My Plate
Design a healthy plate using the five food groups.
Choose Your Own Adventure: Become a Food Systems Influencer
Learn how you can influence others to make positive changes to their food-related habits.
About the Activity
There are ripple effects to every action and inaction. In this activity, you will explore how you participate in food systems, how you can make changes based on your values, and how you can influence others to be more responsible consumers and to promote a more sustainable and just food system.
Grades: 7-10
Topic: Food Systems, Civic Engagement
Estimated Time: 30 minutes
Brought to you by New York State 4-H, Cornell Cooperative Extension, and USDA's National Institute of Food and Agriculture.
Supplies
The only supply you need for this activity is the interactive content on this page!
Activity Steps
Use this interactive activity to learn about how you can influence others to make positive decisions about food consumption.
Reflection Questions
Bonus questions for examining the interplay between food systems and other systems
- How does eating food grown or raised locally support a more sustainable food system?
- How does using reusable food containers promote a healthier environment?
- In what ways can changes in climate systems affect changes in food systems? In what ways can changes in food systems affect changes in climate systems?
Investigate and Explore
Take what you've learned to the next level to learn more and explore the possibilities.
Think about the ways that you influence others, and the ways others influence you. We’ve focused on food, in this example, but there are other ways. You’ve heard of peer pressure, and it’s not usually a good thing – but in this activity we’re talking about a positive approach to using personal relationships to influence others to make decisions that are positive for themselves, their families, and the community. Consider how that applies to food-based decisions, but go beyond that to think about how it impacts all parts of your life, too!
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No endorsement of these supporters' products or services is granted or implied by 4‑H. This work is supported by the USDA National Institute of Food and Agriculture, AFRI - Education and Workforce Development project 2021-67037-33376.9
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