This activity can be conducted at your school or at the Eco Living Display Centre
Explore our food systems and how we can make choices to reduce our impact. A tour of the Eco Living Display Centre or your school explores various aspects of sustainable food production including water tanks and rain gardens, our kitchen garden, composting and worm farms.
Explore what we can all do to reduce our environmental impact of the food we eat. This can include exploring the greening of the food production chain, the carbon footprint of the food we eat, the surprising impact of food waste and steps to tackle it and innovations to feed more people with less environmental impact.
Victorian Curriculum Links:
Design and Technologies:
VC2TDE2C02 explore how plants and animals are grown for food
VC2TDE2D04 consider environmental impacts when choosing food-related designs
VC2TDE4C02 describe the ways of producing food and fibre
VC2TDE4C03 select and prepare foods for healthy eating
VC2S4U03 understand food chains and food production relationships
VC2S4U06 explore soils as important resources for food production
Science:
VC2S2U01 identify plants and animals as food sources
VC2S2U02 understand care for plants and animals that provide food
VC2S2U09 taking care of Earth’s water, land and air involves consideration of reducing, re-using and recycling materials to conserve Earth’s resources
VC2S4U03 understand food chains and food production relationships
VC2S4U06 explore soils as important resources for food production
VC2S6H02 scientific knowledge, skills and data can be used by individuals and communities to identify problems, consider responses and make decisions
Sustainability
VC2CCPSIS1 All lifeforms are connected through Earth’s systems (the lithosphere, biosphere, hydrosphere and atmosphere), on which they depend for their wellbeing and survival.
VC2CCPSFT1 Sustainable futures thinking is based on informed views that consider possible and desirable futures. It leads to individual, community, organisational and political action that reduces risk.