Students will:

• learn that self-sufficiency in food production varies over time and space (comparing different nationalities),
• learn about today’s food transport, think about which factors facilitated the transportation of food in the 20th century and whether the latter affects the environment and nutritional value of food in any way,
• discover the origin of basic ingredients used in our daily food, and to become familiar with the concept of “food miles”,
• think about why locally produced food has generally a higher nutritional value than the food transported from distant places.