During the Farm to Fork Expo students and families will participate in a range of activities to support their understanding of healthy eating including where their food comes from and sustainable practices to reduce organic waste.

The expo aligns student learning with the development our vegetable garden and the inclusion of Indigenous plants as food sources. It will include a range of inquiry-based hands-on activities for all ages across Prep to Year 6.

The activities include:

• soil quality through pH testing, organic decomposition
• fruit and vegetable tasting and senses
• from seed to vegetable
• garden helper’s activity (eg. Lady bugs, soil micro-organisms)
• composting including reducing food waste
• trellis construction challenge
• Indigenous plants and benefits.

The project will improve the development of student knowledge and appreciation for healthy eating, Indigenous culture and for sustainable practices at school. The fresh vegetables we grow will provide healthy options for our Breakfast Club, reinforcing a school-wide positive food culture through connecting with our school gardens.