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Movie cover, collage of foods with GMO/Organic sticker

Food Evolution

  • Lesson
  • Grades 9 – 12

Students will view the 2016 documentary Food Evolution to evaluate the polarized debate surrounding bioengineering (GMOs). In this film director, Scott Hamilton Kennedy travels from Hawaiian papaya groves to Ugandan banana farms, to cornfields in Iowa to document how agricultural technology can be used in such varied crop settings. This lesson covers a socioscientific issue and aims to provide students with tools to evaluate science within the context of social and economic points of view.

The Environmental Footprint of Livestock

  • Lesson
  • Grades 9 – 12

Explore modern livestock farming practices and the ecological footprint of meat, milk, and egg production. Evaluate the contributions of the livestock industry and weigh the challenges related to environmental and economic sustainability of animal-source foods in comparison to plant-source foods.

Journey 2050 Level 2

Journey 2050 Lesson 2: Soil Nutrients (Grades 6-8)

  • Lesson
  • Grades 6 – 8

Students will identify nitrogen, potassium and phosphorus as primary soil nutrients necessary in the production of abundant and healthy foods, describe various methods of replenishing soil nutrients that have been depleted by plant growth, discover how overall plant health impacts a plant’s ability to resist disease and pests and describe what best management practices are in agriculture to improve overall sustainability.

Journey 2050 Level 2

Journey 2050 Lesson 2: Soil Nutrients (Grades 9-12)

  • Lesson
  • Grades 9 – 12

Students will identify nitrogen, potassium and phosphorus as primary soil nutrients necessary in the production of abundant and healthy foods, describe various methods of replenishing soil nutrients that have been depleted by plant growth, discover how overall plant health impacts a plant’s ability to resist disease and pests and describe what best management practices are in agriculture to improve overall sustainability.

Homegrown in Your State: Fruits and Vegetables

  • Lesson
  • Grades K – 2

Students explore their state's specialty crops, discover how food gets from the farm to the table, and discuss the importance of eating fruits and vegetables every day.

Enjoying the Harvest

  • Lesson
  • Grades 3 – 5

Students identify the parts of a wheat plant and wheat kernel and investigate the process of milling wheat kernels into flour.

Little Red Hen

  • Lesson
  • Grades K – 2

Students use the story The Little Red Hen to investigate wheat production and bread making. Students thresh their own wheat and grind it into flour to make bread.

Powerful Potato

  • Lesson
  • Grades 3 – 5

Students observe a potato grow with and without soil, chart potato geography on a world map, and hold a potato dress up contest.

Plant Growth Affects the Soil

  • Lesson
  • Grades 3 – 5

Students define nitrogen, phosphorus, and potassium as soil nutrients, explain that plants use soil nutrients as they grow, discover that fertilizer replaces depleted nutrients, and analyze information on seed packets to determine the needs different plants have for growth.

From Soybeans to Car Parts

  • Lesson
  • Grades 3 – 5

Students investigate the collaborative work of an agricultural scientist and engineer who found new uses for soybeans and discuss careers in science and engineering, biobased products, and the use of renewable resources.

A Day Without Dairy

  • Lesson
  • Grades 3 – 5

Students create, read, and interpret graphs relating to the economic importance of the dairy industry and are challenged to understand the economic consequences of a day without dairy.