Kitchen Garden

The aim of the Stephanie Alexander Kitchen Garden Program is to introduce pleasurable food education which emphasises the flavours as well as the health benefits of fresh seasonal foods.

The Stephanie Alexander Kitchen Garden Program offers our Years 3 and 4 students many rich and meaningful ways to investigate ‘real world’ sustainability problems, while engaging in highly enjoyable food education. This initiative focuses on the cycle of planting, growing, harvesting, preparing and sharing – allowing students to develop an appreciation of sustainable food production from farm to table.

Students participate in weekly hands-on outdoor lessons focused on developing and maintaining a working garden.

Highlights include germinating plants from seeds, reducing food waste by turning school scraps into compost, and growing Bush Tucker under guidance from local Indigenous Elders.

Students’ cooking experiences using school-grown produce is another standout feature of the program.

Teachers harness opportunities in our Kitchen Garden to enhance practical learning across other curriculum areas too – including Science, Mathematics, Humanities and Social Sciences.

Creating these ‘real world’ links allows for higher levels of student enthusiasm and interest, as well as providing context to the students’ academic learning.

Canterbury’s Stephanie Alexander Kitchen Garden Program is not just an opportunity for students to build practical skills.

It is also a wonderful avenue for students to understand the importance of food systems, food security and sustainability – and enables the wider community to be involved in the learning.