Going Locavore: Teaching Students about the Benefits of Food Produced Locally

Autor/inn/en	Farenga, Stephen; Ness, Daniel
Titel	Going Locavore: Teaching Students about the Benefits of Food Produced Locally
Quelle	In: Science Scope, 33 (2010) 5, S.52-56 (5 Seiten) PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	0887-2376
Schlagwörter	Dietetics; Thinking Skills; Critical Thinking; Food; Eating Habits; Conservation (Environment); Teaching Methods; Agricultural Production; Science Instruction + Suchen Sie Ihr Suchwort? Ernährungslehre; Denkfähigkeit; Kritisches Denken; Lebensmittel; Ernährungsgewohnheit; Essgewohnheit; Conservation; Environment; Konservierung; Bewahung; Umwelt; Teaching method; Lehrmethode; Unterrichtsmethode; Agriculture; Production; Landwirtschaft; Produktion; Agrarproduktion; Landwirtschaftliche Produktion; Teaching of science; Science education; Natural sciences Lessons; Naturwissenschaftlicher Unterricht
Abstract	A term that is fairly new to the English vernacular is "locavore." This term describes anyone who eats food that is grown locally. A locavore diet consists of both perishable and imperishable food that is generally produced within a 100-mile radius of one's home. The purpose of the movement is not only to eat freshly prepared meals, but also to reduce waste. This article describes the need for a locavore diet and presents three activities that help students to understand the benefits of consuming food produced locally; and hones critical-thinking skills in the process. (Contains 3 figures.) (As Provided).
Anmerkungen	National Science Teachers Association. 1840 Wilson Boulevard, Arlington, VA 22201-3000. Tel: 800-722-6782; Fax: 703-243-3924; e-mail: membership@nsta.org; Web site: http://www.nsta.org
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2017/4/10