Welsh Government Cabinet secretary for Environment and Rural Affairs, Lesley Griffiths AM, joined Hybu Cig Cymru – Meat Promotion Wales (HCC) at its latest workshop designed to help secondary schools deliver the Food and Nutrition curriculum.
The event was part of a programme of work, which the red meat levy board is undertaking this year, in partnership with the Welsh Joint Education Committee and regional education consortia.
HCC’s work in the programme is particularly aimed at supporting the new GCSE in Food and Nutrition to help pupils gain the latest insights into the science of food preparation, as well as food origins and traceability.
HCC’s work with helping children understand food origins follows British Nutrition Foundation’s research that was published last week revealing that almost 18% of 5-7-year-olds said that fish fingers are made of chicken.
HCC’s consumer executive Elwen Roberts, who has delivered sessions in all corners of Wales since the start of 2017, commented: “Together with teachers from across north Wales, we were able to have a hands-on session on how to prepare, cook and present dishes using a range of different cuts of red meat, and share ideas on how to teach children about applying science principles in food preparation and where food comes from.”
Cabinet secretary Lesley Griffiths said: “Wales has many positive stories to share in the area of food traceability. Schemes such as Red Tractor and the Protected Food Names which products as diverse as Welsh Lamb, Welsh Beef, Anglesey Sea Salt and Pembrokeshire Early Potatoes enjoy are all part of reassuring consumers about the origin and quality of produce. Helping children to understand this can only be a positive development.”
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.
