Tim Lang

This is a short, pacy course which is practical, flexible, and easily accessible to both students and teachers. It has a distinctive task-centred approach, with the aim of developing key business-related skills and language. The language syllabus is selective - language is addressed on a need-to-know basis in the Student's Book, with a more systematic review of grammar in the Workbook. Each of the five units covers key areas such as dealing with people, participating in meetings, exchanging information, and problem-solving. The principal focus is on developing students' speaking and listening skills. Each unit is divided into five or six sub-sections, which all end with a practical, work-related output task. There is a more substantial output activity at the end of the unit. Learners are encouraged to draw on their existing skills, knowledge, and experience of the workplace to carry out these tasks.

How does Britain get its food Why is our current system at breaking point How can we fix it before it is too late British food has changed remarkably in the last half century As we have become wealthier and more discerning our food has Europeanized pizza is children s favourite food and internationalized we eat the world s cuisines yet our food culture remains fragmented a mix of mass ultra processed substances alongside food as varied and good as anywhere else on the planet This book takes stock of the UK food system where it comes from what we eat its impact fragilities and strengths It is a book on the politics of food It argues that the Brexit vote will force us to review our food system Such an opportunity is sorely needed After a brief frenzy of concern following the financial shock of 2008 the UK government has slumped once more into a vague hope that the food system will keep going on as before Food they said just required a burst of agri technology and more exports to pay for our massive imports Feeding Britain argues that this and other approaches are short sighted against the public interest and possibly even strategic folly Setting a new course for UK food is no easy task but it is a process this book urges that needs to