Students at East Tamar Primary School have had a sneak preview of the excitement to come as part of the 24 Carrots Garden Project.
A group of year 4/5 East Tamar Primary students visited Design Tasmania for a day of kombucha mocktail making and ceramics in light of the school's acceptance into the Garden Project program for 2022.
24 Carrots was founded by Mona's Kirsha Kaechele in a low-socioeconomic neighbourhood in New Orleans has since made its way to Northern Tasmania.
The program establishes vegetable gardens in schools and communities where children learn to grow, cook and eat healthy produce.
The project aims to educate children in health, wellbeing, and the importance of life-long learning through food and art.
East Tamar Primary advanced skills teacher Simone Fox said she wanted to get her students involved in the program as soon as she heard about it.
Ms Fox said that especially it was important for students to start considering the importance of eating fresh food and implementing healthy behaviours at an early age.
"The 24 Carrot program that we'll be adopting focuses on growing vegetables and fruits so we can cook food at the school," she said
"Showing kids that good, nutritious food can be grown and be really tasty is really important."
East Tamar Primary has already selected a plot of land for the project, and Ms Fox said she hoped to see children snacking on fruit they had grown themselves.
"We've got a spot already for the garden to be established and that's where the fruits and vegetables will go," she said.
"We've got a lot of ideas about how we can grow it gradually and build upon it as we go."
The program included the hiring of a chef and garden to help manage the project and teach the students from garden to plate.
Ms Fox said she was looking forward to all students getting involved in the project and said she hoped it would help foster a love of healthy eating and an appreciation for nature.
"It'll be really good to have a working garden where the children can go out and tend to the garden themselves," she said
"It's about finding that connection between the students and where their food comes from, it's about creating that healthy lifestyle and promoting that healthy eating."
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