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: 
Materials to Assist Teachers and English Language Learners: 
Standards
Arizona Geography Concepts: 
1: The World in Spatial Terms
National Geography Standards: 
1: How to use maps and other geographic representations, tools, and technologies to acquire, process, and report information
14: How human actions modify the physical environment