Cattle and sheep grazing the hills are not an unfamiliar sight for the rural pupils of Sandhead and Drummore Primary Schools. While farming is part of their every day, the journey from farm to fork can be one less known for young rural learners. Understanding that journey helps them connect the food on their plates to the farms they grow up on.
A visit from Quality Meat Scotland (QMS) meant it was aprons on and taste buds at the ready for the students of Sandhead and Drummore Primary Schools. In June, the students learnt from cookery demonstrations, delivered by a Make it Scotch Ambassador, on how red meat is produced, prepared and enjoyed as part of a healthy lifestyle.
The cookery demonstrations are part of a variety of interactive and educational sessions on red meat delivered by QMS’s Community Engagement Coordinator Abby Goldie and the Make it Scotch Ambassadors. Over term three and four from the most recent school year, around 7,000 pupils benefited from the sessions.
Nutrition, food provenance and cooking skills are all covered in the cookery demonstrations, sparking questions from the students about the journey livestock take after leaving the auction market and how red meat fuels a growing body. Primary teacher at Sandhead Primary School Laura McCulloch said:
“From start to finish, pupils were inspired to get involved with the cooking demonstration with Abby, whilst asking lots of questions and being fully engaged in learning about the food journey of the dish they were making. The session encouraged curiosity, teamwork and for many, having the confidence to try a new dish.
“Since our fantastic visit, pupils have been talking enthusiastically about cooking which has sparked an interest in talking about where food comes from, how it is produced and the journey it takes from farm to fork. Our learners were delighted to be able to take their own apron home, which has inspired lots of future chefs in the making.”
Not only were the students delighted to take their apron home, but they also left with a deepened connection to farming and an established appreciation for local produce.
Principal Teacher at Drummore Primary School Katie Bell said: “Our learners are all from a rural background as our school is located in a small village on the southerly most tip of Scotland. Many of our learners come from farming backgrounds so it was good to see and hear their take on the farm to fork process. Most of our learners live within the village itself, so it was a worthwhile experience for them to learn about the products of farming in the local area.”
Around 42 cookery demonstrations were held across term three and four at schools right across Scotland. QMS Community Engagement Coordinator Abby Goldie said: “By getting involved in preparing and tasting dishes, pupils gain practical cooking skills while learning more about nutrition, local food production and the role Scottish farmers play in producing high-quality food such as our premium Scotch brands: Scotch Beef, Scotch Lamb and Prime Scottish Pork.
“Many of the students at Sandhead Primary and Drummore Primary already have a strong understanding of farming, but the cookery demonstrations help bring the whole farm-to-fork story to life and seeing the connections they make is incredibly rewarding.”
The demonstrations have allowed the pupils to not only step away from their desks and gain hands-on cooking skills but also to understand red meat’s contribution to the environment and a healthy diet. Such learnings have reinforced lessons taught within the Health and Wellbeing curriculum in Scotland.
Katie Bell added: “We know that learning the fundamentals of nutrition provides learners with a roadmap for long-term physical and mental health which is why it is such a prevalent aspect of our Health and Wellbeing curriculum in Scotland. Balanced nutrition directly fuels brain development, prevents childhood obesity and protects against other serious illnesses.
“We also talk about air miles of certain foods and how choosing seasonal, local produce may help to minimise our carbon footprint, allowing our learners to make informed, sensible choices as they grow.”
Moving from the whiteboard to the chopping board, the cookery demonstrations have brought lessons on food, farming and nutrition to life with hands-on experiences, helping the pupils build practical cooking skills while forming a greater connection to the farms they call home.
Schools interested in bringing farm-to-fork learning into their classrooms can find out more and book a free visit from a Make it Scotch Ambassador at makeitscotch.com/eventbookingform