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The Organic School Project seeks to provide information on food, health, the environment and the relationship between all three, so that children, in addition to having healthier meals, can make more informed and wiser choices in the future.
Currently, OSP is editing the "GROW. TEACH. FEED. Handbook: An Institutions Guide to Sustainable Food Service." It is a comprehensive training manual for institutions and schools to develop a healthful and natural–based, sustainable school food service.
The "GTF Handbook" has a vertically integrated and collaborative approach to effect positive changes in local food systems, student nutrition, and waste reduction. The culmination of five years of work by organic visionary and author Greg Christian, the "GTF Handbook" contains school-proven recipes by Chef Jerry Herbick, former executive chef for Chicago Public School system for 12 years.
The “GTF Handbook” will be a three-volume set, Grow, Teach, and Feed.
The first book, FEED, will instruct food service and cafeteria staff on the procurement of seasonal produce, recipes for immediate preparation of the seasonal produce, and techniques for preserving in season produce for other times of the school year.
The second book, TEACH, supplements these meals with lessons on nutrition and environmental stewardship to help kids make healthier choices.
Finally, the GROW book teaches school staff how to connect kids to the earth and their food source by converting a portion of their school ground into an organic garden that serves as an interactive classroom.
All three are for sale now.
Pricing and more information? Please email: firstname.lastname@example.org
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