In class lately, we have been focusing on food. We recently completed food reports. These included a range of information, mainly focusing on the agricultural and industrial production of various foods. These reports showed us the total "cost" of the growing, processing, packaging, and transportation of certain foods. From here, we could gauge the overall consumption and production cost of the food, and mainly the impact and implications it has on the environment. These reports showed us just how much energy and resources go into making even the smallest snack foods. We also learned about fermentation, its key principles, and its benefits. Fermentation allows for food to be kept and stored for longer periods of time, using enzymes and bacteria to do so.
-Kayla Bennett
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