The sixth grade Food Science course engages students in understanding the difference between food systems: local/sustainable, industrialized/conventional, hunted/gathered/gardened, and industrialized organic farming.
Throughout the course, students gain knowledge and experience in the global implications of different food systems by understanding the journey, process, and impacts our food has on our health and the environment. Through hands-on experiential learning, students are introduced to topics that include domestication of crops, global ecological impacts of agriculture, plant genetics, and soil and gut microbiome.
Students demonstrate their learning using art, technology, and creative storytelling. They choose a vegetable or fruit and research its life from farm to table to illustrate the complexity of the global food system. They interview farmers, plant biologists, food scientists, and industry professionals to understand the food system of which their vegetable or fruit is a part. Students research seed source, planting strategy, fertilizer and pesticide applications, harvest, transport, seasonality and availability in market, processing or lack of, and finished product.