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Our Food Factories on Tour

De-construct our food processing factories into their basic production principles allowing children of all ages to be actively involved in learning the basic elements about where our foods come from, how they are made and how simple they are to create themselves. The scheme will be supported with accompanying literature, parental activities and home production processes to encourage home baking, cooking and playing with food.

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Written by DeletedUser

We all have the ability to learn more about the foods we eat, how they are created and where the foods come from, many foods we take for granted now once started off with basic cooking principles. This program will identify well known food products including a mixture of healthy eating, treats and snacks that will challenge participants of all ages to learn about where our foods come from and how easily they can be created. The program will identify different food stuffs for different age groups, appropriately chosen for their associated learning, complexities of make up and nutritional value.

For each food stuff the program will engage in a group of children that will study that food item, they will learn about the history of the food, visit a modern day processing plant or factory and learn about the basic ingredients that go into our modern day versions, they will then learn about the basic composite flavours and ingredients that essentially make the product, their scientific role in the food before creating their own versions. The program will be supported by parent and child activity packs enabling the participants to immediately implement their learning at home outside of the classroom. One example for younger children might be bread:
* step 1 - identify the history of bread, it's role in different cultures - taste different types of bread.
* step 2 - identify the component ingredients of the bread we eat - chemically enhanced additives
* step 3 - visit a bread making factory or modern bakery
* step 4 - learn about the role of the essential ingredients in bread - gluten, wheat, yeast..
* step 5 - group activities learning how to make bread with very simple recipes and basic equipment
* step 6 - enjoy own creations - directly comparing what they have made with mass produced version
* step 7 - equip participants with tools to easily implement their learning - i.e. make at home packs, on-going bread making competitions or activities - re-enforce the learning.

Through a structured program appropriate foods can be chosen for different age groups encouraging participants to develop a new way of viewing and understanding the foods that they eat, where they come from and equip them with long term tools. Any educational program can not be delivered to children alone, their activities must be supported with accompanying parental program and assistance to facilitate application of their learning at home.

This program is about understanding food and should not only be focused on "healthy eating" a good appreciation of food should be encouraged to all food items, and it is important to include treats and snacks within this program too. The complexities of the food stuff might be selected based upon the age of the participants.

Age of kids. The solutions to changing kids’ eating behaviors will vary depending on their age. What works for a toddler won’t necessarily fly for a teenager, although we suspect some concepts might be appropriate for all ages—even adults! Which age bracket does your concept address (tick all relevant boxes)?

  • Pre-school (Tots) 2-4
  • Elementary (Kids) 5-10
  • Middle school (Tweens) 11-13
  • High school (Teens) 14 -18
  • Young adults 18-21

Hurdles to success. Helping kids make smarter food choices comes with a variety of hurdles that have to be addressed in order for a design solution to be successful, which of these do you think that your Concept overcomes (tick all relevant boxes)?

  • Expense and Convenience
  • Peer Pressure
  • Lack of Knowledge

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Photo of Chandra Shekhar

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This is interesting - I would add the idea of always tracing the food "back to the dirt". Grow wheat in the school garden, or visit a farm that grows interesting grains...