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Unfortunately, it’s not easy to keep up that momentum and by Friday we can feel ourselves itching to pop out for an expensive sandwich from the deli next door or shock horror! biting into a burger from our favourite fast food joint. And instead of dressing the salad at home (by lunchtime it’ll be soggier than a British summer), keep a bottle of salad dressing in the fridge at work. The next morning, cut up feta and any veg you have to hand cucumber, cherry tomatoes and fresh herbs work well and throw it in your lunchbox. Go for fresh veg like carrots, cucumber, tomato and celery, wholemeal crackers and cheese, and sweet treats like a Fibre One Lemon Drizzle Bar or Chocolate Fudge Brownie.

The thought of returning to work after two glorious days of freedom can make it hard to even get out of bed – let alone face emails, conference calls and the perennially broken office photocopier. Foods that will satisfy your morning tummy rumbles and keep you full until the afternoon include: Wholemeal bagels with smoked salmon & cream cheese Porridge with semi-skimmed milk, honey & banana Wholemeal toast with scrambled eggs, grilled tomatoes & avocado Cleaning and tidying might not be high on your list of fun-time activities, but there are a few genuine benefits to be gained from rolling your sleeves up and tackling the chores. Ideas for a light, nutritious dinner include: Asian-style baked salmon with brown rice, avocado & peas Cold meats with green salad & potato salad Vegetable soup with bread & cheese Post-dinner, you can get any washing up out of the way and prep yourself a virtuous packed lunch for Monday.

This is especially geared towards our kids that are on the National School breakfast program, in order to supplement the low quality foods currently being offered through our school district’s food service. Bokashi also allows for the composting of paper waste, so kids can get in on composting in a simple way, by contributing waste to our compost buckets. If we can get a reasonable harvest from our garden, we look forward to sharing the produce as snacks, and use it to teach the kids how to prepare simple and healthy treats. We desire to use the garden and the food cart during school events, to provide fresh and nutritious food for celebrations, altering our junk food reward systems and raising consciousness around food consumption and food value.

Bluffton High School’s Sustainable Outdoor Inquiry Learning Project (SOIL) is a small garden in which science students, special needs students, and the Environmental Club members compost, collect rainwater, and garden in raised beds built from recycled materials. SOIL plans to expand by adding a greenhouse made of recycled 2-liter bottles, additional raised beds, drip irrigation, and a vermicomposting center. The SOIL garden models sustainability through practice; it uses reclaimed shipping pallets, reused Coca Cola syrup drums-turned-rain barrels, and composting to ensure a sustainable closed loop. Beginning in 2016, the cafeteria will offer a salad bar purchase option for students and faculty, and SOIL plans to be a significant supplier of the fresh vegetables featured daily.

Phoenix Day School is focused on teaching students to grow lettuce, broccoli, and flowers in planters. To reduce pests, we will purchase ladybugs, & praying mantis eggs, teaching students about insects that are beneficial to our environment. We have a campus kitchen and will use that resource to teach students how to follow recipes and create delicious, fresh food. We are a Title 1 school, meaning many of our parents struggle daily to provide healthy food for their families; this can help!

’s goal is to transform our existing garden into an outdoor teaching space that will teach students the importance of healthy eating, sustainable living, and the role of nature in our lives. Led by our student Green Team Leaders, our Sustainability Coordinator, and school community, PS 29’s students are sorting waste in the classrooms and in the cafeteria. The connection between gardening and healthy eating is concrete; produce harvested during the school year is used in the cafeteria for the salad bar and hot items such as pesto pasta and roasted squash. PS 29’s Harvest Week; Grown to Learn NYC Garden to Café program; and after-school gardening and cooking classes.

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