and Pesticides, Organic Food Production, Food Miles and Animal Welfare
PDF Resources
Timers
Does not include glossary
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£1.50