Grade 3 Students Explore Sustainable Farming at The Ecology Center

Grade 3 students traveled to The Ecology Center last week for a hands-on field trip that connected classroom learning with environmental stewardship, sustainable agriculture and global food systems. The visit gave students an opportunity to explore how regenerative farming practices support both healthy ecosystems and strong communities while reinforcing lessons tied to the United Nations Global Goal of Zero Hunger.

During the outdoor learning experience, students toured the center’s gardens and participated in interactive workshops focused on seasonal farming, soil health, and sustainable food production. They learned where food comes from and discovered how thoughtful agricultural practices can help ensure long-term food security. Students also explored the relationship between native and invasive plants, examined the importance of riparian trees near water sources, and observed how waxy leaves help plants retain moisture in Southern California’s dry climate. According to Penny Mateer, Lower School grade 3 teacher, one highlight for many students was learning about white sage, a culturally significant plant for Native peoples that naturally grows only in this region of the world.

Throughout the day, grade 3 students sampled fresh, in-season produce, including blackberries, boysenberries, mulberries, strawberries, and lemonade berry. Many were especially excited to learn that the boysenberry was created by Knott's Berry Farm, while the tart flavor of the lemonade berry sparked plenty of reactions. As they picked fruit, students also learned how to identify when berries are ripe and ready to harvest rather than picking them before they are fully grown.

The field trip was designed to deepen students’ understanding of environmental responsibility and the impact everyday choices can have on the planet. “It’s one thing to talk about food systems in class, but seeing it in action makes a lasting impression,” said Mrs. Mateer. 

Grade 3 students left with a greater awareness of how practices such as eating seasonally, reducing waste, and supporting regenerative agriculture can contribute to a healthier and more equitable future.