FRESHFARM FoodPrints integrates gardening, cooking, and nutrition education into the curriculum through a model of partnerships, standards-based curriculum, cafeteria connections and food access. Our expert educators teach hands-on lessons that get students excited about growing, preparing and enjoying fresh, local whole foods — and bring science, math and social studies to life — with the goal of improving health outcomes of children and families.

FoodPrints reach

5,800 students

Students preschool through 8th grade engage in, hands-on, FoodPrints classes throughout the school year and share their excitement for our recipes with their families

15 schools

FoodPrints partner schools in Wards 1, 2, 4, 5, 6, 7 and 8 all have flourishing school gardens and most maintain kitchen classrooms for FoodPrints classes

63 standards-based lessons

FoodPrints curriculum is aligned with Next Generation Science Standards, Common Core, DC Environmental Literacy and Health standards, and national food education standards

FoodPrints programming is grounded in tackling the global ‘syndemic’ of obesity, climate change, and hunger across Washington, DC:

  • 45% of the U.S. population suffers from at least one chronic disease, and 80% of chronic disease is diet – and lifestyle – related. (The Partnership to Fight Chronic Disease)
  • 46% of the District of Columbia’s population is either diagnosed with or at high risk for diabetes and diet-related diseases.
  • Few grocery stores and farm markets contrasted with high prevalence of processed fast foods in high-need areas of DC exemplify the ‘food deserts’ where many families make food choices.

Given these health realities, a model like FoodPrints — which equips youngsters with familiarity with, skills to prepare, and desire to eat nutritious foods — is critical.

Read about the FoodPrints Model

We harvest, cook, plant, and write in your journal. We learn about the environment, nutrition, food, and recycling. And the best part - COOKING and EATING!

My three kids come home begging me to cook the same things they made in FoodPrints!

It’s critical that this kind of program gets into schools, across the city, regardless of the economic status of the neighborhood, and that it is sustained.