The "Price" of Today's Food



This lesson introduces students to the hidden costs (to our health, the environment, livestock, etc) of mass produced food that is so prevalent in our society today. The lesson uses two articles - one which talks about industrial animal food production, the other organic and local food vs. industrially grown food.

(Teacher Note: The author of the articles used in this lesson, Steven L. Hopp, has many other interesting articles on this same topic including: "Hungry World", "Oily Food", "Losing the Bug Arms Race", "Speaking Up", and "The Global Equation". I came across these articles in the book, "Animal, Vegetable, Miracle" by Barbara Kingsolver and found his point of view to be very thought provoking and educational and like to bring them to my students)


2 class periods
50 Minutes

Industries / Subjects / Grades

Industries / Pathways
  • Hospitality, Tourism, and Recreation Hospitality, Tourism, and Recreation
Grade Levels
  • 9
  • 10
  • 11
  • 12

Student Objectives / Goals


California Academic Content Standards (2)
California's 2008 CTE Standards (2)

Related Instructional Objectives (SWBAT...)

  • Students will learn the basic concepts of the "price" of factory farming.
  • Students will be encouraged to think outside of standard food buying and eating practices in our society.
  • Students will learn about the hidden costs of industrially grown foods (paid for by government subsidies and lower quality food).

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