Project Aims

• To encourage students to consider where their food comes from.
• To teach students about the positive impact of growing your own food on the environment.
• To provide students with the skills needed to grow their own food.
• To provide an informal and interactive opportunity for mainstream students and autistic students to work together for a common school goal.
• To grow our own food which will be donated to Homeless Action in Barnet.
• To grow and use our own food in the school cafeteria and in our Food Technology lessons.
• To recycle and compost plant cuttings and vegetable waste produced by the school.
• To learn about Jewish values relating to sustainable lifestyles through use of The Big Green Jewish Edible Garden Resource.

How would the prize money be spent?

• Gardening Equipment • Professional support to train student volunteers • Seeds and plants

What impact will your project have?

We expect the project to have a significant impact across the school community.
• Students will be encouraged to share their experiences with their families and we expect this to positively impact on the amount of vegetables/herbs grown in our students homes.
• Students will be made more aware of a wide variety of produce and how to use this in their cooking (e.g. fresh herbs)
• Student’s physical activity levels will be raised (e.g. through digging)
• Through learning about which vegetables are grown at various seasons, students and their families can make informed buying habits and consider how their choices affect the environment.
• New friendships will be formed between our autistic and mainstream students though participation in the project, increasing understanding of others within the school.

What are the measures for your project’s success and how will you monitor them?

Ratio of mainstream: autistic students involved in the project
• Monitored by student registers Number of overall student involvement including through the national curriculum
• Monitored by student registers and lesson plans Amount of successfully gown produce
• Monitored against projections of expert advisers
• Monitored by the amount given to charity, amount given to the school cafeteria and amount used by Food Technology teachers Student learning
• Measured through a competitive quiz on what has been covered
• Student volunteers to lead an assembly sharing their learning with the rest of the school Positive changes in eating habits
• Pre – questionnaire for student volunteers will look at what vegetables they currently eat and where they purchase them from. This will take place again after each project cycle to see what positive changes have been made (e.g. only buying local seasonal vegetables).