Sprouting Healthy Kids is Sustainable Food Center's farm-to-school and food systems education project. Sprouting Healthy Kids includes three main components: locally-grown, fresh fruits and vegetables served in school cafeterias, classroom lessons designed to introduce students to healthy food and food systems, and a hands-on afterschool gardening and cooking program.

School Program Resources

The School Farm Manual

SFC’s The School Farm is designed for elementary school students, and features several lessons that are aligned with 4th and 5th grade science curriculum standards (but can be easily adapted for other grades and classes).  SFC also offers the Sprouting Healthy Kids Classroom curriculum for 6th, 7th, and 8th grade core-curriculum classes— science, math, language arts, and social studies.  SFC worked with several educators to develop in-class lessons and align them with state teaching standards.  The lessons introduce students to healthy food and food systems with topics such as learning fractions using healthy recipes, Texas history from an agricultural perspective, or language arts using plants and food as composition topics.

Classroom Lessons Guide

The Sprouting Healthy Kids Classroom Lessons guide is free for download, and offers lessons for 6th, 7th, and 8th grade core-curriculum classes— science, math, language arts, and social studies. The lessons introduce students to healthy food and food systems with topics such as learning fractions using healthy recipes, Texas history from an agricultural perspective, or language arts using plants and food as composition topics.

Afterschool Activity Guide

The Sprouting Healthy Kids Afterschool Activity Guide follows the growing cycle of the school garden and offers comprehensive food-systems lessons through professionally developed, kid-tested activities. All activities were designed for middle school students, but may be adapted to younger or older audiences. Activities include hands-on gardening and cooking for young people, plus visits from area farmers and chefs and opportunities for field trips to farms, farmers' markets, and food pantries.

 

Click here to complete a brief questionnaire and download the Classroom Lessons or Afterschool Activity Guide »