In this video, students will learn best practices for harvesting crops to maintain freshness, nutritional value, and shelf life. Carey Bon emphasizes the importance of harvesting early in the morning, minimizing crop stress, and rapidly moving produce from the field to refrigeration. Students will also explore techniques for food safety, proper washing order, and how post-harvest handling impacts quality. Additionally, the video introduces value-added processing methods like pickling and dehydrating to reduce waste and boost profitability. The importance of seed saving and genetic diversity is also discussed as a strategy for long-term resilience and sustainability.