Good Learning Co.
SavannahYear 8
← Design & Technology
Design & TechnologyFood, nutrition and provenance25 min★★ difficulty

Seasonality and where ingredients come from

Food in season is usually cheaper, tastes better and travels less far.

Part of your national curriculum
  • Cooking and nutrition: Understand the source, seasonality and characteristics of a broad range of ingredients

Lesson overview

What you'll learn in this lesson

Understand the source, seasonality and characteristics of a broad range of ingredients

Key learning points

  • • Seasons in the UK
  • • Food miles and trade-offs
  • • Provenance labels

This lesson at a glance

  • 25 minutes
  • 13 parts to scroll through
  • 3 quick checks
  • Marked quiz at the end
  • Gentle pace: short sittings with pauses

Words to know

sourceseasonalitycharacteristicsingredientsseasons

Scroll down — the lesson carries on below

Part 1 of 13 · Discover8%
1

Watch & discover

Part 1 of 13

Watch first

Seasonality and where ingredients come from

An English teaching video on this topic from ClickView. Watch it, then scroll down for the lesson.

In a nutshell

Understand the source, seasonality and characteristics of a broad range of ingredients

2

Learning cycle

Part 2 of 13

Learning cycle 1 of 2

Part 1 · Seasons in the UK

A short piece of teaching, then a check to make sure it has landed.

3

Explore the idea

Part 3 of 13

Learn

Seasons in the UK

Asparagus and strawberries are early summer; apples, squash and blackberries are autumn; leeks, kale and swede carry the winter. Out-of-season produce is stored, imported or grown under heat.

4

Explore the idea

Part 4 of 13

Learn

Food miles and trade-offs

Air-freighted produce carries high emissions, but a heated UK greenhouse can be worse than an open field abroad. The honest answer needs the whole picture, not just distance.

5

Quick check

Part 5 of 13

Quick check

Which is a UK autumn crop?

6

Reset break

Part 6 of 13

Pause

That's sitting 1 of 2 done

Stretch, get a drink, look out of the window. There is no timer and nothing is counting down — your place is saved, so you can come back in five minutes or tomorrow.

Stop here for now
7

Quick check

Part 7 of 13

Quick check

Why can 'local' sometimes have higher emissions?

8

Learning cycle

Part 8 of 13

Learning cycle 2 of 2

Part 2 · Provenance labels

A short piece of teaching, then a check to make sure it has landed.

9

Explore the idea

Part 9 of 13

Learn

Provenance labels

Red Tractor, organic and Fairtrade marks each guarantee different things — welfare, growing method or price paid to producers. None of them means all three.

10

Quick check

Part 10 of 13

Quick check

What does a Fairtrade mark guarantee?

11

Challenge round

Part 11 of 13

Game · Sort it

Which of these are true?

Drag each card into the right column. Tap a card first if dragging is fiddly.

True

Not true

12

Mastery quiz

Part 12 of 13

Marked quiz

End of lesson quiz: Seasonality and where ingredients come from

3 questions, marked with the reasoning shown. No timer.

  1. 1. Which is a UK autumn crop?

  2. 2. Why can 'local' sometimes have higher emissions?

  3. 3. What does a Fairtrade mark guarantee?

13

Lesson round-up

Part 13 of 13

Lesson round-up

Ready when you are

Quiz score

Not sat

Games

Not played

Points this lesson

0

Best run

0 in a row

Luna: 0 out of 3 on the practice checks. Only if you feel up to it — one more?

Ask Luna

Do the work

Your written work for this lesson

This is the part you'd do in your book at school. Pick the pieces below, write here or on paper, and photograph anything you draw or work out.

Report

Why the first prototype broke

A team designed a phone stand from 3 mm plywood. The brief said it must hold a 200 g phone at 60° and survive being knocked. The first prototype looked right but snapped at the joint after two knocks.

The team tested again and found the grain of the plywood ran across the narrowest part of the joint, so the wood split along it. They widened the joint from 8 mm to 20 mm, turned the piece so the grain ran along the load, and added a small fillet at the corner to spread the force.

The second prototype survived twenty knocks. It used 15% more material and took four minutes longer to cut — a trade-off the team recorded in their evaluation.

Written for Good Learning Co.

Reading questions

  1. Name the fault in the first prototype and explain why it happened.
  2. List the three changes the team made and what each one does.
  3. Write an evaluation of the second prototype against the brief, including the trade-off.

  • Design sheet

    Diagram

    Sketch two ideas with measurements and notes, then photograph the sheet.

    2 labelled sketches

  • Evaluation

    Writing

    Write how well your idea meets the brief and what you would change next time.

    6–8 sentences

Saved as you type.

Part 1 of 13 · Watch & discover

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    Understand the source, seasonality and characteristics of a broad range of ingredients

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