Sustain-ability!

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.

1. Knowledge: Students will learn about the connections between daily choices, health and sustainability of our planet.
2. Experiential Education: Students will participate in hands-on programs and activities with an environmental focus.
3. Group Process: Students will work individually and in teams throughout the week from preparation and program participation, planning to implementation.
4. 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.