The harvested produce was cleaned, sorted for quality, and used in the school kitchen for meals. Excess produce was shared among students and staff to promote healthy eating and reduce waste.
Class 6 Vocational Education Kaushal Bodh Chapter 1 School Kitchen Garden solutions
Class 6 Vocational Education Kaushal Bodh Project 1 School Kitchen Garden Part 1 Work with Life Forms Question Answer
After harvesting, the produce was washed thoroughly to remove any soil or residues. It was then sorted based on size and quality, ensuring only the best was used. The vegetables, such as brinjals and cucumbers, along with herbs like coriander, were incorporated into the school kitchen for preparing fresh and nutritious meals. Any surplus produce was distributed among students and staff to encourage healthy eating habits and prevent wastage, fostering community involvement in the project.