Oregon is applying our whole-school Farm to School Institute model to strengthen connections among classrooms, cafeterias, and local agriculture.

A playful game for introducing new fruits and vegetables from Project Seasons.

School nutrition leaders nationwide joined our Farm to School Leadership Academy to reimagine school meals with fresh, local food and stronger classroom-community connections.

Students cooked alongside Shelburne Farms chefs  as they prepared for the Jr. Iron Chef VT competition. Try their vibrant hot sauce with your next pepper harvest.

A kid-friendly recipe from our Cultivating Joy and Wonder workshop that's as fun to make as it is to eat! Transform flatbreads into doughy cinnamon-sugar morsels.

Sustain the fall harvest by drying your own herbs for tea, a fun activity for the whole family.

Playing with colors and textures are two great ways to encourage young learners to try new foods, like in this recipe starring vibrant beets.

A case study of Pennsylvania's adaptation of our Farm to School Institute including how the state implemented the model to their local context, early impacts, and lessons learned.

Chef Jackie Major shares her refreshing recipe for the incoming cucumber harvest. A few ingredients, a buzz in the blender, and a summer lunch is served.