Framework-08-25-14_web

APPENDICES135Farm to School Core Elements Cont.Education (food and farm related)• Tasting of new foods and recipes using local products, such as in-class taste-tests and cooking demonstrations.• Culinary education and programs where students prepare foods.• Recipe development with new foods to support child learning.• Hands-on, place-based, project-based and interdisciplinary food, agriculture and nutrition education provided acrossgrades and subjects about:o food origins, nutrition, math, language arts, science and culture;o food’s impact on their health, on the community and the environment;o food across multiple subjects in connection to food served at meal times.• All children receive at least 10 hours of food, garden-based or agriculture activities in a school year or across threeseasons of early child care participation.• Farmers, fishers, processors, distributors, chefs and ranchers visit classrooms as guest speakers• New food learning experiences through field trips to:o destination, educational or demonstration farms where students participate in hands-on nutrition educationexperiences;o production farms such as row crops, orchards, ranches and fisheries (including aquaponics facilities);o farmers’ markets, grocery stores and other food retail outlets;o food processing and packaging facilities; food distribution facilities or food hubs;o composting facilities where food waste is sustainably managed to support soil quality.• College students serve as instructors for farm to school educational activities in school.• Older students teach younger students about foods or participate in menu planning, food growing space, cookingdemonstrations, etc.• Teaching of integrated topics across ages and subjects:o educators connect lessons across subject areas and “team teach”;o educators connect lessons across ages on agriculture, food and garden-based topics.NATIONAL FARM TO SCHOOL NETWORK