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REED Summer Speaking Day Materials
Garden-to-table initiatives connect communities and students directly to their food source by teaching participants how to plant, harvest, cook, and share fresh produce. These programs transform schoolyards and urban lots into living classrooms that promote healthy eating, environmental awareness, and hands-on learning.
We are pleased to invite you to join a unique professional development program and to develop a school-based curriculum focused on sustainability and sustainable nutrition. The program is inspired by the “Shoreshai Ami” framework and encourages interdisciplinary learning that leverages school spaces. At its heart lies the connection between English, applied agriculture, sustainability, and health promotion.
Through the program, students will:
Engage in active and meaningful learning (agency) through daily hands-on experiences, “from soil to plate”: sowing and caring for the garden, working in an outdoor learning kitchen, and expressing themselves through writing and speaking in English.
Learn about food waste reduction, consumption habits, greenhouse gases, and the connection between food loss and emissions. Students will explore how to reduce waste by adopting healthy nutrition patterns, practicing mindful consumption, and managing food and organic waste responsibly.
Explore sustainable nutrition through experiential and practical learning aligned with national nutrition guidelines and the “Food Rainbow”: local, fresh, rich, and seasonal foods.
Engage in critical discourse in English regarding global issues such as food security, food life cycles, and sustainability, while developing independent viewpoints—including preparing TED-style talks to share with the school community.
Join a world-wide movement!! Read what's happening in other countries.
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