Conference for teachers to encourage pupils to join food sector

TEACHERS were encouraged to inspire pupils to take up careers in the food and drink sector at a conference organised by Meat & Education and red meat levy body Hybu Cig Cymru – Meat Promotion Wales (HCC).

More than 50 secondary school teachers from across Wales attended the Inspiring Food Teaching: Now and in the Future’ conference in Cardiff. 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 resources and changing diets over the last 75 years.

Award winning butcher Peter Rushforth delivered a live red meat demonstration entitled Red meat – what’s new, trends and the future.

The 23-year-old 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 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 said: “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.”

“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.”