This talk includes a facilitated discussion which focuses on the challenges and opportunities the food system faces with regards to food production, distribution, and consumption.
This session directly links with Unit 4 of VCE Food Studies curriculum (Food issues, challenges and futures).
What is sustainability?
Aboriginal and Torres Strait Islander concepts of sustainability
What makes food sustainable or unsustainable
Discussion of challenges and opportunities for food production, distribution, and consumption. Some topics covered include: genetically modified organisms (GMOs), Regenerative Agriculture, Community Supported Agriculture, convenience culture, food fads, food waste and famers markets.
Audience: VCE Food Studies Students
Duration: 1 to 1.5 hours
Requirements: Data Projector
File Format: Mac or PDF on USB stick
Internet connection for a Youtube video
Presentation includes video and sound
Around 200,000 students sit Year 12 exams each year. Stress, sleeplessness and anxiety are regularly reported by students. During these periods students are putting enormous stress on their mind and body to comprehend, remember and recall new information. Highlighting the importance of nutrition – our brain weighs only 2% our body weight but uses 20% of our […]