How often do you think about where your food comes from, who produced and harvested it, under what conditions; how often do you think about this in restaurant? Why or why not? Part 2 – pick 1 food you eat/drink (chocolate; coffee; sugar; bananas; chicken) and look into how it is produced, under what conditions – Trace all the way back to original spot of production. Trace from its origins to your plate, looking at working conditions of each person that has touched that food/ingredient.
Worth up to 50 points
Last Day to participate December 5