**A SNAPSHOT | **FARM TO SCHOOL MONTH

At Watkins Elementary in Washington, D.C., students are learning that cooking and gardening can be powerful tools for better nutrition. As part of the FRESHFARM FoodPrints program, fifth graders roll up their sleeves to sauté onions and collard greens grown in their school garden. While the vegetables sizzle in the pan, the aroma of fresh ginger and caramelizing onions fills the kitchen, and students learn not just about cooking but about nutrition, whole grains, and healthy eating habits.

“Who’s next?” asks Regina Green, an instructional coach, as the kids eagerly take turns tossing ingredients into the pan. Jessie Gibson, a young student, explains that the vegetables came from their garden. He helps prepare a cracker recipe, all while learning about the nutritional benefits of whole wheat, saying, “I’ve learned whole wheat has more nutrition because it has the germ and the outer layer.”

The hands-on nature of this class is reminiscent of home economics classes that once were common in U.S. schools. According to Stacy Dean, Deputy Under Secretary for Food, Nutrition, and Consumer Services at the U.S. Department of Agriculture, bringing back cooking and food education into schools can make a huge difference in children’s eating habits. “I’d love to see it brought back and have the science around healthy eating integrated,” she says. Inspired by her visit to Watkins Elementary, she believes healthy eating could be made part of the everyday learning process.

But teaching cooking and nutrition in schools is not without challenges. It requires a dedicated cooking classroom, time, staff, and resources. Jenn Mampara, Director of Education at FRESHFARM, explains that making these lessons experiential takes effort. “It’s completely not feasible for classroom teachers to do this on their own,” she says, acknowledging the heavy preparation and cleanup that come with each class.

Despite the logistical hurdles, the results are promising. Evaluations show that programs like FRESHFARM are helping students develop a preference for fruits and vegetables. The CDC also supports nutrition education, pointing to evidence that it can help students maintain a healthy weight and recognize the connection between food and emotional well-being. “What could be better than this, teaching children how to grow food and prepare it?” asks Admiral Rachel Levine, Assistant Secretary for Health at the U.S. Department of Health and Human Services, who is also an advocate for the program.

Scaling up these programs nationwide remains difficult due to limited funding. While FRESHFARM receives some federal support through SNAP-Ed grants, more money is needed to expand the program to all schools that could benefit.

At a time when diet-related diseases are a leading cause of death in the U.S., programs like this are a small but important part of the solution. Angela Odoms-Young, a professor of maternal and child nutrition at Cornell University, agrees that teaching cooking skills is helpful but says that it must be part of a broader strategy. She points out that factors like marketing of unhealthy foods and the availability of cheap, processed snacks often make it difficult for children to make healthier choices. “We need multiple things to come together to support healthy eating,” Odoms-Young says.

Still, programs like FRESHFARM are making a difference by exposing children to new foods. Many kids are initially turned off by the bitter taste of greens, but through the cooking process—caramelizing onions and adding fresh ginger—the students are inspired to try and enjoy new flavors. Some families have even changed their eating habits. Catie Kelley, a parent whose children participate in the program, says, “Our family has tried new things because of the program. They come home with recipes, and it’s fun to try things we don’t usually make at home.”

On this particular day, fifth graders eagerly try the crackers they made in class. “They taste better than Ritz crackers,” says one student, Cali Alston. Another student, Aria Woodford, beams with pride, saying, “I’m proud that we made them.”

At a time when the U.S. spends billions of dollars treating diet-related diseases, investing in nutrition education for young students could be a game-changer. As Stacy Dean from the USDA puts it, “Food is so fundamental to life and good health, and it is absolutely worthy of some time in the basic curriculum.” The hope is that by integrating cooking and nutrition into the school program, children will gain the skills and inspiration to eat well and develop healthy habits for life.

CENSUS** & **GRANTS

USDA is celebrating Farm to School Month by launching the USDA Farm to School Census and the annual Patrick Leahy Farm to School Grant Request for Applications (RFA).

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