It’s a non-profit organization developed in order to find ways of cooking and gardening for young people in their everyday lives. Chef and author Alice Waters conceived the program with Principal Neil Smith and has been underway since 1997.
This is the type of initiative that teaches students at an early age where food comes from, and what exactly it takes for their favorite meals to make their way to the table…This is a great way for students to learn about ecological principles as well as how nature is an important element in their daily lives.
The organic garden is flourishing, plants feed and outgrow the adolescents who nurtured them, and the kitchen is filled with delicious smells, music, and enthusiastic young chefs.
Student participation in all aspects of the Seed to Table experience occurs as they prepare beds, plant seeds and seedlings, tend crops, and harvest produce. Through these engaging activities, students begin to understand the cycle of food production. Vegetables, grains, and fruits, grown in soil rich with the compost of last year’s harvest, are elements of seasonal recipes prepared by students in the kitchen. Students and teachers sit together to eat at tables set with flowers from the garden, adults facilitate conversation, and cleanup is a collective responsibility. They complete the Seed to Table cycle by taking vegetable scraps back to the garden at the end of each kitchen class. The Seed to Table experience exposes children to food production, ecology, and nutrition, and fosters an appreciation of meaningful work, and of fresh and natural food.
Learn more at The Edible Schoolyard website