Objectives
*Present to students alternative uses for older fruits and vegetables that have gone unused
*Teach students how vegetable scraps can be used for other purposes

Objectives
*Teach students about how long their fruits and vegetables last for safe consumption
*Allow students to practice asking scientific questions - forming questions and hypotheses

Objectives:
- Demonstrate to students the energy, resources, and extensive steps it takes to produce food and to dispose of food waste.
- Discuss how the environment is being harmed through excessive food waste.

Objectives:
- To help students learn which food is fruit.
- To introduce the concept of healthy food.
- To introduce concept of where food comes from.

Objectives:
- To teach students how different conditions can change seed and sprout growth.
- To introduce photosynthesis.
- To investigate the growing stages of a seed to a plant.
- To introduce the concept of a hypothesis.

Objectives:
* Illustrate the problem of food waste in the United States.
* Inspire students to make conscious efforts to reduce their food waste.
* Use the mini food waste audit activity to demonstrate to students how they are contributing to the problem

Objectives
-Demonstrate to students the enormous amount of produce that is wasted daily because they do not fit the aesthetic criteria of producers, retailers, and consumers.
-Show students that fruits and vegetables that do not look “perfect” taste the same as ones you find in the store.

Objectives:
To understand what fruit is.
To explore how fruits are developed.

Objectives:
*Learn about the importance of the sun for plants
*Introduction to photosynthesis

Objective:
To understand the three common deficiencies of nutrients that cause stunted growth in plants

Objectives:
* Learn about Native American culture
* Introduce codependent plants (ecosystems)