Fueling Future Minds

Project Overview

Project Type: Youth Educator
Funds awarded in 2023: $5,995.00
Projected End Date: 01/31/2025
Grant Recipient: Osseo-Fairchild School District
Region: North Central
State: Wisconsin
Project Manager:
Amelia Hayden
Osseo-Fairchild School District


Not commodity specific


  • Education and Training: youth education
  • Farm Business Management: farmers' markets/farm stands
  • Soil Management: composting
  • Sustainable Communities: community development, leadership development, local and regional food systems, partnerships

    Proposal abstract:

    This project will support students in learning about sustainable agricultural practices in urban environments. They will work to build raised bed gardens, research best practices including composting and interplanting crops, and make management decisions that balance ecological principles, agricultural production, and social benefit. The crops grown in these raised beds will be donated to the local community food pantry and our school lunch program. Students will manage the planting, tending, harvest, packaging, and distribution of these foods. In addition, they will create informational materials and training workshops for community members about the sustainable agriculture practices used in our school gardens.

    Project objectives from proposal:

    1. GOAL: Increase student knowledge of sustainable agricultural practices used in small-scale urban settings such as raised beds through student-led experiences and management of raised bed gardens. OUTCOME: At least 30 students will be engaged in the planning and implementation of this raised bed program.
    2. GOAL: Create educational programming to be presented to the community about how to use sustainable agricultural practices to develop food sovereignty while growing their own food crops. OUTCOME: At least 15 community members will attend workshops facilitated by students about sustainable agriculture and implementing their own raised bed gardens. 
    3. GOAL: Donate produce to the food pantry and school cafeteria to support healthy, sustainable food choices in our community. OUTCOME: At least 100 pounds of produce will be donated in the first year of this project's implementation. 
    Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.