We propose to create a hands-on farming experience for all students and teachers at St. Mary’s School. Each classroom will build and maintain one 4′ X 12′ raised bed garden for lunchroom salad production. Parent volunteer and local producer, Nancy Thibault, will present a monthly organic farming lesson to each class and be available weekly for student work on gardens. Lessons will include the fundamentals for growing, harvesting and storing produce organically. School-wide vermiculture composting will provide fertility for garden production and sustainable agriculture education.
Project objectives from proposal:
- Increase cross curricular experiences for sustainable agriculture and environmental/ personnel health education by presenting and supporting teachers with research, education and
- Provide students with an understanding of the life cycle of food production and the concepts and practices of sustainable agriculture through monthly lessons and weekly hands on growing of salad vegetables in raised bed gardens.
- Provide exposure to farming as a
- Provide ecology connections to food production through school-wide vermiculture
- Provide a farm-to-table experience by including student grown vegetables in lunchroom salads
- Reinforce monthly lessons with classroom projects