“We got to try many different foods you grew in your fields. We tried things such as soft leaves, carrots, tomatoes, etc. It was like a free sample. They were very good crops.”

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About

The Food Literacy Project provides farm-based experiential education and entrepreneurial youth development programs that bring the Field-to-Fork experience to life for local youth.

In a time of great concern about the safety of our food sources, rising obesity and diabetes rates, as well as the cultural disconnection between our food and the earth, the Food Literacy Project offers experiential education programs that foster healthier children, healthier communities, and increased respect for the land.

Our plant, agriculture, and food education programs are available to public and private school classes, community groups, youth and after-school programs, and special needs groups. We also offer professional development for educators, focusing on ways to infuse themes of food and nutrition into curriculum. The Food Literacy Project offers a rare opportunity to engage in a sustainable food system, and to share in the pleasures and rewards of farming.

Vision and Mission

The Food Literacy Project envisions a community with a just and sustainable food system that cultivates healthy citizens.

Our mission is to inspire a new generation to build healthy relationships with food, farming, and the land.

Community Impact

In 2015, we engaged over 3,400 local youth and families in hands-on, experiential nutrition education, both on the farm and in their schools. Because we strive to engage the members of the community who are most in need, 86% of our farm-based education students qualified for free or reduced-price lunch at school. Many of the youth we serve have never been to a farm before, and live in neighborhoods identified as “food deserts,” meaning that their families face limited access to fresh produce and overexposure to fast food.

Our programs empower youth to make healthy choices for themselves, and also to become leaders in addressing issues of food security in our community.

To learn more, download your 2016 Field-to-Fork Annual Report and 2016 Contributors List.

 

Teaching Philosophy

We take a hands-on approach, encouraging youth to get their hands dirty, taste new foods fresh from the field, and get involved in the work of the farm. Our inquiry-based programs emphasize real experience, and participants are encouraged to use all their senses to explore. The farm is a living classroom where students can learn by discovery, cultivating a sense of wonder about where our food comes from.

The Food Literacy Project on KET

Thanks to the staff of KET’s Louisville Life for producing this piece and granting the Food Literacy Project permission to share it here.

 

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