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Summer Fun and Growth: My Experience Working with Kids at Fresh Roots

By Fahima Mohibi, Day Camp Staff

In this blog post, I’ll share my exciting summer job experience at Fresh Roots, a local organization that focuses on food education and urban farming. Their commitment to developing healthy relationships with food, sustainable farming methods, and experiential learning to empower young people.

Fresh Roots camp is an incredible experience that combines fun, learning, and connection with nature. As a staff member at Fresh Roots Camp, my responsibilities included primarily responsible for implementing camp programming, engaging kids in fun and educational activities, plan activities and create or acquire program materials, ensuring their safety, assisting with garden maintenance, facilitating educational and recreational programs, and fostering a positive and inclusive environment for all the campers.

Working with kids is fun and I love it that no single day at Fresh Roots is the same. Every day we have different schedule and different activities. Every week you will be having different group of kids and from different age. Everyday was filled with exciting activities like arts and crafts, sports, nature exploration, and field trips every week. Cooking once a week and making snack from our garden. Being around kids inspires and energises me, especially when I get to see the world from their perspective and indulge their curiosities alongside them. I admire children’s, honesty, creativity, endless energy, resilience, kindness.

What did I learn from my summer?

Working with children is incredibly fulfilling and a fantastic method to gain important knowledge. I’ve learned a lot about childcare from growing up in a large family, including the specific attention that needs to be given to foster effective communication and balanced respect for one another. And many other valuable skills such as communication and leadership skills, enhance problem-solving abilities, and improve my patience and adaptability and I gain a deeper understanding of child development. I learn to work as part of a team and cultivate a sense of empathy and compassion.

How do I see it influencing my career path or future goals?

Working in a summer camp with kids can have a positive impact on my career path or future goals as I want to be a law enforcement officer. It helped me to develop essential skills like effective communication, conflict resolution, and problem-solving, which are crucial in law enforcement. Working with children can enhance my ability to connect with people from diverse backgrounds and build trust within communities. Overall, the experience can provide valuable insights and skills that can contribute to my success in a career in law enforcement.

What is the impact of Fresh Roots on the community?

Fresh Roots has a big impact on the community! They bring people together teach about sustainable farming and provide access to healthy food. They also create opportunities for volunteering and organizing events. Overall Fresh Roots helps build stronger and more resilient communities.

Lasting Memories

It’s a job that’s full of laughter, adventure, and the chance to make a difference. Amazing summer with the little ones.  I loved seeing the kids’ faces light up with joy and hearing their laughter. It was so rewarding to be a part of their summer adventures and watch them grow and learn new things. Plus, the friendships I made with both the kids and the fellow colleagues were priceless. It was definitely a summer to remember.

JOIN THE TEAM: 

Want to join our team? Job opportunities are open now: https://freshroots.ca/about/job-opportunities/

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Being a Day Camp Staff with Fresh Roots

By Kira Slykhuis, Day Camp Staff & SOYL Alumni

Out of all the amazing experiences I had over the summer, my favourite part with working with Camp Fresh Roots was getting to meet so many funny, kind and creative children.

To Be a Great Fresh Roots Staff, You Must…

  • Be open-minded
  • Be kind
  • Be patient
  • Be able to adapt
  • Be fun!
  • Try your best!

5 Awesome Things About Camp Fresh Roots

  • Fun environment for staff and campers!
  • Diverse activities and games
  • Field trips
  • Farming
  • Cooking and baking with fresh ingredients from our farm!

I learnt a lot over the summer. Camp Fresh Roots and Fresh Roots in general gave me the opportunity to improve many skills in an environment where I felt safe and okay to make mistakes as they are apart of learning! I enjoyed my memorable summer facilitating and having a good time with campers!

 

More about being part of the Fresh Roots staff community:

Kira is one of the amazing SOYL alumni, now staff, who shared their personal journeys and how Fresh Roots has made a lasting impact in our new video. Learn more about Kira’s path and others:

Special thanks to www.upperstoryfilms.com

 

Join the team: 

We’re so excited for Kira to be on the Fresh Roots staff team again this summer. Want to join us? Job opportunities are open now: https://freshroots.ca/about/job-opportunities/

 

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The Last Four Months at Fresh Roots

By Jia Qiao, Experiential Learning Community Educator – UBC Career Experience Practicum

Hello, my name is Jia Qiao, I am a graduate student at UBC studying the Adult Learning and Education program. This winter term, I am enrolled in the practicum course LFS 496 with Fresh Roots, working as the Experiential Learning Community Educator. I am incredibly grateful for the opportunity to work on the farm and engage with various groups of students, teachers from different schools in Vancouver, and the Fresh Roots team!


As the 4-month work placement comes to an end, much like the farm winding down for winter, I reflect on the diverse activities I have been involved in over the past few months. One highlight has been supporting field trips for students of varying age groups, from kindergarteners to high schoolers. Witnessing students visit the farm in all weather conditions, be it warm and sunny or chilly and rainy, has been truly remarkable. Engaging with them in various farm activities, such as weeding and resurfacing walking paths with wood chips, has been a fulfilling experience. Many students, experiencing farm work for the first time, embraced the opportunity to get their hands and clothes dirty, proud to be considered real farmers.

Through collaborating with their classmates during the farm work, kids experienced both the joy and challenges of working together, as each individual thinks and works differently. For example, there was a time when I worked with a group of elementary school kids to prepare the farm beds for winter by covering them with leaves. From the outset, the group encountered some disputes over their roles—determining who would be responsible for raking leaves into piles, while others carried the leaves with a wheelbarrow and dumped them on the beds. Throughout the working process, some students were goal-oriented and tried different ways to efficiently complete their tasks, while others took their time and engaged in playful interactions with the leaves. Despite these differences in approach, all team members eventually experienced a sense of fulfillment when the entire farm bed was covered by a beautiful blanket of leaves!

I also enjoyed organizing scavenger hunt activities with children, allowing them to explore the signs of the fall season on the farm. As the kids marched out to the farm, they eagerly kept their eyes wide open to observe all the indications of fall. They listened intently, their ears tuned to the sounds of crows and other animals gathering food. Their excitement peaked when they discovered spiders diligently weaving webs in the tea garden. The joy and enthusiasm displayed by the children during these activities added a delightful dimension to the exploration of nature’s wonders on the farm.

Student made waffles

 Since the beginning of November, I have been assisting Andrea, who is the Experiential Learning Program Lead at Fresh Roots, with the school garden and food programming at Grandview ¿uuqinak’uuh Elementary School. One particularly memorable experience was coordinating a waffle party with the class, a successful event made possible by Andrea’s significant planning and preparation ahead of the big day. Despite Andrea’s efforts, I couldn’t help but wonder if we could successfully manage it with a class of about 15 students!

To streamline the process, the entire class was divided into three small groups: the dry ingredient group, the wet ingredient group, and the cooking group. Each group executed their part based on a recipe assigned to them. For most students, making waffles was a novel experience, and they were thrilled to try different tools and experiment with various ingredients. Though the tables ended up in a bit of a mess, the true magic unfolded when students, seated together at a table, joyfully savoured the delicious waffles they had each contributed to making. Witnessing how different pieces seamlessly came together was truly amazing and exemplified the transformative power of teamwork.

Reflecting on my work placement at the farm and its relevance to my graduate studies in Adult Learning and Education, I am reminded of the learning theories discussed in my classes. These theories underscore the idea that all learning practices are inherently both material and social, or socio-material. In this context, the environment, other animals, objects, and artifacts are viewed as integral to the enactment of human existence and social life, rather than merely background context or tools (Fenwick & Edwards, 2013). The farm, in this case, is considered a crucial component of human existence and a mediator of learning.

Jia spreading straw for garlic planting

Farms are great pedagogical sites for both youth and adult learning. They offer spaces for learning not only about gardening and local ecological conditions but also about sustainability, the decolonization of place, and participatory democracy (Levkoe, 2006; Mundel & Chapman, 2010). Additionally, farms function as “therapeutic landscapes” that contribute to physical, mental, and cultural well-being, increasingly integrated into healthcare and other healing practices (Pitt, 2014; Wilson, 2003). Common activities such as farming foster deep relationships and mutual learning processes within practices.

Beyond academic insights, I have gleaned invaluable life lessons from my engagement in farm work, and the ability to adapt to and embrace changes and uncertainties. Our lives, like the life cycle of a farm, traverse different seasons – a season to sow, a season to grow, a season to harvest, and a season to rest. As with the farm, our lives undergo various phases, and I aspire to possess the wisdom, courage, and patience necessary to navigate through these different seasons in life. Finally, I extend my heartfelt gratitude to the Fresh Roots team, with special thanks to Kat, Andrea, and Vivian, for providing me with the opportunity to work with them and enriching my work placement experience!

 

A Big Thank You to Jia! ?

Jia spent September – December 2023 with Fresh Roots, helping make hands-on learning outside a reality on our schoolyard farms and Grandview ¿uuqinak’uuh Elementary School garden. Jia reminded us to marvel at small and large changes on the farm as the seasons changed. She always brought joy, curiosity and enthusiasm with her to the often hectic and rainy realities of teaching on a schoolyard farm. Thank you to Jia for being up for new experiences and so beautifully balancing the priorities between being a student, mom, and volunteer. We are looking forward to seeing where life takes you next!

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Autumn Tales from Grandview ¿uuqinak’uuh Elementary School Garden

By Jindi Tao, Experiential Learning Community Educator – UBC Career Experience Practicum

At Grandview¿uuqinak’uuh Elementary School, when late autumn comes and the flowers are gone, kids could brighten up the Grandview school garden with this cool Halloween decoration. Using just paper towels, horse chestnuts, pinecones and string, they make all sorts of Halloween stuff like spiders, ghosts and webs. It’s a great garden activity that helps kids develop skills like organizing, leading, being creative, and communicating in a team.  

 

Welcoming Halloween to the Garden

What’s really interesting is seeing how different each spider web turns out. Like, there’s one spider web on the right side of the picture, made by a kid who used her own ideas to weave a round web. It really shows her style and independence. Then, there’s another web on the left, made by a group of kids working together. They had to chat, share ideas, sort out any disagreements, and collaborate to make it. These Halloween decorations do more than just make our garden look cool; they’re awesome for boosting creativity, social skills, learning new stuff, and keeping everyone interested.

 

Pumpkin Decomposing

As we turned the pages of our nature storybook, the kids learned about nature’s own recycling process. They learned that what seems like just waste, such as fallen leaves, food scraps, pumpkins, and grass cuttings, is really a feast for tiny, often unseen decomposers. These little guys, like fungi and bacteria, work hard to turn our ‘trash’ into rich compost. It’s a fascinating way to see how ‘trash’ becomes a treasure for the earth, teaching us about the importance of every part of our ecosystem and the awesome self-sustaining system of nature. 

By recycling the pumpkin as a compost ingredient, the kids can use their four senses to observe the decomposer process of the pumpkin. They started by smelling the fresh pumpkin scent around the farm. Over time, they can see how a whole yellow pumpkin is slowly degraded into brown dirt. When they broke the pumpkin with a small shovel, they could hear the crack and felt its hard shell. The coolest part was finding pumpkin seeds during the process. This discovery led them to save the seeds and even plant some. This activity was more than just fun post-Halloween composting, it was a great way to engage the kids in learning about gardening without wasting food.

 

Planting Spring Bulbs

As the gardening year comes to a close at Grandview Garden, our late autumn efforts focus on planning ahead and working out what we want to grow in the next season. We’ve recently planted Camas Bulbs, known for their late blooming and delicious taste when cooked. These bulbs, which can be boiled, mashed, or roasted, offer a sweet flavor reminiscent of roasted pears or sweet chestnuts. For the kids, it’s an exciting journey from planting to harvesting. They’re thrilled to see their efforts culminate in delicious, edible results. This process not only teaches them about the cycle of growth but also instills a sense of pride and accomplishment. Watching these bulbs grow and eventually enjoying their sweet taste is a wonderful way for children to connect with nature and understand the importance of nurturing and caring for the environment. It’s a hands-on experience that enriches their knowledge and appreciation for gardening and healthy eating, as they learn the magic of growing and eating what they’ve planted.

 

A Big Thank You to Jindi! ?

Jindi spent September – December 2023 with Fresh Roots, helping make hands-on learning outside a reality on our schoolyard farms and Grandview ¿uuqinak’uuh Elementary School garden. She dove fully in, learning about native food and medicinal plants, developing new learning activities for the students, and cooking with them. Thank you Jindi, for sharing your knowledge with all of us at Grandview ¿uuqinak’uuh and being willing to constantly try something new, whether it was making salves, rotting pumpkins, or roasting sunchokes.  We look forward to seeing where you go next – Andrea, Experiential Learning Program Lead

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Fahima, Jindi and Jia at SVNH's Harvest Festival 2023

Prepping for Spring Field Trips

By Jindi Tao, Experiential Learning Community Educator – UBC Career Experience Practicum

Hi everyone! I’m Jindi, a fourth-year student in Food, Nutrition, and Health at UBC’s Faculty of Land and Food System. Super excited to be volunteering with Fresh Roots this fall as an Experiential Learning Community Educator! During this experience, I’ve boosted key soft skills like public speaking, facilitation, group management, experiential activity planning, and digital design. These skills are super versatile for any future job path. They’ve played a significant role in my practicum, allowing me to apply my academic learning in real-world scenarios and enhancing my understanding of how farm-based community education connects people with their food, the land, and their communities. I am deeply grateful for this opportunity. It has not only provided me with a comprehensive insight into the professional world but also initiated my network building, meeting new folks, and figuring out my plans for graduate studies, all while growing more confident. I’m eager to share the work I’ve done in preparing for our school’s spring field trip to the farm.

 

Improving Soil Health and Preparing Pathways

When we make a new garden, we want good, loose soil that is not full of grass or other roots. This late autumn, we’ve used a lot of leaves and straw to raise our bed. These straws are rich in carbon and are the key element for healthy soil. As these materials decompose, they gradually release nutrients back into the soil, enhancing its fertility. Also, we’ve been putting down cardboard sheets over the grass. It’s a cool, organic way to naturally block the grass, which eventually dies off in a few weeks. Also, the cardboard breaks down and mixes into the soil after a while. After that, we’ve got ourselves a clean, soft path, and even better, it will be a future boost for the soil’s health.

 

Recycling Nutrients

Mulching with leaves is a cool trick we use to improve the soil’s health. The kids, as young gardeners, get hands-on with mulching in their garden beds, learning how it fertilizes the soil with resilient materials. At Grandview ¿uuqinak’uuh Elementary School garden, we’ve got this awesome worm hotel that shows perfectly how yellow leaves gradually become brown dirt. This hands-on experience not only teaches them about soil health but also about the natural cycle of decomposition. It’s a practical lesson in sustainability and ecology, helping them understand the importance of organic matter in gardening. Mulching with leaves provides organic nutrients to the soil bed so the earthworms will be happy! It’s a fun way for kids to connect with nature and see the direct impact of their efforts in the garden. 

 

Making Medicinal Salves

With early winter rolling in, we shifted from the school garden to indoor activities. One awesome project was making salves with dried plants from our native plant garden. We gathered fresh yarrow and plantain from the Norquay garden, throwing in some dried nettles and sage, to whip up healing lip balms. These balms form a protective layer on the lips, locking in moisture and shielding them from harsh weather. This activity not only taught me about native plants’ medical functions but also about making useful, natural products. I got to experience the full cycle, from picking the plants to creating something beneficial and practical. It’s a great blend of science, craft, and health, engaging them in a unique, hands-on learning experience and sparking their interest in natural remedies and sustainable practices.

 

A Big Thank You to Jindi! ❤️

Jindi spent September – December 2023 with Fresh Roots, helping make hands-on learning outside a reality at our schoolyard farms and Grandview ¿uuqinak’uuh Elementary School garden. With the transition to colder months, Jindi assisted the team with developing new lesson plans, teaching kids how to cook, and sharing our stories with the community, like in this blog. Thank you Jindi, for your curiosity, imagination, and connections with the students every step of the way! We look forward to seeing where you go next – Andrea, Experiential Learning Program Lead

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How to Cook Outside with Kids

By Andrea Lucy, Experiential Learning Program Lead

Cooking with kids can be chaotic, fun, challenging, exhausting, and rewarding. Not every recipe will turn out perfectly; vegetables will be oddly cut and measurements may be skewed, but that’s okay! It’s the experience that matters. Cooking and eating together allows us to celebrate the joy of food and fosters exploration of new foods and recipes. And we can show kids that veggies are delicious!

Our food messaging is always positive, and we meet kids where they are at. Love veggies? Try a new one, or a new way of preparing it! Don’t like veggies? Try an adventure bite! Really hate veggies? Help prepare them, so you can see what they look and smell like, even if you aren’t ready to taste it today.

 

Community eats!

 

What do we cook?

At Fresh Roots, we love veggie-forward snacks and meals. Our meal ideas often start from the kids’ interests. Kids may make their own “farm candies” by wrapping up seeds and petals in a kale leaf wrapper with a stem tie. Other times, kids will request a specific meal, like tacos or pesto.

There are many snacks and meals you can make outside without electricity. We regularly make a big salad with a shaken dressing, or fresh spring rolls with rice paper. Pesto can be made with a mortar and pestle (and elbow grease), or no-bake cookies using pumpkin puree. Some tried and true kid-approved recipes are:

Cooking helps kids build a relationship with food, and with those they are cooking and sharing the meal with. Kids learn to read a recipe, grasp the basics of fractions through measurement, and working together as a team.

Farm fresh tacos

 

How do we cook outside?

Luckily, it doesn’t take many supplies to cook outside. We have a table or two and a nearby outdoor sink for hand washing (a laundry sink with a hose attached is a simple DIY). Usually the only other tools we need is the food, cutting boards, knives, and serving dishes.

We practice food safety, and the kids love to help! We set-up a dishwashing station with three bins of water: 1 with dish soap, one with plain rinsing water, and the last with a food-safe amount of bleach. The dishes then go to a dishrack or are dried with cloths. Dishwashing in this way is like water play, with soap bubbles! It’s not unusual for the kids to beg for extra dishes to wash.

Dishwasher extraordinaires

 

How to teach knife skills?

You give kids knives?!?!? Yes, all the time, and they do incredibly well with them even at a young age. When it comes to using knives, we emphasize again and again that they are a tool and safety comes first. So, how can you teach a kid who has never used a knife to chop safely?

  • We love starting off new chefs with plastic cooking knives. They can cut through most soft vegetables, but not through skin. A miracle tool for letting kids figure out how to chop and safely make mistakes. Even though we use plastic knives, we ask kids to pretend they are sharp metal when practicing. Once they feel comfortable and confident using plastic knives, then we graduate up to sharp ones.
  • Go over knife safety with the kids:
    • When cutting, eyes are always on the knife
    • Safety bubble from other people
    • The hand holding the food makes a “bear-claw”. This protects your fingers in case the knife slips.

Chopping vegetables using the “bear claw” method to keep all fingers safe.

Where to get food?

One of the beautiful things about cooking outside is that you can prepare meals right where the food grows — true farm-to-table cooking! We’re fortunate to steward bountiful farms and gardens on school grounds. Oftentimes there is food growing right outside our doors, we just have to look.

Many grocery stores have a rack with produce that is deeply discounted because it’s considered imperfect or over-ripe. Cooking with this food is a great way to naturally bring in discussions about food waste and ways to reduce waste in our food system. There are a number of organizations diverting large amounts of produce from the landfill by connecting it with charities and schools (ex. Food Runners).

Lastly, we’re grateful to receive donations from local food producers and suppliers. Fresh Roots once again received a generous donation from Nature’s Path, a local organic food producer, to support our kids and youth cooking programs.

Pea-camole recipe using Nature Path’s Que Pasa tortilla chips and salsa

 

 

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Grandview Garden

Grandview¿uuqinak’uuh Elementary Garden Happenings

At Grandview¿uuqinak’uuh Elementary School, we are in full swing with spring growth. This is the perfect time to look back at the seeds we’ve planted since the beginning of the year to get to this point where the students are harvesting, cooking, and connecting with the native plants growing.

We are fortunate to receive funding from Vancouver Coastal Health which allows for me to spend two days at the school teaching and cooking with the students. Every student at Grandview¿uuqinak’uuh Elementary School spends at least 30 minutes a week learning outdoors in the garden. Many more spend even more time helping out in the garden at recess!

I’ve been learning right alongside the students. In fall, we learned alongside the school’s Indigenous Education Enhancement Worker how to harvest and dry medicinal tobacco and sage leaves to share with our local community. We noticed how the seasons changed and that nothing is better than raking the biggest leaf pile and jumping in it (teachers included!) We learned that plants make seeds, which we can harvest and save for future years. We celebrated the harvest season by learning to cut apples with knives and making pumpkin granola bites.

In winter, we learned about the water cycle and that we can create creeks and lakes in our schoolyard. We learned what creatures live in the garden and how they store food for the winter. We reintroduced the beloved salad bar and cooked kale chips, delicate squash, and many salad dressings. We shared pride in cooking and sharing a meal together and found joy in trying new foods. We celebrated Lunar New Year by cooking dumplings and thinking about how other cultures ring in the new year.

Class taco lunch! Every student helped make this lunch possible by chopping vegetables, shredding lettuce, grating cheese, and setting the table.

And now, here we are in spring. We’ve planted our garden with old and new favourites. We’ve cared for our worms, making them many houses, and learned to conserve water. Right now, we’re in the midst of watching our strawberries get pollinated and begin to grow their new fruit. We’re learning about our local native plants by making medicinal teas. Soon, we will wrap up our school year with a month of harvesting for salads, spring rolls, and pesto which we will cook outside.

Medicinal plant teas, complete with chive straws and dandelion umbrellas. Tea includes flower red currant flowers, oregon grape leaves, Nootka rose petals, lemon balm, and mint.

Spending time in the garden connects us with the land. Many students share that the garden is their favourite place at school. It’s the place they can get messy, make “candies” to share out of leaves and flowers, care for the plants and animals, and learn hands-on. We’re grateful for the opportunity, time and funding to fully give back, connect, enjoy and engage with the land.

One class is participating in FarmFolk CityFolk’s citizen seed trial. They are growing, observing and collecting data on different types of peas, turnips and radishes. Soon we will do our taste tests to share with scientists which varieties are the yummiest and healthiest.

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Farm Fresh Cooking

On every Fresh Roots farm this summer, children and youth are harvesting fresh veggies and cooking up a feast! So what are we cooking? 

 

Salad Mondays

Or any day! We love a hearty ginormous salad to kick off our week. Sometimes we make it in a bowl, other times in a tote bin the size of a small bathtub. Add in heaps of salad greens, swiss chard stems, chopped hakurei turnips, and sprinkle on edible flowers. Then we top it all with our Fresh Roots Famous Salad Dressing. Bon appetite!

 

Snack Attack

We love our snacks. It’s hard not to snack as you farm. Throughout the week you’ll find us in an indoor or outdoor kitchen whipping up batches of beet brownies, flower fritters, pesto, and the well-loved smoothie. 

 

Community Eats

After cooking all morning, nothing beats sitting down to a fresh meal with friends. Every week there is a new community eats menu. We’ve had tacos, chana masala, soba noodles, and more!

 

Test out the black bean taco recipes for your next group meal!

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Mapping the Landscape of Schoolyard Farms

By Sophia, Henry, Areej, Maryam, and Jason

There is so much potential in schoolyard farms! Fresh Roots has been operating schoolyard farms in the greater Vancouver area for over 10 years. But what other organizations and models for schoolyard farms are out there? How are other organizations potentially bridging the gap between the growing season and the school year? How are other schoolyard farms distributing fresh produce to the school and community? 

Fresh Roots has identified these questions for us to investigate, which is the scope and focus of our community research project.

Schoolyard Farms

From the 18 organizations we’ve looked into, we’ve cataloged and found a variety of strategies different farm organizations utilize to stay active and involved throughout the entire year. 

Map of schoolyard farms researched. All farms are in Canada and the USA.

We defined “schoolyard farm” broadly. We looked at educational farms and farming programs, many of which are on school grounds or are connected with primary and secondary schools. Some farms serve one school, while others are used as teaching sites for many school groups. On some schoolyard farms, classroom teachers lead the educational programs. Others have specialist teachers employed by the school district or, like Fresh Roots, have their own educational staff who lead programs.

Programming

We’ve found that most organizations utilize structured programmingclasses, workshops, and summer camps to keep students involved over the summer. Most of these educational farms and organizations are non-profit (88.9%, or 16 out of 18 organizations), which explains why we see a large reliance on local volunteers to lend a helping hand with the management of agricultural work and programming year-round. The other two organizations (11.1%) researched are for-profit.

For the farms that have the means and the funds to do so, employment opportunities are a great way of retaining students and local community members to stay involved with these schoolyard farms. Additionally, it’s important to note that the farms that are able to sustain this, whether non- or for-profit, also tend to be organizations that have multiple partners and donors supporting them.

Food Distribution

Our team also looked into how farm-produced food is allocated. A majority of the food goes back to partner schools and their cafeterias, and some are sold at farmers’ markets or in produce boxes. A few organizations also donate to their local neighbourhoods and communities, or to food labs for research. Bearing in mind, most of the organizations we’ve looked into overlap and allocate their produce to more than just one of these categories, and are involved in much of their local food system.

Infographic about schoolyard farm research.

 

Research Team

Sophia Lei: 3rd year in Food Nutrition and Health Major; I am mostly interested in the food utilization aspect of the food system, looking at consumer demands, social values and nutrition.

Henry Yang: 3rd year in Food, Nutrition, and Health Major; I am interested in the biochemistry of nutrients, and how food can play a direct role in influencing human physiological processes.

Areej Altaf: 3rd year in Food, Nutrition, and Health Major; I am interested in the food sovereignty aspect of the food system, making sure everyone has access to safe and culturally appropriate foods.

Maryam Alavi: 3rd year in Food, Nutrition, and Health Major; I am interested in the food system interdisciplinarity and analysis of the interactions between different components and how they affect each other.

Jason Chang: 3rd year in Nutritional Science Major, Kinesiology Minor + Masters of Management dual degree program; I am interested in the biochemical and physiological aspects of human nutrition and how it impacts our daily life. 

This community research project was completed as part of a UBC Faculty of Land and Food Systems (LFS) class. The Faculty of Land and Food Systems (LFS) at the University of British Columbia is where science meets society’s urgent needs. They focus on how better to feed humans, how better to understand the way food nourishes and powers us, and how better to care for our food resources. https://www.landfood.ubc.ca/