Our goal is quite simple:
take real food,
grown locally by our neighbors,
cook it simply, and serve it to
the students in our schools.

Good Food
      at School

Edible Island is in the second year of partnering with the Deer Isle-Stonington High School to offer this innovative course which combines the building blocks of a culinary education with the real-world handling of their school food-service operation. 

School Lunch: Exploring Food Systems

Through the course, a team of DISHS students work with school and Edible Island staff to plan, prepare, and serve the school lunch every Friday. During the classes leading up to service on Friday, students are responsible for overseeing all aspects of the meal, including writing a menu, sourcing the food, preparing a meal budget, and ensuring that the meal meets all nutritional guidelines. Supplemented with weekly readings, field trips, and seminars, they are exploring and building understanding of key food systems topics, such as food waste, local agriculture, regional cuisines, and aquaculture. In the second year we have focused on providing more opportunities for students to interface with food systems employers though field trips and guest instructors and will be working with interested students during the spring on job placement.

Essential Understandings:

  • Students explore the connection between their daily meals and larger food systems… and how they can have an impact on both!

  • Students work together, along with local resources to address a perceived issue in their school community: lunch quality.

Elementary School Cooking Classes

Our classes inspire and empower youth to experience food in new ways through cooking and eating together. Students develop and refine their taste preferences through a “choose your own adventure” approach to the kitchen. Rather than follow rigid recipes, lessons are introduced as formulas, where students make choices about what particular ingredients they want to introduce to the equation. Along the way they learn basic food preparation techniques and explore the relationships between the food system and their community.

 

The 2017-2018 school year has marked a major increase in our elementary school programming. At the DIS Elementary School we have expanded our partnership to work with students from Headstart through eighth grade. By the end of the school year, over half of DISES students will have completed a multi-week cooking and nutrition curriculum. At the request of the Sedgwick and Brooklin Schools, we are piloting programming there, allowing us to test the scalability and replicability of our offerings. Classes in Sedgwick have been with kindergarten and pre-kindergarten students, while our work in Brooklin focuses on students in grades 3-8. The results have been extremely promising and prove that we have replicable programs that can be easily adapted to different school environments. We hope to have the resources to expand these new partnerships in 2018-2019, while building grassroot support for our work within these communities.

A Strong Partnership
Opportunities for Support

We look forward to partnering with additional community members, school staff, and others to offer more opportunities for students, their parents, and staff to experience the joys of eating Good Food. Please be in touch to discuss how you may be involved and lend your support.

For the last five years, Edible Island has been working with local schools toward delivering more Good Food to island and peninsula students. In addition to our regular classes, Edible Island has:

  • Offered sampling events for parents to get new ideas on bagged lunches and healthy snacks

  • Organized Maine Harvest lunches to highlight locally grown foods and ways to incorporate them into school lunch

  • Hosted visiting top chefs to cook school lunch for the day

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Tel : 207-367-5888

Edible Island Culinary and Ecological Center offers unique culinary experiences, as well as educational opportunities for local students, community members, farmers, chefs, and other food professionals. 

© 2017 Island Culinary and Ecological Center

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