Kōkiri Learn

Week 4 of 5

Grow it, cook it, plan the lunch challenge

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Session 1 · THRIVE: Improve

From māra to plate

  1. 10 minRead 'Kai traditions: growing, sharing and saving seeds'.
  2. 30 minGarden or kitchen session: harvest, wash and prepare a simple dish (a kūmara and vegetable salad, a wrap bar, a fruit platter), or plant heritage seeds.
  3. 10 minClean up and record: which food groups did the dish include?

Session 2 · THRIVE: Improve

Healthy lunch challenge: design

  1. 10 minThe brief: a balanced lunch for a young person that costs no more than a set budget per person, is easy to pack and appeals to your audience.
  2. 25 minIn groups, design the lunch: food groups, price per serve (from supermarket websites or flyers), drink, and how you'll make it appealing.
  3. 10 minKererū asks one question about your lunch design.
  4. 5 minOrder ingredients with your teacher and check the allergy list.

Getting started

Start from the lunch builder card: pick one from each column (grain, protein, veg or fruit, dairy or alternative, water).

Stretch

Design a version for a whānau with a tighter budget, or one that works for halal, vegetarian or dairy-free diets.

Checkpoint

Each group has a costed, balanced lunch design that fits the budget and the allergy plan.

Activities for this week

  • Māra to plate: What can we grow and cook ourselves, and what did people eat here before supermarkets?

Useful this week