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Karyn,
Sorry i only have a concept to offer you. Are you a teacher in Hawaii? If so, I worked at an elementary prior to my position in the middle school and because we live in Hawaii, the teacher's felt that the students needed to have an on campus experience that created a better appreciation for ancient practices and also dealt with sustainability.
The students and faculty that were in charge, created a Lo'i or taro patch. Because taro was and in many cases, still is a primary staple crop of Hawaii, the engagement of the students and appreciation was amazing. Every year they would harvest the taro and prepare them for the other students. The awesome thing about taro is that you can cut off the root, which is the starch that we consume and replant the stalk, which regenerates. This activity shows them how to farm and care for crops as well as the sustainability factor in a time where we are running out of space and the natural resources to produce our own organic food sources. The kids all seemed to love getting down and dirty in the mud as well as reaping the benefits of actually being able to eat their hard work.
If you have an easy to grow crop that has a sustainability factor, it really is a great opportunity to teach your students at a very young age, the importance of responsibility, hard work, sustainability in an uncertain agricultural society, and that there is tangible and great tasting benefits to school and academics.
Hope this helps! I know i was amazed when i saw the entire process from start to finish throughout the year.
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