Food for All Program

Food for All is The Cookbook Project’s high school education program. This program has been tailored for a youth participants in 9-12th grades, which corresponds to ages 14-18, although the content could be scaled up or down, depending on your needs. All of our programs are based on the experiential education philosophy, which values creating an inclusive and varied learning experience that encourages participants to be open-minded.

Session Structure

Time

Summary

Opening Circle 5 minutes Opening activity or interactive question and answer
Teacher Introduction 10 minutes Teacher will set the stage for the content with a question or example.
Content 40 minutes Main content or activity for the session.
Call to action 5 minutes Specific and measureable action items for students to ‘take home’ and consider until the next session.

Overall, the curriculum is really focused on giving young people an opportunity to look at food at a structural level, with a concern for food policy, the food system, and the power who influence it: producers, businesses, and consumers. This curriculum has been inspired by a belief in the strong power of our role as consumers, and the importance around understanding how the food system is broken, and our role in fixing it. Participants learn advanced cooking skills, work in groups on multimedia food studies projects, and become aware of the truth behind the food that we eat. Food for all focuses food justice, and empowers participants to be advocates and leaders for creating a more sustainable food system.

Curriculum Overview

Sessions Content
1 Healthy Breakfasts Develop critical thinking skills and label literacy in the context of understanding what a healthy breakfast can be
2 Healthy Substitutions Learn about processed foods and ingredients for healthy substitutions.
3 First Things First Prepare different examples of healthy breakfast using healthy substitutions.
4 Food Rules Learn about food policy and how it shapes our food system
5 Advertising, Labeling, and Marketing Understand how food companies advertise their food and gain critical label literacy skills
6 Homemade Value Meal Learn how to prepare staple ingredients and budget out meals to make delicious food on a budget.
7 Food Maps

 

Understand the concept of food access and how the food environment impacts individual food choices.
8 Packaged vs. Home Cooked Prepare the homemade version of foods that people commonly buy pre-prepared or frozen.
9 Group Project Work Period Time for participants to work on their group projects
10 Food as Medicine Learn about the medicinal aspects of common foods, the benefits of lacto-fermented foods, and prepare an herbal tea and pickles.
11 Group Project Work Period Time for participants to work on their group projects
12 Don’t Waste your Waste Learn about food waste and how to prevent it. Prepare two ‘leftovers’ recipes using common leftover vegetables and grains.
13 The Weekly Gameplan Get practice meal planning and preparing staple ingredients in advance for use during the week.
14 Final Presentations Groups present their final projects.
15 Closing Ceremony & Certificates Give out the post-test and Celebrate the culmination of the program with certificates.