Students will learn how food and the environment are interconnected by tracing the origins of ingredients in a recipe and investigating how to eat seasonally.
Students explore where ingredients in a quesadilla come from, research crops’ growing regions, and write an informational piece about food and the environment.
Students will develop a quesadilla recipe and research where the ingredients were grown.
Students explore how technology has improved farming, identifying tools like GPS and biotechnology, and discuss their impact on food production, labor, and society.
Students will discover the practical application of why corn, beans, and squash are considered “three sisters” in agriculture by reading the legend of the “Three Sisters” and preparing a traditional succotash.
Students will work individually and in groups to better understand how to convert measurement units, weigh products, and measure by increasing or decreasing ingredients based on serving size for butter chicken.
Students will explore space meal planning by working in groups to learn about space food categories, create an astronaut meal plan, and develop space-friendly recipes.
Students will learn about the benefits of seaweed and discover the impact that seaweed can have on climate change, the environment, and human health.
Students will learn more about geography by identifying areas of the world where food is produced, identifying networks of food movement, and making inferences about how food goes from farm to table.
Students will understand the impact of food waste and learn ways to reduce food waste through recipes that utilize food scraps.
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