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Welsh produce on GCSE menu

AS A whirlwind of misinformation about how food is farmed and produced circulates on social, online and media platforms, it is more important than ever that children are aware of the facts and understand how ingredients reach their dinner-plate.

The education system in Wales is making an attempt to address this through the school curriculum.

All pupils studying for the GCSE in Food and Nutrition this year are expected to research traditional Welsh recipes and Welsh ingredients as part of the course and use that work as the inspiration for three dishes that showcase local produce.

Hybu Cig Cymru – Meat Promotion Wales’ (HCC) Market Development Manager, Rhys Llywelyn said: “We welcome the introduction of this task as part of the WJEC’s GCSE qualification in Food and Nutrition. It offers a good opportunity for students to learn more about red meat, how it’s produced, and how it can be prepared to create nutritious, tasty meals.

“It is also a chance to remind young people about Welsh Lamb and Welsh Beef’s Protected Geographical Indication (PGI) status.”

Rhys recently visited pupils at Ysgol Bro Idris in Dolgellau to talk about red meat production in Wales.

He said: “As part of the session, I was able to focus particularly on Welsh Lamb, which is, of course, a roduct which has been perfected over generations by farmers in rural areas.

“We had a good discussion on how Welsh Lamb is traceable from farm to fork through its PGI status, which is appreciated by consumers. Also, with many of the students coming from farming families, it was very useful to raise some of the factors within the international food industry which influence the price that farmers receive for their livestock.”

The students received packs of literature, including nutritional information and recipes, to help them with their studies. As a follow-up, many of them attended the Royal Welsh Winter Fair to learn more about food and farming.

Teacher Angharad Davies said: “The students enjoyed the visit to the Winter Fair and were fascinated by the Welsh Lamb butchery demonstration which was held on the HCC stand. The butcher expertly showed how a carcase is broken down into the different cuts of meat which can be cooked in various ways. Rhys Llywelyn’s informative presentation has led them to think about how red meat is produced and how it can be prepared along with other, local Welsh ingredients that are available on our doorstep.”

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This work is part of HCC’s wider educational activity, which has involved preparing classroom resources for the new Food and Nutrition GCSE as well as materials aimed at younger pupils, and a programme of teacher training events.

This provision will be developed further over the next twelve months, adding to HCC’s online resources and recipe videos, which will help children obtain a greater understanding of food culture, nutrition, and farming.

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