The ultimate goal of farming is not the growing of crops, but the cultivation and perfection of human beings.” —Masanobu Fukuoka
Coupeville School students in a hoophouse. Photo by Kylie Neal
What is the best way to integrate education, food, economics, outdoor learning, and school-wide enthusiasm? The Coupeville (Washington) School District may have the answer with its school farm; a logical outgrowth of the elementary school learning gardens and focus on healthy food in the school. The unexpected side benefits are curious learners and the creation of fearless eaters.
Students observe garden beds and write down their observations. Photo by Kylie Neal
This is the first year of planting and harvesting the one-acre plot. Over 2,000 pounds of produce were delivered to the school, and served or preserved in the kitchens for over 900 students, teachers, and staff. It took several years of planning and preparation to get to that number. Let’s take a look at the process to see if it can be scaled and adapted to other education facilities.
In 2014, a group of parents, educators, farmers and public health officials became the catalyst for the creation of a learning garden for the elementary school in Coupeville on Whidbey Island. The informal group worked with a fiscal sponsor to raise funds to hire a garden coordinator. This position continues to be funded by grants and individual donations to the formal nonprofit, Coupeville Farm to School.
In 2019, the school district hired a well-known local chef as the Food Service Director. Additionally, a registered dietician with experience in public health, research and government organizations was hired as Assistant Director for the new Connected Food program. According to Steve King, District Superintendent, the food service goals were:
1) low cost, healthy food in the cafeterias,
2) integrated education in a hands-on outdoor learning environment,
3) student social and emotional health, and
4) equity, giving traditionally marginalized groups access to healthy food.
These goals were achievable because a solid foundation was laid in the learning gardens and the buy-in from teachers and staff. Although the economic benefit was not a stated goal for the farm and has yet to be determined, a glance at the amount of produce obtained from the farm and supplemented by local farmers looks promising. Additionally, more students are eating cafeteria lunches and even members of the community have been seen eating in the cafeteria at lunchtime.
Produce grown by the students and faculty at the school farm is used in student lunches. Photo by Kylie Neal
Zvi Bar-Chaim, the elementary school garden coordinator explained that the farm has facilitated the district to scale-up learning opportunities by enabling more students to walk through the woods to the farm and experiment with tasting a variety of flavors and experiencing different cultures. Students make the connection with their food — they planted basil in late spring and then ate it in the fall with tomatoes. The program will be measuring and evaluating attitudes toward vegetables and eating habits at home.
The farm enables teachers to collaborate on the full curriculum from science and math, to language arts and history. It is a fully integrated program with students, teachers and families reaping the benefits.