Adam Florence, Kimbre Woods, Sherry Stade & Simone Jennings
TRU Culinary and Horticulture programs would like to partner with SD 73 and Interior Health to contribute to the development of the Food Literacy in Schools initiative by reducing barriers in developing food literacy competencies.
This knowledge and learning was drawn from a wealth of experience and expertise including years of collaboration with community experts in the areas of food security and sustainable food systems to enrich food literacy education in schools.
Through mentoring, piloting, and prototyping lessons we’ve learned from evaluations there is a thirst for active engagement and recognizing deeper learning is achieved by “doing.” The goal of this project is to connect the health authority and school authority to the TRU Culinary Arts program to enhance student learning in nutrition, food skills, and sustainable food systems.