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Colorful Healthy Nutrition Illustrative Infographics (1)

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Exploring the connection between climate change and food systems, which has a direct link to Food and Technology/Home Economics.

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Year 9 Geography:

The challenges to food production, including land and water degradation, shortage of fresh water, competing land uses, and climate change, for Australia and other areas of the world (ACHGK063)

The capacity of the world's environments to sustainably feed the projected future population to achieve food security for Australia and the world (ACHGK064)

Present findings, arguments and explanations in a range of appropriate communication forms, selected for their effectiveness and to suit audience and purpose; using relevant geographical terminology, and digital technologies as appropriate (ACHGS070)

Reflect on and evaluate the findings of the inquiry to propose individual and collective action in response to a contemporary geographical challenge, taking account of environmental, economic and social considerations; and explain the predicted outcomes and consequences of their proposal (ACHGS071)

Year 10 Science:

Global systems, including the carbon cycle, rely on interactions involving the biosphere, lithosphere, hydrosphere and atmosphere (ACSSU189)

The values and needs of contemporary society can influence the focus of scientific research (ACSHE230)

Communicate scientific ideas and information for a particular purpose, including constructing evidence-based arguments and using appropriate scientific language, conventions and representations (ACSIS208)

Year 10 Geography:

The human-induced environmental changes that challenge sustainability (ACHGK070)

The application of human-environment systems thinking to understanding the causes and likely consequences of the environmental change being investigated (ACHGK073)

The application of geographical concepts and methods to the management of the environmental change being investigated (ACHGK074)

Syllabus outcomes: GE5-2, GE5-3, GE5-4, GE5-5, GE5-8, SC5-11PW, SC5-9WS, SC5-12ES.

Time required: 60 mins

Level of teacher scaffolding: Low - oversee activity.

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Food Security and Climate Change in Australia

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In this lesson, students compare the risks to food production in their state or territory with another state or territory, and produce a map or infographic to share their research. Ideal for teachers seeking educational resources on climate change and land management.

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This free tool allows users to enter a recipe and instantly see its nutritional breakdown. It could be used in Food and Technology to support students in designing or modifying recipes to meet specific dietary needs. It encourages critical thinking around ingredient choices and can help students make more informed, health-conscious decisions. It also streamlines the process compared to manual calculations, allowing for more efficient, student-driven learning.

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Whip up a custom nutrition label and start making healthier choices! It's as simple as:

Editing Your Recipe

You can edit your recipe at any point.

Editing ingredients: Hit the pencil icon next to the ingredient name if you'd like to edit or delete individual ingredients. To add new ingredients, hit "+Add Ingredient."

Servings: Choose the number you'd like from the "Number of Servings" dropdown.

Starting over: Choose "Analyze New Recipe" or "Start Over." Note that these options will delete the current information, so if you want to save your current analysis make sure to grab the embed code!

Saving and Embedding the Nutrition Label

You can easily save the nutrition label by saving the provided embed code. Once you've finalized your ingredients and servings click or tap "embed this label," located under the nutrition label, to generate a code that you can insert into your blog or save to reference later.

Making the Most of the Recipe Nutrition Analyzer

The nutrition facts label is useful if you're tracking calories or just want to be more informed about your diet, but this recipe calculator is also helpful for making smarter food decisions.

Here are a few tips for how to make the most of it.

Ingredient swaps: Take a look at the calorie breakdown for individual ingredients if you'd like to adjust the calorie content of your recipe. Knowing where the calories are coming from can help you pinpoint specific ingredients to swap out or adjust quantities for.

Ingredient comparisons: How much of a difference will using whole milk versus low-fat milk make? Analyze a recipe with one ingredient, then edit it to use the second and compare the nutrition facts.

Recipe comparisons: Analyze multiple recipes and compare the nutrition labels to help you decide which is better for your diet and specific nutritional needs.

Troubleshooting Errors With the Recipe Analyzer

You might see an error message pop up once you analyze your recipe. Here are a few common ones and how to fix them:

Ingredient not recognized, please try editing: click or tap the ingredient for a dropdown of options to choose from. When you choose the correct one, hit "update."

Measurement not recognized, please try editing: click or tap the pencil icon next to the ingredient name. Choose a measurement from the dropdown, then hit "update." You can also easily convert the measurement with a unit converter if needed, to match the listings available.

Please make sure that you are using the most up-to-date version of your web browser in order to avoid potential errors. This recipe analyzer is not compatible with Internet Explorer.

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This recipe nutrition calculator will analyze the calorie and nutrition facts for any recipe. Simply enter the ingredients and serving size to get started.

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This resource from ACT Nutrition Support Service https://actnss.org/resources/lunches-around-the-world/ is originally aimed at primary students, but could easily be adapted for Year 9 Food Technology. It could support a lesson or project exploring global food practices, cultural identity and nutrition. Students might compare traditional lunches from around the world and then design a culturally inclusive lunchbox item. This could be a starting point for deeper thinking around ethical food design and sustainability.

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This national challenge gives students a real-world reason to apply what they’ve learned about food design and healthy eating. Even if you don’t enter the comp, the brief could be used in class as the basis for a project where students design a meal or product with a specific user in mind. It ties in well with food function, nutrition, and presentation. It also gives students the chance to think creatively and pitch their ideas using digital tools.

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This year's Flavour Forecast® recipe challenge, designed for Year 9 and Year 10 students, encourages them to respond to a design brief and create two original recipes that reflect the flavour trends for the year.

All students who enter will receive a certificate, regardless of whether their entry is complete.

About 2025 flavour trends

The three flavour trends identified in the Flavour Forecast 25th Edition are:

Tropical Vibes

Charred & Smoked

Deliciously Unexpected

These trends are detailed in McCormick's 2025 Flavour Forecast.

Design brief

Entry form

Resources to support the recipe challenge

Overview of 2025 flavour trends

Overview of design brief and judging criteria

Tips from a teacher

Past winners of the Flavour Forecast recipe challenge

Many schools across Australia from all states and territories have participated in the recipe competition. Explore past winners of the Flavour Forecast recipe challenge and the fantastic, creative, original recipes they created.

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The Home Economics Institute of Australia Inc. (HEIA) is the peak professional body for home economists in Australia. HEIA advocates for the interests of professionals working in education, industry, community health, consumer affairs, and family and hous

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Handy agreement from eSafety to set some ground rules before students start using online tools. https://www.esafety.gov.au/educators/classroom-resources/online-safety-classroom-agreement