Program Focus Statement
The purpose of the Orange Home Grown Youth Food Literacy Program is to foster a healthier, more sustainable food system and to pass these values on to the next generation. We want to change how people measure the value of food and the impacts it has on our environment and our health. Local farmers focused on conserving natural resources and biodiversity, and local chefs who demand flavorful ingredients grown in healthy nutrient-rich soil are just some of the ways we can work to preserve our local food system.
This youth program in the City of Orange is geared towards providing hands-on learning opportunities for OUSD high school students to engage in the entire food production cycle, and to give them the tools to make powerful choices related to food, their health, and their future. Classes include interaction with local chefs, farmers, certified dietitians, catering directors, culinary schools, non-profit executive directors, food science professors, and more. From seed awareness and crop diversity, to digging in the dirt, interaction with local farmers and chefs, an introductory culinary class, and a day spent at Chapman University with their Food Science department, this program will provide a balanced look at all aspects of our food system.
THANK YOU to our generous Class Sponsors- OC Baking Company Chapman University Food Science, Waste Not OC & Culinary Lab Cooking School
“This is a revolution. People are starting to understand that food is going to save us.” Quote from Urban Farmer Will Allen (guest of the OHG Education Farm).
This program will help to support the culinary and environmental programming available through OUSD at the high school level. Completion of the program will enhance resumes for students looking to attend higher education institution. Scholarship opportunities available to students who complete the program will help support these endeavors.
THANK YOU to the Hogate Family for sponsoring the Kevin Hogate Volunteer Award.
Curriculum focus examples include but are not limited to:
• How to select ingredients grown locally, picked at their peak ripeness and flavor that reduce impacts on the environment (reduce carbon footprint)
• Regenerative farming practices
• Creating healthy relationships with our food “closed loop system”
• Understanding how to read food labels and how these ingredients affect our body
• Seeing first-hand a successful approach to running a food-based business
• Techniques for food preparation and event food service