Vision

Students from Hugh John Macdonald School explored how to reduce greenhouse gas emissions caused by food production and waste. They learned how to grow their own food, which helps cut down on emissions from transporting food over long distances. By understanding where food comes from, students discussed the difference between locally produced food and food that is shipped from other parts of the world. Local food often has a smaller environmental footprint because it doesn’t need to travel as far, uses less packaging, and supports nearby farmers. In contrast, global food can contribute more to pollution due to transportation, refrigeration, and storage. The students also talked about food waste, which adds to greenhouse gas emissions when leftover or spoiled food ends up in landfills. Through hands-on learning and research, they discovered that growing food locally, eating what is in season, and reducing food waste are powerful ways to protect the environment and build a sustainable future.

Action

As part of our efforts to learn about sustainable food systems, we visited the Bruce D. Campbell Farm and Food Discovery Centre at the University of Manitoba. During our visit, students learned how different foods are produced, including eggs, pork, milk, and corn. They also explored the important role of cattle manure in enriching the soil, especially in organic farming practices. This experience helped students understand where food comes from and the different steps involved in its production. After that, we learned about hydroponics—an innovative way of growing plants without soil, using nutrient-rich water instead. Inspired by this, we began growing our own food at school. The produce we harvested was shared with students’ families and used in the school cafeteria. In math class, students studied the difference between local and imported food, comparing the environmental and economic impacts of each. They learned that local food often travels a shorter distance, which helps reduce greenhouse gas emissions and supports local farmers. For instance: If a truck full of lettuce from the USA came to Winnipeg, the distance is 2,500 kilometers. The truck uses 40 liters of gas per 100 kilometers. One liter of gas produces 2.3 kilograms of CO₂.

2,500 ÷ 100 = 25
25 × 40 liters of gas = 1,000 liters of fuel
1,000 × 2.3 kg of CO₂ = 2,300 kilograms of CO₂
Therefore, transporting the lettuce would produce 2,300 kilograms of CO₂.

Reflection & Celebration

Students shared all the knowledge they had gained with the entire school community during our Sustainability Week, which we celebrated from April 28 to May 2. This week was a special time of reflection, learning, and celebration. Students proudly took on the role of teachers by leading presentations and activities that highlighted what they had learned about food sustainability. They created and presented projects on a variety of topics, including food waste, growing food, and using math to understand the differences between local and imported food. These presentations were shared not only with classmates but also with teachers, staff, and families. Many students talked to their families about the benefits of buying food that is in season and supporting local farmers or choosing food produced right here in Manitoba. Some students continued to grow their own fruits and vegetables at school and at home, bringing their harvests to the school restaurant to be used in meals. Through these experiences, students became true leaders in sustainability, helping to inspire others to make environmentally friendly choices and showing that even small actions—like growing a lettuce plant or choosing Manitoba potatoes—can make a big difference.

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