Centre for Endocrine, Diabetes and Obesity Research (CEDOR) at Capital and Coast DHB (2019).
The attached research was commissioned by Healthy Futures Charitable Trust, to investigate the impact of the Garden to Table programme in schools in Porirua.
- Children enjoy the Garden to Table programme
- Teachers and Support staff find the programme has positive effects on children and can be integrated into the school curriculum
- Children were able to name vegetables they could not previously and had tried vegetables they had not previously
- Children were more willing to try new foods
- Children increased their consumption of fruit and vegetables as both self-reported and by a parent/guardian
Shore Whariki (Massey University) evaluation of the Garden to Table programme (2013)
The attached research was conducted by the SHORE & Whariki Research Centre at Massey University, in 2011. The aim of the research was to investigate the impact of the Garden to Table programme on food literacy. The evaluation concludes: "There is evidence of successful achievement of the following outcomes. Children have developed knowledge and skills in gardening and cooking. They have developed food literacy which was obvious through their recall of a wide variety of fruit and vegetables, their preparation of food and links to the curriculum. They are willing to taste new foods and the kitchens are bustling places where children are all working cooperatively together to prepare food. Forming new friendships and bonding with each other also occurred as a result of children’s participation in the programme."
Access the entire paper is available here.
What’s Cooking? Evaluation of the long-term impacts of the Stephanie Alexander Kitchen Garden Program, University of Melbourne: Centre for Health Equity, Melbourne School of Population and Global Health (2019).
This research builds on the evaluations of short-term impacts of the Kitchen Garden program, undertaken in 2009 and 2019. Now, a decade on, this paper investigates the changes in primary school children’s knowledge, attitudes and behaviours would have longer‐term impacts and would influence food‐related attitudes and behaviours when participants became independent young adults. The original evaluation of the SAKGP was completed in Victoria and the students involved in those first program schools are aged from 18‐23 years. This provides a unique opportunity to examine the life course impacts of the program and to contribute new evidence internationally to understanding of the long‐term influence of kitchen garden programs.
Access the entire paper here.
Stephanie Alexander Kitchen Garden National Program Evaluation (2013) - Centre for Health Service Development, University of Wollongong
Commissioned by the Australian Government Department of Health and Ageing (DoHA), the Centre for Health Service Development conducted an independent evaluation of the process, impact and outcomes of the Stephanie Alexander Kitchen Garden National Program.
Key findings are in the image to the left, or the entire evaluation can be viewed here.
Stephanie Alexander Kitchen Garden Program Evaluation (2009) - Deakin University/University of Melbourne
The Stephanie Alexander Kitchen Garden Foundation was established in 2001 to offer pleasurable food education in schools throughout Victoria, Australia. The Garden to Table programme is modelled on the SAKGF programme and shares the same objectives, processes and outcomes.
The attached research was undertaken by Deakin University and the University of Melbourne to evaluate the impact of the Stephanie Alexander Kitchen Garden Programme, with the image to the left outlining key findings. Access the entire article here.