{"id":515,"date":"2022-02-24T16:46:14","date_gmt":"2022-02-24T16:46:14","guid":{"rendered":"http:\/\/livingwithplastics.climateactionchildhood.net\/?page_id=515"},"modified":"2023-04-18T21:29:44","modified_gmt":"2023-04-18T21:29:44","slug":"documentation","status":"publish","type":"page","link":"https:\/\/livingwithplastics.climateactionchildhood.net\/index.php\/documentation\/","title":{"rendered":"Documentation"},"content":{"rendered":"\n
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\u25cf \u25cf \u25cf Read about our pedagogical orientations here<\/a> \u25cf \u25cf \u25cf<\/h4><\/div>\n<\/div>\n\n\n\n
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The pandemic has called us to renew our food practices and to face up to the magnitude of food waste generated to reduce the spread of COVID 19. At Stoneybrook we are responding to this challenge by envisioning pedagogies that pay attention to this food waste. We do not simply manage food waste but invite slow, situated engagements with it.<\/em><\/p><\/div>\n\n\n\n

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We call this response common worlding waste pedagogies.<\/strong> Their aim is to give new meaning to young children\u2019s relationships with waste by keeping waste in sight and in mind.<\/p>\n\n\n

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Every day since January 2021, Chef Kyle has offered leftover remnants of fruit and vegetables to the children: onion peels and ends, carrot tops and shavings, banana peels, pepper seeds and stems, celery root, and potato peels… <\/em><\/p><\/div>\n\n\n\n

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carrots<\/mark><\/a><\/h1>\n<\/div><\/div>\n\n\n\n
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garden<\/a><\/mark><\/h2>\n<\/div><\/div>\n\n\n\n
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worms<\/a><\/mark><\/h2>\n<\/div><\/div>\n\n\n\n
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rolling<\/mark><\/a> <\/h2>\n<\/div><\/div>\n<\/div>\n\n\n\n
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compost<\/mark><\/a><\/h2>\n<\/div><\/div>\n\n\n\n
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zig zag<\/mark> <\/a><\/h2>\n<\/div><\/div>\n\n\n\n
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seeds<\/mark> <\/a><\/h2>\n<\/div><\/div>\n\n\n\n
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onions<\/mark><\/a><\/h2>\n<\/div><\/div>\n<\/div>\n<\/div>\n\n\n\n
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