The Center for Ecoliteracy promotes ecological education and seeks to educate schools to teach and model sustainable practices to our children.  They sought sustainable, temporary use stickers for their state wide school food program. Plan It Green Printing provided labels made from wood cellulose with a plant-starch adhesive.  The labels could be refrigerated or frozen but would dissolve under a steady stream of water.

 

The program is a planning framework for improving school food, supporting sustainable food systems, and teaching and integrating curriculum around food issues.

The following is reprinted courtesy of The Center for Ecoliteracy:

 

By addressing school food, we affect public health, academic performance, economics, justice, national security, the environment, and community well-being.

Explore the “Levels of Authority for School Food Systems” from the Center for Ecoliteracy book Smart by Nature to understand where decisions affecting school food are made.

Download the “School Lunch Initiative Evaluation,” a study that demonstrated the effectiveness of a program combining gardening, cooking, improvements in school food, and integrating  learning about food and the environment into the academic curriculum.

Submerge in water and the EcoLiteracy labels will disappear

Submerge in water and the Ecoliteracy labels will disappear

Submerge in water and the EcoLiteracy labels will disappear

Food and Health

The school food program promotes health through menus that feature a variety of delicious, appealing, nutritious offerings.

Read about how San Diego Unified promoted its stellar healthy school meal program.

Policy

The school nutrition program is guided by a district wellness policy developed and implemented through a collaborative community process.

Download a Model Wellness Policy Guide, developed by the Center for Ecoliteracy, to help you review, revise, and update your local policy.

Teaching and Learning

Hands-on learning, the lunchroom experience, and teaching and learning in the classroom deepen students’ knowledge, skills, and attitudes about food, culture, health, and the environment.

Stockton get's it!

Stockton get’s it!

Download our Visual Guide: Linking Food, Culture, Health, and the Environment.

Learn about our K-12 curriculum framework called Big Ideas: Linking Food, Culture, Health, and the Environment.

Download a discussion guide for high school to accompany the film Food, Inc.

The Dining Experience

Students feel welcomed, safe, and valued in an atmosphere that encourages social interaction and healthy eating.

Read an article, “Rethinking Lunchtime: Making Lunch an Integral Part of Education,” on the achievements realized when one elementary school switched lunch and recess.

These labels will melt away under a steady stream of water
These labels will melt away under a steady stream of water

Procurement

The school meal program obtains fresh, seasonal, sustainably grown produce and products from local and regional sources.

Read about the procurement strategy implemented in the Oakland Unified School District.

Facilities

The dining facility serves as a learning center, offers fresh food prepared onsite, and reinforces lessons learned in the classroom.

Read an interview with Steve Marshall, The Marshall Associates, Inc., on asking the right questions while designing or remodeling school food cooking facilities.

Waste Management

The school food program reduces waste and helps students understand the need to conserve natural resources.

Read  an excerpt of The Worm Café about vericomposting for waste reduction and making waste management a part of the academic curriculum.

Made from wood cellulose with a plant starch adhesive
Made from wood cellulose with a plant starch adhesive

Professional Development

Nutrition services staff and teachers receive the training they need to realize the Rethinking School Lunch vision.

Read the professional development section on the Center’s Cooking with California Food in K-12Schools downloadable book to learn more about effective professional development for nutrition services staff.

Marketing and Communications

Districts take the necessary steps to promote healthy meal programs and meaningful learning environments.

Read  about Scott Soiseth’s secrets to success in marketing his school lunch program in Turlock, California.

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