Students thrive in kitchen thanks to funded ingredients programme

AHDB, in collaboration with the British Nutrition Foundation, have launched a new initiative to provide ingredients to schools at no cost.

Funded by levy payers, the programme is coordinated by the British Nutrition Foundation and supported by Lidl and UK Flour Millers.

This exciting initiative empowers students in years 8 and 9 to develop practical cookery skills, enabling them to participate in activities that might otherwise be limited by budgetary constraints.

In recent weeks, schools across England have participated in the initiative, engaging students in hands-on learning experiences. The programme started with Pork Fortnight;  Dairy and Flour Fortnight was held last week, and Beef Fortnight is planned to coincide with Great British Beef Week.

As well as ingredients, schools will also receive recipes, classroom resources and expert guidance, to equip students with the knowledge and skills to cook confidently.

Teachers who participated in the Pork Fortnight have praised the programme’s impact.

Ashley Bowe, Head of 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 of 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, commented:

“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 British Nutrition Foundation, said:

“Hands-on cooking experience is a vital part of food education, but we know it’s 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 cost of providing ingredients.”

Interested schools who have their meals provided by Taylor Shaw, Edwards & Blake, Elior or Hutchison are encouraged to sign up to take part in the Beef Fortnight from 22 April – 3 May 2024. Teachers can contact Frances Meek to join the programme.