True Cost Meal Choice

TRUE-cost Report- The TRUE-cost Report attempts to synthesize all of the
personal use resource exercises throughout the semester so that students can
explore the true cost of their food choices. Students will select one meal from
their journal and explore how each of the ingredients from that meal impacted the
arenas of water, energy, transportation, and waste. Additionally, students will
purposefully investigate the relationship that each one of these arenas has on
a changing climate as well as the implications on social justice.

****The one meal ive picked for this assignment is: Kalua Pig with Cababge, and Poi. This meal is a traditional meal for my family. The pork comes from the pig that my cousins went hunting and caught, the cabbage is grown locally by local farmers and the poi (taro root) is locally made here on the islands. Spices used is Hawaiian salt (locally made), Black pepper and Liquid smoke (from the US). Over the years (genrations to genrations) we have been eating this meal every friday night. Its a tradition to make and eat meal like this on what we call “Aloha Fridays” in my household.

++++Any questions feel free to ask me. ty

ASSIGNMENT LISTED BELOW:
For this week, we are going to focus on our True-Cost project (see
the syllabus for more details). Please consider what one meal from your
journal that you plan to explore and answer the following prompts:

1. What is the meal you are planning on investigating and please list are all of the ingredients, including spices?

2.
Why did you choose this meal? Is it a traditional or staple meal for
you? How might it reflect your overall meal planning and dietary
chooses? In what other ways might this meal be reflective of your
dietary habits?

3. What are some of your preliminary thoughts
regarding this assignment? What sector (water, energy, transportation,
or waste) will be most influential? What other predictions might you
have? What other groups might be affected by this meal?

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