As long as society continues to advertise, reward, and even glorify behaviors that are destructive to health and the environment, any efforts to promote health and sustainable living to children will be subverted.
| In an
effort to maximize the learning and health of children in our community, Our Love of Children
Foundation has developed the “School Well-Being Project.” with the aim of
reducing health disparities, improving environmental awareness and closing the achievement gap
of children most affected by social, cultural and economic factors. |
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The School Well Being Project builds alliances among businesses, government agencies and
non-profits for the purpose of assisting schools in creating a school environment that promotes
wellness. The “wellness promoting environment” is made possible by implementing a school based
educational process, called Garden to the Table Program . The Garden to the Table program
involves students, staff and families in the program’s four components: 1.) Organic school
vegetable gardens 2.) Wellness promotion through integrated curriculum units 3.) Healthy school
meals and 4.) Environmental education.
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Progress |
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In September of 2005, Our Love of Children Foundation approached Creekside Elementary about
being involved in its School Well being Project. Following the approval of Creekside Elemenetary’s staff,
School Improvement Team and the BVSD Superintendent Dr Garcia, we embarked upon the Feasibility Phase which
successfully brought businesses, non-profits, parents, teachers and students together to develop a school
vegetable garden, hold wellness promotion events in the classroom and involved students in preparing a school
lunch- made with more than eight varieties of vegetables they had grown. |
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Bryce Brown from Our Love of Children Foundation explains how businesses can act socially
responsibly and how the children’s purchases can be an act of social responsibility. |
Sam Halfacre from IZZE Beverages instructs the children about fruits used in their sodas,
where they are grown and how the company practices social responsibility. |
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Staff from The Kitchen instructs students on restaurant skills,
table manners and how reading, writing and math
relate to job skills.
The students were preparing for their annual Spaghetti Dinner fundraiser. |
Tricia DiPersio, Wild Oats Food Safety & Nutrition Education
Specialist instructs the students on the nutritional
value of the
fruits that correspond to IZZE flavors. |
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Creekside 5th graders explore the IZZE flavors for taste
and match them to the corresponding fruits. |
Farmer Rich ( Abbondanza Seed and Produce) teaching a
group of 4th graders how to harvest the food
they have grown at school. |
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Creekside students washing... |
...and spinning their produce. |
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Creekside Elementary’s “Chef Rob” instructs 4th graders
on how to prepare a “Mango Tango” salad dressing. |
Creekside Elementary 4th graders making
salad dressing for their school lunch. |
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Creekside students enjoy a Chicken Salad with
8 varieties of vegetables grown in their garden. |
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| Arthouse Club |
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The Arthouse Club is an after-school program that provides children with a creative, safe and
“health promoting” place to go after school. The Arthouse Club takes place at schools and engages children in
peaceful activities which contribute to the betterment of our community. The club provides after school homework
assistance, health, environmental and creative expression activities for children. The Arthouse Club promotes the
culture of peace through partnering with other arthouse clubs around the world. |
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