Yale Sustainable Food Project Seed to Salad Program

Every spring, the Yale Sustainable Food Project's Seed to Salad program welcomes five classes of second graders from schools in and around New Haven to the Yale Farm for a series of visits designed to teach them about plant anatomy, seed cycles, composting and nutrition. As part of their learning, students plant radish and lettuce seeds and cultivate them over a seven-week period before harvesting to be eaten as part of a salad, topped with homemade dressing, at the program's final session. Seed to Salad is run by two graduate students selected from Yale's School of Forestry and staffed by volunteers from the university and the community.