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Building a Just and Sustainable World April 2009
What we eat is a big part of our day. From supermarkets to farmers markets—and, if you’re fortunate, your own garden—there are many choices to consider.
I eat in a healthy way, but have to admit I don’t always know where my food comes from. In this newsletter, we’ll ponder the source of your food. It’s not about feeling guilty. It’s about making informed choices, prioritizing (we all have budgets), and celebrating food.
Chef Tom French, director of the Experience Food Project, has a broad vision of a new school food system that provides students with healthy food, reconnects them with the source of their meals, and builds bridges between the classroom and the kitchen.
Here is Tom’s story.
MORE OF YOUR STORIES: Growing Vegetables and Children's Confidence. Chicken Soup for the Soul in the Classroom. Campaigning for Quality Education. Discovering the Beauty of Teenagers.
SEND US your own story to share with our growing network of YES! educators.
Like YES! Magazine, Sustainable Table focuses on solutions. Sustainable Table not only provides information on industrial farming in a user-friendly and accessible way, but presents practical alternatives and tools for switching to good local food.
Sustainable Table is well known for its award-winning animated movie trilogy, The Meatrix. The heroes, Moopheus, Leo, and Chickety introduce your students to the meat industry, and reveal what happens at a dairy farm and a processing facility, where they learn how we feed our Fast Food Nation.
Check out its terrific primer on sustainability, including a sustainable dictionary, a chart comparing sustainable and industrial farming practices, and guides for sustainable shopping and eating.
What could you eat for only $3 a day? What's the difference between freshwater and farm-raised fish? You and your students will take eating awareness to another level with these resources.
Since 2007, elected officials, faith groups, and others have taken the Food Stamp Challenge to begin understanding what it’s like for millions of Americans who base their meals on food stamps. Ask your students what kind of choices they would make if they had to survive on $21 worth of food per week—the average food stamp benefit.
More people are eating seafood as they become more health-conscious. Just as we’ve learned that all carrots are not the same, Seafood Watch will tell you that all fish are not equal. Explore Seafood Watch's education resources and regional guides that recommend seafood to eat and avoid in your area.
Michael Pollan asks us to “eat food, not too much, mostly plants” and lays out a few simple rules to complement this adage. Ask your students to create their own rules for eating that preserve their health and the health of the planet.
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