For fifth graders at Pierre Van Cortlandt Middle School, the study of sustainability began not at their desks, but among rows of vegetables, compost piles, and pollinator gardens at Hilltop Hanover Farm and Environmental Center.

As part of a new project developed in partnership with Putnam/Northern Westchester BOCES through its Education for Sustainability program, PVC fifth graders will trace the journey of ingredients from farm to family table.

That means Grandma’s apple pie becomes more than a favorite family recipe. Where were the apples grown? How far did they travel? What resources were used to bring them from orchard to kitchen? By following the path of a single apple, students will discover that every ingredient carries a story about energy, transportation, and the choices that shape our impact on the environment.

Inspired by the novel Esperanza Rising, students will select a family recipe as a starting point to research crops, calculate food miles, and compare the environmental impact of locally grown ingredients with those shipped from farther away. “From Mountains to Markets” is an interdisciplinary project that blends ELA, science, and math with research and creative thinking as students explore what it means to “keep it local.”

Their visit to Hilltop Hanover Farm offered a vivid introduction to those ideas.

“The trip gives students a meaningful starting point and helps them understand the ‘why’ behind the project before they begin their research,” said Kimberly Gallina, fifth grade teacher.

During the visit, students pulled weeds to make room for pollinators, explored the greenhouse, and learned how compost transforms food scraps and natural materials into nutrient-rich soil. They discovered that compost feels warm because microorganisms generate heat as they break down organic matter. Students also learned that food waste sent to landfills contributes to greenhouse gas emissions and that many kitchen scraps, including calcium-rich eggshells, can be composted to help enrich the soil.

Along the way, students tasted the lemony leaves of wood sorrel, learned that peas help return nitrogen to the soil, and found out that a single dandelion is actually made up of about 50 tiny flowers. They explored the difference between annuals and perennials and discussed why genetic diversity is essential to creating healthy, resilient ecosystems.

From the greenhouse to their own homes, students are discovering that learning becomes more meaningful when they can connect it to the world around them.