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Page 4
Using Our Land (student handout continued)
Day 4:
Map the miles. Students will use a map to draw lines from where the food was grown or manufactured to where they ate it.
Video: https://www.youtube.com/watch?v=6RlxySFrkIM&ab_channel=Vox
Day 5: Sources of Carbon Emissions
• ~83% food production
• ~5% wholesale and retail of food
• ~11% transportation
Does it surprise you that most emissions come from production and not transportation?
It's not just where your food comes from that is important, but also what you eat and how much food is wasted.
If you want to lower your carbon footprint, eating seasonal, local food is generally best.
Environmental impact of food waste: https://moveforhunger.org/the-environmental-impact-of-food-waste
Food that flies can generate 100 times the carbon emissions than food that travels by boat.
Source: http://shrinkthatfootprint.com/food-miles
Day 6: Follow Up Questions:
1. Why is it important to know how far food traveled to get to your plate?
2. What are the benefits of buying foods that are local and in season?
3. Suppose you wanted to add some fresh avocado and tomato to your burrito. When do you think it would have to be picked
from the plant in order to remain fresh when it gets to your home?
