School Lunches Improve Learning for Mayan Children

 
$9,298
$2,702
Raised
Remaining
Jul 5, 2013

Transforming Organic Gardens into School Lunches

Over the past months your donations have allowed us at Pueblo a Pueblo to install Organic School Garden projects in two new partner elementary schools: Totolyá and Nueva Providencia.

Before we arrived the Ministry of Education provided both schools with small amount of “school snack” funding. Each day children received a half-cup of ‘Atol,’ a warm, corn based drink that helped to keep their hunger at bay but lacked core nutrients and vitamins. Moreover, funding from the Ministry was inconsistent and often failed to feed all the students. Since children need vegetables, meats, and grains to get a sufficient amount of daily energy, the simple provision of Atol wasn’t enough. Many dropped out before the sixth grade.

Studies show that having access to daily, nutritious foods helps students to focus, resist illnesses, and remain motivated in school. Because of you we already provide daily, hot lunches to four partner schools in the Santiago Atitlán region. Fruits and vegetables used in the lunches are grown in our organic school gardens – the same as those we just installed in Totolyá and Nueva Providencia. In addition to providing lunches, the gardens teach students about healthy eating habits and sustainable agriculture, key concepts in a region continually threatened by food insecurity. With your support, these gardens will continue to evolve into nutritious lunches and an invaluable educational resource for students in Totolyá and Nueva Providencia. Thank you for making this possible.  

Apr 19, 2013

The Numbers are in!

Wow! Here at Pueblo a Pueblo we are impressed with the newest statistics; we are now reaching 760 primary school-aged children through our School Nutrition Project! This means that each weekday every child who attends our four partner schools receives a warm and healthy meal.

The Food Security Program improves both the short- and long-term food insecurity that our partner communities face through two complementing projects: the Organic School Garden project and the School Nutrition project.  The same children who are receiving daily nutritious meals also attend fun classes in the school gardens that teach them how to care for and cultivate organic products that are incorporated into their school lunches.

This year, the directors at our partner schools paid special attention to the nutritional content of the school lunch menus so that children are not only learning about dietary diversity, but also making sure that they are consuming nutritionally balanced meals.  One of the children’s favorite new lunches is the hearty beef soup in which our lunch cooks’ incorporate fresh vegetables from the garden to add vitamins and minerals that children’s growing bodies need.

We are very grateful for our supporters through Global Giving who make it possible for us to continue providing these delicious, hot lunches to our partner schools here in Santiago Atitlán, Guatemala. We are also very excited to be reaching so many children, and are looking forward to continue supporting even more of them through our School Nutrition Project in the months and years to come.

Dec 13, 2012

Bon Apetit!

During this past month’s Summer Vacation Camp activities, children from Panabaj, Tzanchaj, Chacayá, and La Cumbre elementary schools learned first-hand what Farm-to-Table is all about. That’s right! They learned the A to Z of making a healthy and nutritious salad with fresh ingredients straight from the schools’ organic gardens that they helped tend.  

The lesson started in the school garden, where children and Pueblo a Pueblo activity coordinators harvested fresh vegetables such as lettuce, tomatoes, carrots, parsley, cucumbers and radishes.  All these vegetables were grown in the school garden where students learned how to care for fruits, vegetables and medicinal plants in an organic way.  Children learned how to recognize when a fruit or vegetable is ready to be picked, and they now understand the importance of giving young plants time to ripen and gather the most nutrients possible.   

The lesson continued in the kitchen, where children learned how to clean the freshly picked vegetables with water, salt and lime to encourage healthy and sanitary eating habits.  Once cleaned and cut, children were reminded of the names and benefits of each ingredient that made up their nutritious salad.    

It was a fun learning opportunity for children who got to see the connection between growing healthy vegetables and making a delicious meal full of vitamins with their own harvest!  We were excited to see children leaving the garden camp happy and fulfilled, because healthy students are more likely to succeed in school, develop positively and lead their community to a healthier and better place.

Sep 26, 2012

It's lunchtime!

The aroma of delicious lunches being prepared travels throughout the school hallways while primary school children wait patiently in line, with their personal plates and cups in hand, ready to receive a healthy and nutritious meal.

Hundreds of kids benefiting from Pueblo a Pueblo’s School Lunch project look forward to going to school, not only because they receive daily hot lunches through the project, but because they are able to better enjoy learning with full bellies.

Aside from improving food access and tackling malnutrition in the Santiago Atitlan region, the School Lunch Project teaches children and the community an important lesson about waste reduction and the conservation of resources. By bringing their own cups and plates to school each day, students reduce the unnecessary waste of non-recyclable, single-use utensils.  Through this experience, children learn about sustainability and the value of embracing an eco-friendly attitude towards their own environment.

The goal of the  School Lunch  Project is to nourish the bodies as well as the minds of elementary school children.

The fresh produce harvested from our school gardens is  used to prepare healthy school lunches, and any food waste is deposited in worm bins that provide rich soil and fertilizer for the garden.

Maintaining a sustainable connection between school gardens and school lunches is integral to Pueblo a Pueblo’s School Health and Nutrition Program.  It is through enabling school children to understand the process of growing their own food organically, cultivating an appreciation for diverse fresh produce, and teaching about the value of waste reduction and sustainable habits, that we are able to work together to strengthen local communities in a meaningful way.

Jun 27, 2012

Fruits, veggies and herbs..oh my!

It’s the middle of the school year in Guatemala, and Pueblo a Pueblo continues to bring hot nutritious meals to 6 schools in the Santiago Atitlan region.  That’s more than 1,150 primary school children that are getting nourishing meals!

The School Lunch project is an integral part of the School Health and Nutrition Program’s efforts to address food security and malnutrition, and impart sustainable gardening techniques to children and their families.  By nourishing the children’s bodies and minds, we aim to positively impact their quality of life, as well as that of the communities.

The School Lunch and Organic School Garden projects work hand-in-hand to teach students how to plant and harvest the healthy foods they eat during lunch.  Our school gardens are flourishing, with over 50 edible varieties of fruits, vegetables and herbs planted!  Students, teachers along with Pueblo a Pueblo staff enjoy picking the fruits of their labor to supplement the nourishing meals served in the schools.  Supported by a strong group of mothers who donate their time to cook delicious lunches for the students, vegetables such as beets, carrots and varieties of leafy greens are used to make healthy salads; while assorted peppers, tomatoes and onions are used to flavor warm and hearty soups.

Through this integrated experience, students learn the important connection between sustainable gardening, nutritious and balanced diet, and their well-being.  Healthy, well-fed children make happy and attentive students, allowing them to realize their full potential at school!

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Organization

Project Leader

Rosemary Trent

Executive Director
Washington, DC Guatemala

Where is this project located?