The learner develops an awareness of alternative, earth-friendly ways to eat. This lesson encourages the learners to evaluate how their food choices affect the environment. Youth identify ways organic and processed foods contribute to their health as well as the health of our world.

This lesson introduces the learner to some of the resources--individual, organizational (for profit and non profit), and governmental-- available to provide forewarning/alert, preparedness programs, as well as relief during and in the aftermath of natural disasters.

Learners recognize that we all have biases, but we aren't always aware of them, which can create an unfair situation. Since people have different experiences, we all develop different biases. 

Young people discuss the need for and examples of nonviolent conflict resolution. They promote the idea of taking action for change by organizing a rally for nonviolence. 

Based on the recommendations of the soup kitchen guest from lesson one, young people decide how they will take action to help address a need. They may donate canned food, volunteer to serve lunch, bring games to play with children at the soup kitchen, or make bowls to sell as a fundraiser. This...

To have students partner with a nonprofit organization to design and complete a service-learning project for that organization. 

In the third trimester of the Urban EdVenture course, students begin work on the final project in collaboration with their homeroom teachers. Each...

Students organize and implement a school-based recycling plan based on a one-day lunchroom waste audit.

Adapt this one-period lesson plan for your grade level and follow it with a simple and powerful service project for Earth...

Students describe elements of personal health and fitness and relate this to the health of the community, recognizing that the elements of a healthy community are good for all members. The students identify the availability of healthy foods and practices in the school, neighborhood, and home...