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Workshop for Middle School __Students__ hosted by RPI's EcoEd Research Group

Eat Local!: Exploring Sustainable Food Options What's on Your Plate and Where is it From?

Saturday, March 31st, 12:00-4pm Rensselaer's Russell Sage Dining Hall, second floor 15th Street, Troy

This workshop will involve middle school students in an hands-on cooking activity that advances environmental sustainability. Participants will be given the opportunity to make their own meal using local and organic ingredients. The differences between processed foods and __organic foods__ will be discussed. Connections between processed food and the negative impacts they have on the environment will be explored as well as the all-encompassing idea of industrialized agriculture.

The workshop is open to students in grades 5-8.

__Learning__ Outcomes: -convey an undestanding of the differences between fresh/local foods and processed foods. -understanding the current industrialized food system and the problems that come along with it. -teach students to make informed decisions about what foods they buy and eat. -tie in the topics of personal health as it relates to what food you eat.