Farm-to-Pizza: a farm-to-school lesson plan for elementary students
Developed by Michigan State University Extension to help teachers, food service professionals, and students have fun learning about local food.
Across the country, schools are becoming increasingly interested in serving locally grown food in school meals and connecting students to local agriculture. Farm-to-Pizza is a pilot tested lesson plan developed by Michigan State University Extension to provide educators and food service professionals with a guide for a classroom-based, hands-on activity around local food. The lesson plan was developed and pilot tested with over 20 classes in Kent and Muskegon Counties with support from Grand Rapids Public Schools’ Nutrition Services Coordinator, Amy Klinkoski. Farm-to-Pizza gives students a chance to prepare their own pizza made with local fruits and vegetables they might have never tried before. After the lesson, many students walk away with a new appreciation for locally grown fruit and vegetables, including: spinach, peppers, mushrooms, kale, artichoke, tomatoes, and onions. Students also are equipped with an introduction to the culinary arts.
- A lesson plan designed for elementary level students in PDF format;
- A power point presentation that corresponds with the lesson plan that can be personalized; and
- A take-home handout with the recipe so students can make their own pizzas at home with their families.
In March 2013, Michigan State University Dietetic Student Interns Emily Vong and Kathleen Revard presented the Farm-to-Pizza lesson plan for a 2nd grade class at Grand Rapids Public School’s Palmer Elementary School. Revard designed the short interactive PowerPoint presentation to educate the students about the difference between fruits and vegetables, inform them of what is grown in Michigan, discuss how foods get from the field to the table, as well as the health benefits of the foods used to make pizzas. After the presentation, students were given a short lesson in proper knife skills so they could cut spinach and peppers for their whole wheat English muffin pizzas with child-safe knives.
Revard commented that, “We observed that many students initially were hesitant about the vegetable choices we brought; however, as we talked about these vegetables, and they had the opportunity to cut their own, they became more enthusiastic about trying them on their pizza.” To close the lesson, the students were given a handout to take home that summarized the topics that were discussed during the presentation as well as the recipe to make the English muffin pizzas at home.
For more farm-to-school resources, visit www.mifarmtoschool.msu.edu or www.farmtoschool.org . October is National Farm-to-School Month so this is a great time to celebrate the local harvest while learning life-long healthy eating skills.
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