Root to Table is a collaborative program that will build upon existing elementary school garden-based programming and create curriculum and programming for middle schools. Root to Table will create multiple pathways for students to learn about the life cycle of food, from planting seeds through cultivation to selling the produce and cooking it at school and at home. The goals are to: Expand garden instruction to every grade level K–8; Support consistent harvesting, tasting, and culinary integration by tracing food from soil to table through growing and cooking exercises; and Create a more sustainable schoolwide agricultural program that introduces students to potential agricultural career paths at an early age. The main deliverable will be the design and implementation of a two-year Middle School agriculture-based curriculum that aligns to the Texas Essential Knowledge and Skills (TEKS). Hands-on cooking classes will focus on preparing and tasting meals using local ingredients. Field trips will introduce students to local farms and commercial food production processes. A student-led Farm-to-School Team will prepare and conduct taste tests of local produce for their peers at each school. Finally, teacher training will be given on how to effectively use the new curriculum and school garden/vertical farm as a classroom tool.