FUTURE FOOD

How will our plates change in response to the climate crisis? As modern food production responds to social, economic, and environmental expectations, what are the emerging products that will be front-and-centre on supermarket shelves?

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 superfood ‘insects’, students will explore how insects are eaten around the world and how we might hop to it and create change in our own backyard.

And yes, students will get to have a taste for themselves! Students will explore insects as a sustainable solution. Then, they will get hands-on and manufacture and market an insect-based chocolate bar of their own.

Key Themes: food science, food production, nutrition, sustainability and innovation.

REQUEST MODULE

Details
Available: Term 1-4 

Levels:  7-12

Duration: 3.25 hours (two modules) 

Capacity:  50 students

Participate in facilitator-led group activities and discussions that prompt critical thinking and provoke curiosity about our food chain.
Understand the strengths and weaknesses of insects as a ‘superfood’ (and have the opportunity to taste some).
Work in groups to mix up a batch of insect chocolate using ingredients from sustainable providers.
Develop an advertisement for their new insect-based product.
Informally engage with university students – who make up our facilitator team - and learn about diverse post-school pathways.
Critical and Creative thinking
Design and Technologies
Science
Geography