The Future of Food is an introductory-level science course that emphasizes the challenges facing food systems in the 21st century, and issues of sustainability for agriculture and other food production activities, as well as the challenges posed by food insecurity and modern diets to human health and well-being. Topics covered include introduction to the coupled-system perspective, historical development of food systems, socioeconomic aspects of the food system, interaction of the food system with the Earth's environment including soil, water, biota and climate, and the future of the food system considering potential changes such as in climate, urbanization, and demography.
In this 6th grade science lesson, students are introduced to the garden as a classroom. They meet the garden staff, tour the garden, learn the basic systems and routines of the garden classroom and are introduced to the Edible Schoolyard life skills and values.
What factors lead to a natural disaster? What causes a famine? Why do cities flood? According to a recent article in The Atlantic, Houston's flooding during the 2017 Hurricane Harvey was primarily caused by impervious pavement which prevents the absorption of water into the land. This example illustrates how nature and society are interlinked, which is the main focus of Geography 30, Penn State's introductory course to nature-society geography. In addition to examining the linkages between human development and natural hazards, this course will also explore human society's connection to food systems, climate change, urbanization and biodiversity. The course will also cover topics of ethics and decision making in order to help students evaluate the tradeoffs of these interconnections.
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- Environmental Science
- Environmental Studies
- Cultural Geography
- Material Type:
- Full Course
- Penn State's College of Earth and Mineral Sciences (http
- Penn State University
- Provider Set:
- // e-education.psu.edu/oer/)
- Brian King
- Chongming Wang
- Karl Zimmerer
- Petra Tschakert
- Date Added:
This course explores the values (aesthetic, moral, cultural, religious, prudential, political) expressed in the choices of food people eat. It analyzes the decisions individuals make about what to eat, how society should manage food production and consumption collectively, and how reflection on food choices might help resolve conflicts between different values.
In this 7th grade humanities lesson, students prepare Ghanaian Black-Eyed Peas and examine the exchange of foods between Eurasia, Africa, and the Americas during the Columbian Exchange.
In this 7th grade humanities lesson, students make Vegetable Fried Rice and connect the surplus of rice during the Song Dynasty to the advancement of Chinese culture.
Students learn about organic gardening by developing their own research questions, conducting research, gardening at their school, creating signs about their plants, and presenting their research to the class.
In this unit, students examine the question: How does access to a specific diet (nutrition) impact human rights? As students explore biological information on how the human body uses food as a source of energy, they will explore the Universal Declaration of Human Rights (UDHR) document, to examine the crucial question of how access to a proper diet is related to a person’s rights.