Upper Elementary

Global Garden at the Avalon Elementary School, Naples, Florida

A group of dedicated people had a vision to create a space for children to learn about gardening, ecosystems and nature. This idea took many years of planning, community involvement, and good old fashioned hard work. When the vision was realized the Global Garden came to life . The garden was dedicated to the students and staff of Avalon Elementary School in early May of 1998. Since then the garden has been a living, breathing, outdoor educational experience for all to enjoy.

Griggs Growing up Green

 I teach 4th grade and am the green team sponsor at our school. We do a lot of recycling, and planting around school. We would like to plant vegetable gardens around school for the students to experience growing their own produce. It would be great to send some home for the students that need groceries. Any help would be greatly appreciated. 

 

Thank you, 

Andrea Rice

Griggs Elementary

6001 Three Notch Rd

Mobile, Al 36619

Undecided

At this point, we aren't sure what type of program to embrace.

UT Elementary School Wellness Program

The UT elementary school is developing a new course in Health and Wellness studies for students in pre-K through 5th grades. The curriculum will include four components: Social and Emotional Learning, Nutrition, and Gardening and Cooking. A new cafeteria and teaching kitchen is being built. Garden plots for each classroom have been established. A new teacher will be hired in the next few weeks to develop the curriculum and start teaching it in August 2012.

Jackson Outdoor Classroom

The Outdoor Classroom at Warren T. Jackson Elementary includes 2 organic vegetable and herb gardens, a poliinator garden, a sensory garden, a nature trail with an outdoor teaching area and a woodland amphitheater.

Wesminster CCS - Watch Our Garden Grow!

I am the Executive Chef of the Westminster Community Charter School in Buffalo, New York.  It is a very low-income area and we have an 88% Free & Reduced lunch rate.  We have three chefs on staff, as well as 5 part-time employees.  We prepare fresh, from-scratch meals for about 500 children every day.  I took over the kitchen in 2010 and changed the lunchroom from a processed foods only kitchen to one that only prepares homemade and fresh foods.  We make our peanut butter and strawberry preserves, pizzas, granola, as well as every dish on the school lunch menu.

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