Grade 1 students recently took their classroom learning into the real world during an educational field trip to In-N-Out Burger restaurants in Rancho Mission Viejo and San Juan Capistrano, where they explored sustainability, responsible consumption and the journey food takes from farm to table. The visits formed part of the class’s exploration of Global Goal #12: Responsible Consumption and Production.

The field trip offered students an opportunity to look beyond the familiar menu and discover how everyday food practices can affect the environment. One of their first observations was the restaurant’s use of composting as part of its daily operations, prompting discussions about waste reduction and the importance of caring for the planet.

Grade 1 students also learned about In-N-Out’s relationships with farms and its approach to sourcing quality ingredients. According to Lauren Johnson, grade 1 teacher, the experience helped them develop a greater appreciation for the many steps involved in bringing food to the table and the role that thoughtful choices can play in responsible consumption. 

“Students also had the opportunity to dice their own potatoes, sample milkshakes and learn about the teamwork and coordination behind the restaurant’s drive-through operation,” said Mrs. Johnson. A cheeseburger and fries rounded out the visit, offering a taste of the familiar favorite they had come to explore.

Throughout the trip, grade 1 students gained insight into the preparation, organization and attention to detail required to serve customers each day. The experience also encouraged them to consider how sustainability can be incorporated into everyday routines, from managing food waste to understanding where ingredients come from.

“For the grade 1 students, the visit connected classroom concepts with practical, real-world examples,” said Mrs. Johnson. The field trip provided a memorable lesson in how small, thoughtful actions can contribute to a more sustainable future.