Farm to School Lunch

WORKSHEET

1. Suggested Use

Healthy eating, sustainability, and local community focus, followed by B1-level vocabulary and grammar activities.

2. Suggested Activities 

A. Project-based learning
Students plan a healthy, local school lunch menu inspired by the video. They choose 3–4 dishes that use local ingredients from their country or region and describe where each ingredient comes from and why it’s healthy. They then write a short paragraph (or give a presentation) explaining why the lunch is healthy, how it helps local farmers or businesses and how it supports students’ learning or mood.

B. Mediation task: Note-taking 
Students listen to the video and take short notes under these headings, what, who, how and why to explain the details from the video. Then, they write a 90-word summary based on their notes.

C. Pronunciation task: /f/ and /v/ sounds
Give students a copy of the script and have them identify the /f/ and /v/ sounds, e.g. food, fruit, farmers, flavour, value, vegetables. Have them explain the difference in their throat (voiced vs unvoiced) then practise and drill the sounds. They then write a list of words to give to a partner to practise with the sounds. 

3. Vocabulary 

Food and cooking

• fruit

• vegetables

• meat

• seafood

• farmers

• bakers

• fishermen

• recipes

• meals

• menu

• ingredients

• lunch

• flavour

• healthy

• fresh

• chef

• farmers

• bakers

• fishermen

Adjectives

• healthy

• fresh

• local

• different

• new

• awesome

• regular

• valued

• respected

• positive

4. Grammar

Tenses (present simple & continuous):
Healthy habits start with good food; Schools are changing their lunches; Students enjoy meals that are fresh and full of flavour. (Past simple) The Mount Diablo school district asked chef Josh Gjersand to help improve school lunches.

Used to (past habits):
He used to cook in top restaurants.

Contrastive language:
It’s very, very different from serving fine dining meals.

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TRANSCRIPT
Farm to School Lunch

NARRATOR:
Healthy habits start with good food. That’s why, in Northern California, schools are changing their lunches. The Mount Diablo school district asked chef Josh Gjersand to help improve school lunches. He used to cook in top restaurants. Now he works in schools, making food from scratch.

SOUNDBITE - Josh Gjersand: 
"It's very, very different from serving, you know, fine dining meals and tasting menus in San Francisco to serving, you know, really, really awesome from-scratch cooked meals to five and six year olds all the way up to teenagers."

NARRATOR:
They use food from California to make the lunches - things like fruit, vegetables, seafood, and grass-fed meat. Now the students enjoy meals that are fresh and full of flavour. They can even taste-test new recipes and help choose what goes on the menu.

SOUNDBITE - Anahi Nava Flores: 
"I think serving this on a regular basis demonstrates and proves to us as students that we're being seen, we're being valued and we're being respected."

NARRATOR:
The school district works with local farmers, bakers, and fishermen to get most of the ingredients.  This farm-to-school idea helps students get very fresh food. It also helps local food producers.

Nutrition Director, Dominic Machi, works hard to give students tasty meals. 

SOUNDBITE - Dominic Machi:
"So what we've found is, is that students, by eating healthy, nutritious scratch-made meals, they transfer that positive experience they've had with us into the classroom, and it supports their academic achievements."

NARRATOR:
Cooking meals from fresh, local food is a great way to build a healthy lifestyle.