When it comes to finding fresh, locally sourced food, you're likely familiar with the farm-to-table concept. But what about school-to-table? Green thumbs at Holy Trinity School are getting their hands dirty growing leafy greens for the city school's blossoming hydroponics program. They reap the rewards in their daily lunches and have now partnered with a local restaurant that is benefitting from the fruits of their labor.
Hydroponics was incorporated into Holy Trinity's curriculum two years ago as part of their STEM program, with the help of grant funding. Since its inception, growing capabilities at the school have expanded to include both micro-greens and leafy produce.
"Our hydroponics program has been such a blessing for our students to learn first-hand about the importance of knowing how and where our food has been grown," said Brenda Gagnon, principal of Holy Trinity School, in a press release.
At Holy Trinity, the success of the program has truly been a team effort. All students — pre-K through grade 8 — get in on the action. Each student has their own class responsibilities to ensure the health of the produce. Middle school students bear most of the responsibility for keeping the plants healthy, such as making sure the equipment is functioning properly, and harvesting produce at the right time.
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