Food 4 Thought

This fall semester comes at one of the most unprecedented periods in modern history - the COVID-19 pandemic. The lockdowns, shutdown, and slowdowns have hit businesses all over the world - not the least the restaurant industry. The 9th and 10th graders are “Food4thought”, a group focused on investigating “How does food impact our community?” - and then working closely with community partner restaurants. By consulting closely with restaurant owners, and using learned art, media, and photography concepts, the students have created media kits that community partners can use as part of their marketing attempts.

The Food4Thought project included a variety of the United Nations Sustainable Development Goals. Students were given the choice of which project and issues were important to them as individuals and community members. Students focused on goals ranging from good health, well-being, and gender equality, to ethical consumption, peace, justice, and the development of strong institutions.

 

The United Nations Sustainable Development Goals provided essential guidance to the direction of the project: especially #17: working in partnerships for the goals. Without this collaboration within the community, none of the previous 16 goals could be achieved. This collaboration has come with the explicit goal of helping these restaurants withstand the blow from COVID-19 and helping support #8: decent work and economic growth. As a group, food4thought has endeavoured to respect #11: sustainable cities and communities. The restaurants we worked with range from being cultural centres for the community to encouraging low carbon-footprint plant-based diets.


The Food4Thought group worked in tandem with four community partners (CP): Fiesta, Gusto Pizza, KGB and Redroom Rendezvous. Supporting them at every step were our communication team and build team. Their key missions were:


Our Four Community Partners:


Students studied the form and fundamentals of photography, met with community partners, and worked with their teams to create a plan for how to create a media kit that would be helpful for their community partner restaurant. 

With continual feedback and critique, students continually worked to improve their photography, biographies, and media kits.