Food takes a trip to the table. Class members choose a meal from a menu and calculate the total cost of the meal including tax and tip. Using a food origin card, pupils determine how far each of the ingredients of a meal traveled to end up on their plate. They then create a histogram to display the number of miles the food traveled and finish with a discussion about the benefits of local and non-local foods

Concepts

carbon footprints, transportation, food distribution, food, percents, histograms, distance

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Additional Tags

math

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Instructional Ideas

• Visit a local grocery store to find out where the foods originate 
• Use a map to designate where the ingredients are acquired

Classroom Considerations

• Individuals should understand how to calculate percentages

Pros

• Contains an answer key
• Includes a literacy tie to the lesson

Cons

• None

Common Core

6.RP.A.3.c 6.SP.B.4 HSS-ID.A.1 RST.6-8.7 RST.9-10.9 MP4 MP6