Critical Food Literacy

Education as a Tool for Creating a Just, Sustainable Food System

Critical food literacy expands upon applications and understandings of nutrition literacy and food literacy. Critical food literacy is defined as “the ability to examine one's assumptions, grapple with multiple perspectives and values that underlie the food system, understand the larger sociopolitical contexts that shape the food system, and take action toward creating just, sustainable food systems” (Yamashita & Robinson, 2016, p. 269). Food systems literacy has been described in similar manners as critical food literacy. "Food systems literacy" is used in the Michigan Good Food Charter (Pope et al., 2021; Scalera et al., 2022). By drawing attention to diverse perspectives and impacts of the food system, critical food literacy supports the following learning themes:

• Self-awareness

  • What is your role in the food system? How do your actions, purchases, and behaviors impact the environment, your health, and others, such as farmers and farm workers? 

• Justice

  • How has the food and agricultural system historically been used as a tool for oppression? And how has food been a form of liberation?

• Social transformation 

  • What are the opportunities to intervene and change the food system? Small changes, such as reducing food waste, advocating for farm worker rights, or purchasing local food, can lead to big long-term impacts. 

• Systems thinking

  • According to the North American Association for Environmental Education, "Systems thinking is a cross-disciplinary approach to understanding how to think about real-world systems and the real-world issues we face. By understanding climate change as a complex system of interconnected parts, we can identify root causes and find solutions that work for the whole system" ("Guidelines," 2024, p. 64).  

  • How are the different sectors and elements of the food system, such as human health, the environment, economics, and society, interconnected and related? Who are the players of the food system, how do they interact, and what are the impacts within and outside of those interactions? Is the food system resilient to shocks and disruptions? ("Imagine a world," 2020)

• Critical thinking

  • Who holds the power in the food system? What voices are included and excluded from food system decision-making and policies? How can we create a more equitable and sustainable food system? 

Over the past few decades, K-12 educators have been interested in adopting food systems and agriculture in their curriculum. Since educators are recognized as “the primary change agents in the implementation of new curricula,” the Nurturing Roots of Justice team provides resources for educators to foster critical food literacy/food systems literacy in the classroom (Trezler et al., 2000). 

Manufacturing and Processing

Processing transforms crops into food products we love and know well. Examples of minimally processed foods are cutting carrots into baby carrots, preparing spinach into a fresh salad mix, or freezing fruit. Many foods are moderately to highly processed, such as granola bars, bread, yogurt, frozen pizza, and chicken tenders. Many externalities of the food system originate in food processing and storage, such as the creation and disposal of single-use packaging or energy-intensive heating or cooling mechanisms.

In the classroom, consider:

• What are the environmental impacts of processing foods? How can students imagine ways to make processing more environmentally sustainable?

• What are the health and nutritional differences of highly and minimally processed foods?

Marketing (Direct, Retail, and Wholesale)

Markets are the point where most consumers first connect to food systems. Direct markets can include direct-to-consumer stores or services, such as a farm stop. Retail markets include grocery stores and convenience stores. Wholesale markets support school cafeterias, hospitals, and restaurants. 

In the classroom, consider:

• Where do you purchase your food? What factors influence your food choices (taste, convenience, location cost, nutritional quality)?

• What programs in Michigan support a localized food system? What are the benefits of purchasing food from Michigan farmers and food producers?

• What social, environmental, economic, and health challenges are experienced by food service employees (chefs, waiters, baristas)?

Preparation and Consumption

Everyone eats food! However, disparities in food access, quality, and security exist, which can be related to socioeconomic factors, including race, income, and location. 

In the classroom, consider:

• How does food offer more than nutritional value? How does food connect to our family, culture, traditions, and intergenerational knowledge? 

• What are the challenges and solutions for equitable food access in Michigan? 

• What policies influence food access and food security? 

• How do we interpret or read nutrition and ingredient labels on food products?

• What are the health and nutrition impacts of food? What foods should be prioritized for a healthy diet, and are people in the U.S. or Michigan meeting nutritional standards?

Food Waste, Recycling, and Recovery

According to the USDA, up to 40% of the food in the supply chain goes to waste. In Michigan alone, there are several food waste recovery centers. The state of Michigan's Department of Environment, Great Lakes, and Energy also has a dedicated sustainable food management guide to help inform consumers.

In the classroom, consider:

• How much food are students wasting weekly or annually?

• How can students waste less food in households, restaurants, and school cafeterias?

• What happens to our food after it is disposed of? What is the difference in decomposition and methane emission if our food is composted or added to the landfill?

• Food is wasted, yet food insecurity and hunger exist in the U.S. and Michigan. What solutions can mitigate food waste and ensure that food is actually eaten?

Food Distribution

Because food systems are connected to regional and global markets, food distribution is crucial to the foods we eat and depend on. Food distribution occurs across all sectors of the food system. Food distribution is a significant source of environmental externalities, namely food miles. In a fossil fuel economy like the U.S.,  distributing food relies on burning fuel. 

In the classroom, consider:

• How far did our food travel before it arrived on our plates? What are ways in which students can reduce their food miles? 

• Where does our food come from? Is it produced in Michigan, a different state, or a different country?

Written by Sami Maldonado, March 2025.