Teachers are winners!

Nominee: Grade 3 French Immersion teacher. She uses the What’s Growing ON? kit to teach her students about farming and the growth of plants, as well as soils in the environment here in Ontario. Her students conduct hands-on experiments, investigate the properties of seeds, and care for the plants they grow in class. They keep a plant journal and monitor changes in the growth of their own vegetables. The kits are an invaluable resource for her science program. 

Nominee: Kindergarten teacher. We began the school year by visiting a local farm, where our students had the opportunity to walk through the fields and explore crops firsthand. The experience was a meaningful introduction to how plants grow and what happens to crops after they are harvested. Throughout the year, we promoted food literacy through a variety of hands-on activities. To reinforce concepts through play, we set up themed play areas—a farm and grocery store—to encourage students to make connections through imaginative learning. We also incorporated simple cooking experiences, including making smoothies with fresh, locally sourced produce. The activities have not only deepened our students’ understanding of agriculture and healthy food choices, but also fostered responsibility, collaboration, and a strong connection to the world around them.

Nominee: Grade 2/3 teacher. We look at lunches each day to discuss healthy eating, but also where their food came from. We talk about the various types of soils and composting. We have planted various seeds over the school year to grow beans, flowers for Mother’s Day, and sunflowers to take home. We discuss how important it is to buy local and support our farmers. We practise letter-writing and each student writes a letter to our one local farmer friend (friend of the classroom teacher), to thank them for all the hard work they do to raise animals and the food that we eat. 

Nominee: K – 3 teacher. In my classroom, I incorporate agriculture education and food literacy by helping students make meaningful connections between what they eat, where it comes from, and how it’s produced. We explore topics like local farming, seasonal foods, and the journey food takes from farm to table. I integrate this learning through hands-on activities such as planting seeds, growing herbs or vegetables, and analyzing food labels. We also discuss environmental impacts, food waste, and sustainable choices to build awareness of responsible food habits. I often tie these lessons into science, health, and social studies to create cross-curricular connections. Where possible, I invite guest speakers such as local farmers, dietitians, or food producers, and organize visits to farmers’ markets or virtual farm tours to make learning more engaging and real-world connected. Overall, my goal is to empower students to think critically about food, appreciate where it comes from, and make informed, healthy choices.