Urban Sprouts 3-Year Retrospective
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Final presentation for our 3 years of funding from the Network for a Healthy California.
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Urban Sprouts 3-Year Retrospective
- 1. Growing healthier schools and communities through garden-based education September 18, 2009 Abby Jaramillo, Executive Director Adriani Leon, Nutrition Educator Lisa Chen, Advisory Board member Lessons from our work: 2006 - 2009
- 3. Who We Are OUR MISSION By cultivating school gardens in San Francisco’s under-served neighborhoods, Urban Sprouts partners with youth and their families to build eco-literacy, equity, wellness, and community.
- 7. Expenses FY 2009-2010 Non-Network Income Sources: 30% private foundations, 43% local government (Dept of Environment, Dept of Children, Youth and Families), 12% individual donations, 15% fees from partner schools. Expenses Income $103,801 $81,217 TOTAL $12,569 $8,690 Fiscal Sponsor Fee $880 $4,631 Evaluation $2,985 $3,021 Travel & Conferences $11,035 $2,196 Program Supplies $2,277 $1,376 Operating Expenses $5,834 $7,461 Taxes & Benefits $68,221 $53,842 Salaries Non-Network Funds Network Funds Expense
- 9. Model for Garden-based Education (GBE) in K-12
- 16. Sample Question from Online Student Survey
- 17. Sample Staff Curriculum Success Log 1 Stone Soup! 1 X Harvest Potatoes, Carrots, Celery. 1 Cup o' Noodles Activity Summer Program Food Labels, 5/20 Rule 2 Make "humus" 1 Chard, Beets, Lettuce Bed Prep, Planting, Watering 2 Tai Chi Tool Safety Freeze Game, Soil Bins Summer Program Soil Health Food Rating Cooking Activities Garden Activity Rating Crops to Plant Garden Activities Curriculum Success Rating Curriculum Activity Curriculum Source Topic
Notas do Editor
- Abby: presenting parts 1 and 2 Adriani: parts 3 and 4 Lisa: parts 4 and 5
- Abby: presenting parts 1 and 2 Adriani: parts 3 and 4 Lisa: parts 4 and 5
- Urban Sprouts collects data from three groups in order to asses our program’s success and challenges. At the beginning and end of every year we have interviews, online surveys and focus groups with the students. We have ongoing check-ins with teachers and other school staff throughout the year. And finally we keep a log of how well we are able to implement our lesson plans.
- This is a sample of the online survey our students take. It asks whether the student has recently consumed the pictured food, whether they like it and whether they eat it at home or in school. These results are compared with a control class that is not exposed to the garden.
- Here is what our staff log looks like. The staff rates the lessons and activities they tried to implement on a scale of 1-3. 1 being successful, 2 successful with some challenges and 3 is unsuccessful.
- Our evaluation result from our summer program show significant increases in student knowledge as well as positive attitudes and behavior towards nutrition.
- Attitudes towards better nutrition showed that students were being exposed to new foods which lead to more vegetable consumption.
- Other students’ responses: “ It has changed because I now try more things like vegetables that I wouldn't even bother trying to eat before. ” “ Yes. I found myself eating more suitable portions and delicious, but nutritious snackage. Often before, I would grab whatever was quick, oftentimes a slice of bread. Yuck. And I do plan to eat better. ” “ I definitely became more aware of what I was consuming during the course of this program and tried to pay attention to whether I was just eating ‘ easy ’ snacks (like chips). I started spending more time to prepare healthier snacks (like salad) and started counting to see if I was actually eating at least 5 fruits or vegetables a day. ”
- Abby: presenting parts 1 and 2 Adriani: parts 3 and 4 Lisa: parts 4 and 5
- NOTE: Please come and put your stickies up!