Barn Redevelopment - Year 6 Zero Hunger Generation

At the start of term 1, the year 6 students were challenged with this question:

What if we didn’t have enough to eat?

The basis for the question came from Goal 2 of the United Nations Sustainable Development Goals, which is concerned with ending hunger, achieving food security, improving nutrition and promoting sustainable agriculture.

They then set out to develop their own vegetable garden based on sustainable growing and watering practices. The students developed wicking garden beds out of recycled intermediate bulk containers using materials and techniques easily replicated by people in developing countries. 

After several weeks of soil preparation and careful consideration of suitable produce to grow throughout the winter months, the students were finally able to plant out their patches last Thursday. It was a very exciting moment for the students.

The integrated task has seen students needing to apply their learning from a range of curriculum areas including English, science, maths but also the enterprise skills of collaboration, creativity and project management. 

While the students patiently wait for their seeds to germinate and produce food that can be utilised in food technology, the focus will now shift to reducing the waste produced within the school.

As part of the Year 6 Food Technology program this semester, the students are focusing on “What does Good Health & Well Being mean to them?” This focus is goal 3 from the United Nations Sustainability Development goals.

The students are learning about:

  • the impact of having a well-balanced, nutritional diet, making informed decisions in food choices & positive lifestyle behaviours
  • an awareness of the Australian Dietary Guidelines
  • the benefits of using fresh, seasonal produce from an economic, sustainable and health focus
  • developing their critical thinking, teamwork, practical skills, knowledge and understanding of Well Being from a community and global perspective

Teaching children to grow, harvest, prepare and share their own fruit and vegetables is proven to have a positive impact on the food choices students make. This learning extends beyond the classroom and we are extremely excited that our school kitchen garden will give our students hands on connections to the above learning objectives.

Sally Gray, Theresa Drewer and Ryan Healy

 

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