top of page

2025 Week 9 Session
Advocacy and Action

Week 9 Curriculum

Welcome to Week 9 of the CoT Program. This page contains the program curriculum for the Week 9 session. 

​

Objectives: The objectives of this session are to:

  • Explore key issues in food sustainability that may affect vulnerable people and those in low-income communities.

  • Develop an action plan to advocate for a food sustainability issue in local communities.

Resources

  • Week 9 Facilitator Handbook Excerpt: Here​

​

DSC00548.jpg

Center of Transformation

BGCGW CoT
Intro Video

Learning Moment Video

Learning Video

Week 9 Learning Moment Video.png

Weekly Activity

Advocacy Action Presentation & Social Media Campaign
** This is the second Final Project Competition Component. Please take this activity serious.**

Exercise or Activity

​This week, CoT Project Teams will develop an Advocacy Action Presentation & Campaign based on a food sustainability issue in their local communities.

 

Each Project Team will:

 

  • Brainstorm up to three (3) food sustainability issues in their local community. Some examples to consider may include:

  1. Changing Consumer Behavior – Many people struggle to adopt sustainable eating habits due to convenience or cost.

  2. Consumer Awareness – Misinformation or lack of knowledge about sustainable food choices.

  3. Deforestation – Clearing land for agriculture, leading to biodiversity loss and environmental issues.

  4. Food Deserts – Lack of grocery stores with fresh, healthy food in low-income and rural areas.

  5. Food Insecurity – Unequal access to nutritious and affordable food.

  6. Food Waste – Large amounts of food wasted in households. Overbuying, poor planning, and confusion over expiration dates contribute to waste.

  7. Greenhouse Gas Emissions – Livestock farming, food transportation, or food waste contributing to environmental issues.

  8. Health Inequalities – Unhealthy processed foods are more accessible than fresh, nutritious options.

  9. High Cost of Healthy Food – Nutritious, organic, and sustainable foods are often more expensive.

  10. Limited Access to Sustainable Food – Sustainable food is often more expensive and less accessible.

  11. Pollution – Pesticides, fertilizers, and animal waste contaminate water and air.

  12. Retail & Restaurant Waste – Grocery stores and restaurants discard large amounts of edible food.

 

  • Choose one (1) local food sustainability issue that the project team would like to develop an advocacy action plan for.

 

  • Create an Advocacy Action Presentation and Campaign: Develop an Advocacy Action Presentation (in PowerPoint or Google Slides) that describes and explains the chosen local food sustainability issue. The Advocacy Action Presentation MUST contain the following 8 slides:

Cover Slide:

  • 2025 CoT 10 Week Program

  • Club or Organization

  • Project Team Name

Project Team Members Slide: Please list all participating project team members (full names and whether they are a Jr. CoT Teen vs CoT Teen. For example: Christie Murray, CoT Teen and Dionne Young, Jr. CoT Teen).

Advocacy Definition Slide: Describe in a few sentences, what advocacy is to your project team.

The Problem or Issue Slide:

  • Briefly describe the local food sustainability issue being addressed.

  • Include a fact, data or statistic that supports the local issue described.

Significance of the Issue Slide:

  • Explain why this issue matters.

  • Share how this issue impacts your local community.

Project Team Advocacy Action Slide:

  • Describe a simple action your project team can take to address this issue or make a difference in your local community.

  • Share what resources or funding you will need, if any.

  • Describe the goal or outcome your project team hopes to gain from their advocacy action.

Call to Action Message Slide:

  • Create a message and describe one important action you would like others to take to make a difference. (make it catchy)

  • Identify the target audience for your message that you will target in your social media campaign.

Social Media Campaign Slide: Create a social media campaign to raise awareness of your issue. 

  • Design a graphic of your message that you will post on social media that will get others’ attention.

  • Include the Social media campaign (graphic) on the slide (and a separate .png or .jpeg file).

  • Include #hasttags that align with your message.

  • Share where you will post the message (IG, Tiktok, Facebook, etc.).

Submit the Advocacy Action Presentation & Social Media Campaign:

  • Advocacy Action Presentation and Social Media Campaign Advocacy Action Presentation (PowerPoint or Google Slides)

  • Social media graphic separate .png or .jpeg file.

  • Email to: cot@bgcgw.org and specify (by the end of Week 10 but no later than April 18th) and include:

  • The Club or Organization Name

  • Project Team Name

**(Optional) bonus points will be given to project teams that also submit videos of their presentations by Week 10**

 

Note: Those who receive an invitation to the CoT summit will have to:

  • Execute their social media campaign (from Club or Org social media preferred) and share their social media results and analytics at the CoT Summit.

  • Present their Advocacy Action Presentations and Social Media Campaigns at the CoT Summit.

​

Facilitators:

  • Please ensure Project Teams complete the Advocacy Action Presentation and Campaign using PowerPoint or Google Slides by the end of Week 10 or April 18th.

​

Wrap-up

1. Session Debrief Questions:

  • How did your project team define advocacy?

  • What local food sustainability issue did your project team choose to advocate for?

  • Why was this local issue important to your project team?

2.  Facilitator:

  • Provide an Overview of Week 10.

  • Record attendance for Week 9.

bottom of page