Agriculture and Sustainable Food Systems 20, 30

(a)	Explain the concept of a food system.
(b)	Identify the stages of a food system, including: research and development; production; processing; distribution; consumption; and, disposal/waste.
(c)	Research the types of activities associated with each stage of the food system, such as: growing field crops, raising livestock or poultry (production); washing, cutting and preserving fruits and vegetables; grinding nuts into nut butter; cutting and packing meat; creating baked goods (processing); transporting and distributing food products; and, serving consumers via farmers’ markets, community kitchens, grocery stores, corner convenience stores, vending machines, and restaurants.
(d)	Describe the interconnectedness of food systems on a local, provincial, national and global scale.
(e)	Compare the operation of food systems within different regions of Canada.
(f)	Identify primary production and value-added agricultural products produced in various regions of Saskatchewan, including the local area.
(g)	Identify characteristics of a sustainable food system.
(h)	Investigate factors that may challenge the sustainability of a food system.
(i)	Propose solutions to issues currently challenging the sustainability of food systems.
(j)	Analyze the impact of consumer behavior and food choices on food systems, exploring topics such as food marketing and dietary trends.
(k)	Reflect on personal that actions support local sustainable food systems (e.g., eating and buying local, cooking more, composting).

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