Tools and articles for redesigning school meal programs and helping students learn about food's place in our lives
Lesson for grades 6-8: Students research the origin and migration of ingredients from five different regions of the world.
One school's strategies for improving its lunch program, including reversing lunch and recess.
Lesson for grades 3–5: Students sample different fruit or vegetable varieties, learn about seasons, microclimates, and growing requirements.
Get ideas, inspiration, and knowledge to help you teach and model sustainable living in your school community.
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