Food and Culture - a Global, Collaborative Classrooms Project

Event Details

Food and Culture - a Global, Collaborative Classrooms Project

Time: November 8, 2010 to August 6, 2011
Location: Online and in your classrooms
Website or Map: http://www.21stCenturySchools…
Phone: 850-457-2946
Event Type: global, collaborative, classrooms, project
Organized By: Anne Shaw
Latest Activity: Aug 6, 2011

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Event Description

Let your students learn with the world, not just about the world!

The purpose of this project is the development of a global, collaborative classrooms project which will provide a context for students to:

* Develop knowledge, skills and habits conducive to excellent health
* Practice habits of responsible citizenship - locally to globally
* Develop Global Competencies by studying "with" the world instead of "about" the world
* Develop critical 21st Century Skills
* Become engaged in a rigorous, relevant and real-world project
* Engage the knowledge within the disciplines through research, problem solving and application
* Learn - as opposed to memorizing then forgetting discrete facts

The initial sources of inspiration for this project were the book, Hungry Planet - What the World Eats, which is both a beautiful and profound essay on the people of our planet and the food they eat; the Edible Schoolyard Project where students grow and cook their own food, as many of the content standards are taught through this project; Jamie Oliver's Food Revolution, in which the goal is to change school lunch programs worldwide by providing fresh, healthy foods; Richard Louv's book, Last Child in the Woods, an excellent compilation of research on the relationship of being in nature to the physical and emotional health of children and the direct impact on a student's academic achievement; and the One Day on Earth film project, in which the goal is to create a documentary of one day on Planet Earth, and to include film footage from every country in the world.

Brainstorming the possibilities for participation by teachers and students from PK-20, as well as the participation of chefs, scientists, anthropologists, mathematicians, health care providers, historians, archaeologists, filmmakers, architects, environmentalists and many other experts, we began to develop a framework for the project. We developed strands of curriculum, or Issues and Themes, based upon the connections we derived from the overall theme of Food and Culture.

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Note: This project is not just for Family and Consumer Science classes - it is designed to be utilized by nearly every course, content area and grade level, PreK to PhD.

Read more at:

The official Food and Culture web site

See more about the foundational inspirations and curriculum for the project at our Food and Culture Wix.

See our Netvibes page for Food and Culture

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