Respond by design how we are going to educate school students about edible education

More compost bins at local farms are built for unsold local food; students taste testers

By Gregory Jackson


(Photo: A rapid prototyping design and brainstorming session, outlining our initiative for edible education in schools, we gathered around a table writing up solutions for food waste and healthy food).

Sustainable Cleveland 2019 Summit concluded in a Day 2 prototyping session after an inspirational speech by Annie Leonard, creator of the Story of Stuff.

“What the U.S. has exported, we have sold pesticides to other countries and exported hazardous waste there instead,” she said.  “We still use other countries as a dumping ground.”  The Story of Stuff feature how consumerism has not only dulled our sense of community, but also has led to the obsession of self and the decline of democracy.

Ms. Leonard also mentioned that most market campaigns are brand-centric; corporations have taken over, while citizens have opted out of the political process.

Dr. David Cooperrider, Fairmount Minerals Professor of Social Entrepreneurship at Case Western Reserve University Weatherhead School of Management and Summit facilitator compared our prototyping session to the creation of Google Glass.

“Do you know how long it took to create a prototype for Google Glass after they worked with Pico and Plexiglas?”  He asked.  “15 minutes.”

We prototyped Cleveland’s first farm-to-school initiative involving our newly created “consulting working group,” where I am responsible for connecting thousands of pounds of locally grown food from Groundz compost farms and into a creative outlet for market opportunities for edible education, especially economics and entrepreneurship students at Beaumont School, South Euclid/Lyndhurst, Brunswick, and others.  We will be utilizing our newest food label “zCrop” a registered trademark of Groundz.  zCrop is a food label that involves growing local food with local food waste, and grown socially responsible for sustainable markets like education, celebrity chefs, fine grocers, or the homeless.

Local farms have seen success scaling up their food yields, but local farmers have been building more compost bins:  Unsold local food does not find markets, so it must be composted.  We do not have a shortage of locally grown food, but a shortage of locally purchased food.

To help decrease locally grown food waste that is edible, Groundz is on the working consulting group by helping schools connect with farmers, schools connect with celebrity chefs; so students will be able to taste test locally prepared food and help teachers create new lesson plans, and inspire them to pursue careers in sustainable food/culinary arts or motivate them to pursue healthy lifestyle choices.  In entrepreneurship classes, they will be able to learn how to sell “compost-bin” destined food for market.  While we have been educating farmers about composting, we will begin to educate them about the importance of considering school initiatives, not just on market gardening, but also the value students can bring to the farm.  Others in the group will be working on policy, procuring, teaching, recipes, and collaborative ways to connect edible education with anchor institutions.


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