Dignitaries and Officials visit
Lab-école is a non-profit organization that offers a team of experts who will guide the environment of tomorrow’s schools by leveraging the knowledge of teachers and other professionals from a wide range of fields who can facilitate healthy and active lifestyles, nutrition, and cutting-edge teaching practices by providing innovative teaching spaces.
Chef Ricardo Larrivée, host and cofounder of Ricardo Media is deeply involved with Lab-écoles as well as La Tablée des Chefs along with a number of other successful individuals from disciplines such as teaching and business, health and fitness. He said that working on self-esteem, confidence and selfsufficiency is what he is trying to accomplish with young people. “It’s an extremely positive dynamic that teachers can use to help students find other areas in which they can excel or grow. Teaching children to eat well can help them grow into increasingly aware and demanding adults who are capable of changing the economic view.”
For the past year and a half, the organizing committee with its coordinators Jennifer Harrison and Jennifer Rugginsmuir and teachers Heidi Neil, Lee Mosher and Emily Broadbent have been diligently working to set the stage for a unique farm-to-table program that serves to integrate all aspects of building, growing, harvesting and food preparation into the curriculum. This applied learning will result in the development of life skills, a strong knowledge and understanding about healthy eating and will enhance of the current curriculum.
A lot of planning has gone into the process. From designing and redesigning and building the infrastructure under the guidance of chairperson Susan Muir who is an architecture and permaculture design technician as well as developing inclusive activities for the students has been a learning curve for everyone. As principal of the school, Renalee Gore, said, “We started with an ambitious plan and we are growing smarter as we learn to be more practical and reshape our direction.”
According to Gore, the reality of the school is that 30 per cent of the students live in financially challenged homes. “We want all our students to be able to eat healthy meals at lunchtime. By growing its own, the school will be able to provide the cafeteria and school families with healthy food.”
The different components of the project were presented to the guests who were eager and enthusiastic about how the project has progressed and the trajectory it is taking. Minister Weil admitted being “blown away” by the detail and thought that has gone into it and commended the coordinators for finding a way to inspire and engage 100 per cent of the school population. In particular, she suggested that the organizing committee take the program “on the road” across Quebec to pitch to other schools and schoolboards. Not so fast, said the committee They want it to catch on within its own school board first.