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2025 Week 5 Session
Healthy & Sustainable Foods

Week 5 Curriculum

Welcome to Week 5 of the CoT Program. This page contains the program curriculum for the Week 5 session. 

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Objectives: The objectives of this session are to:

  • Understand how climate change affects our ability to grow and eat healthy and nutritious foods in a sustainable way.

  • Raise awareness on how foods can be healthy and sustainable and still create enjoyable meals…bite by bite.

  • Identify ways to create quality food nutrition quality and appropriate portion sizes using the MyPlate tool.

  • Introduce the Guiding Star rating tool to assess nutritious meals with the right portions.

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Resources

 

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Join Us Live

(All club and organizations welcome!)

Food Sustainability Discussion with Giant Professionals

Date: Tuesday, February 28, 2025

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Center of Transformation

BGCGW CoT
Intro Video

Direct Link: ​

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2025 YCCES Flyer 2-22-25.png

Learning Moment Video
Giant Nutritionists: Healthy and Sustainable Meals

Learning Video

Giant Healthy & Sustainable Food Presentation:   https://drive.google.com/file/d/1Ms6mBJWkgaSBDGaB7cGrk498cQ6-5kBT/view?usp=share_link

Direct Link: ​

Weekly Activity

(Continue Working on Your)
Sustainable Food Cookbook Recipes

Exercise or Activity

Week 5 MyPlate QR Code.png
Week 5 Guiding Stars Rating QR Code.png
Week 5 Sustainable Cookbook QR Code.png

Instructions:

This week, Project Teams will finalize their  Sustainable Food Cookbook Recipes using the MyPlate tool as a portion size guide.

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1.  Each Project Team must work together create three recipes: (1) breakfast, (2) lunch recipe, and (3) dinner recipe that contain healthy and sustainable foods. Project Teams are encouraged to do online research to ensure your recipe contains healthy and sustainable foods.

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2.  Each recipe MUST:

  • Feed a family of 4.

  • Include a list of ingredients and quantity/amounts. (For example: Green apples (3) or Lemon juice (3 tablespoons), or Cream cheese (8 ounces)).

  • Include step-by-step cooking instructions on how to prepare the recipe. (Describe the cooking pre-heat and heat temperatures, how to cook the ingredients, how long to cook them, and how to know when the meal is fully cooked.)

  • Be prepared or cooked in 30 minutes.

  • Guiding Star Rating for each ingredient.

  • Contain use the MyPlate portion sizes and healthy foods: (1) protein, (1) fruit, (1) vegetable, and (1) grain.

 

Giant Resources:

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Waste Disposal Plan: Each Project Team's recipe submission must include a waste disposal plan that outlines how waste will be handled from the food and preparation of the three recipes.

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Submit the Sustainable Digital Cookbook Recipes at:  https://forms.office.com/r/qPQffJWEma.

Wrap-up

1. Session Debrief Questions:

  • How can you use the MyPlate tool in the future to prepare healthy and sustainable meals?

  • What was your project team’s experience creating recipes?

2.  Facilitator:

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