Yale Sustainable Food Program



Every fall and spring, our Seed-to-Salad program welcomes multiple classes of second graders from public schools in and around New Haven to the Yale Farm. These series of visits are designed to teach them about plant anatomy, seed cycles, composting, and nutrition. As part of their learning, students plant radish and lettuce seeds and cultivate them over a seven-week period; these vegetables are finally harvested to be eaten as part of a salad, topped with homemade dressing, at the program’s final session.

Seed-to-Salad is run by a team of student educators at the Yale Sustainable Food Program and staffed by volunteers from the university and the community. Applications for Seed to Salad graduate program coordinators are accepted in early February.

Find Out More

For more information, please contact the Seed to Salad Coordinator.