The children have been getting green fingers by growing their own food such as herbs and tomatoes, runner beans and blackcurrants and sold their produce at a Summer Food Feastival. They even have free range eggs from the chickens they’ve reared. They have been learning all about healthy eating and cooking using local ingredients such as soup, homemade bread and trifle and have been sampling International Cuisine too. They even go on regular trips to the supermarket to learn about healthy choices and food miles.
They have also been learning about what happens to their food waste and held a ‘Waste Free Wednesday’ to promote reducing packaging and waste. Not only was it waste free but carbon free too – how? It was meat free and cooked over a fire. To top it all off, they have successfully incorporated these experiences into their learning across the curriculum.