Introduction to self or local production of food: yogurt and cheese
Introduction
Scientific studies demonstrate how the production of meat and milk is one of the major causes of the increase in greenhouse gases in the atmosphere and generates pollution, overproduction and waste.
The aim of the module is not to completely discourage the use of these products but to improve awareness of what the milk and dairy products chain entails on an environmental and agricultural level.
The objective will therefore be to highlight how the small local production of milk and derivatives produces greater benefits both in terms of quality and general sustainability.
Students will see short videos and materials from the web that expose the impact of the industrial production of milk and dairy products.
Then they will see videos on small local milk and dairy products.
Objectives
- To enable students to understand the impact of industrial agricultural production and how to reverse the production process towards local, zero km production that favors small local producers.
- Understand the significance of self production of food and its role in sustainability and in sustainable agriculture and food security in the future.
- Understand how self-production of food can reduce food waste by valorising one’s work.
- Understand how many ways yogurt and cheese can be produced at home.
- design a school or home self-production model of milk derivatives in agreement with local milk producers.
Learning outcomes
By the end of this learning scenario, students will be able to:
- Explain the importance of self production of food and its impact on the environment and local economy as consequence.
- Analyse and discuss the environmental consequences of massive use of industrial agriculture.
- Plan ways to stimulate the self-production or local of food and in particular of milk derivatives.
- Promote self-production or consumption of local products also through visually appealing posters or digital video.
