Home > Teachers > Nutrition Introductions Secondary Plans

Nutrition Introduction

Food Groups

Food Advertising & Media Literacy

Food Productions & Sustainability

Healthy Eating Plate

Allergies & Dietary Restrictions

Portion Control & MindfulEating

Food Labels

SecondARY LESSON PLANS

Farm to Fork: Food Production and Sustainability

Objectives

By the end of the lesson, students will be able to:
  • Understand the food production process and the environmental impact of various production methods
  • Explore concepts of organic farming, local produce, and sustainable food choices
  • Develop a critical awareness of the environmental and ethical aspects of food production

Materials

  • Visual aids (images or diagrams of farms, agricultural practices, and food products)
  • Whiteboard and markers
  • Handouts with information on
  • sustainable agriculture
  • Laptops or tablets for online research

Main Activities

Duration: 60 minutes

Main Activities

Duration: 60 minutes

Introduction

(10 minutes)

Introduction

(10 minutes)

  • Begin the lesson by discussing the global food system and the environmental challenges associated with food production.
  • Explain that today’s lesson will explore the journey of food from the farm to the table and the principles of sustainability in food production.

Activity 1 – Food Production and Environmental Impact

(15 minutes)

Activity 1 – Food Production and Environmental Impact

(15 minutes)

  1. Discuss the stages of food production, including planting, growing, harvesting, processing, and distribution.
  2. Highlight the environmental impacts of various agricultural practices, such as the use of pesticides, intensive farming, and long-distance transportation.
  3. Use visual aids to illustrate these stages and their environmental consequences.

Activity 2 – Sustainability and Responsible Farming

(15 minutes)

Activity 2 – Sustainability and Responsible Farming

(15 minutes)

  1. Introduce the concept of sustainability in food production and explain its importance in reducing environmental harm.
  2. Discuss organic farming and its principles, which prioritize soil health, minimal chemical use, and biodiversity.
  3. Explore the benefits of local produce, including reduced carbon emissions and support for local farmers.

Activity 3 – Sustainable Food Choices

(15 minutes)

Activity 3 – Sustainable Food Choices

(15 minutes)

  1. Discuss the role of consumers in making sustainable food choices.
  2. Explore strategies for choosing sustainable and ethical food options, such as reading food labels, buying local, and supporting sustainable farming practices.
  3. Encourage students to think critically about the environmental and ethical aspects of their food choices.

Wrap-up and Discussion

(5 minutes)

Wrap-up and Discussion

(5 minutes)

Summarize the key points of the lesson:
– What are the stages of food production, and how can we make more sustainable food choices?
– Engage students in a discussion about their own food choices and how they can contribute to more sustainable food systems.

Homework

Assign students to research and prepare a short presentation on a specific aspect of sustainable agriculture or an environmental issue related to food production.

Assessment

Assess students’ understanding of the lesson through their participation in class discussions, their engagement in critical thinking about food choices, and the quality of their homework presentations.