We train educators, gardeners, chefs, and advocates from all over the world to seed and grow edible education in their schools, cafeterias, and communities. Join us to learn and share core principles and practical tools for engaging students in academics, sensory learning, and culturally responsive lessons in the kitchen, garden, and cafeteria.
Edible Schoolyard Trainings
We train educators, gardeners, chefs, and advocates from all over the world to seed and grow edible education in their schools, cafeterias, and communities.
Edible Schoolyard Summer Training 2020
Our 12th annual summer training will convene one hundred educators for a three day immersive learning experience. Summer Training 2020 will be held at the Edible Schoolyard Berkeley on June 24-26th.
The application period will open on January 17th and close on March 1st at 11:59 pm PT. Applicants will be notified of their acceptance on March 20th. Registration will close on April 27th.
The tuition fee is $650 per person including meals. Full and partial scholarships are available. Please read the Frequently Asked Questions for more information on the training.
Note: If you experience any technical difficulties with the application, please email us at training@edibleschoolyard.org and we can help resolve the issue.
Other opportunities to learn with us:
Custom Professional Development
- Customized professional development experiences and workshops are available all year long.
- Contact us at training@edibleschoolyard.org to learn more.
School Lunch Trainings
- Coming Soon!
Edible Schoolyard Summer Training 2019
Summer Training 2019 gathered 80 educators from 14 states and 4 countries at the Edible Schoolyard in Berkeley. For four days in late June the group shared best practices and lesson plans, learned from one another in garden and kitchen based skill shares, visited local partner organizations addressing food insecurity, used design thinking to reenvision the cafeteria experience, and discussed key issues in edible education including culturally relevant curriculum and avoiding food shaming.
Read what training attendees had to say about their experiences:
"I feel this experience was exceptionally inspring and like I was part of something much bigger than myself. I've learned to be more patient, slow down, and invite more conversation in the kitchen classroom."
"It was a fantastic overall experience. The sessions were brilliantly diverse and I enjoyed the hands-on experience. I also enjoyed the amount of mingling that occured and the time that was allowed for networking. I really enjoyed the trainers and admired their diversity and how they presented. I loved how engaging all the activities were. I loved THE FOOD! I loved how each facilitator also shared their personality and stories in their trainings.
"I will always remember the mutual respect that you all have for creating an environment of wonder, learning, respect and positivity! Kudos!"
