Unit 7: L'écologie · Lesson 6
6. L'alimentation durable (Sustainable Food)
Evaluate food choices by considering production, transportation, packaging, and waste.
Vocabulary
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Practice sentences
« Pour évaluer l'empreinte écologique d'un aliment, il faut considérer sa production, son transport et son emballage. »
To assess a food's ecological footprint, we must consider its production, transportation, and packaging.
Say it like: poor ay-vah-loo-AY lahm-PRUHNT ay-koh-loh-ZHEEK duhn ah-lee-MAHN, eel foh kohn-see-day-RAY sah proh-dook-SYOHN, sohn trahns-POR ay sohn ahm-bah-LAZH.
« Un produit local parcourt souvent moins de kilomètres, mais sa production compte aussi. »
A local product often travels fewer kilometres, but its production matters too.
Say it like: uhn proh-DWEE loh-KAL par-KOOR soo-VAHN mwuhn duh kee-loh-METR, meh sah proh-dook-SYOHN kohnt oh-SEE.
« Si nous planifiions mieux nos repas, nous pourrions réduire le gaspillage alimentaire. »
If we planned our meals better, we could reduce food waste.
Say it like: see noo plah-nee-fee-YOHN myuh noh ruh-PAH, noo poo-ree-YOHN ray-DWEER luh gahs-pee-YAZH ah-lee-mahn-TAIR.