About the Edible Schoolyard

Welcome to the Edible Schoolyard New Orleans

Changing the way kids eat, learn, and live

Created in 2006, the Edible Schoolyard New Orleans (ESY NOLA) integrates organic gardening and seasonal cooking into the curricula, culture, and food programs at two public charter schools; Samuel J. Green and Arthur Ashe. ESY NOLA is based on the original Edible Schoolyard founded in Berkeley, California by chef and food education activist Alice Waters. ESY NOLA provides students with engaging hands-on learning experiences through weekly gardening and cooking classes and school-based seasonal events that promote the food traditions of New Orleans. Students in grades K-8 participate in lessons that reinforce classroom coursework and core subjects (science, social studies, language, and math). At the Edible Schoolyard, the garden and kitchen are interactive venues where textbook lessons come to life. Through these experiences, students become stewards of our land and natural resources, and discover that teamwork yields genuine benefits in the garden, kitchen, and in life.

The Edible Garden

An expansive 1/3 acre organic teaching garden located on the public school campus of Green Charter School is the venue for weekly garden classes where children learn how to grow and harvest their own food. Garden-based lessons are interdisciplinary by design. The garden includes a composting and worm composting (vermiculture) station, an outdoor classroom with green living roof and native plants, a wetlands area, citrus grove, row crops, and butterfly garden.

The Edible Teaching Kitchen

The new Edible Teaching Kitchen (completed September 2009) is an inviting, home-style kitchen for our seasonal cooking classes which teach students how to prepare and enjoy meals using ingredients from our own garden and from local farmers' markets. Students as young as kindergarten participate in Food ABC classes in which they sample a variety of fresh foods. All grade levels have cooking integrated into their Edible Schoolyard experience, whether through social studies, science, or math-based lessons.

Cafeteria Food Programs: Real Food for Real Kids

The scope of work for The Edible Schoolyard also includes the transformation of the cafeteria and food programs for our schools. Through special events and strategic partnerships, ESY NOLA is able to introduce fresh, local foods to students, families, and school faculty. By creating demand from the ground up, it is our intention that school-based food and snack programs will reflect the values of "wholesome, nutritious and delicious"-fueling our children in mind, body, and spirit towards success. Cafeteria changes to date include the addition of a daily salad bar wtih homemade salad dressings, fresh fruit and vegetables at every meal, more whole grains, and the reduction of canned and processed food items.

Community Engagement

At ESY NOLA, involving our families, Freret neighbors, and volunteers is a priority. Last year the 2,900 lbs. harvested from the garden was used in seasonal cooking classes and by students' families in their home kitchens. Middle school students participate in an after-school course "Budding Entrepreneurs" where they sell seasonal vegetables and transplants from our garden and greenhouse, as well as value-added garden and kitchen products at the monthly neighborhood Freret Market. Family Food Nights held in our Kitchen Classroom teach families and community members how to cook nutritiously on a budget. We also celebrate the bounty of Louisiana farms with local and seasonal festivals that highlight cherished products like watermelon, strawberry, and citrus and the farmers that grow them.