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Food and the environment: AQA GCSE Food Preparation and Nutrition questions

Every AQA GCSE Food Preparation and Nutrition exam question on 3.6.1.2 Food and the environment, 2020–2025, with its mark scheme and examiner’s report.

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215 questions

  1. Q06.3

    June 2025 · Written paper

    4 marks3.6.1.2 Food and the environment
    The whole paper ↗
    0 words

  2. Q04.1

    June 2023 · Written paper

    3 marks3.6.1.2 Food and the environment
    The whole paper ↗
    0 words

  3. Q04.3

    June 2023 · Written paper

    8 marks3.6.1.2 Food and the environment
    The whole paper ↗
    0 words

  4. Q01.6

    November 2021 · Written paper

    1 mark3.6.1.2 Food and the environment
    The whole paper ↗
    Your answer

  5. Q04.3

    November 2021 · Written paper

    4 marks3.6.1.2 Food and the environment
    The whole paper ↗
    0 words

  6. Q06.1

    November 2020 · Written paper

    6 marks3.6.1.2 Food and the environment3.6.1.1 Food sources
    The whole paper ↗
    0 words
All 6 questions on Food and the environment, as a list
  1. June 2025, Written paper, Q06.3 (4 marks): Food waste can be reduced by using leftover ingredients. Complete the table to suggest how each ingredient could be used. An example has been done for you. [4 m
  2. June 2023, Written paper, Q04.1 (3 marks): Explain the term seasonal foods. You should support your answer with examples from different seasons. [3 marks]
  3. June 2023, Written paper, Q04.3 (8 marks): Consumers in the UK waste large amounts of food and food packaging every year. • Analyse how consumers can reduce their food and packaging waste. • Evaluate the
  4. November 2021, Written paper, Q01.6 (1 mark): The amount of greenhouse gases produced by human activity is known as [1 mark] A carbon footprint. B fairtrade. C food waste. D genetic modification.
  5. November 2021, Written paper, Q04.3 (4 marks): Explain how consumers can reduce the amount of single-use plastic packaging when buying food. [4 marks]
  6. November 2020, Written paper, Q06.1 (6 marks): Explain the advantages of buying locally produced and seasonal ingredients. [6 marks]

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