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?
In this eighth-grade humanities lesson, students make frittata and salad with their choice of salad dressing, and discuss the relationship between food choices and the environment with a specific focus on water use and food waste.
Is there a food that is special to you? It could be a food that is part of your cultural heritage. A food that reminds you of a great day or a special person. Or it could just be something delicious!
In this sixth-grade humanities lesson, students complete the seed-to-table cycle by preparing sautéed greens and serving them over grains that were grown in the Edible Schoolyard garden. Students learn and practice basic knife skills and safety.
In this eighth-grade science lesson, students test the pH levels of soil from three different sites in the garden to determine the level of acidity in the garden soil.
