Kennedy School students cultivate green thumbs with hydroponics

Students at Kennedy School are proving they have green thumbs as they dive into the world of hydroponics. As part of the school's farm-to-school curriculum, students have been learning about this innovative, soil-free growing method and have already seen great success in cultivating a variety of herbs and vegetables from seed.

The school's hydroponic system, purchased with grant funding from the FDC Foundation in 2021, has given students a hands-on opportunity to explore plant science and the benefits of sustainable agriculture. Each class has had the chance to plant and nurture their own batch of hydroponic herbs, vegetables and fruit, such as chives, spinach, kale, cucumbers and cantaloupe—an experience that has generated tremendous excitement among students and teachers alike.

The herbs, vegetables and fruits eventually make their way into the culinary arts classroom where they are incorporated into a variety of dishes.

“They love watching everything grow,” said teacher Amy Quinn. “We planted on a Tuesday, and just a week later, the fruits of their labor were already showing. They were so excited when the plants first appeared—they couldn’t believe how big they had grown in such a short time. They're coming up fast!”

“The kids are so excited,” added Principal Dawn Angelini. “They are not only learning about plant science but also developing a deeper appreciation for healthy living and where their food comes from.”

Students often describe the hydroponic growing process as “cool” and say one of their favorite parts of the day is checking in to see how much the plants have grown. The quick and visible progress keeps them engaged and curious, turning science lessons into something they look forward to every day.

This hands-on, experiential learning aligns with Kennedy School’s commitment to fostering a healthier future for its students. By growing their own food, students gain a greater understanding of nutrition, sustainability and the importance of fresh produce in their diets.

The hydroponic project is just one example of Kennedy School’s dedication to innovative education. As the plants continue to thrive, so does the enthusiasm among students—proving that when it comes to learning, growth happens in more ways than one.