Blue Watermelon Project (BWP) is giving students across Arizona the opportunity to experience hands-on food and garden education through the 2025-2026 Chef in the Garden Program, which will now serve 50 schools and 1,500 students, reaching more than ever before thanks to an increase in interest and donor support.

Made up of a collection of chefs, restauranters, farmers and food advocates, BWP is dedicated to expanding food education in schools by connecting students to fresh, seasonal ingredients through interactive cooking and gardening lessons that align with classroom curriculum.

“Chef in the Garden provides students with the opportunity to develop a real connection to the food they eat by planting, growing, and preparing meals using fresh ingredients from their school gardens,” Executive Director Jilliann Sundberg said.

The program provides participating schools with five kits throughout the school year. Each features an ingredient that can be grown in school gardens, along with a chef-designed recipe and necessary materials. To bring the lesson to life, one of these kits includes an in-person experience with BWP chefs and volunteers.

“When kids are engaged in the process, they are more likely to try new foods and build lifelong healthy eating habits,” Sundberg said. “We’re incredibly grateful to our donors for making this expansion possible, allowing us to bring this program to even more schools.”

Designed to be accessible, the cost is approximately $6 per student, per kit and is covered through Blue Watermelon Project’s funding. Eligible applicants include public, charter, and nonprofit private schools, school districts, and licensed childcare facilities across Arizona with an active school garden and Site Representative. Applications run through April 20. For more, visit bluewatermelonproject.org.