Food Sustainable Systems Term Assignment Three: My Sustainable Recipe Grade Value: 30% of Total Grade Due Week 12 Grade Points: (/16) Learning Objective The student will create and prepare either "virtually or literally" dependent on your instructors' directions, a "sustainable recipe" that reflects the student's ability to apply the three pillars of sustainability (social, economic and environmental) elements. The sustainable recipe will be reflective of the issues discussed in the online learning classroom and discussions. The recipe will be either a "savoury or sweet" recipe and be considered as part of a meal; for example, the recipe could be for a soup, salad, entre or dessert. The assignment will include a narrative or story that explains how each of the five criteria below addresses the three pillars (social, economic and environmental) of sustainability: The student will explain each of the following criteria: 1. selected ingredients (seasonality, carbon footprint, community access, availability 2. sourcing of the ingredient (place of procurement, environmental impact, economic impact 3. techniques and or methodology (environmental impact, economic impact 4. cultural and social aspects of the meal (social connection, meaningfulness/tradition, contribution to nutrition and wellness lifestyle! 5. waste reduction-recycling and repurposing of trim or waste involved in the recipe A. Create a Recipe The student will use the guiding criteria above to create a "sustainable recipe" using the provided template The student will use the recipe template to document the selected recipe, then explain each of the five criteria listed above. B. Share a Narrative about Sustainability Using the recipe created, the student will tell a narrative or story about its sustainability. Through the choice of a collection of written documents, photographs, videos, illustrations, articles, audio recordings to help explain the recipe and its sustainable significance. 2. Provide a narrative to explain the recipe and its sustainable aspects. The narrative will explain each of the five criteria as listed above, selected ingredients, sourcing, techniques and methodology, cultura and social aspects, waste reduction, recycling and repurposing involved in the preparation of the recipes and its consumption. 3. The student can use means of video, audio recordings, illustrations or photos to support and tell their narrative about food's sustainable future. 4. The students will be assessed by demonstrating their understanding of the term's three pillars of sustainability (economic, environmental and social) by presenting the dish or baked good and telling its story using life experiences and learning Instructions to Complete the Narrative or Story 1. Create a recipe for either a soup, salad, entre or dessert using the provided recipe template. The student can source an existing recipe or create their own.