Scene 01
Meet the seeds
Every crop begins with a seed. Inside is a tiny young plant and a store of energy that will help it begin growing.
“Small—but full of possibility.”
The journey of food · Chapter one
From a tiny seed
to harvest day.
Come into the field and follow one crop through a growing season. Along the way, we will meet busy roots, helpful insects and the people who care for the land.
PAGE 01
A crop begins
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Reading the soil
Before planting, growers examine the soil. Its texture, drainage, acidity and nutrients help determine what may grow well and what care the field needs.
“What can this soil support?”
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Life beneath our feet
Soil is an ecosystem. Microorganisms and small animals break down organic matter, recycle nutrients and create spaces through which air and water can move.
Earthworms are not insects—but they are important underground neighbours.
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Feeding the soil
Mature compost and other organic materials can return nutrients and improve soil structure. The right approach depends on the crop and the soil.
SCRITCH… SCRATCH…
PAGE 02
Preparing and planting
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Preparing the seedbed
Seeds need contact with soil, access to moisture and enough air. Preparation can create suitable conditions, although excessive disturbance may damage soil structure.
“Firm enough for support—loose enough for roots.”
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The right depth
Each crop has suitable planting depths and spacing. Too shallow, and a seed may dry out. Too deep, and its young shoot may struggle to reach the surface.
“Not too shallow. Not too deep.”
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Water wakes the seed
With moisture, a suitable temperature and oxygen, the seed becomes active. It absorbs water, swells and begins using its stored energy.
PITTER… PATTER…
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The first root
The first root emerges before the shoot. It anchors the seedling and begins taking up water and minerals from the soil.
CRACK!
PAGE 03
Reaching for the light
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Up comes the shoot
The shoot grows upwards and pushes through the soil. Its first leaves begin to unfold in the light.
“There you are!”
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Turning light into food
Through photosynthesis, leaves use light energy to combine carbon dioxide and water. This produces sugars for growth and releases oxygen.
Most of a plant’s physical material comes from carbon dioxide and water—not from “eating” soil.
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Roots explore
Growing roots explore more soil. Fine root hairs increase the surface available to absorb water and dissolved mineral nutrients.
STRETCH… BRANCH… EXPLORE…
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A busy hedgerow
Farms are shared with wildlife. Hedgerows and flowering areas can provide food, shelter and travel routes for insects, birds and other animals.
“A healthy field is never truly empty.”
PAGE 04
Small allies and hungry pests
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Pollinators at work
Many flowering crops depend on animal pollination. Bees, hoverflies and other insects transfer pollen as they visit flowers.
BZZZZ…
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Helpful hunters
Not every insect damages a crop. Ladybirds, hoverfly larvae and other predators feed on some pests and help keep populations in balance.
“Aphids for lunch!”
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When pests multiply
Some insects, weeds and diseases can reduce crop growth or quality. Growers monitor the field so they can respond when action is needed.
“First, identify the problem.”
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Thoughtful protection
Integrated pest management combines monitoring, prevention and different controls. If treatment is needed, careful targeted use can reduce unnecessary harm.
“Use the right response—not simply the biggest one.”
PAGE 05
Water, nutrients and weather
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Supplying nutrients
Plants require mineral nutrients including nitrogen, phosphorus and potassium. These may come from soil reserves, organic materials or manufactured fertilisers.
“Test first. Add only what the crop needs.”
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More is not always better
Too little nutrition can restrict growth, but excess nutrients may be wasted, pollute water or increase emissions. Timing, quantity and placement matter.
WHOOSH…
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Using water wisely
Water supplies are not unlimited. Monitoring soil and applying water near the roots can reduce waste where irrigation is appropriate.
“Enough for the crop—with less lost along the way.”
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Changing weather
Weather shapes every season. Farmers adapt planting, crop choice, soil cover, drainage and water management to local conditions and a changing climate.
RUSTLE! RUMBLE!
PAGE 06
Ready to harvest
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A field changes
Growth takes time. The crop changes through the season while the grower continues checking its health, water needs and maturity.
“Almost—but not quite.”
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Is it ready?
Harvest timing depends on the crop and how it will be used. Growers may assess size, colour, flavour, moisture or maturity.
“Now it’s ready.”
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Bringing in the crop
Some foods are harvested by hand and others by machine. Careful handling helps protect quality and reduce damage and waste.
SNIP! RUMBLE! THUD!
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The journey continues
Harvest is not the end. Food may be cleaned, sorted, cooled, stored or processed before travelling to shops, kitchens and plates.
“Next stop: from harvest to home!”