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From the School Garden to the Lunchroom Table

By
Jane Sutphin,   Crescent Elementary School
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Topics:
Access to Healthy Foods
Support from a grant from KEYS4Healthy Kids, Crescent Elementary students broke ground for the school's garden in spring 2015. A rainy summer led to a bountiful harvest of tomatoes, cabbage, kale, broccoli, strawberries, pumpkins, lettuce, peas, and corn that students delivered to the cafeteria staff. The school culminated its celebration of National School Lunch Week with a "Guess the Garden Ingredients Smoothie" contest.

How did students and adults work together as a team?

Students and teachers worked together in the garden. Cafeteria staff used the garden harvest in school lunches.

How do you plan to make this Play last during the school year and beyond?

Students planted fall crops, and now students are seeding plants for spring planting.

What improvements have you seen at your school?

Students were willing to try items they had planted in the garden, leading to increased consumption of fruits and vegetables.