Sustainability: The High Cost of Not Eating Locally

GeoLiteracy
GeoSTEM
ELL
Lesson Plan Content
Description: 
In this lesson, students learn to evaluate the environmental impact of consuming food that is not produced locally. Students will look at some of their favorite foods to map where they are produced, calculate the distance the food travels from where it is produced to their plate [food miles], and how this impacts the physical environments. This lesson includes strategies for teaching diverse learners.
Author: 
Stephanie Homyak
Grade Range: 
8
Duration: 
2-3 class periods
Lesson Materials
Teacher Instructions: 
application/pdf iconTeacher Instructions
Student Materials: 
application/pdf iconStudent Worksheets, Assessments, and Answer Keys
application/pdf iconUnited States map
application/pdf iconWorld map
Materials to Assist Teachers and English Language Learners: 
application/pdf iconVocabulary Cards
application/pdf iconVocabulary Test
Standards
National Geography Standards: 
14: How human actions modify the physical environment