Healthy eating leads to healthy educational outcomes. Strawberries & Salad Greens Day is a great time to incorporate a food system or nutrition lesson into your everyday classroom schedule. Click through these free resources for a variety of lessons for students of all ages!
Have a lesson you want to share? Email it to Erica Walther, Farm to School Specialist, at [email protected].
Real School Gardens: Strawberries and Salad Greens (K-5)
Strawberries and Salad Greens: Parts of a plant
The Strawberries and Salad Greens curriculum from Real School Gardens, designed for grades K-5, introduces students to the “outdoor classroom.” The lessons revolve around learning about the parts and functions of a plant, how they grow, and tie into Strawberries and Salad Greens week while also fulfilling Common Core objectives.
Eat Happy Project (grades K-6)
Strawberry Lesson (ages 5-7)
Strawberry Lesson (ages 7-11)
The Eat Happy Project, from Tesco PLC, promotes the consumption of fresh produce and encourages children to critically think about their food. The lesson guides provide a general outline of educational ideas for parents and teachers. The lessons also include downloadable materials, such as arts and crafts activities, board games, and worksheets, to support the learning objectives.
Cooking with Kids: Free Tasting Lessons (grades 2-3)
The Cooking with Kids curriculum uses a hand-on approach that teaches kids how to make healthy food choices. The Salad Tasting Lesson includes a lesson plan, worksheets, farmer’s letter, food history, and nutrition information. The lesson is written for grades 2-3 and is provided in both English and Spanish.
Giving Thanks to Farmers (grades K-2)
Strawberries (grades K-5)
Greens (grades K-5)
Eating in Season (grades 3-5)
Measurement: Inch by Inch, Row by Row (grades 3-5)
“Growing Minds” is part of the Appalachian Sustainable Agriculture Project. They aim to bring awareness around local farming. These farm to school lessons include information about seasonality of fruits and vegetables, activities, journal topics, books to read, and recipes to try in the classroom or at home.
Teach the Food System (grades 6-12)
Teaching the Food System
Johns Hopkins Bloomberg School of Public Health created the “Teach the Food System” curriculum as part of their “Project of the John Hopkins Center for a Livable Future.” This curriculum was created to teach the relationship between diet, health, food production, the environment, population and equity. There are three units within this curriculum.
Unit I: Introduction to the Food System
Unit II: From Field to Plate
Unit III: Eating, Nutrition, and Food Environment
The Food Project: Sustainable Agriculture Curriculum (grades 9-12)
Sustainable Agriculture Curriculum
The Sustainable Agriculture Curriculum from the Food Project is an eight-part series of lessons designed to get students involved in understanding where our food comes from and how to reduce our environmental impact through sustainable farming practices. Assignments from the curriculum include scavenger hunts, science experiments, and group learning activities.
Fruits & Veggies More Matters
Five Unique Ways to Eat Strawberries
Ten Ways to Enjoy Strawberries
Fruits & Veggies: More Matters strives for Americans to eat more fruits and vegetables for better health. As part of their initiative, they have created educational materials about specific fruits and vegetables, how to buy them, eat them, and why.
Freshest Fruit (grades K-2)
The Great Garden Detective Adventures (grades 3-4)
Luscious Leaves (grades 3-5)
Dig In! Standards-Based Nutrition Education from the Ground Up (grades 5-6)
Use of Biotechnology in Selecting the Right Plants-Strawberries (grades 6-8)
National Agriculture in the Classroom is a USDA resource that provides lesson plans for educators and parents. Included are specific lessons that pertain to, growing fruits and vegetables, seasonality of fruits and vegetables, and of course strawberries and greens.
Fruit and Vegetable Nutrients / MyPlate Guidelines
Fruits and Vegetables (grades 9-12)
- Students will explain the importance of fruits and vegetables for a healthy eating style.
- Students will describe MyPlate guidelines for fruit and vegetable intake.
- Students will identify important nutrients found in fruits and vegetables.
National Agriculture in the Curriculum
Parts of a plant (grades K-2)
Students will identify the structure and function of six plant parts and classify fruits and vegetables according to which parts of the plants are edible.