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Terra madre


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Terra madre

  1. 1. I
  2. 2. <ul><li>School Population: 545 students, 50 staff </li></ul><ul><li>Draw students from 8 valley communities </li></ul><ul><li>4 Feeder Schools </li></ul>
  3. 3. <ul><li>Golf courses dominate the landscape. </li></ul><ul><li>Rapid development of second homes. </li></ul><ul><li>Decline of farms. </li></ul><ul><li>Declining permanent population. </li></ul><ul><li>Young people make better food choices when they know where their food comes from. </li></ul><ul><ul><ul><ul><li>What are some of our challenges? </li></ul></ul></ul></ul>
  4. 6. <ul><li>… because our kids need </li></ul><ul><li>to know that their food </li></ul><ul><li>does not come from </li></ul><ul><li>a grocery store, or a </li></ul><ul><li>vending machine! </li></ul>EDUCATE!
  5. 7. <ul><li>Only 17 percent of children eat a lunch that includes elements from all four food groups in Canada’s Food Guide to Healthy Eating. </li></ul><ul><li>More BC youth are overweight and obese than a decade ago – 29 percent vs. 9 percent. </li></ul><ul><li>For the first time in recorded history, this generation of youth may not out-live their parents. </li></ul><ul><li>from “Making it Happen: Healthy Eating at School” </li></ul>
  6. 8. <ul><li>The Good: </li></ul><ul><li>Healthy children learn better. </li></ul><ul><li>Schools can directly influence the health of children. </li></ul><ul><li>85% of food shopping decisions are made by children and we can influence these decisions. </li></ul>
  7. 9. <ul><li>The Role of the School Environment </li></ul><ul><li>Kids rank schools as having the 2 nd biggest impact on their eating habits. </li></ul><ul><li>Parents ranked 1 st, TV 3 rd . (Health Canada, 1995) </li></ul><ul><li>Students, on an average school day, consume about one-third of their calories at school, and a significant amount of that is purchased on site. </li></ul>
  8. 10. <ul><li>Cook Training Program </li></ul><ul><li>Foods and Nutrition Program </li></ul><ul><li>Community Greenhouse </li></ul><ul><li>Health and Career Education </li></ul><ul><li>Science </li></ul>
  9. 11. October 1, 2006
  10. 12. <ul><li>Fairmont </li></ul><ul><li>Downey Farm: Greg and Petra Downey </li></ul><ul><li>Windermere </li></ul><ul><li>Win-Valley Gardens: Peter and Lori Robertson </li></ul><ul><li>Edible Acres: Lin Steedman and Oliver Egan </li></ul><ul><li>Winderberry Nurseries: Glenda Wah and Jack Steedman </li></ul><ul><li>Saunders’ Farm: Faith and Gordon Saunders </li></ul><ul><li>Don’s Field: Don Wah </li></ul><ul><li>Sammy’s Garlic Farm </li></ul><ul><li>Invermere </li></ul><ul><li>Zehnder’s Ranch </li></ul><ul><li>CVBG/CSL Heritage Garden </li></ul><ul><li>Community Greenhouse </li></ul><ul><li>Radium </li></ul><ul><li>Firlands Ranch: Richard Larson- Ranch Manager </li></ul><ul><li>Edgewater </li></ul><ul><li>Chinook Meadows Farm: Rick and Dianna Tegart </li></ul><ul><li>McLean ‘s Farm: George and Sylvia McLean </li></ul><ul><li>Brown ‘s Farm: Alex and Penny Brown </li></ul><ul><li>Brisco </li></ul><ul><li>Patty’s Greenhouse </li></ul><ul><li>  Spillimacheen </li></ul><ul><li>Jubilee Mountain Apiaries: Morley Winnick </li></ul>
  11. 14. <ul><li>Roasted Pumpkin Mac and Cheese </li></ul><ul><li>Cedar Plank Sockeye Salmon with Roasted </li></ul><ul><li>Potatoes and Root Vegetables, Green Beans and Slow-Roasted Tomatoes. </li></ul><ul><li>Grilled Chicken and Peach Chutney on Foccaccia </li></ul><ul><li>Salad Bar: from our Community Greenhouse </li></ul><ul><li>Fruit Salad, Yogurt & Granola, Smoothies, Apple Spelt Bread, Razzelberry Muffins </li></ul>
  12. 41. Future of Food: Columbia Valley Film Series February 12th – Future of Food “ There is a revolution happening in the farm fi elds and on the dinner tables.” February 26th – Slow Food Revolution “ Traditional foods are at risk of disappearing forever, as a speed-obsessed world turns increasingly to fast foods.” David Thompson Secondary School Theatre 7:00 p.m.