"Eating and living green is the only thing we can do in this life that benefits everyone."

-Jeffrey Smith, Founder/CEO

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From the Garden to the Table is grounded in working within low income, opportunity, and access communities. Our purpose is to promote the health and physical, academic, and creative well being of children, families, and adults. We teach and guide organic, green, and sustainable growing, eating, cleaning, and building practices to include vulnerable communities and positively impact their health and future.

About
From the Garden to the Table

From the Garden to the Table (FGTT) is a non-profit, community-based prevention program that creates positive change and applies innovative solutions to end the disproportionate incidences of asthma, heart disease, diabetes, and other mental and health problems in low-income communities, especially communities of color. As African Americans coming from the urban inner cities of Chicago and Detroit, our mission is to educate, build skills, guide, and provide access to healthy options that transform unhealthy lifestyle patterns, handed down generation to generation, into life sustaining patterns for a better future.

Our
Testimonial

“I truly appreciate all the great work, skills and food that you have shared with the Veterans at the Auburn. You have such an amazing program, and Auburn Veteran community consider it a privilege that you have offered to share your gifts with us.”

Manager, The Auburn Single Room Occupancy Hotel, San Francisco Tenderloin

After School and School Day Youth and Parent Programs

Health and cooking classes for students and parents for at least two hours, once a week. Students and parents develop health and culinary skills, learn simple recipes, and practice eat and live green principles.

Safety and Prevention Exchange Program

Provide Veterans and families living in Single Room Occupancy Hotels the opportunity to exchange cooking equipment, legal or not, for a safe mobile, energy efficient, equipped in-room cooking unit, without questions and judgement. Classes on safe use of the cooking systems, healthy cooking, and green lifestyle choices are provided with each exchange.

Onsite and Mobile Cooking Systems and Training

Design onsite and mobile green and sustainable teaching and production kitchens created with renewable power sources and building materials for schools, health clinics, and Single Room Occupancy Hotels.

Young Artist Studios

Creative expression is freed in an environment filled with opportunities and media to explore. Music, photography, and mixed media collage are among the skills introduced to youth for expression.

Eat and Live Green

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