Sustain-ability!
Grades
5
6
7
Our plans for the week include learning about environmental and health impacts of food by preparing a “Northwest Spring” organic menu at PCC Cooking School with a PCC chef/nutritionist, identifying native plants and exploring their uses through Washington Park Arboretum’s “Native Plants and People” program, participating in a “Global Water Footprint” program at Brightwater water treatment facility, tasting and touring at Theo’s Sustainable Chocolate Factory, creating art for the 5th/6th Grade Center from recyclables and preparing and planting the 5th/6th Grade Learning Garden after a visit to Molbak’s Garden Center.
- Knowledge: Students will learn about the connections between daily choices, health and sustainability of our planet.
- Experiential Education: Students will participate in hands-on programs and activities with an environmental focus.
- Group Process: Students will work individually and in teams throughout the week from preparation and program participation, planning to implementation.
- Applied learning: Students will integrate their week of learning through journaling, expressing creativity through creating art from recycled objects, recreating a “potlatch” lunch to commemorate the week’s shared experiences and preparing the on-campus Learning Garden to share with the community.
Special Considerations
- Food allergies and restrictions: as we will be participating in a cooking class and tasting tour, please be aware that it may not be possible to accommodate every food restriction. Additionally, students will be required to participate in meal preparation, thus, students must be able to handle a wide variety of foods.
- Clothing: waterproof outerwear and footwear for weather conditions will be required as some activities will be held outdoors.
- Sack lunches: students will need to bring sack lunches on several days.
Project Week (2024-25)
Mar 24, 2025 - Mar 28, 2025