Lesson plans and activities for teaching Canada’s food guide.
Reflects on aspects of meal and snack times that can make them an enjoyable experience, including the people they eat with.
Connects students to the gift of food - how the lands, forest and water gifts us our food and has for generations.
Connects students to the season and traditional First Nations foods of the areas where they live.
Supports students to connect and reflect on the food and land around them, to use culture pyramids to talk about food traditions, and to discuss the impacts of colonization on traditional local food systems.
This toolkit is a written compilation of resources and stories highlighting programs related to Indigenous plants and pedagogy within schools located in what is colonially known today as British Columbia, Canada.
Explores Indigenous foods and food practices using math and First Peoples knowledge and perspectives. Mini-units: Hunting - Cultural Practices and Bow Technology pg. 161; Cooking with Fractions pg.168; and Statistics and Salmon pg. 218.
Create a list of traditional Indigenous foods from your community and play the memory game with a partner.
Unit 1: Traditional ecological knowledge and Unit 2: Plants and the connection to place.
Provides teachers with foundational messages, additional resources, and learnings that complement the Traditional First Nations Lesson Plans.
Encourages students to reflect on food traditions and special occasions that are meaningful to them.
This lesson encourages students to explore their drinks— water, and other beverages —and where they come from.
Explores the origin of foods and reflects on how they may be harvested, prepared, or eaten.
Inquiry-based lesson that supports students with building food literacy by reflecting on food’s physical properties, how it can be prepared and how it’s eaten.
Provides inquiry-based activities to explore 16 different foods commonly found in BC using the senses, and by reading stories and journaling. Each lesson engages students in a class cooking and tasting opportunity, furthering food exploration.
Provides inquiry-based activities through 8 food-based lessons. Each lesson engages students in a class cooking and tasting opportunity that reinforces food exploration. Students also explore how things grow and where food comes from.
Explores cheese making process and allows students to put knowledge into action by making cheese.
Explores fractions through story and recipes using First Peoples perspectives and knowledge.
Explores how meals have changed over two or three generations by interviewing their parents and grandparents.
Provides students with an opportunity to prepare and share a healthy snack.
Encourages students to reflect on food traditions and special occasions that are meaningful to them.
Provides inquiry-based activities to describe 16 different foods commonly found in BC using the senses, and by reading stories and journaling. Each lesson engages students in a class cooking/tasting opportunity followed by a class eating experience. Recipe cards can be sent home as a way to engage caregivers in food exploration.
Provides inquiry-based activities through 8 food-based lessons. Each lesson engages students in a class cooking/tasting opportunity followed by a class eating experience. The development of competent eating skills and how to talk about food in a neutral way is also highlighted.
Explores how meals have changed over two or three generations by interviewing their parents and grandparents.
Explores the idea of place as it relates to First Peoples’ traditional knowledge about plants and how to make tea using local plants.
Provides students with an opportunity to prepare and share a healthy snack.
Encourages students to reflect on food traditions and special occasions that are meaningful to them.
Reflects on aspects of meal and snack times that can make them an enjoyable experience, including the people they eat with.
Provides inquiry-based activities through 16 food-based lessons. The Food Explorers program will expose students to concrete, first-hand experiences with food, focusing on the mysteries of tastes, textures and colours of food. The goal of this program is to encourage students to try new foods and to eat a wide variety of foods. A 30-minute self-paced workshop is available to familiarize teachers with the program and free materials.
Provides inquiry-based activities through 8 food-based lessons. Through food exploration, students celebrate and share foods that hold cultural, social or personal significance to them. A classroom environment is created where food is discussed in a culturally safe and inclusive way in order to foster a positive relationship with food. A 45-minute self-paced workshop is available to familiarize teachers with the program and free materials.
Explores how meals have changed over two or three generations by interviewing their parents and grandparents.
Explores the concept of mindfulness and provides an opportunity to participate in a mindful eating activity.
Provides students with an opportunity to prepare and share a healthy snack.
Inquiry-based lesson that supports students with building food literacy by reflecting on food’s physical properties, how it can be prepared and how it’s eaten.
Introduces students to the ways in which advertising can affect their food choices.
Looks at the different food photography techniques used to make foods appealing in advertisements.
Explores the origin of foods and reflects on how they may be harvested, prepared, or eaten.
Reflects on aspects of meal and snack times that can make them an enjoyable experience, including the people they eat with.
Examines personal and external factors that influence people's food and beverages choices.
Introduces the concept of mindfulness using hands-on activities and encourages students to reflect on barriers and ideas to support mindful eating at school.
Encourages students to reflect on food traditions and special occasions that are meaningful to them.
This lesson encourages students to explore their drinks— water, and other beverages —and where they come from.
Explores the origin of foods and reflects on how they may be harvested, prepared, or eaten.
This lesson activity encourages students to explore the importance of water for all living things, and to reflect on the role water plays in our food system.
Inquiry-based lesson that supports students with building food literacy by reflecting on food’s physical properties, how it can be prepared and how it’s eaten.
Reflects on aspects of meal and snack times that can make them an enjoyable experience, including the people they eat with.
This lesson examines media influences on drinking beverages, and how students can use the information they learn to educate their peers about the importance of hydration.
Examines personal and external factors that influence people's food and beverages choices.
Explores Indigenous foods and food practices using math and First Peoples knowledge and perspectives. Mini-units: Hunting - Cultural Practices and Bow Technology pg. 161; Cooking with Fractions pg.168; and Statistics and Salmon pg. 218.
Explores how meals have changed over two or three generations by interviewing their parents and grandparents.
Unit 1: Traditional ecological knowledge and Unit 2: Plants and the connection to place.
Supports learning about BC's local food and food systems, following the story of dairy.
Supports learning about BC's local food and food systems, following the story of salmon.
Provides inquiry-based activities to describe and explore beans using the senses, and by reading stories and journaling.
Provides inquiry-based activities to describe and explore cheese using the senses, and by reading stories and journaling.
Provides inquiry-based activities as students explore beans, meat, milk, nuts, seeds, eggs, and more. Concepts integrate into how things grow and where these foods come from.
Explores Indigenous foods and food practices using math and First Peoples knowledge and perspectives. Mini-units: Hunting - Cultural Practices and Bow Technology pg. 161; Cooking with Fractions pg.168; and Statistics and Salmon pg. 218.
Unit 1: Traditional ecological knowledge and Unit 2: Plants and the connection to place.
This virtual scavenger hunt lesson plan will help students learn about BC's agriculture commodities and the Agriculture Land Reserve through the online interactive Grow BC GIS map.
Encourages students to reflect on food traditions and special occasions that are meaningful to them.
Explores the origin of foods and reflects on how they may be harvested, prepared, or eaten.
Inquiry-based lesson that supports students with building food literacy by reflecting on food’s physical properties, how it can be prepared and how it’s eaten.
Provides an introduction to student inquiry about BC's food system and how we produce, process, distribute, and acquire local food.
Provides inquiry-based activities to describe 16 different foods commonly found in BC using the senses, and by reading stories and journaling.
Provides inquiry-based activities through 8 food-based lessons. Through food exploration, students learn about a variety of foods, how things grow, and where their food comes from.
In this lesson, students will explore food and develop language arts skills by creating and sharing riddles.
Create a list of traditional Indigenous foods from your community and play the memory game with a partner.
An inquiry-based food activity that supports students with building food literacy skills by reflecting on food's physical properties, where it comes from, and how it's prepared and eaten.
An electronic book that explores seeds, compost and fertilizer.
Fresh Stories provide fun educational activities for educators to teach students about fresh vegetables and fruits.
BC At The Table is intended to show how food is produced, processed, distributed and accessed in BC and inspire students to buy BC foods and support local farmers. It consists of four video segments that can be watched separately in shorter classroom sessions or together in one longer session.
An electronic book about bees and pollination with an accompanying workbook and lesson plan.
Looking for a guide to help you plan your school garden? Farm to School BC has developed a crop planning guide for school gardens that shifts traditional planting times to align with the school year.
Provides inquiry-based activities to describe and explore apples using the senses, and by reading stories and journaling.
Provides inquiry-based activities to learn about vegetables and fruits, many of which are common to BC. Concepts integrate into how these foods grow and where they come from.
School Children's game that shares fun facts about agriculture.
A Spuds in Tubs program unit for middle school students using a project-based learning approach.
In this hands-on lesson, students will learn about the importance of seed saving and practice saving seeds from the school or home garden.
Unit 1: Traditional ecological knowledge and Unit 2: Plants and the connection to place.
This virtual scavenger hunt lesson plan will help students learn about BC's agriculture commodities and the Agriculture Land Reserve through the online interactive Grow BC GIS map.
This lesson encourages students to explore their drinks— water, and other beverages —and where they come from.
Explores the origin of foods and reflects on how they may be harvested, prepared, or eaten.
This lesson activity encourages students to explore the importance of water for all living things, and to reflect on the role water plays in our food system.
This lesson examines media influences on drinking beverages, and how students can use the information they learn to educate their peers about the importance of hydration.
More than FoodWater and Other Beverages
Explores the origin of foods and reflects on how they may be harvested, prepared, or eaten.
BC At The Table is intended to show how food is produced, processed, distributed and accessed in BC and inspire students to buy BC foods and support local farmers. It consists of four video segments that can be watched separately in shorter classroom sessions or together in one longer session.
Provides inquiry-based activities to describe and explore cereal using the senses, and by reading stories and journaling.
Provides inquiry-based activities to learn about grains, cereals, breads, and more. Concepts integrate into how these foods grow or are made, and where they come from.
Mini-Unit: Cooking with Fractions.
This virtual scavenger hunt lesson plan will help students learn about BC's agriculture commodities and the Agriculture Land Reserve through the online interactive Grow BC GIS map.
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