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Salad in a Jar

Think&EatGreen@School project
by

Julia Manke

on 10 April 2014

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Transcript of Salad in a Jar

"create connections ... that will extend beyond this project"
meeting teachers, students, other staff
"link theoretical learning to practical application"
research turned into application during workshop
"share strategies for engaging students with food"
demonstrated during workshop
applied to other aspects of food consumption
Results
Methods
Think&EatGreen@School project
David Lloyd George Elementary School Food System
Objectives
Planning
Workshop
Evaluation
Recommendations
-Raised beds and compost bins used as teaching aids:
Think&EatGreen program
science class
social skills
-Farm to school program:
local
sustainable
healthy fundraising
-Food systems theme week:
fun
deeper understanding
-visited the school and the teacher
-constructed workshop plan
-considerations:
age of students
resources
time
-practiced making the salad
Group 87
The class was split in to 5 groups
We asked questions, had students experience individual ingredients
Told students how food was healthy
Everyone had a chance to contribute
We ate the salad together
Cleaned up after eating
Charlotte, Julia, Shirley, Anthony, and Karen
-teacher's response and email
-children were engaged and they all tried the salad

-Changes: food preparation, organization of supplies, and time management
-Workshop objective:
Foster healthy eating through engagement of the senses
lunch from home
parent provided hot lunch program
several raised beds
kitchen
lunchroom
classrooms
compost
recycle, waste
teachers
parents
government
VSB
-students developed food preparation skills

-learned that making food is fun and easy

-were reminded of sustainable practices such as compost/recycling
Utopian Vision
-based on promoting sustainability in and out of the classroom

curriculum would tie into sustainability

maximize on-site space for infrastructure which allows growing and harvesting
Full transcript