Working closely with teachers, partners and the red meat industry, the QMS Health & Education team endeavours to ensure that schools have access to resources covering everything from sustainable farming to food production and from healthy diets to career opportunities.
More broadly, we aim to futureproof the red meat industry by working with colleges and universities as well as with other departments within QMS and our external partners to ensure that consumers of the future are positively informed about the red meat industry and the health and well-being benefits that Scotch red meat brings to a balanced diet.
Farming Foodsteps is QMS’s interactive, educational resource that is split into five lesson plans for teachers with presentations, activities, games, videos, worksheets and quizzes.
Scotch red meat is amongst the most sustainable in the world. We work to educate the students of today, who will be the ones to create the solutions to the challenges of tomorrow.
We recognise the five freedoms of animal welfare as the very minimum principles on which animal welfare and well-being should be based. We educate the industry on how best to uphold these principles.
The animals which produce the three main types of red meat in Scotland are cattle, sheep and pigs. Quality-assured livestock farms produce nutrient-rich red meat for us to eat. We strive to ensure that pupils and students gain a full understanding of where their red meat comes from, how it is farmed and how it is processed.
We emphasise the importance of whole supply chain traceability in red meat production in Scotland – and why traceability (from farm to fork) is so important. We also focus on the need to protect animal health and welfare, and to ensure sustainability right across the full spectrum of Scottish livestock production.
Red meat is naturally rich in protein, low in salt and provides us with vitamins and minerals that contribute towards good health and well-being. Iron from red meat helps form healthy red blood cells. Combining animal sources of iron with plant-based sources of Vitamin C helps us absorb iron more easily. Red meat is also a rich source of vitamins including Vitamin B12 which helps us to combat tiredness and fatigue.
Advancements in breeding and modern butchery techniques have helped to reduce the amount of fat in red meat. Lean red meat also goes well with other protein sources too such as beans, lentils and pulses, which helps to make ingredients go further.
The QMS Health and Education Team work closely with organisations such as the Royal Highland Education Trust (RHET) and the Food and Drink Federation Scotland in providing education sessions, supporting projects and teacher training. If you are interested in finding out how we can help, please get in touch by emailing: firstname.lastname@example.org
Today, the red meat industry is worth some £2bn to the Scottish economy and supports 50,000 jobs – with a wide range of career opportunities available throughout the red meat supply chain – from farming and other land-based careers through to processing. The Butchery Careers site puts the spotlight on apprenticeships in this vital part of the industry.
Advancements in technology both on farms and in food production mean STEM subjects are critical to the future workforce. Helping pupils understand the wide range of careers available is pivotal to ensuring the industry is forward-moving and filling the gaps. We work with Developing the Young Workforce (DYW) to ensure careers within the red meat industry are highlighted to young people.