About – Hands on Food

Teaching Nutrition, Food Skills and Food Systems through Experiential Learning

On April 27th, we officially launched Hands on Food with an informational webinar hosted by our project leads Simone Jennings, Registered Dietitian and Addie de Candole, BC Elementary Teacher.

In this webinar recording, Simone and Addie give an overview of the Hands on Food website, navigate lesson plans, and discuss how to use food-based learning to teach the BC curriculum such as PHE, Science, and ADST.

Who's it for?

Hands on Food is a collection of lesson plans for elementary school teachers to use food-based learning to teach the BC curriculum.
Lessons are targeted to grades 4-7 but can be easily adapted for any grade (kindergarten through grade 12).
- Many recipes align with the Home Economics: Foods and Nutrition curriculum for grades 8-12
Educators can use this resource to teach important food skills including growing and preparing food, and reducing waste.

Getting Started

Read the Teaching Nutrition section to review best practices for teaching and talking about food and nutrition.
Visit the Curricular Connections for an overview of how Hands on Food Lessons can connect to the BC Curriculum.
Brush up on Food Safety standards to keep students safe while handling food.
Use our Budget Calculator to help plan your first lesson.
Get started with an Introduction to Knife Skills to prepare students for lessons in the Cook it and Preserve it sections.