Tracing the Food Journey: Potato, Tomato, Beef
Groups of 10 or more
College Age and over
1 to 1 ½ hours, but can be shortened or lengthened. Participants figure out the journey of each food by putting descriptions of different parts of the journey in order. While doing so, participants learn about how our conventional, industry-based food system works, its benefits and its costs, and brainstorm about how it might be changed.
Potlucks with a Twist
Groups large enough to have a potluck (usually min. of 8 people)
Potlucks inspire rich, interesting discussions as people share their decision making and food preparing process about what they bring. Ideas for potlucks are:
-controlled spending (leader gives participants spending limits, from 30 cents to two dollars, while one person is allowed to bring a “splurge” item
-healthy food (including healthy food you like that others may not have tried or be very familiar with)
-local food (focusing on how far food travels and what is available locally)
-comfort food (or food that symbolizes personal hospitality)
Population and Food Production
Groups of 25; good introduction to issues of world hunger and population
High school age and possibly younger
Developed by the Atlanta Community Food Bank
approximately 45 minutes
Participants spread out across the room in an approximation of percentages of world population. Peanuts or crackers (as a symbol of food produced) are then distributed by formula to the participants. Leader then facilitates a discussion about how food and wealth are distributed in the world and how they might be more equally distributed.
Buying for a Family of Four
Ideal for Groups of at least 8
High school age
approximately 1 hour
Participants are divided into groups (families) of four and are given $80 of play money to plan a week’s worth of healthy meals. Using a price list of foods from a local grocery story and the food pyramid.