Food Education in Teaching Kitchens

We believe that food education is a key component of successful Food Is Medicine programs.

Students in the FRESHFARM FoodPrints program unearth fresh carrots and sweet potatoes from the soil in their school garden – and are taught and trusted to safely use kitchen tools to cook and eat them together with friends in their school’s teaching kitchen. Memories and skills from this program endure, according to research published in the Journal of Nutrition Education and Behavior. This research found three lasting impacts of the FoodPrints program: appreciation for fresh food, an openness to trying new foods, and confidence to make informed food decisions.

Prescribing healthy food to manage chronic conditions is powerful as a Food is Medicine strategy – but it only works if we provide the positive exposure to nutritious food that makes us receptive to purchasing and eating those foods.

While right now we just work with elementary schools in Washington, DC, with funding and support, this model can work in schools across the country. Reach out if you want to visit one of our classrooms, to learn more, or to explore a funding partnership.

Learn more about our model and resources:

Take a virtual trip to see the FRESHFARM FoodPrints food education model in Washington, DC, centered in teaching kitchens and gardens in elementary schools: