Students have scored 15 points higher between pre and post assessments that measures student understanding of food systems and nutrition concepts through kit-based instruction in the classroom.
Through PBL programs, students are improving by an average of 24.8% points when measuring standards-based content through pre and post assessments.
83% of students try new fruits and vegetables through our PBL programs.
Family Kitchen meals costs on average $3.93/per person, demonstrating that home-cooked, family meals can be healthy and affordable.
Student Farmers Market
Students have sold more than 4,000 pounds of fresh produce to their community through their school markets.
88% of Farmers Market and Farm Lab Club students ranked "trying new fruits and vegetables" as one of their top three learning outcomes during the 2014-15 school year.
Through Farm Lab instruction, student's are improving by an average of 25.62% points when measuring standards-based content through pre and post assessments.
98% of students are eating new fruits and vegetables through Farm Lab instruction and 83% of students are reporting that they like the fruits and vegetables they are trying.
Over 17,000 students have participated in hands-on food and nutrition education programs on our urban teaching farm.
We grow over 200 varieties and almost 20,000 pounds of vegetables, flowers, herbs, and fruit, generating over $50,000 in sales annually.