As global populations rapidly increase so does the demand for food. Consumer expectations of high-quality produce that is available year round requires intense farming practices that involve plowing huge tracts of native grasslands and using large amounts of water, fertilizers and pesticides. “Teaching Tools About Monarchs” includes this creative writing activity that examines how food production alters habitats and threatens vulnerable species like the Monarch Butterfly. Students are challenged to imagine what Earth will look like in fifty years and express their perspective on the future health of our planet by:
Considering how human activity can result in positive or negative environmental impacts.
Describing research and ideas by using a graphic organizer as a writing tool.
Creating a letter to an alien pen pal that identifies how food production has influenced habitats and ecological integrity.
Analyzing how individuals can help contribute to wildlife conservation by making sustainable food choices.
This activity addresses many Grade 3-6 English Language Arts outcomes as students produce an imaginative piece of writing that expresses personal thoughts and feelings about Earth. Understanding and analyzing factual information supports the creative process while strengthening research skills. Pupils also have the opportunity to practice vocabulary, reasoning, communication and collaboration. The content of this lesson is relevant to Science learning about food production, human impacts on the environment, biodiversity and sustainability.
In developed countries convenience has become an integral component of food consumption and waste. CBC produced a television show called “Fridge Wars” that challenges top chefs to make fantastic meals from items they find in family fridges. The idea that “there is nothing to eat” is eliminated by the creations from ordinary leftovers. This show could become the basis of an awareness project where students identify potential “throw aways” from their home fridges and work with local chefs to create recipes that use these ingredients. A cookbook could be produced and distributed at a community “tasting” event where the chefs prepare some of the recipes and the class delivers a presentation about responsible consumption and the environment.
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