Pre and Post Field Trip Activities

Use these lessons to help prepare your class for your visit to the Youth Farm, or for follow-up ideas after the field trip. Lessons span a wide range of ages, and are linked to curriculum standards. Each lesson has a direct connection to one or more of the activities students may be involved in at the Youth Farm. Whether you choose lessons based on your time allowance, current class topics, or student interest, we hope you find this page useful!


Elementary School (K-5): Vegetables: Parts of a Plant (page 4

Middle School (6-8) and High School (9-12): Ruby Realm Computer Game (photosynthesis simulation) and presentation


Systems Interactions

Elementary School (K-5): Flower Pollination 

Elementary School (K-5): Travelling Seeds 

High School (9-12): Agriculture and Ecosystems



Elementary School (K-5): Composting With Worms (page 18)


Next Generation Science: Compost Related Standards:

  • 5-LS2-1. Develop a model to describe the movement of matter among plants, animals, decomposers, and the environment.
  • MS- LS2.B: Cycle of Matter and Energy Transfer in Ecosystems.
  • HS-LS2-3. Construct and revise an explanation based on evidence for the cycling of matter and flow of energy in aerobic and anaerobic conditions.


Food Systems 

Elementary School (K-5): US Food Systems

Middle School (6-8): The Story of Food

High School (9-12): Food System Basics


WI Model Academic Standards for Nutrition Education: Food System Related Standards:

  • B.4.4 Trace a food from origin to table.
  • B.4.5 Describe a food chain.
  • B.8.4 Describe factors associated with a safe food supply (food handling, production, storage, and preparation techniques).
  • B.8.5 Construct a food chain.
  • B.12.2 Identify the effects of food preparation techniques on the nutritional value of the food. B.12.3 Explain how food importing/exporting, processing, food handling, and cooking methods can affect the safety of our food supply.
  • C.12.5 Describe the benefits to buying locally grown and/or produced foods.
  • F.4.3 Categorize foods by source (plant, animal), including processed foods.
  • F.8.3 Identify processed foods by source (plants and animal products) and explain how food may change during processing.
  • F.12.1 Identify foods by form, function and source (plant, animal).
  • F.12.2 Explain why foods are processed, analyze how foods change during processing (form, texture, additives, nutritional value), and describe how processed foods fit into a food guidance system.
  • F.12.4 Explain the role of food manufacturing in a global economy, including the negative and positive ramifications of food processing and importing/exporting.





We are very grateful to Erin Moriearty for putting together this collection of lessons!