FUTURE FOODS + SUSTAINABLE COMMUNITIES + TOUR

Details

Available:

Future Foods + Sustainable Communities + NOT NATURAL Tour: 27 February-28 June 2024.

Future Foods + Sustainable Communities + SCI-FI Tour: August 2024-May 2025

Levels: 7-12

Sessions: Tuesday to Friday at 9:30am-2:15pm

Duration: 4.75 hours (with 15min recess and 45min lunch breaks)

Capacity: 50 students (minimum 20 students)

Cost: A $50 education service fee applies to each booking plus a cost per student (subsidised cost for schools with an ICSEA rating <1050). All prices are inclusive of GST.

Cost per student: $30 Subsidised cost per student: $15

In Future Foods, we dive into the fascinating and increasingly relevant world of food sciences to learn about innovative ways our food chain is becoming more sustainable and healthier. Focusing on the praised future superfood ‘insects’, students will explore how insects are already being eaten, and how this may evolve in the future. And yes, students will get to have a taste for themselves (if they so wish) by making their own insect waffles. Then, using a design process, students will work in teams to create and brand an insect-based future foods product before pitching their ideas to their peers for feedback.

In Sustainable Communities, students will deep dive into circular economies, biomimicry, urban farming, bio-hacking and more as they learn how to spot greenwashing and other eco-fads. Students will interrogate the idea of sustainability, what it takes to be truly sustainable and compete for prizes as they rapidly develop solutions to sustainable challenges in a game show format.

In NOT NATURAL/SCI-FI Tour, Learning Experience Facilitators will introduce students to the key concepts and ideas, facilitate group discussions and activities, and prompt students to think critically about the works. Students will have the opportunity to independently explore the exhibition with a scavenger hunt quiz containing thought-provoking questions and reflective activities before sharing their experience with the group.

Identify and connect the key themes and concepts explored in the exhibition through the facilitator-led tour of the transdisciplinary works.
Participate in facilitator-led group activities and discussions that prompt critical thinking and provoke curiosity. Explore the current challenges of our food chain and the need for sustainable practices.
Understand the strengths and weaknesses of insects as a ‘superfood’ (and have the opportunity to taste some).
Use a design thinking process to create and develop a brand for their new insect-based product.
Work in groups to mix up a batch of insect treats using ingredients from sustainable providers.
Explore what makes something ‘sustainable’, and use their new knowledge to categorise and rate examples from around the world.
Quickly develop and propose innovative sustainable solutions in response to rapid-fire questioning.
Informally engage with university students – who make up our facilitator team - and learn about diverse post-school pathways.
NOTE
ALLERGY & DIETARY INFORMATION
Allergen and dietary requirements may be accommodated if provided via email at least two weeks before the program date.
SHELLFISH ANAPHYLAXIS
If a participant has anaphylaxis to shellfish, our standard safety response is to run the program without insect products present, as insects and shellfish contain the same allergen triggering components. Please contact us to discuss options if applicable.
Gallery Tour
Victorian Curriculum 7-10: Design and Technologies, Digital Technologies, Science, Visual Arts.
Capabilities 7-10: Critical and Creative Thinking, Ethical, Personal and Social Capability.
Future Foods Workshop
Victorian Curriculum 7-10: Design and Technologies, Geography, Science.
Capabilities 7-10: Critical and Creative Thinking.
Detailed Curriculum Links
Sustainable Communities Workshop
Critical and Creative Thinking
Design and Technologies
Ethical Capability
Geography
Science