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Food-related carbon emissions

in Australia this year

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Food-related carbon emissions

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Teachers Resources

The Eco-friendly Food School Resources are an exciting series of lesson plans that teach students about food sustainability – how to make food choices that are healthy for both individuals and the environment. The materials are designed to be delivered in the classroom, with supporting resources for use in the wider school community.

Girl with magnifying glass

Lesson Plans:

The Years 2-3 and Years 4-5 resources each consist of two lesson plans aimed to assist students in understanding how their food choices impact the environment and what they can do to contribute to a more sustainable food supply for the future. The lesson plans use a series of interactive activities, designed to deliver the message of food sustainability in a way that stimulates young minds. The lesson plans have been aligned to the Queensland curriculum for SOSE, as well as the National curriculum for English, Mathematics and Science.   

For the classroom

The Years 2-3 and Years 4-5 resource kits each include:

  • A set of two classroom activities – Activity A and Activity B
  • PowerPoint presentation/s
  • A parent information sheet for students to take home

The classroom activities will assist students in understanding how their food choices play a part in global warming, and what they can do to contribute to a more sustainable food supply for the future.

How to use the kits

  • The two classroom activity templates outline how to run the classroom sessions, step-by-step. The activities are designed to be interactive and fun.
  • Activity A and Activity B are intended to be run together in one session, with Activity A run first, followed by Activity B.
  • All resources required are listed in each activity template, with additional printouts and materials referred to in the activities available in the appendices of each activity template. These will need to be printed out and prepared prior to running the activities.
  • Instructions for teachers on how to use each kit can be found below.

Instructions for Years 2-3

Instructions for Years 4-5

Years 2-3

In years 2-3, students will learn about 'in season' fruits and vegetables and the various transport methods involved in purchasing out of season items, or items that are manufactured a long way away. They will also be introduced to the concept of 'food miles' – the distance a food travels from where it is produced to where it reaches the consumer.

Years 2-3 Resources:

Activity A: Where does our food come from? aims to teach students where foods are produced through an interactive mapping exercise. It encourages students to consider the environmental issues associated with transporting foods over long distances.

Activity B: Choosing environmentally friendly foods aims to teach students about 'in season' foods and how they can choose foods that have less impact on the environment. This is achieved through simulated shopping and cooking exercises.

Food Miles Image 1

This PowerPoint presentation is designed to introduce students to the key food sustainability concepts covered in the classroom activities. It is designed to be delivered to students prior to the classroom activities. Each PowerPoint slide includes speaker notes with the information necessary to present to adequately cover the different food sustainability concepts.

An alternative PowerPoint presentation is provided. This version is designed to be used to reinforce the key messages at the end of the classroom activities.

You may present the kit in either format, with the PowerPoint presentation at the beginning of the session to introduce concepts, as originally described, or at the end of the session to reinforce concepts, according to your preference.

 

Years 4-5

In years 4-5, students will learn about where foods are produced (by understanding terms such as 'Product of –' and 'Made in –') and the implications of transporting foods over long distances. They will also be taught the importance of eating local and 'in season' produce through practical activities.  

Years 4-5 resources:

Activity A: Where does our food come from? aims to teach students where foods are produced through an interactive mapping exercise. It allows students to conceptualise 'food miles' through numbers and visual representations.    

Activity B: Choosing environmentally friendly foods aims to teach students about seasonality and how their food choices can impact the environment. This is achieved through simulated shopping and cooking activities. A set of Fruit Flash Cards are required for the extension exercise in Activity B. These can be downloaded here.

This PowerPoint presentation is designed to introduce students to the concepts of seasonality and food miles, which are later to be reinforced through the classroom activities. Each PowerPoint slide includes speaker notes with the information necessary to present to adequately cover the different food sustainability concepts.

 

For the wider school community:

The following resources are designed to raise awareness and understanding of the topic of food sustainability within the wider school community. They also contain practical suggestions on how to reduce individual impact on the environment through food choices. It is best if these materials are used post delivery of the classroom sessions, to reinforce the concepts children have been exposed to and generate interest and discussion at home.

Parent information sheets: It is intended that the information sheet is provided to students to take home to parents following participation in the Eco-Friendly Food classroom activities.

Years 2-3 parent information sheet

Years 4-5 parent information sheet

 

A set of free newsletter articles highlighting various food sustainability topics are available now. 

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