Module 4: RESPONSIBLE CONSUMPTION AND PRODUCTION (SDG12)

Learning Tool 6

Sustainable consumption and production

21st century skills addressed

Character
Citizenship
Collaboration and Teamwork
Communication
Critical Thinking and Problem Solving
Creativity and Imagination

Objectives

With this tool, students are expected to:

- Acknowledge strategies and production practises and sustainable consumption

- Understand the concessions/dilemmas related to sustainable consumption and production and the necessary systemic changes to achieve them

- Encourage others to get involved in sustainable practices of consumption and production

- Differentiate between needs and desires and reflect on their own behaviour as an individual consumer concerning the world’s natural needs, of other people, cultures and countries, and of future generations

- Plan, implement and assess activities related to consumption based on existing sustainability criteria

- Promote sustainable consumption models

Activity details

Material:

Powerpoint presentations; fabrics for the making of reusable snack bags; paper; painting materials

Duration:

3 lessons x 50 minutes each

Group size:

25-35 students

Lessons

Lesson 1

Introduction to the theme using a PowerPoint presentation sensitizing student to environmental pertinent issues nowadays. They will be asked to create a logo on the theme “Snack & Go” (sustainable snack), where all the necessary material for the activity will be given.

Lesson 2

The best logo will be chosen through voting, so it can be printed on the future snack bag:

The students begin to construct the snack bag with the fabrics given.

The students are given the picnic guide and instructions on what types of products they can bring.

Lesson 3

Outdoor picnic with the students using the recyclable snack bags.

The consumed goods only can generate organic garbage.

Tips for the teacher

1) The activity is suggested to be integrated in the “Ver para querer” program.

Debriefing

The annexes include examples of presentations that can be adapted to fit students’ abilities, age, and experience, and the achievement of the objectives set by the teacher (duration and number of classes).

The tasks are to develop instructions and measures to reduce consumption of in-organic resources. (plastics, wraps, processed sugars…)