Thinking Critically About Local Food

Food is a necessary part of our well being. While its physical benefits demonstrate a very relevant need, food is also vital for our social and emotional wellness. In addition, food production plays a significant role in the Canadian economy. According to the 2006 census, 650,000 people are involved in agriculture and food production. In recent years the topic of choosing and eating locally produced foods has created significant impact on individuals, families and communities. The reality of food miles and the carbon footprint has caused people in all walks of life to take a more serious look at the environment and to question growing, packaging and distribution practices. For students studying food and nutrition, this controversial topic has stimulated debate over a growing global presence and the need to support local initiatives. Thinking Critically About Local Food is a teacher resource produced through the collaboration efforts of the Ontario Family Studies Leadership Council and The Critical Thinking Consortium (TC²), and with funding from the Ontario Agricultural Food Educators and Ontario Teachers’ Federation.

The three challenges in this resource were developed by experienced Family Studies teachers in collaboration with TC² experts. The challenges align with Ontario Ministry of Education curriculum expectations for food and nutrition courses at the Grade 9/10 and Grade 12 levels. Activities invite students to think critically about food production, distribution and consumption, to improve their overall understanding of the issues surrounding local foods. Assessment for learning suggestions, evaluation rubrics and opportunities for differentiation have been incorporated into the design of the challenges.

The three critical challenges can be taught independently or sequentially.

• The first challenge, Local Food: Myth or Reality invites students to develop a definition of the concept of local food. Students examine a variety, of popular definitions before designing their own. In addition, students consider the influence and impact of global connections on our food supply. Finally, students prepare an action plan to enhance their family’s local food choices.
• The second challenge, Breaking the Barriers to Local Food, invites students to investigate the barriers a variety of people face in embracing the local food movement. Students then assess local retailers’ level of commitment to making local foods available.
• The final challenge, Ready, Camera, Action! invites students to create a Public Service Announcement (PSA) in support of the local food movement. They begin by carefully examining effective promotion practices and considering target markets to help inform their decisions when designing their PSA.