If you’re like most people, food comes conveniently packaged from stores. Any produce is shiny and perfect, meat is sealed on a tray, and milk comes in a carton or jug. Given this picture, it shouldn’t be a surprise that many children have no idea where food comes from or how it is produced. Yet this is crucial information for future generations. In recognition of this necessity, a number of programs are aimed at educating kids and helping them understand basic food facts.

Whether your child is school-aged or younger, there are plenty of ways to make food production more familiar. The easiest and arguably most fun is to plant seeds at home. Whether it’s herbs on the windowsill, peas in a pot, or a full bed of carrots in the garden, children love to see plants grow from tiny seeds to sprouts to harvest. It might even get them eating something unfamiliar if they have grown it themselves.

Many schools are incorporating a new emphasis on nutrition and health. For example, one local grade 1/2 class has completed various activities toward this goal. They started with Spuds in Tubs, an initiative sponsored by the BC Agriculture in the Classroom Foundation. Students were introduced to potatoes, learning the parts and then cutting up the potato eyes. These were planted in large containers and kept in the classroom. The students monitored plant growth, drawing pictures as the potatoes sprouted and measuring plant height. After a month or two, the containers were placed outside to get enough sun. Finally, the class harvested and had a potato feast, with the majority enjoying their harvest. Some children had never tried fresh potatoes before (as opposed to french fries or potato chips). Many curriculum areas were incorporated in the program, including science, nutrition, and social studies.

To complement the potato unit, the class planted bean plants that were taken home for growing. They also visited the Society Promoting Environmental Conservation (SPEC). At the community garden, they prepared pots, dug compost, planted seeds, and learned about many urban opportunities to grow produce. The students will return to harvest their containers, with a huge range of plants from carrots and beans to strawberries. The remainder of the produce will be donated to local shelters. Other demonstrations included various composting techniques, cob buildings, traditional community ovens, mason bee houses, and ways to encourage beneficial wildlife species.

To further add to the program, this particular class has cooked throughout the year. Using seasonal produce and simple techniques, students have discovered about baking and soup-making. Recipes included pumpkin muffins, banana bread, vegetable soup, and rhubarb muffins. Everything is tasted. While not everything is a success for each child, the class is learning how to prepare food as well as trying new things.

After a few short months of these projects, elementary students become very aware of where food comes from, what factors are necessary for plant growth, and the accessibility of growing their own food. Strawberries, herbs, and lettuce are easy to grow in containers - even on a deck or balcony. Urban gardens are an important step toward regaining local food sources and homegrown produce. Recent years have shown that shipping food over long distances may not be sustainable in the future. And understanding plants may make these students better stewards of agricultural lands, techniques, and workers.

Photo credit: Andy Laing