Breaking down barriers to local food

In this two-part critical challenge, students first review the concept of local food and determine the four most significant barriers to local food availability from the perspective of three stakeholder groups in the food industry. Students then survey retailers in their community and use criteria to assess their level of commitment to making local foods available. Finally, students write to the retailers to congratulate them for supporting the local food movement or to encourage them to do more to support local foods.

Health / Career / Family studies
Targeted grade range:
Middle (7-9), Senior (10-12)
Intended User:
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