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.

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.

Summer Training at Home

We are excited to announce the launch of Edible Schoolyard Summer Training at Home, a free, multi-month summer program of online training and professional development sessions for the field of edible education. The program will consist of a four-part workshop series on adapting edible education to remote and home learning and a three-part panel series on the core values of Our Pledge to Public Education for Children and Farmers: nourishment, stewardship, and community. 

All sessions will be offered at no cost. See the calendar below for more details and event registration links. Every workshop and panel is designed to be a stand-alone experience. You do not need to register for the whole series or have attended previous classes to participate. We've introduced a lottery based (rather than first come-first served) sign-up model designed to give everyone a chance at securing a spot for the live workshops.  

Adapting Edible Education to Remote and Home Learning

This workshop series will focus on adapting curriculum and instructional strategies to support students through rich, experiential learning that can take place at home. While the workshops are focused on designing for distance learning, the lessons within are valuable for all educators seeking to create student-centered learning experiences. Selected workshops will include group discussion sections and opportunities to dig deeper immediately following the workshop. 

Curriculum Design for Distance Learning
Tuesday, June 30th at 1 PM PT 

Edible education typically takes place during in-person, hands-on classes.  This workshop will highlight curriculum design strategies for adapting edible education to distance learning and support participants to begin planning new lessons. 

Cross-Curricular Connections in Edible Education
Tuesday, July 14th at 1 PM PT

Gardening and cooking have rich connections with every academic subject.  This workshop will outline approaches for building rich cross-curricular lessons through studies of food. 

Instructional Strategies for Edible Education at Home
Tuesday, July 28th at 1 PM PT

Distance learning requires different approaches to instruction than classroom (or kitchen and garden) based learning. Participants in this workshop will learn a variety of instructional strategies for distance learning and identify the ones that fit their teaching style best. 

Strategies for Blending Virtual and Real Life Learning
Tuesday, August 11th at 1 PM PT - Enter the lottery here. Lottery will close and be drawn on Thursday, August 6th at noon PT. 

Distance and home learning do not have to be limited to virtual experiences.  This workshop will feature exciting examples of blended learning that support students in learning offline and engaging with the world around them.

The Edible Schoolyard Values - Exploring Intersections

Our summer panel discussion series will explore the values of Nourishment, Stewardship, and Community. These conversations will feature thought leaders in dialogue about the intersections of edible education and related fields. Following the webinars panels, participants will have opportunities to ask questions and engage in follow up discussions. 

Nourishment: Reimagining our Resources - September - Date TBA

Community: Edible Education & Equity - October - Date TBA

Stewardship: Curriculum for the Climate Crisis - November - Date TBA

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!"