October is #farmtoschool month, a reminder of how important it is to provide all students with positive experiences with farm-fresh (and garden-fresh) food. This ScienceDaily article highlights a study by George Washington University researchers that shows how FRESHFARM FoodPrints has had a positive, lasting impact on thousands of Washington, DC, public school students.
https://lnkd.in/dEXHHumX
FRESHFARM brings “farm” to our partner schools through our unique “grow-cook-eat-learn” model. Our students grow and harvest in their school gardens, cook with that produce in our kitchen classrooms, and engage in lessons tied to math, science, and social studies.
This combination of experiences, along with our joyful, teamwork-based classes, is the basis for what creates the lasting impact documented by The George Washington University researchers.
The FoodPrints program, which serves 8,000 students across 21 Washington, DC public schools this school year (2023-2024), aims to make positive changes in what children and their families eat through engaging, academically aligned, hands-on culinary and garden education.
In recent years, we’ve deepened the farm-to-school connections, procuring more than 16,000 pounds of local produce from Mid-Atlantic farmers for cooking and eating in our classrooms and creating farm stands at two FoodPrints partner schools, where school families and neighbors can purchase affordable fresh produce grown by our network of farmers.
#FoodPrints #nutritioneducation #growcookeatlearn #schoolgarden #cookingwithkids #outdooreducation #classroomkitchen #experientialeducation #foodeducation