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Johns Hopkins Bloomberg School of Public Health

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Teaching the Food System

A Project of the Johns Hopkins Center for a Livable Future



Food Environments

Lesson Summary

Students will examine how the environments in homes, schools, restaurants, stores and communities can affect what they eat. They will use tools such as maps and surveys to measure the cost, availability and accessibility of food in communities. Food maps of Baltimore City are included for in-class activities. Key concepts include food deserts and grocery gaps.


Lesson plan
Background reading
Vocabulary definitions
Student handouts

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As we refine the curriculum, we depend on an ongoing, collaborative dialog with educators. If you have used this module with your students, we'd love to hear from you. Send us feedback via this brief evaluation.

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