Resource Library
Discover free lesson plans and materials created by our program and partners.

Resource Library

Fundraising Strategies
This resource provides an overview of different strategies organizations can use to raise money.
Fundraising: Sources of Funding
This resource outlines a variety of sources for fundraising, including community and private foundations, government funding, and more. You will also find listed below websites that include funding resources for edible education programs.
Garden Curriculum Development Protocol
This resource shows the process that garden teachers follow when creating new lessons.
Edible Schoolyard Norms of Collaboration: Tools for Productive Communication Between Group Members
The Edible Schoolyard Norms of Collaboration outline agreements regarding how our staff works with one another. We treat this as a living document, periodically updating the language to best reflect our shared learning and new perspectives.
Edible Schoolyard Kitchen Equipment, Infrastructure, and Systems
Our kitchen infrastructure and systems directly inform how we run our classes. In the Edible Schoolyard kitchen, our space has been specifically designed to enable students to operate independently and create rich opportunities for exploratory learning.
Tasting Ballots
The Edible Schoolyard kitchen teachers provide these tasting ballots as a way to help students think creatively about their food experiences and preferences.
Crafting a Check-In Question
In every class we start the small-group component with a check-in. This check-in serves to remind all students, teachers, and volunteers of each other's’ names, and to give everyone an opportunity to speak and listen to one another.
Sample Question Cards
This resource provides a set of open-ended questions intended to spur conversation and reflective thinking among students. At the Edible Schoolyard Berkeley, these questions are hand-written on index cards and are used in the kitchen classroom to encourage communication around the table.
ESYB Curriculum
Debate Plate Lesson Series Overview
In this six-part 8th grade humanities lesson series, students discuss and reflect on the factors and considerations that influence personal food choices; consider the impacts of food choices on personal well-being, the environment, and other people; and debate the questions, complications, and pa
Grade: 
6 – 8, 9 – 12
Choosing and Adapting a Recipe for the Kitchen Classroom
Our recipes (with the exception of baking) are designed to be flexible in order to maximize seasonality and accommodate student input. Rather than create an entire recipe from start to finish, we often take an existing recipe and adapt it to fit our needs.
Choosing Jobs in the Kitchen Classroom
In every kitchen class there is a process of dividing up the work to be done between students. This process can set the tone for the remainder of the class so it is important to make sure that students feel heard and respected through the process.

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