As these kids get hands-on with food, they’re also learning about climate change

Tasty, climate-friendly food that kids will make (and eat)

Jaela Villalobos, a 10-year-old student from Vancouver, initially joined an after-school cooking class to spend time with a friend. However, she soon discovered that the experience was not only enriching but also eye-opening. Through the eight-week workshop with EcoCooks in Vancouver, Jaela learned about the impact of food on the planet, particularly how agriculture can release greenhouse gases.

The meals that Jaela and her fellow preteen participants cook are all plant-based. While she had not experimented much with plant-based dishes before, she quickly became a fan after making delicious breakfast burritos, lentil-filled tacos, and a colourful veggie-and-tofu stir-fry. Jaela has even started sharing what she’s learned with her family and friends.

EcoCooks, a non-profit organization, aims to educate students about the connection between food and climate change. Laura Bamsey, manager of the EcoCooks Club program in Metro Vancouver, explains that the program not only teaches cooking skills but also empowers students to take action. By focusing on plant-based recipes made from whole foods and affordable, commonly found ingredients, EcoCooks aims to make it easier for youngsters to recreate these meals at home.

Instructors at EcoCooks cover topics such as food systems, land use, biodiversity, water usage, and food waste before diving into hands-on plant-based cooking sessions. Zahira Tasabehji, one of the program’s instructors in Vancouver, notes that students quickly make the connection between the climate lessons and the recipes they prepare. By understanding the carbon footprint of different foods, students like Jaela realize the environmental benefits of plant-based eating.

Michael Classens, an assistant professor at the University of Toronto’s School of the Environment, emphasizes the value of experiential learning through food. By exploring topics like where food comes from and its environmental and social impact, students can engage in meaningful conversations and gain a deeper understanding of complex issues like climate change.

Through school and community gardening programs like Green Thumbs Growing Kids in Toronto, students not only learn about growing food but also explore a wide range of subjects. Sunday Harrison, the organization’s founder, highlights the educational benefits of hands-on gardening, from teaching soil science and composting to incorporating math and nutrition lessons.

As students like Jaela and 12-year-old Zachary Ho in Vancouver learn to cook delicious plant-based meals, they are also becoming more conscious of their food choices. Zachary, for example, has embraced plant-based tacos made with lentils as a sustainable alternative to meat. By empowering young people to make climate-friendly food choices, programs like EcoCooks and Green Thumbs Growing Kids are not only shaping healthier eaters but also inspiring the next generation of environmental stewards.