Garden and kitchen curriculum at school, California
Legendary chef and food activist Alice Waters has been a champion of local sustainable agriculture for over four decades. She wanted to improve the way children ate and thought about food.
In 1995, she founded the Edible Schoolyard Project to empower students with the knowledge and values to make food choices that are healthy for them, their communities, and the environment.
The demonstration hub for the Edible Schoolyard learning model is in Berkeley, where the one-acre organic garden and kitchen classroom is incorporated into the curriculum of urban public school Martin Luther King, Jr. Middle School.
Over the last 20 years, the program has grown into a global network branching out to over 5,500 locations worldwide.
ESYP’s mission is to incorporate edible education into the core curriculum of every school in the country. Students participate in all aspects of growing, harvesting, and preparing nutritious, seasonal produce during the academic day. From edible classrooms where kids learn about food, to edible gardens, where kids learn how to grow their own food and edible kitchens, where kids learn how to cook the food they grow, ESPY is dedicated to making food education as basic as reading or arithmetic.
As a global network, The Edible Schoolyard is a networking and resource hub for educators, parents, and advocates who practice and promote edible education in their communities. Additionally, it visually maps the movement as it gathers momentum around the world. This network represents a powerful collective voice for change.