The Livestock and Meat Commission (LMC) for Northern Ireland has invited GCSE and A-Level Food Science teachers to take part in its upcoming Red Meat Skills Workshop.
Set to be held at Regent House School, Belfast on Thursday 23rd October, the one-day programme has been developed to help educators build confidence, creativity and subject knowledge when using red meat in the classroom.
Blending food science, sustainability and hands-on cookery, the event offers teachers a practical opportunity to explore new ways of engaging their students while showcasing the quality of Northern Ireland’s beef and lamb.
“Teachers play a vital role in shaping how young people understand food, nutrition and sustainability.”
Lauren Patterson, LMC
Lauren Patterson, head of marketing and communications at LMC NI, explained: “Teachers play a vital role in shaping how young people understand food, nutrition and sustainability. This workshop provides the tools and insight they need to demonstrate the value of Northern Ireland’s Farm Quality Assured beef and lamb within a balanced diet and a responsible food system.”
Delivered in partnership with the British Nutrition Foundation, the workshop will consist of an introduction to the importance of the Northern Ireland Beef and Lamb Farm Quality Assurance Scheme and its role in supporting sustainable farming across the region.
From there, participants will explore the nutritional foundations of red meat, looking in particular at iron and other key nutrients for health, before moving into the kitchen to prepare vibrant Lamb Teriyaki Bao Buns, complete with marinated lamb steaks, Asian slaw and handmade bao buns. Teachers will also learn to prepare and bake beef and mushroom pastries.
LMC stated that by combining theory with practical skills, the workshop gives teachers a “deeper understanding” of how red meat can fit into a modern, balanced diet and how it can be taught creatively in the classroom.
“Attendees will leave with new recipe ideas, classroom-ready resources, and, as LMC hopes, a “refreshed enthusiasm” for integrating red meat into practical cookery lessons.
