So why is it important for students to see their school garden produce served fresh on the salad bar? Besides the obvious nutritional benefits of eating fresh produce that has traveled only 100 feet from garden to plate, there are many educational opportunities are unique to the experience of participating in the food chain that supplies school cafeterias.
When we look at the statistics and the stories behind the numbers, biodiversity becomes something we understand and care about.
Slow Food International Vice President Edward Mukiibi in America
As any member of Slow Food can tell you, good, local food can be found – almost no matter where you live. But is there really enough to keep you well fed?
Learning is a never ending process. Being receptive and curious towards what’s most near to us is the way to never stop being a student. Read how old style pedagogy stretches beyond books and classrooms, to encompass kitchens and taste buds. Jen Urban, a FoodCorps member, tells us about fun and creative school garden lesson on (and from) the most important tuber in Hawaiian history.