Thinking and Eating Green Starts at School

“Worms are the heroes of existence.” This is what Alejandro Rojas said as we stood amid the raised beds of Eastdale Collegiate Institute’s 16,000 square foot rooftop garden in Toronto. He was here on a visit from Vancouver to meet with some key actors in food education, FoodShare among them, and to discuss how the two cities could continue to work together to develop their respective projects. We were discussing the importance of teaching the whole cycle of food in schools, not just from field to table, but to the compost that goes back into the soil as well. It’s one of the key tenets of the Think & Eat Green @ School Project in Vancouver.

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