The Agriculture and Horticulture Development Board (AHDB) has collaborated with the British Nutrition Foundation (BNF) to launch an initiative to provide ingredients to schools at no cost, with support from Lidl.
The programme was coordinated by the BNF, funded by AHDB levy payers and supported by UK retailer Lidl and UK Flour Millers. AHDB said the initiative would “empower” students in Years 8 and 9 to develop practical cookery skills, which it said would “enable them to participate in activities that might otherwise be limited by budgetary constraints”.
Starting with Pork Fortnight, in recent weeks, schools across England have participated in the initiative, engaging students in hands-on learning experiences. The programme extends beyond pork, with the Dairy and Flour Fortnight held last week and a Beef Fortnight planned to coincide with the Great British Beef Week.
Students learn about the provenance of British pork
Schools will reportedly receive recipes, classroom resources and guidance, with teachers who previously participated praising the programme’s impact.
Ashley Bowe, head of department design technology at Abbeywood Community School in Bristol, said: “It was fantastic to use a quality ingredient in school which students were not familiar with. The students learnt about the provenance of British pork and the various uses in cooking.
“It was great to have all the ingredients to hand and with no worry of students not bringing them in. The students really appreciated the sessions and we have had a number of parents who appreciated it too.
“Apart from a quick trip to the local Lidl, I did not have to plan much or worry about adapting the lesson for students who did not have their ingredients. Four classes all doing the same recipe helped to reduce the workload and planning.”
Roz Reynolds, AHDB’s head of education, said: “We are delighted to be working with schools and school caterers, Elior and Hutchison, as well as their suppliers Bidfood and Turner Price. We know the cost of ingredients for practical food lessons can be a challenge. This initiative is about removing barriers and inspiring young people to cook with quality ingredients produced by UK farmers.”
Frances Meek, education services manager at the BNF, added: “Hands-on cooking experience is a vital part of food education, but we know it is not always easy for schools to deliver this. We hope that this project will help teachers provide excellent practical cookery sessions to young people, without having to worry about the of the cost of providing ingredients.”
