Food Curriculum KS3

A bespoke curriculum for KS3 on the topic of Food,

The unit contains 4 lesson plans (each lesson available in 15 minute, 30 minute or 60 minute format).
Each lesson begins with a short 3-5 minute film to engage in the topic and then explores a range of questions and discussion points, encouraging students to develop critical thinking and empathy skills.

Lessons contain a range of multi-media resources to support learning ideas and contain clear instructions to guide through the lesson.

Lessons have been designed to complement SMSC learning objectives and match core National Curriculum PSHE specifications in value-based learning. Focused on tolerance, respect and global citizenship, lessons allow students to explore their own opinions and values, make connections to those around them and practice listening and empathic engagement.

QUESTIONS EXPLORED:
• What is our relationship with food?
• What are the biggest influences on what we are eating?
• How and why have our diets changed over the past one hundred years?
• What is the relationship between food and culture?
• How ethical is the food that we are eating?
• What are some of the impacts of our wasteful food habits across the world?
• How much do we really know about what goes into our food and where it comes from?
• With GMO and lab-manufactured foods already on the shelves, what is the future of food?

AIMS AND OBJECTIVES
Each lesson starts with a short film which serves as the platform for the lesson’s discussions, allowing students to engage firstly with the ideas raised in the film and then develop insight and engagement in the topic.

Students will practise skills of critical thinking & questioning, deep listening and empathy building. Lessons explore our complex relationships to food, understanding how the history of food production has brought us to our current status and some of the ripple effects of our current non-sustainable relationship to food.

Students will discuss the role of food in different cultures, exploring the impact of individual and governmental choices in healthy and sustainable food production and consumption.
Watch a short video introduction to the unit here: