Future foodie careers on the menu at teachers’ conference
Teachers were encouraged to inspire pupils to take up careers in the food and drink sector at a recent conference organised by Meat & Education and Hybu Cig Cymru – Meat Promotion Wales (HCC).
Held in Cardiff and with over 50 secondary school teachers from across Wales in attendance, the ‘Inspiring Food Teaching: Now and in the Future’ conference offered teachers inspiration to all that careers in the food and drink sector offer as well as the chance to undertake continued professional development. Sessions on the day included: careers in the food and drink industry; recipe choice, development and food styling; understanding and embedding food science as well as sessions on resources and changing diets over the last 75 years.
Delegates also engaged with a lively session by award winning butcher Peter Rushforth who delivered a live red meat demonstration entitled ‘Red meat – what’s new, trends and the future’. The 23 year old young butcher has carved himself a successful career in the butchery industry having started out as an apprentice and since then has won a string of industry awards and accolades, offering a prime example to teachers of how young people can forge exciting careers in the industry.
According to the Welsh Government’s Food & Drink Action Plan, there will be a skills gap across the supply chain in the food and drink sector in the future as Wales’ vibrant food and drink industry continues to thrive and grow. It is estimated that there will be a need for 75,000 additional skilled workers in the industry by 2020.
HCC’s Consumer Executive and conference organiser Elwen Roberts commented ‘The food and drink sector really is flourishing in Wales and therefore it’s important to impress upon educators the wide variety of exciting careers available here in Wales so they can pass on this knowledge and enthusiasm to their pupils.’
In addition to being able to attend this free training, teachers also received bilingual resources focusing on the role of red meat in a balanced diet to be used in the classroom.
Elwen continued ‘Here at HCC, we think it’s important for teachers to be able to access high quality training and resources and we have created posters and lesson plans on red meat for schools. We’re aiming to ensure that future generations are enthused and engaged with not only the food and drink industry but with where their food comes from and the role it plays in their own diets and society.’
HCC have made a continued commitment to encouraging young people into the food and drink industry, in addition to working with teachers and schools, by supporting the Culinary Association of Wales and the World Skills UK butchery competition.
If any teachers would like to receive HCC’s free bilingual teaching resources, please contact HCC on 01970 625050 or email firstname.lastname@example.org