Wednesday, March 30, 2022
Nicolas Jammet, Co-Founder, Sweetgreen
How might we…design future restaurants to respond to climate/health/equity issues?
Wednesday, March 16, 2022
Bentley Hall, CEO of Good Eggs
How might we...responsibly purchase and distribute our food?
Wednesday, March 9, 2022
Chef Matthew Raiford
How might we....use food as a vehicle to convey and protect cultural heritage and history?
Wednesday, March 2, 2022
Saru Jayaraman
How might we…address compensation, gender, and power imbalances in the food system?
Wednesday, February 23, 2022
Raj Patel
How might we...leverage food as medicine?
Wednesday, February 16, 2022
Larissa Zimberoff
How might we... reimagine the food of the future?
Wednesday, February 9, 2022
Frances & Anna Lappe with Tiffani Patton
How might we…be climate-conscious eaters?
Wednesday, February 2, 2022
Nikiko Masumoto and Nina Ichikawa
How might we…create equitable food systems that support diverse producers?
Wednesday, January 26, 2022
Michael Pollan
How do we/might we/should we...decide what we eat?
ESYB Curriculum
Environment Debate Plate: Frittata and Salad
In this eighth-grade humanities lesson, students make frittata and salad with their choice of salad dressing, and discuss the relationship between food choices and the environment with a specific focus on water use and food waste.
Grade: 
6 – 8, 9 – 12
Progression:
6 of 10
Standards:
Aligned

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