Food Studies 10, 20, 30

(a)	Explore all aspects of the food system in Saskatchewan including: where food comes from; who produces food; how food is produced; how food is processed; how food is marketed and sold; how food is purchased and consumed; and, how food is disposed of.
(b)	Assess the interrelationship of countries regarding food production and consumption.
(c)	Analyze individual consumer responsibilities regarding food choices such as: human rights (e.g., fair trade); food sustainability; food waste; and, environmental impact.
(d)	Inquire into food production and consumption patterns in Saskatchewan.
(e)	Discuss agriculture in Saskatchewan and its links with food production and consumption.
(f)	Explore historical, urban, rural, traditional Indigenous, on-reserve and northern costs of food.
(g)	Examine the contemporary economic implications of Indigenous food production and its relationship to the Treaties in Saskatchewan.
(h)	Investigate the economic impact that First Nations and Métis have on the provincial and territorial economies and the resulting benefits for all people (e.g. hunting, fishing and gathering).
(i)	Investigate Saskatchewan produced foods and food products that are exported globally.
(j)	Examine the challenges and benefits of relying on foods produced locally.
(k)	Explain what fair trade is with respect to food.
(l)	Examine different types of farming in Saskatchewan including: small scale; homesteading; urban; dairy; cattle; organic; and, conventional.
(m)	Investigate how food is disposed of in Saskatchewan (e.g., landfill, commercial and home composting, animal feed).
(n)	Prepare or describe the process of preparing recipes that use locally grown or sourced foods.

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