Link to Sustainability:
This book describes a potential strategy of growing a garden to increase food production, thus having more access to food. As a result, students can become aware of how they can create a positive difference in their lives and the community to end hunger by increasing access to food by growing a local edible garden. Overall, students are exposed to a sustainable practice of living. 

Link to Sustainability:
The above children's literature exposes students to the importance and understanding of why 'they should never waste food.' Exposing students to this statement allows them to grasp the significance, thus finding relevance to why community and global hunger are ongoing issues. As a result, this book can motivate students to start thinking of what they can do to help improve goal 2 of the Sustainability Development Goals. 

Foodbank is considered to be one of the largest Australian hunger relief organisations. The food charity addresses the ongoing issue of food insecurity in Australia by providing food relief to more than a million people each month across Australia. In addition, Foodbank provides free school programs to eligible schools to help students to learn about good nutrition and having a healthy and balanced diet. 

 

To help teachers to deliver an educational and insightful program about improving nutrition, Foodbank provides its online training program. It aims to provide learners with the skills and knowledge to offer an engaging and educational program that encourages students to have a balanced and a good nutritious diet. 

 

Sustainability is addressed in this professional development program as it informs and educates learners about the potential strategies students could adopt and apply in their lives to help improve food insecurity and create healthy and nutritious meals. The above allows educators to gain the necessary knowledge to teach their students possible strategies to end hunger, which is considered one of the United Nations Sustainability Development Goals. 

Our school canteen, The Snack Shop, is planning a new lunch menu! Miss Billie, the lunch lady, would like to start planning and creating meals that don't involve a lot of food wastage. You are to help Miss Billie to plan, design and create a 'no-waste' lunch meal for the school canteen. 

 

This STEM project involves students creating their own 'no waste' lunch. 

Investigate and Defining:

First, students would discuss whether their family or themselves are using any strategies to reduce the amount of food wastage. Students then research and record their findings on recipes or meals that involve low or no food wastage. 

Generating and Designing:

Next, students would design their own' low or no waste' food meal by creating a recipe. 

Producing and implementing:

Once students complete their recipes, students are provided with the opportunity to develop the meal by bringing ingredients from home. 

Evaluate:

Finally, students would evaluate whether they followed the design brief's specifications. Students would also be provided with the opportunity to create suitable adjustments to meet the requirements of the design brief.

 

 

Students creating their own 'low or no-waste' meals allows students to learn to appreciate food while understanding the idea that different people from around the world struggle to receive food due to food insecurity. In addition, creating these meals allows students to learn and gain a practical strategy for reducing food wastage, thus supporting the goal of ending poverty. 

Investigate and Defining:

Students would first research potential fruits and vegetables that are best grown, depending on the season. In addition, different planting techniques are discussed as well to produce the fruits and vegetables best.

Generating and Designing:
Students then draw an annotated diagram of their edible garden to create their plan.

Producing and implementing:
Based on their annotated diagram, students would be given a mini pot of soil for students to plant the seeds of the chosen fruits and vegetables to create their edible garden.

Evaluate:
Once students have planted their seeds, students would evaluate whether they have followed the specifications of the design brief and make adjustments depending on the success of their edible garden.
 
Link to Sustainability:
Students creating their own edible garden support goal two as they learn to grow their fruits and vegetables to increase food production, thus supporting food security. As a result, students would make a positive difference by learning to grow more food, lowering the likeliness of community members feeling hungry due to food insecurity.

Links to Sustainability:
Students are shown possible ways to do and practice contributing to more sustainable patterns of living, particularly towards ending hunger in their local community. 

In addition, students would be able to learn and apply the shown strategies from the video to their learning journey to allow them to start making a positive difference in their community. 

Links to Sustainability:
Students are encouraged to think and ponder about the above statement, which promotes critical thinking on strategies that they can do to help reduce hunger in their community. The above four strategies are fantastic examples that support the overall topic of sustainability and how students can apply sustainable practices in their learning life, such as learning to grow and 'protect a variety of crops...'

Students could create posters about ways that they can do to reduce hunger on an A3 piece of paper. 

 

Possible strategies students could write and draw about:

 

Asking students to create their posters support students' knowledge of how they can help reduce hunger in their community and worldwide. In addition, it allows students to be aware of the ongoing issue of world hunger and describe sustainable living practices that they can use and apply in their learning journey to address goal two of the Sustainability Development Goals. 

 

Students could create their compost by using an empty two-litre bottle. Students would collect dirt, old leaves, and food scraps to make their compost. Each day, students could observe and record what happens to compost as well as be able to grow a plant in the bottle as well. 

 

 

Asking students to create their compost allows them to learn how they can support an increase in food production, thus improving the number of food available to the community, which supports achieving Zero Hunger by 2030. 

 

The above 59 seconds video is an advertisement created by IKEA. The purpose of the advertisement is to show that during the Christmas and New Year period, many people across the globe throw away a large amount of food, thus increasing food wastage. Given the above, IKEA used computer graphics to show large pieces of wasted food falling from the sky to demonstrate the ongoing issue of food wastage.

 

 

Although the above advertisement was not created for educational purposes, the above multimedia raises awareness of the ongoing issue of food wastage worldwide. In addition, it highlights possible students could apply to save food, thus reducing food wastage. As a result, students would be exposed to one way of saving food, thus addressing how students could help contribute to achieving goal two of the Sustainability Development Goals. 

Students could donate food, such as canned fruits or vegetables, to food donation services such as OzHarvest, SecondBite and Foodbank. 

 

Encouraging students to donate food to local food charities allows students to demonstrate one possible strategy to help reduce the number of people feeling hungry due to lack of food access, also known as food insecurity. As a result, students would be addressing their support in achieving zero hunger by 2030. 

 

This activity can be facilitated as a whole class or used as part of a whole school approach. 

Images from:

Save the Scraps by Bethany Stahl introduces Alex and Mateo, who are curious and want to learn about composting and its importance.

Link to Sustainability:
This simple but insightful children’s literature can be used to widen students’ knowledge of what composting looks like and the benefits of composting, such as having less food wastage going into the bin. As a result, students are exposed to one of many possible strategies they can use and apply in the future to help support goal two of the Sustainability Developments Goals to end hunger in their community. 

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Located in Wattle Grove, Foothills Sustainability Centre provides a range of opportunities for students to visit and learn about various sustainable living practices they can learn and apply in their learning journey. In addition, the centre offers its exclusive worm farming excursion/incursion to students to learn about reducing waste and worm composting.

Their incursion and excursion include students learning about worm composting and having a 'hands-on' experience with using and setting up a wheelie bin worm farm by placing their recess and lunch food scraps in the wheelie bin worm farm. 

This incursion/excursion is a fantastic opportunity for students to be exposed to one of many important strategies they can do to improve food security in their local community by learning the value of food scraps for composting to grow food crops in its nutrient-filled soil. As a result, students would be exposed to two valuable, sustainable living practices to achieve goal two: Zero Hunger.