AQA GCSE Geography Paper 2, June 2025: Question 4
14 marks · Medium difficulty · Extended Response
Complete and interpret a choropleth map of households unable to afford a healthy diet, outline physical factors affecting food supply, and explain how seasonal food consumption and reducing food waste increase sustainability.
Practise this questionQuestion
Question text
Question 4 Food
Figure 13 is a map showing the percentage of households that could not afford
a healthy diet in 2020 in selected Asian countries.
04.1 Complete Figure 13 using the following data.
[2 marks]
Percentage of households that
Country
could not afford a healthy diet
Pakistan 80 or more
Mongolia 40–59.9
Figure 13
Kyrgyzstan
Kazakhstan
Mongolia
China Japan
Nepal
Iran Bhutan
South
Korea
Vietnam
India
Pakistan Laos
Philippines
Tajikistan Myanmar
Thailand Malaysia
Sri Lanka
Bangladesh
Key Indonesia
Percentage of households
that could not afford a
healthy diet in 2020
80 or more
60–79.9
40–59.9
N
20–39.9
27 0 1000 km
Less than 20
04.2 Name one country where 60–79.9% of households could not afford a healthy diet
in 2020.
(26) [1 mark]
04.3 How many of the countries shown in Figure 13 had less than 20% of households
that could not afford a healthy diet?
Shade one circle only.
[1 mark]
A 6
B 7
C 8
D 9
What percentage of the 21 countries for which data is shown had less than 20% of
households that could not afford a healthy diet?
Answer to one decimal place.
[1 mark]
… %
04.4 Outline one or more ways that physical factors can affect food supply.
[3 marks]
04.5 Explain how seasonal food consumption and reducing food waste can lead to
increased sustainability of food supply.
[6 marks]
U
(27) …
Extra space …
End of Question 4
If you have answered Question 4, do not answer Question 5 or 6
Mark scheme
Show the mark scheme
Total
Qu Pt Marking Guidance
marks
04 1 Complete Figure 13 using the following data. 2
One mark for each country correctly shaded.
AO4 – 2 marks
04 2 Name one country where 60–79.9% of households could not afford a 1
healthy diet in 2020.
One mark for any correctly named country:
Bangladesh, India, Indonesia, Laos, Myanmar, Philippines– – –
AO4 – 1 mark
04 3 How many of the countries shown in Figure 13 had less than 20% of 2
households that could not afford a healthy diet?
One mark for the correct answer.
A 6 (1 mark)
No credit if two or more statements are shaded.
What percentage of the 21 countries for which data is shown had less 27
than 20% of households that could not afford a healthy diet?
Answer to one decimal place.
28.6% (1 mark)
Percentage sign not required. Answer must be to one decimal place.
If the candidate has made a mistake in the first part then allow the
corresponding answer to the second part of the question:
B – 33.3%, C – 38.1%, D – 42.9%
AO4 – 2 marks
04 4 Outline one or more ways that physical factors can affect food supply. 3
Credit any reasonable statement where the factor is qualified or development
of a point, eg
• Flooding (1) may destroy crops (1).
• Poor soils (1) may make it hard for crops to grow (1).
• Limited rainfall (1) may lead to crop failure / animals dying (1) therefore
decreasing food supply (1)
• Climate change may increase the likelihood of higher temperatures (1) which
may lead to increased desertification (1) therefore decreased food supply (1)
• Some areas may suffer from pests (1) reducing farmer’s yield (1) such as
swarms of locusts in Kenya (1).
• Volcanic ash can lead to fertile soil (1) which increases yields (1)
• Credit relevant example for one mark
No credit for human factors.
Max 2 marks for list like statements with no development.
1×3, 3 x1 or (1+1)+1 – – –
AO2 – 3 marks
04 5 Explain how seasonal food consumption and reducing food waste can 6
lead to increased sustainability of food supply.
Level Marks Description
3 5–6 AO1 – Demonstrates detailed knowledge of seasonal
(Detailed) food consumption and reducing food waste.
28 AO2 – Shows thorough geographical understanding of
how seasonal food consumption and reducing food
waste can contribute to sustainability.
2 3–4 AO1 – Demonstrates clear knowledge of seasonal food
(Clear) consumption and/or reducing food waste.
AO2 – Shows reasonable geographical understanding
of how seasonal food consumption and/or reducing
food waste can contribute to sustainability.
1 1–2 AO1 – Demonstrates limited knowledge of seasonal
(Basic) food consumption and/or reducing food waste.
AO2 – Shows limited geographical understanding of
how seasonal food consumption and/or reducing food
waste can contribute to sustainability.
0 No relevant content
• Level 3 (detailed) responses will cover both seasonal food consumption
and reducing food waste in detail and link these to sustainability.
• Level 2 (clear) responses will cover seasonal food consumption and/or
reducing food waste clearly with at least an implicit link to sustainability.
• Level 1 (basic) responses will cover seasonal food consumption and/or
reducing food waste in a basic manner and / or merely assert the connection
to sustainability.
• Max Level 2 for addressing only one element of the question.
Indicative content
There is no requirement for a named example although some students may
choose to include one.
The question does not stipulate a HIC/NEE/LIC focus so credit any relevant
points.
Credit references to economic, social and environmental sustainability.
Clearly the exact content will vary according to the strategies chosen:
Seasonal food consumption
• Many food items travel thousands of miles to reach the UK as people expect
to have certain foods all year round.
• Some food travels from the country of origin to another country to be
processed before being transported to the UK.
• Encouraging people to eat more seasonally means more food can be grown–––
locally, which reduces the food miles.
• Reduction in the need for heated greenhouses.
• Farm shops can encourage people to shop locally for fresh produce. 29
• Local produce may contain fewer preservatives needed to keep it fresh /
may require less plastic packaging.
Reducing food waste
• Encouraging the buying of just what is needed, to prevent food being thrown
away.
• Reducing the waste during food production/transportation/processing.
• More effective storing of food (both during transportation and by shoppers) to
extend the life of fresh produce.
• Focus on ‘best before’ rather than ‘use by’ on labels of some types of food.
• Community food hubs where leftovers can be swapped or donated.
• Increased number of shops selling ‘imperfect’ vegetables.
• Credit those who refer to food loss i.e. at production/storage/market stage as
food waste.
Sustainability will equally vary according to strategies but is likely to include:
• Reduction in the distance food needs to travel therefore less CO2 is burnt by
aircraft/lorries reducing the impact on global climate change.
• Less energy is needed to heat greenhouses and for computerised watering
systems. This therefore uses fewer resources such as fossil fuels, which are
running out.
• Buying from local producers keeps farmers in business and can boost the
rural economy.
• Increased demand for local produce creates more jobs.
• Local produce may be fresher and more nutritious, boosting people’s health.
• Farmers markets and local enterprises such as food exchanges can bring
communities together.
• Reduced food waste requiring disposal.
• Increased packaging needed to keep food fresh whilst it travels many miles
also requires the use of resources and creates additional waste / or energy
to be spent recycling.
• Selling of ‘imperfect’ produce allows a profit to be made, whilst reducing
waste.
AO1 – 3 marks
AO2 – 3 marks
How to answer it
Global Food Supply, Insecurity & Sustainability
This question set evaluates core cartographic, mathematical, and conceptual skills from the Resource Management (Food) unit:
- Cartographic Skills: Accurately completing and reading choropleth map keys and country data.
- Maths & Statistics: Extracting discrete data values, calculating percentages from totals, and rounding accurately to 1 decimal place.
- Physical Factors: Linking environmental conditions (climate, soil, hazards) directly to food production and supply.
- Sustainable Strategies: Evaluating how seasonal consumption and reducing food waste contribute to environmental, economic, and social sustainability (6-mark level-marked question).
Completing the Choropleth Map (Figure 13)
Complete Figure 13 using data for Pakistan (80 or more) and Mongolia (40–59.9)
✅ Shading Required
- Pakistan: Fill with solid grey shading (representing ≥ 80%). [1 mark]
- Mongolia: Fill with horizontal line hatching (representing 40–59.9%). [1 mark]
🧠 Exam Technique
- Use a ruler for horizontal lines to ensure your hatching is clear and cannot be confused with diagonal or cross-hatching.
- Double-check the boundaries so shading does not bleed into neighbouring countries like China or India.
Data Retrieval from Map
Name one country where 60–79.9% of households could not afford a healthy diet in 2020.
✅ Acceptable Answers (Name Any ONE)
- India
- Bangladesh
- Myanmar
- Laos
- Philippines
- Indonesia
❌ Common Errors
- Misreading the pattern: Mixing up the diagonal cross-hatch (60–79.9%) with single diagonal lines (20–39.9%, e.g. Thailand or Vietnam).
- Writing more than one: If you write two and one is wrong, you risk losing the mark. Name only one country.
Map Tally & Percentage Calculation
Part 1: Multiple choice count | Part 2: Percentage calculation
✅ Correct Answers
Part 1 (Count): Option A (6) [1 mark]
Countries with dotted pattern (< 20%): Kazakhstan, Kyrgyzstan, Tajikistan, China, South Korea, Japan.
Part 2 (Percentage): 28.6% [1 mark]
📐 Step-by-Step Calculation
- Identify total count from part 1: 6 countries
- Identify the denominator given in the question: 21 countries
- Divide count by total: 6 ÷ 21 = 0.285714...
- Multiply by 100 to get a percentage: 28.5714...%
- Round to 1 decimal place: look at the hundredths digit (7 ≥ 5) → 28.6%
🧠 Error-Carried-Forward (ECF) Rule
If you selected the wrong multiple-choice answer in Part 1, the mark scheme allows full marks in Part 2 if calculated correctly from your count:
- If chose B (7): 7 ÷ 21 = 33.3%
- If chose C (8): 8 ÷ 21 = 38.1%
- If chose D (9): 9 ÷ 21 = 42.9%
❌ Common Errors
- Rounding errors: Writing 28.5% (truncating instead of rounding up) or 29% (forgetting 1 d.p.).
- Shading multiple boxes: Shading more than one circle in the multiple-choice section automatically scores 0.
Physical Factors Affecting Food Supply
Outline one or more ways that physical factors can affect food supply.
💡 Valid Physical Factors
- Drought / Low Rainfall: Causes crops to wither and water sources for livestock to dry up, leading to crop failure.
- Flooding: Submerges arable land, drowning crops and washing away nutrient-rich topsoil.
- Temperature Extremes: Unseasonal frosts or intense heat kill vulnerable plants or stunt growth.
- Pests & Diseases: Locust swarms or fungal blights devour harvests and decimate yields.
- Volcanic Ash: Ash layers can initially smother crops, but weathered volcanic soils later boost fertility.
🧠 Structuring an "Outline" (3 Marks)
You can get 3 marks via:
- 1 factor developed fully (1 × 3): Factor → mechanism → specific consequence on supply.
- 2 factors (2 + 1): One developed, one simple.
- 3 separate identified points (3 × 1).
Top response chain: "Severe drought (1) leads to parched soils so seeds cannot germinate (1), causing widespread crop failure and reduced food availability (1)."
❌ Examiner Trap: Human Factors
Zero credit is given for human causes: War, conflict, poverty, trade embargoes, or lack of machinery/fertiliser are human factors. Only discuss naturally occurring climate, weather, pest, or land factors.
Extended Response: Sustainable Food Supply
Explain how seasonal food consumption and reducing food waste can lead to increased sustainability of food supply.
💡 Understanding the Core Strategies
- Eating food harvested naturally in season in the local region.
- Drastically cuts food miles (fewer transport emissions from air freight/heavy lorries).
- Removes the need for energy-intensive artificial heating/lighting in commercial greenhouses.
- Keeps money within the local agricultural economy and supports domestic farmers.
- Better storage techniques and refrigerated transport (cold chains) prevent spoilage.
- Supermarkets selling "imperfect" or wonky vegetables rather than discarding them.
- Clearer food labelling (difference between 'Best Before' and 'Use By').
- Reduces landfill waste (lowering methane gas production) and ensures more produced food actually feeds people.
🧠 Level Marking Criteria & Rule
- Level 3 (5–6 marks): Detailed knowledge of both seasonal food AND reducing food waste, with clear explanation of how they enhance sustainability (social, economic, environmental).
- Level 2 (3–4 marks): Clear explanation of one or both strategies, with reasonable/implicit links to sustainability.
- ⚠️ The Golden Rule: Maximum Level 2 (4 marks) if you only discuss ONE of the strategies! You must write about both.
✅ Model Paragraph Structure
Paragraph 1 (Seasonal Food): "Eating food in season reduces food miles because food does not need to be imported via air freight from abroad. This burns fewer fossil fuels, reducing CO₂ emissions and combating climate change (environmental sustainability). It also supports local farm businesses economically."
Paragraph 2 (Reducing Waste): "Retailers selling misshapen 'wonky' produce ensures that all harvested food enters the supply chain rather than rotting in fields or going to landfill. Less organic matter in landfill reduces methane emissions, and more people are fed without needing to clear additional land for farming."
❌ What Distinguishes Top Answers from Weak Answers
- Weak responses: Merely state that eating seasonal food is "healthier" or that wasting food is "bad", without defining what sustainability means.
- Top-level responses: Explicitly link mechanisms to the pillars of sustainability (Environmental: lower CO₂/methane, less land clearance; Economic: lower farm production costs, local jobs; Social: accessible affordable nutrition).
Topics
3.2 Challenges in the human environment · 3.4 Geographical skills · 3.2.3 Section C: The challenge of resource management · 3.4.1 Cartographic skills · 3.4.2 Graphical skills · 3.4.3 Numerical skills · 3.4.4 Statistical skills
Question and mark scheme from the AQA GCSE Geography examination, Paper 2, June 2025. QuestionVault is an independent revision resource; questions remain the copyright of the awarding body.