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Source to Resource: Food: From Field to Plate

Michael Bright

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Source to Resource, For National Curriculum Key Stage 2, Interest age: from c 8 years, Prose: non-fiction, Children's Non-Fiction, People & places (Children's / Teenage)

Most of us eat three full meals a day - breakfast to start the day, lunch to keep us going and a delicious dinner to finish the day - not to mention snacks in between! But where does the food that reaches our plates, stocks our fridges and fills the supermarkets come from?

Where does the food that reaches our plates, stocks our fridges and fills the supermarkets come from?

Food is one of the most important resources to man, and over the years, methods of growing, using and delivering food have changed. Find out about the history of food production and the present day methods of farming. Learn about food delivery and the processes that are used to preserve and store food to make it last longer, then food preparation and food safety. Finally, we consider food as a global resource and the impact of global food consumption around the world.

Source to Resource is an incredibly valuable series in today's fast-paced world where natural resources are in such constant demand. Many people don't stop to think about where these resources come from and the journey they take from the raw material or element to the useful product that reaches us at home, school or work. Source to Resource provides that information as well as the chance to stop and think about our use of resources and the implications of the use of these for future generations.

Other titles in the Source to Resource series include:
From Oil Rig to Petrol Pump
From Raindrop to Tap
From Sunshine to Light Bulb

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