In this lesson, students explore how flexible recipes – such as a galette – can be one strategy for using a wide variety of foods in order to reduce personal food waste.
In this lesson, students explore how flexible recipes – such as a frittata – can be one strategy for using a wide variety of foods in order to reduce personal food waste.
In this lesson, students explore the environmental hazards of landfills and prepare a soup using parts of food that would have otherwise been discarded.
In this lesson students will explore what it means for food to be a commodity, what makes food edible but not sellable, and how to can make informed decisions with what we choose to eat. Students will prepare a salad using “imperfect” produce.
In this lesson, students will learn how we define food waste (edible food that gets thrown away instead of eaten) and discuss the amount of food wasted in the US (about ⅓ of all produced).
How does climate change affect the foods we eat? How does our food affect climate change? And how can we develop healthy responses to meet the climate challenges our young people will face?
This Eating Learning Growing guide provides a framework, activities, and reflections that help educators enhance farm to school lessons to make them more culturally relevant and celebrate fruits and vegetables.
In this lesson, students begin to explore the garden as an ecosystem. They learn that the principle of interdependence defines any ecosystem, and they look for examples of this principle at play in the garden.
In this lesson, students cultivate or till a garden bed and conduct an investigation on the impact cultivation and tillage on crop health. They start by reviewing the process of photosynthesis, and the requirements plants have for growth.
