What’s included in this module?
|Teacher resources||4 x lesson plans |
4 x presentations
5 x teachers notes
|Learner resources||2 x worksheets|
7 x supporting resorces
|Projects – experiments||1 x activity|
- What exactly is food, and what are some of the different reasons we value it?
- What are some common farming practices, and how sustainable are they?
- What are some possible solutions to food-related challenges?
- How much do we as consumers know about the foods we eat?
- What are some ways a reimagined food label could better inform the consumer about the health and environmental impacts of a food item?
- What is the value of a farmers’ market?
- How can we use human ingenuity and innovation to design solutions to lessen the impacts of food production and consumption?
- How do modern animal farms support human demands for meat?
- How can we evolve agriculture to feed the human population in a way that supports and does not degrade animals and the environment?
|Grade | Ages||Grade 9 – 10 | 14 -16 years|
|Subject strand||Resource Use and Sustainability|
|Sub-topics||Resource Use Sustainable Use of Resources Food Resources|
This Module includes:
- Aligned content: This content is aligned with: Curriculum Assessment Policy Statements (CAPS) and the Independent Examinations Board (IEB). A key aspect of these modules is their flexibility and customisation across curricula, such as Cambridge and Steiner/Waldorf Education.
- A range of teaching strategies, skills, and knowledge: The flow of the module has been structured using Project-Based Learning and Design Thinking frameworks. A variety of pedagogical approaches are present between and within each lesson. Learners are challenged theoretically and practically through project and problem-based inquiry of real-world issues.
- Sustainable Development Goals: Each lesson is aligned to an appropriate United Nation Sustainable Development Goal(s).