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Mentone Girls' Grammar School | Kerferd Library

Food and Society: Framework

Year 9 Design and Technologies | Food and Society

Source: Black, S. (2020).

This section is currently under construction.

Referencing Notice Don't forget to cite and reference your sources. For help see the Junior School or Senior School referencing guides, and / or CiteMaker.
Resource Key

When accessing content use the numbers below to guide you:

LEVEL

Brief, basic information laid out in an easy-to-read format. May use informal language. (Includes most news articles)

LEVEL

Provides additional background information and further reading. Introduces some subject-specific language.

Level 3 resourceLEVEL

Lengthy, detailed information. Frequently uses technical/subject-specific language. (Includes most analytical articles)

General Capabilities
Enduring Understandings

Students will understand that food is an essential part of everyone's life and encompasses the how, what and why we eat. Students will learn the origins of food, how food is produced, manufactured and distributed throughout the local, national and global environment; and through activities, students will propose design and test sustainable and ethical ideas and solutions.

Essential Questions
  • What and how are indigenous foods integrated into the indigenous and non-indigenous diet?
  • What socio-economic, cultural and religious influences are related to food? 
  • How can food be used to celebrate diversity of cultures and people? 
  • How can new and traditional food materials be used to help solve global food security?
  • Construct design briefs that are complex and challenging and help solve food design challenges.

Food and Society | Sustainable tourism key publications

Level 2 resourceeBooks

Aims for sustainable tourism

The following aims for sustainable tourism in developing countries have been developed by the UNWTO with financial support of the European Commission.

  1. ECONOMIC VIABILITY: To ensure the viability and competitiveness of tourism destinations and enterprises, so that they are able to continue to prosper and deliver benefits in the long term.
  2. LOCAL PROSPERITY: To maximize the contribution of tourism to the prosperity of the host destination, including the proportion of visitor spending that is retained locally.
  3. EMPLOYMENT QUALITY: To strengthen the number and quality of local jobs created and supported by tourism, including the level of pay, conditions of service and availability to all without discrimination by gender, race, disability or in other ways.
  4. SOCIAL EQUITY: To seek a widespread distribution of economic and social benefits from tourism throughout the recipient community, including improving opportunities, income and services available to the poor.
  5. VISITOR FULFILMENT: To provide a safe, satisfying and fulfilling experience for visitors, available to all without discrimination by gender, race, disability or in other ways.
  6. LOCAL CONTROL: To engage and empower local communities in planning and decision making about the management and future development of tourism in their area, in consultation with other stakeholders.
  7. COMMUNITY WELLBEING: To maintain and strengthen the quality of life in local communities, including social structures and access to resources, amenities and life support systems, avoiding any form of social degradation or exploitation.
  8. CULTURAL RICHNESS: To respect and enhance the historic heritage, authentic culture, traditions and distinctiveness of host communities.
  9. PHYSICAL INTEGRITY: To maintain and enhance the quality of landscapes, both urban and rural, and avoid the physical and visual degradation of the environment
  10. BIOLOGICAL DIVERSITY: To support the conservation of natural areas, habitats and wildlife, and minimise damage to them.
  11. RESOURCE EFFICIENCY: To minimise the use of scarce and non-renewable resources in the development and operation of tourism facilities and services.
  12. ENVIRONMENTAL PURITY: To minimise the pollution of air, water and land and the generation of waste by tourism enterprises and visitors.
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