Students follow the production chain from grain to bread, analyze its environmental footprint, and create a visual chain map highlighting points for sustainability improvement.
To understand which steps and actors are involved in food production and to identify opportunities for reducing waste, energy use, and environmental impact.
Question: “How does bread end up on your plate?”
Pairs map the production steps.
Together, make a class chain on the board.
Add sustainability icons: pesticides (farming), CO₂ (transport), waste (unsold bread).
Groups redesign the chain to make it more sustainable (e.g. local grain, renewable energy for baking, recyclable packaging).
| Investigate |