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Hiroshima
Hiroshima-shi
In this subject, we provide students with a working experience of cultivating safe and secure agricultural products that does not use pesticides or chemical fertilizers. We are hoping that students will be able to discuss agriculture and food connections and food safety.
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.
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?
Ciudad de México DIF
Mexico
CONCRETE HUERTOS installs urban orchards and provides educational programming to communities surrounding the orchards on growing food.
São Paulo - SP
Brazil
"“Nourishing minds, bodies and communities with educational experiences.”
We inspire people to develop knowledge, skills and confidence for a healthier future through Kitchen and Garden classes.
Boulder, CO
United States
The Chef Ann Foundation (formerly Food Family Farming Foundation, or F3) was
founded in 2009 by Ann Cooper, an internationally recognized author, chef, educator,
public speaker, and advocate of healthy food for all children. Chef Ann’s vision was to
Pawleys Island, SC
United States
At CHRSC, our mission is #TeachFeedSucceed, a theme that runs through all our programs. We proudly serve Georgetown County focusing on our processes and celebrating our diverse community.
Seattle, WA
United States
Founded in 2011, Green Plate Special (GPS) engages ethnically diverse, middle-school youth (ages 10 – 14) through classroom- and after-school, hands-on learning in the self-sufficiency skill of growing, cooking, and eating healthy, tasty food.
In this lesson, students explore the common causes and environmental and community impacts of food waste. They brainstorm potential solutions to reducing food waste, in their own lives and more broadly.
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).
