Making It Personal: Focusing on Food and Using Concept Maps to Promote the Development of Environmental Identities Among Elementary Teacher Candidates

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Wilson, R. E. (2021). Making It Personal: Focusing on Food and Using Concept Maps to Promote the Development of Environmental Identities Among Elementary Teacher Candidates. Innovations in Science Teacher Education, 6(4). Retrieved from
by Rachel E. Wilson, Appalachian State University


This article explores the use of food as a focal topic in an environmentally focused curriculum course for elementary teacher candidates (ETCs) to help them personally connect to the content. Environmental topics are interdisciplinary; therefore, as we prepare ETCs to teach them, consideration of the social dimensions of science is imperative. This article discusses how the design and implementation of a unit on food allowed for exploration of elementary science and social studies environmental content with the goal of developing ETCs’ environmental identities. A focus unit on food as a daily practice that connects ETCs to the environment is described to highlight the personal salience of environmental issues and how ETCs impact and are dependent on the environment. Concept maps of daily activities that connect them to the environment were used as initial and final assessments for the course, along with an oral reflection with the instructor on their final maps. Examples of initial maps, final maps, and comments from students’ oral reflections show that ETCs deepened their understanding of how salient environmental issues were to their daily life activities, such as eating. Implications of the implementation on how to increase ETCs’ explicit connections with their identity positions relative to their experiences of and responses to environmental issues and proposed solutions are discussed.

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