In Nevada County, we’re not just tossing food scraps into bins—we’re teaching kids why that matters. A pilot program at Ready Springs School is one of only two in California (along with a San Diego site) using Leah’s Pantry’s Food Smarts: Waste Reduction curriculum, brought to us through CalFresh Healthy Living and led by Nevada County Public Health.
How It Looks In The Classroom
Here’s how Ready Springs is turning food waste into hands-on learning:
Five lessons, each around 60 minutes, engaging students in grades 3–5
(with flexibility for K–12)
Lessons will cover:
where food comes from
food systems
composting
reusing scraps creatively in gardens
fermenting kitchen fun
The kids are composting in the school garden, sorting recyclables, and even selling surplus in a student-run “THRIVE store” that supports low-income families
Younger ambassadors—our future eco-advocates—are teaching peers and supporting compost cycles across the school .
The Curriculum
Created by Leah’s Pantry, the Food Smarts: Waste Reduction program includes instructor guides and student workbooks
$35–$40 if a school wants to purchase materials directly
Facilitators must complete training, either self-paced or live virtual sessions, to lead meaningful lessons
Learn more: leahspantry.org.
Nevada County Public Health and SNAP-Ed are the local implementers, working closely with schools to ensure lessons fit into existing garden, pantry, and cooking programs
It’s not just about reducing bins full of scraps. It’s a circular life lesson:
Students learn climate impact (food waste fuels methane) and healthy food habits.
They gain practical skills like recipe planning, gardening, and compost management.
They support community food security through on-site pantries backed by Food Bank of Nevada County and partnerships with Sierra Harvest, United Way, and local churches
The county’s gearing up to launch curbside food waste collection by January 2025 under state law (SB 1383)—so this education prepares kids (and families) to separate organics at home
From ready-to-eat school snacks provided by the Food Bank to student-led pantry operations and home composting—it’s more than food education. It’s community resiliency, economic support, and environmental stewardship—all tied into a single classroom project.
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