Which sustainability component will your lesson focus on?
Eating locally grown food in order to reduce carbon dioxide emissions from transportation methods. Also to connect people to where their foods are grown in order to encourage interest in the growing processes.
What related problem/issue will you present?
Shipping food from across the country to one's home is an unnecessary comonality: due mostly to the recent (past century) popularity of mass production. This pollutes the air even more as tons of food trucks are added to the multitude of everyday transportation.
What supporting facts characterize the problem?
As of 2003, "the weighted average source distance (WASD) for locally locally grown produce to reach institutional markets was 56 miles, while the conventional WASD for the produce to reach those same institutional points of sale was 1,494 miles, nearly 27 times further"*
Also, air planes produce almost three times as much pollution as transportation trucks. Driving to a local farmers market (or better yet, walking to one's own garden) instead of a supermarket which either has food flown or driven in, cuts down on pollution.
*Study as reported by Carm Paynter on http://ezinearticles.com/?Food-Miles---Food-Transportation-and-Our-Environment&id=1792425
What solution will you offer?
Planting an herb garden in one's own back yard (herbs being this project's main focus) allows for consumers to consume less from transportation-heavy supermarket chains.
What action or actions do you want people to take as a result of your lesson?
Start individual herb gardens and learn to value homegrown produce.
Please attach any supporting audio, video, images, files, blogs, links, graphs or other related to the problem or your solution?