Food Insecurity, Waste, Water Risks, and Food Production

Grades: 
6, 7, 8

The class spends three days exploring world hunger, food insecurity, nutrition, and the process of farm to table food production. This guides them toward their group projects. 

Duration 
PrintThree 55-Minute Class Periods
Objectives 

The learners will

  • explore food insecurity and water risks
  • explore the pros and cons of GMO foods
  • examine nutrition facts and practices
  • summarize the factors that impact food costs
  • outline the process food takes from farm to table
Materials 
  • student copies of handouts
  • access to online resources and/or board for Internet display
Teacher Preparation 

Preview the handouts that can be used in either small group or classwide discussion. Make decisions about timing and pacing of activities. Teachers will need to make decisions about emphasis and where to spend class time. To complete a full version of all activities, teachers may want to consider adding an optional day and/or choosing certain activities such as Internet research as homework assignments.

For the last 10 minutes of Day 3 of Lesson 3, groups will meet to reflect on their project options and to identify some “top choice” ideas.

Bibliography 
  • Map of water risk  http://www.wri.org/applications/maps/aqueduct-atlas/
  • State of Food Insecurity in the World 2017 Interactive Map http://www.fao.org/hunger/en/

 

Instructions

Print
  1. Discuss World Hunger Issues. Use the State of Food Scarcity in the World 2017 Interactive Map 

    Find information about food insecurity in the US @ thefoodtrust.org

  2. Using the Aqueduct Water Risk website, explore water risks in the U.S. and discuss the potential issues and risks related to water.

     

  3. Briefly discuss the scientific view of GMOs (genetically modified organisms). Address the pros and cons.

     

  4. Day Two

    Use the “What Our Bodies Need” handout to teach students about proper nutrition.

  5. Use the “How Food Grows/Threats to Feeding People” handout to teach learners what factors affect the cost and availability of healthy food choices.

  6. Day Three

    Use the “Combating Food Insecurity” handout to help students understand the process food takes to get from the farm to their tables.

  7. Wrap-Up: Reserve the last 10 minutes of class for a Group Huddle. During the last 10 minutes, the teams huddle to discuss possible problems that they want to address with their projects.

Philanthropy Framework

  1. Strand PHIL.II Philanthropy and Civil Society
    1. Standard PCS 07. Skills of Civic Engagement
      1. Benchmark MS.1 Identify and research public or social issues in the community, nation or the world related to the common good. Form an opinion, and develop and present a persuasive argument using communication tools.