01
Install
A 3-tier indoor hydroponic system goes into the classroom at no cost to the school. HVP covers the unit, seeds, nutrients, and teacher training.
Growing the next generation of food leaders
HVP installs indoor hydroponic systems and a semester-long curriculum in Chicago Public Schools, so students learn to grow food, cook what they harvest, and lead change in their own communities.
What the work looks like, in numbers
How HVP works
02
Teach
Students run a semester-long curriculum spanning sustainable agriculture, nutrition science, and culturally relevant cooking. The gardens are managed collaboratively by the students themselves.
03
Harvest
Fresh leafy greens and herbs grown in class feed students, families, and neighbors. Every harvest is tracked: pounds produced, food miles saved, gallons of water conserved.
What our classrooms grow
Lettuces, leafy greens, herbs, tomatoes, peppers, beets, and more. Some drawn from what students already cook at home, others chosen to introduce ingredients, cuisines, and food traditions new to them.
The Talcott cooking class, a year of growing celebrated
A professional chef, a nutritionist, and a full class of fifth graders turning what they grew into plated meals.
The program, week to week
Partners in the work
Working alongside the organizations that make this model possible.
