After researching nutrition and analyzing food advertisements, students work in cooperative groups to create their own advertisements for food products.

Met curator Isabel Stünkel on precaution in Hippopotamus dating from Egypt’s Middle Kingdom, c. 1961–1878 B.C.E. This well-formed statuette of a hippopotamus (popularly called "William") demonstrates the Egyptian artist's appreciation for the natural world. It was molded in faience, a ceramic material made of ground quartz. Beneath the blue-green glaze, the body was painted with the outlines of river plants, symbolizing the marshes in which the animal lived. The seemingly benign appearance that this figurine presents is deceptive. To the ancient Egyptians, the hippopotamus was one of the most dangerous animals in their world. The huge creatures were a hazard for small fishing boats and other rivercraft. The beast might also be encountered on the waterways in the journey to the afterlife. As such, the hippopotamus was a force of nature that needed to be propitiated and controlled, both in this life and the next. This example was one of a pair found in a shaft associated with the tomb chapel of the steward Senbi II at Meir, an Upper Egyptian site about thirty miles south of modern Asyut. Three of its legs have been restored because they were purposely broken to prevent the creature from harming the deceased. The hippo was part of Senbi's burial equipment, which included a canopic box (also in the Metropolitan Museum), a coffin, and numerous models of boats and food production.

This activity is part of the community collection of teaching materials on climate and energy topics. This activity was submitted by faculty as part of the CLEAN Energy Workshop, held in April, 2011.

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To achieve food security in a changing climate, the global community must operate within three limits: the quantity of food that can be produced under a given climate; the quantity needed by a growing and changing population; and the effect of food production on the climate. At present the planet operates outside that safe space, as witnessed by the enormous number of people who are undernourished. If current trends in population growth, diets, crop yields and climate change continue, the world will still be outside this ̢ĺŰĺ÷safe operating space̢ĺŰĺŞ in 2050. Humanity must urgently work to enlarge the safe space and also move the planet into the safe space (film credit: Commission on Sustainable Agriculture and Climate Change, an initiative of the CGIAR Research Program on Climate Change Agriculture and Food Security, in collaboration with University of Minnesota Global Landscapes Initiative).

Participating in this hands-on lesson, students in grades 6-8 will lead each other through the integration and application of a real-life situation. This lesson provides a PowerPoint and worksheets to help students understand precision agriculture and its use of geographic information systems to help farmers use a sustainable growing method.  Students will then integrate their knowledge and skills to create their own mini irrigation system.

This assignment sequence seeks to stimulate students' thinking and writing about food production in the western Washington bioregion through a series of activities combining readings, class discussion, fieldwork, and writing assignments. Collaborative work in and outside of class culminates in students' interviewing local farmers and vendors at farmers markets and writing a surprising informative essay.

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Aquaculture is the most rapidly growing food-production industry in the world. In Part A of this investigation, students examine and analyze U.S. and global aquaculture data from the Food and Agriculture Organization of the United Nations (FAO) Fisheries and Aquaculture database. In Part B, students examine global trends in aquaculture production and learn about aquaculture methods and their associated environmental impacts. In Part C, students use Google Earth to analyze before and after satellite images of the Pacific coast of Honduras to illustrate how aquaculture is altering coastlines.

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This reading seminar examines land, water, food, and climate in a changing world, with an emphasis on key scientific questions about the connections between natural resources and food production. Students read and discuss papers on a range of topics, including water and land resources, climate change, demography, agroecology, biotechnology, trade, and food security. The readings are supplemented by short lectures that provide context and summarize main points. The seminar provides a broad perspective on one of the defining global issues of this century. Students consider scientific controversies as well as areas of general agreement and examine practical solutions for addressing critical problems.

This lesson centers on a deeper exploration of the water footprint associated with food. Students learned in Lesson 1 that virtual water, especially as it relates to food, typically makes up the majority of their water footprint. In this lesson, they find out why. First, they see an attention-grabbing demonstration of how much water is needed for three food products. Second, they break into groups to do research, and then they teach their classmates about key aspects of water use related to food and agriculture. Next, they think about how their diet is influenced by social groups, advertising, and structures in place at home and at school that encourage them to potentially eat food with large water footprints. Finally, they brainstorm ways they might be able to influence change in those areas. The lesson concludes with students sharing their ideas and providing one another with constructive feedback.

This is the second of the three-part Lessons for Understanding Our Water Footprint: High School Lesson Plans.

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This lesson centers on a deeper exploration of the water footprint associated with food. Students learned in Lesson 1 that virtual water, especially as it relates to food, typically makes up the majority of their water footprint. In this lesson, they find out why. First, they see an attention-grabbing demonstration of how much water is needed for three food products. Second, they break into groups to do research, and then they teach their classmates about key aspects of water use related to food and agriculture. Next, they think about how their diet is influenced by social groups, advertising, and structures in place at home and at school that encourage them to potentially eat food with large water footprints. Finally, they brainstorm ways they might be able to influence change in those areas. The lesson concludes with students sharing their ideas and providing one another with constructive feedback.

This is the second of the three-part Lessons for Understanding Our Water Footprint: Middle School Lesson Plans.

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Let's Go to Market. This is the Lesson 1 Exposure Activity, from Unit 6 Food Products and Processing, from the DIGS (Developing Individuals, Growing Stewards) AmeriCorps Curriculum from CSU. The curriculum focuses on introducing students in grades 3-5 to Colorado agriculture, industry and environmental issues. The curriculum is matched to State Standards 2021. The curriculum upon request. Visit: https://engagement.colostate.edu/programs-old/developing-individuals-growing-stewards/

Linking Value Chains. This is the Lesson 2 Understanding Colorado Agriculture activity from Unit 6 Food Products and Processing, from the DIGS (Developing Individuals, Growing Stewards) AmeriCorps Curriculum from CSU. The curriculum focuses on introducing students in grades 3-5 to Colorado agriculture, industry and environmental issues. The curriculum is matched to State Standards 2021. The curriculum upon request. Visit: https://engagement.colostate.edu/programs-old/developing-individuals-growing-stewards/

Making Butter. This is the Lesson 3 Digging Deeper activity, from Unit 6 Food Products and Processing, from the DIGS (Developing Individuals, Growing Stewards) AmeriCorps Curriculum from CSU. The curriculum focuses on introducing students in grades 3-5 to Colorado agriculture, industry and environmental issues. The curriculum upon request. Visit: https://engagement.colostate.edu/programs-old/developing-individuals-growing-stewards/

Module 12 is comprised of Stage 5 of the semester-long capstone project. In Stage 5, students compile, organize, summarize and synthesize the data and information they've collected through the semester about their assigned food region into a final website or presentation. As outlined in the diagram below, the final website (or presentation) should summarize the physical and human environment of the food region and assess the current status of the regional food system. Students must then discuss future scenarios for their region for temperature and human population growth. Based on their research on the regional food systems, students will assess the resilience and vulnerabilities of the exiting systems to the future scenarios. Finally, students will propose strategies to increase the sustainability and resilience of the regional food systems.

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This site helps students see how plants and animals interact to accomplish pollination. Students (Grades 3-8) identify plant and animal parts involved in pollination, connections between pollination and food production, relationships between pollinators and the plants they pollinate, and ways flowers have adapted to encourage pollination.

This narrated slideshow describes the impact of sea level rise on Tuvalu, one of the low-lying island nations in the South Pacific. As the frequency and intensity of floods and cyclones increases, the island is shrinking and saltwater intrusion is affecting local food production on the plantations. As a result, many residents are moving off the island to New Zealand, where they face major cultural changes.

This introductory lesson will build the foundation for students to progress through the remaining units by defining food security and discussing the major factors contributing to food insecurity today (climate change, population growth, economic downturns, and change in global food consumption/wealth). Tied intimately to global food security is the concept of malnutrition. In this unit, students will engage with the three subcategories of malnutrition, which will provide an important basis for understanding the variation of food security across the globe and will challenge often held assumptions that food security only comes in the form of extreme hunger. Finally, students will be introduced to the global food system and will use the case study of chocolate to describe its components. As a formative assessment, students will take a five question multiple-choice quiz on the concept of malnutrition and the major causes of global food insecurity.

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This unit is designed to function as three days of instruction in an introductory urban planning, environmental science/studies or public health course.

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The introduction and examination of the food, energy, and water connection -- as a system in Unit 1 -- established the dictates of human dependency on and human modification of the environment. We continue a logical progression of what this means in Unit 2, with a focus on how people see, confront, and solve their resource challenges in the light of their need for affordable, accessible, healthy, sustainably-grown food. This unit introduces and explores the concepts, themes, and practices of: urban agriculture, urban farming, local food, food insecurity, food deserts, health & wellness education, community food gardens, community food dialogue, public policy, civic engagement, volunteerism, expert technical assistance, land reclamation, grants and incentives, entrepreneurship, and community economic development.

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