Young Chefs Build Community at FoodPrints Summer Camp

This past summer, 150 students participated in FoodPrints Summer Camp at Powell, Kimball, and Raymond elementary schools. Over the course of six weeks, we observed our students building community, developing positive relationships with nutritious food, and demonstrating gains in social-emotional learning.

Community Building

At FoodPrints Summer Camp at Powell, 37 students from a dozen different schools came together over six weeks to create a class community where they formed new relationships and felt loved and valued. Cooking and eating together, exploring the garden, playing games, and making arts and crafts provided many opportunities for campers to get to know each other and develop friendships. Our FoodPrints staff nourished these relationships by engaging small groups in discussions and cultivating a positive, joyful environment. Of our summer students who took the research-based Hello Insight youth development survey, 91% reported that teachers got to know them, took time to listen to them, and encouraged them to do their best. In one class, teachers led a “shout out” circle at the end of class where students complimented and thanked each other.

Positive Relationships With Nutritious Food

Students expanded their palettes as they cooked 27 FRESHFARM recipes, including Pico de Gallo, Bean & Corn Salad, Veggie Fried Rice, and Stoplight Quinoa Salad. When a student tasted the Stoplight Quinoa Salad, he said, “It’s good. It’s my favorite recipe!” Another student said, “I liked the quinoa. I also liked the vegetables and the dressing.” Our campers also showed increased curiosity about and openness to trying new foods. During one of the first summer sessions, students made a fresh fruit salad. When it was time to eat, half the class said it was their first time eating a fruit salad. “I didn’t know I liked fruit salad!” one student exclaimed. Students at Kimball Elementary shared how much they enjoyed cooking and eating together.

Meaningful Gains in Social and Emotional Learning

To support social and emotional learning, our FoodPrints teachers crafted time each day to get to know their campers and encouraged them to do their best and work together during cooking and gardening activities. Of our students surveyed, 86% reported trying things they had never done before and said that FoodPrints helped them become interested in new activities. Our campers practiced their teamwork and problem-solving skills at Raymond Elementary when they cooked homemade pasta for a delicious pesto dish.

In the last session of the summer students reflected on what FoodPrints meant to them: “We do fun sorts of stuff, I really love it. I wish it was at my school. I wish I could do it every day.” Watch our reel with highlights from FoodPrints Summer Camp 2024!