Lesson Focus: Learning Area / Strand: Year Level: Implementation Date:

Week 2 Lesson 2
The future of food and Home Economics Fun with 11
introduction to food Fabric Duration: 60 minutes
sustainability
Curriculum Framework: Curriculum links (Strands/Content Descriptors):
Australian Curriculum
Prior knowledge of learners:
In previous lessons students have completed individual work plans and examined the purpose and
impact of the Australian Guide to Healthy Eating.
Lesson objective/s
By the end of this lesson, students should be able to:
Identify key aspects involved in the development of sustainable food.
Evidence of learning:
Students will demonstrate their learning through the application of correct techniques to their work
booklets in preparation for their individual design challenge.
Students will identify their understanding of food sustainability through classroom discussions and work
sheets provided.
Classroom Management Strategies:
Teacher before class to set up whiteboard demonstrating the lesson objectives.
Teacher is to organise students quietly outside before class.
Speak only when students are quiet and ready.
Utilise cross classing if necessary.
Redirect to learning
Wait and scan
Resources:
White board, white board markers, teacher laptop, OHP, food sustainability power point and find a word
handout, sustainable farming video.
Differentiation considerations:
Providing students with a visual demonstration will assist students with obtaining the correct technique.
Will utilise the assistance of a teacher aide when necessary for SEP students. Reading text
Spend extra time demonstrating for students who require greater assistance.
Lesson Instruct students to enter the room quietly, move towards their specific work
Introduction benches.
Introducing the Mark the roll.
topic Write the learning goal on the board and ask students to write it down and
Engagement of the discuss as a class.
learners Outline what should be achieved throughout the lesson and why
Lesson Body Begin lesson with recap of elements that students were unsuccessful with in
Delivering the their mini exam implement healthy fats powerpoint
content through
specific strategies

opening question What to you believe food sustainability means? Get

responses from multiple students in the room.

Students must then copy the following definition from the board into their
books : Sustainable food takes into account environmental, health, social &
economic concerns and consists of eight inter-related principles
Local and seasonal products
Organic and sustainable farming
 Reduces foods of animal origin and maximises welfare standards ( Meat
and dairy are some of the most greenhouse gas intensive foods.

Excludes fish species identified as at risk (Over fishing)

Fair trade certified products (Producers are paid fairly for their products)
Promote health and wellbeing
Food democracy (reconnecting people to their food, suppliers and local
producers.)
Reduction of waste and packaging.

Introduce students to food sustainability through the selected power

point and video selected.

Reiterate the importance of respecting the classroom expectations,

specifically the teacher and all other learners and equipment.

Lesson Conclusion To finalise todays lesson students will be provided with a find a word
Concluding activity based on words discussed throughout the lesson.
activities
Summarising the
lesson
Evaluation / Reflection
 The Future of Food
A W M K J M O S C U N N L E U F Q A E H D E
L R E Z W O V P L Q N O D H V U V C F K E T
W A T D I L F K E C N B D E N J F L W O I H
W V T I A I Q J N O G R E E N H O U S E F I
A O Q N F R Q D I O C A A E X T O M L D I C
S W Z S E I T T S A G C L L Y C T L Z E T A
T V F F H M C R P X K Y W B K C P Q W L R L
E C O M T U N I I G B J L A G W R P T Q E G
G S E R D J N O A A K F F N U N I E P H C P
M P T O Q D O E R L F S C I G U N Y H N A S
Q T R F S F U G Q I R T D A U C T B W C T C
Z P F A R M I N G R V G U T Y Q Z Y K C O O
S E C R U O S E R C G N N S W H Q A U N V U
A A Z I W E N A H T E M E U J K G D C X F D
S N E E N O S L B M B P F S G I O E Y R Z H
N O I T A T R O P S N A R T N R R G E D O E
Q S K M A C H A N G E W D G P N R E J O T Q
T C F F A M I U F I B U A B L E S T Q R P X
A D I K R L I H C V L V X T N E J K I T H B
K P V K R B S L U S R Q N E E I O A V O X J
W I Y A M T A H C T F Z J Q J R J X C Y I M
H X D J D A S R C P T S E H M M C H M N X A

ANIMALS ETHICAL PRODUCTION

ARTIFICIAL FAIRTRADE PRODUCTS
CARBON FARMING RESOURCES
CERTIFIED FOOTPRINT SUSTAINABLE
CHANGE FREE TRANSPORTATION
CLIMATE GAS WASTE
CONCERN GREENHOUSE WATER
ENERGY METHANE
ENVIRONMENTAL PACKAGING