Following on from its launch of a new suite of education resources and website for children and teachers, the Welsh red meat body Hybu Cig Cymru – Meat Promotion Wales (HCC) has been speaking to education professionals at a series of key events.
HCC joined well over 100 organisations in participating in the National Education Show in City Hall, Cardiff, where the new teacher-approved resources and bespoke website www.redmeathub.wales were on show.
The body’s consumer executive, Elwen Roberts, also engaged with teachers of food, cookery and nutrition in a series of training events organised by the Welsh Joint Education Committee in every corner of the country.
“Developing these new education resources and engaging with teachers and other education professionals has been a top priority for HCC over the past two years."
Elwyn Roberts, HCC.
Among the key themes of HCC’s presence, and of the schools resources themselves, is the need for children to eat healthy balanced diets, the background of how food is produced, and information on different types of farming and environmental sustainability.
Elwen Roberts said: “Developing these new education resources and engaging with teachers and other education professionals has been a top priority for HCC over the past two years.
“There was a real lack of materials which provided full and evidenced information on how the pasture-based farming systems we have in Wales differ from some other types of food production.
“We have also taken the opportunity to present new ideas for teachers on how to include local produce such as PGI Welsh Lamb and PGI Welsh Beef in practical lesson plans, and to help educate children about balanced and nutritious diets.
“The events were extremely worthwhile, and we hope to build further on our resources at redmeathub.wales for teachers and children over the next few months.”
HCC will also be speaking to secondary school educators at the ‘Food a Fact of Life’ event in Cardiff in March 2023.
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
