Page 161 - Social Sciences Humanities - The Ontario Curriculum Grades 9 to 12 - 2013

D. LOCALANDGLOBALFOODS OVERALL EXPECTATIONS
By the end of this course, students will:
D1. AvailabilityofFood:demonstrateanunderstandingofwherevariousfoodsareproduced;
D2. FoodandEnvironmentalResponsibility:demonstrateanunderstandingofhowvariousfood-
purchasing choices and food-preparation practices affect the environment;
D3. FoodSecurity:demonstrateanunderstandingofissuesrelatedtofoodsecurity.
SPECIFIC EXPECTATIONS
D1. Availability of Food
By the end of this course, students will:
D1.1 identify the different types of foods produced in Canada (e.g., fish, meat and poultry, dairy products, grains, vegetables, fruit)
D1.2 explain how various factors affect the availability of local foods (e.g., proximity to agricultural land, length of growing season, pres­ ence of infrastructure such as greenhouses or fish farms, weather, soil conditions)
Teacher prompts: “What foods are produced in your community only in spring, summer, and/or fall? What foods are produced year round?” “What makes the Niagara region so well suited to growing peaches and other soft fruits?”
D1.3 explain why certain foods are imported from other countries (e.g., tropical fruits, nuts, ocean fish, coffee, tea, chocolate)
Teacher prompts: “How much do our eating patterns depend on imported foods?” “Why are some foods imported to Ontario (e.g., garlic from China or apples from New Zealand) when they can be grown locally?” “How can a com­ mon recipe be changed to use more local foods?”
D1.4 identify factors that influence where people choose to shop for food (e.g., local grocery store, bulk-food store, big-box store, farmers’ market, roadside stand, pick-your-own farm)
Teacher prompt: “Why might some people choose to buy their food at a farmers’ market rather than a big-box store?”
D1.5 plan and prepare a food item or items and identify the source of most of the ingredients
By the end of this course, students will:
D2.1 assess their personal and family food- purchasing and food-preparation practices
to determine their effect on the environment (e.g., local foods require less fossil fuel for trans­ portation; homemade foods require less packaging)
Teacher prompts: “Which would reduce your carbon footprint more – organic produce or local produce?” “How can individuals and families ensure that the fish and seafood they consume are grown and harvested in environ­ mentally responsible ways?”
D2.2 assess programs and practices that reduce the impact of food production and consumption on the environment (e.g., recycling programs, organic farming, food co-ops, community gardens)
Teacher prompt: “What food-related programs could your school and community support to help the environment?”
D2.3 outline environmentally responsible food- related strategies that can be used in the home (e.g., using cooking techniques that require less energy, cultivating home vegetable gardens, packing lunches in reusable containers, using reusable shopping bags, buying in bulk, recycling, vermi-composting)
LOCAL AND GLOBAL FOODS
D2. Food and Environmental Responsibility
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