Educating ethical eats
Food technology is the favourite class of many high-school students. A break from the books, students learn about the production processes to create food and undertake practical lessons that involve making delicious food in large quantities. As a teacher, what if you could keep this class as a favourite whilst incorporating lessons on sustainability and ethics? Stephanie Boyce is a Sydney Food Technology teacher and a long term vegan. Her students were grateful for her lessons on vegetable preparation when they were presented with an extended response on just this in their trial HSC paper. Our producer Lily Cardis has the story.
