GG102 Lab #8 Info

© Catherine Reining 2023, Wilfrid Laurier University 1 Wilfrid Laurier University Department of Geography and Environmental Studies GG102 Lab #8 – Food for Thought: Unpacking Food Security (November 13 – 16 th ) Please read through the lab instructions thoroughly. Be sure to complete any pre-lab activities outlined in the “Before” section under “Lab Instructions” and have all required materials needed with you. It is your responsibility to come prepared and ready to be an active learner! All the documents referred to below are posted in the content browser on MyLearningSpace under “Labs” in “Lab Assignments”,” Lab #8 ”. Lab Overview: Together as a group, you will apply your experiences from Lab #7 and undertake addition research to develop a presentation which will gauge your understanding of the global food system and matters of food security. As we discovered last week, the food we consume is part of a larger system with many inputs and outputs. Everything in the system must be considered when we think about an agricultural product, such as the food you consumed for breakfast. The scientists and researchers who developed it, health inspectors and governments who passed laws, the input suppliers (like seeds to grow food), the farmer themselves, processors, packaging, distribution, retail like grocery stores/restaurants, the consumer (that’s you), and the disposal/by-product. With all these inputs and outputs in mind, recall a sustainable food system is one that includes social, economic, and environmental sustainability. It is dynamic and must be considered in the context of current and projected pressures placed on that system. Note that your ability to compose an exceptional presentation depends entirely on your absorption of the information you encountered in preparing for, and working through Lab #7, as well as your contributions to your group work today. Learning Outcomes: By the end of this lab, you will: 1. Reflect on the complex relationship between agriculture, human interactions, and the environment; 2. Be able to identify potential strategies emerging to address global food and environmental issues; and 3. Gain experience developing a presentation that is concise but effectively informs your audience. Materials Needed: You will need the following materials to assist you in completing this lab assignment: • The research notes you submitted in Lab #7 • Microsoft PowerPoint

© Catherine Reining 2023, Wilfrid Laurier University 2 • Bring your charged laptop to the lab. If you do not have a laptop, speak with your Lab Coordinator in advance. Lab Instructions: Before To prepare for Lab #8, please ensure you do the following: • Read these complete lab instructions thoroughly • Review the preparation materials and responses you submitted for Lab #7 • Your encouraged to briefly chat with your group in advance of your lab to set up a shared PowerPoint presentation document and brainstorm During 1) (~50 min) In Lab #8, you will apply your learnings from the previous lab to prepare a presentation for your peers. Your Lab Coordinator will review the instructions for the active learning exercise. You will be given approximately 40-minutes in the lab to work as a group to research and develop an informal presentation which you will share with your peers in the second half of this lab session. *A note on groupwork* It is expected that you engage during groupwork. You should be actively contributing to discussion, sharing ideas, and assisting in completing the assignment. Your Lab Coordinator will be circulating to check on your progress. Those not contributing to groupwork can expect a reduced mark. 2) (~60 min) Your group will deliver a max. 10-minute presentation to the class during your regularly scheduled lab time (see details below). Lab #8 is DUE at the END OF THIS LAB SESSION. See instructions for submitting your assignment below. __________________________________________________________________________________ LAB #8 – TO BE SUBMITTED FOR GRADING Step 1: Open a shared PowerPoint presentation with your group members. Use your Laurier Microsoft 365 web application to access Microsoft PowerPoint. One group member should create a presentation template and share it with the rest of the group members via their Laurier student emails. Work collaboratively with your group to translate your findings into a short presentation. This is an informal presentation meant to help share and summarize your findings to the class. You can organize your presentation however you would like as long as you touch on all the questions in Step 2. In the interest of time, you do not need to include proper in-text citations or a reference list for this assignment. However, you are still expected to generate your own ideas and put information you find into your own words. Plagiarism is strictly unacceptable, please maintain your academic integrity. Step 2: Research, discuss, and create. As a group, you will answer the following questions, drawing on your experiences from Lab #7 and conducting additional research to support your points. You will

© Catherine Reining 2023, Wilfrid Laurier University 4 In Lab #9, we will explore the human health and well-being benefits of time in nature, using Waterloo Park. Instructions for Lab #9 will be posted to MyLS by end of day on Thursday November 16, 2023. GG102 FOOD SECURITY PRESENTATION GRADING RUBRIC Criteria Fails to Meet Expectations Needs Improvement Meets Expectations Exceeds Expectations /0.5 Marks /1 Mark /1.5 Marks /2 Marks 1. Comparing Food Costs Demonstrates little to no ability to compare and contrast Demonstrates some ability to compare and contrast Demonstrates an ability to compare and contrast Demonstrates a thorough ability to compare and contrast /1 Mark /2 Marks /3 Marks /4 Marks 2. Influencing Factors Demonstrates little to no understanding of factors influencing food costs Demonstrates some understanding of factors influencing food costs Demonstrates an understanding of factors influencing food costs Demonstrates a thorough understanding of factors influencing food costs /0.5 Marks /1 Mark /1.5 Marks /2 Marks 3. Food System Perspective Applies little to no critical thinking to take the perspective of an input in the food system Somewhat applies critical thinking to take the perspective of an input in the food system Applies critical thinking to take the perspective of an input in the food system Logically applies critical thinking to take the perspective of an input in the food system /1 Mark /2 Marks /3 Marks /4 Marks 4. Global Food Security Applies little to no critical thinking to evaluate and does not make connections to global food security Somewhat applies critical thinking to evaluate and make connections to global food security Applies critical thinking to evaluate and make connections to global food security Logically applies critical thinking to evaluate and make connections to global food security /0.5 Marks /1 Mark /1.5 Marks /2 Marks 5. Presentation Organization Difficult to follow, no obvious sequence of information Difficult to follow, skips around and loses sequence Information presented logically, easy to follow Information presented logically, in a fresh and interesting way, easy to follow /0.5 Mark /1 Marks /1.5 Marks /2 Marks 6. Oral Presentation Skills Communication lacks clarity and few vocal strategies are employed to minimal effect; Attention to time limits is not evident Communication is somewhat clear but lacks coherence. Needs more practice and use of appropriate vocal strategies; Attention to time limits needs improvement Communicates in a clear manner, using vocal strategies well; Stays within time limits Communicates in a clear, coherent manner, using vocal strategies effectively; Stays within time limits Total: /16 marks