Ingredients into schools: A recipe for success

Earlier this year, as part of our Education work to build children’s confidence in cooking and nutrition, we launched an innovative initiative to provide free ingredients to schools.

In collaboration with the British Nutrition Foundation, this ambitious program aimed to empower students with practical cookery skills, overcoming budgetary constraints that often limit these activities.

We've seen an enthusiastic response with over 2,500 students across England engaged in hands-on cooking experiences.

The programme supplied essential ingredients such as British pork, beef, flour, and dairy products, enabling schools to offer practical food lessons that many would otherwise struggle to afford.

With support from Lidl, UK Flour Millers, and school caterers Elior and Hutchison Catering alongside their suppliers Bidfood and Turner Price, the initiative was implemented through three mini pilots, each focusing on different ingredients over separate fortnights.

British Pork Fortnight ran from 29 January – 9 February 2024. During this period, 320 students from six schools made one-pan orange glazed pork.

The feedback was positive, with students finding the recipe easy to follow and delicious.

"The recipe is lovely and was really easy to follow. It tasted amazing” – Harry, Year 9, Bristol

Ashley Bowe, Head of Design Technology at Abbeywood Community School in Bristol, said:

“It was fantastic to use a quality ingredient in school which students were not familiar with.

"The students learnt about the provenance of British pork and its various uses in cooking. It was great to have all of the ingredients to hand and with no worry of students not bringing them in.

"The students really appreciated the sessions and we have had a number of parents who appreciated it too."

British dairy and flour fortnight was held 4–5 March 2024, involving 910 students from 10 schools.

They learned to make homemade butter and crumpets, an experience that delighted both students and teachers.

Toby, a 14-year-old participant, said, "I enjoyed eating the results!"

Teachers praised the program for exciting their pupils and offering a different culinary challenge.

The final pilot took place from 22 April – 3 May, 2024, with 1,265 students from 14 schools making aromatic beef and potato curry.

Jake, a Year 8 student, describing the dish said “It smells and tastes banging,” while teachers appreciated the opportunity to watch students work independently and confidently.

One of the teachers said:

“[The best part was] giving all students the opportunity to cook and being able to watch them work independently and confidently.”

Both teachers and students embraced the initiative. The teacher survey showed that 100% of students were inspired to cook with dairy, flour and beef again, and 67% with pork.

Teachers also reported significant benefits from the programme:

• Flour and dairy: 100% agreed that the activity increased students' skills and confidence in cooking, as well as their knowledge of the science behind bread and butter making
• Beef: 100% agreed that the activity enhanced students' cooking skills, with 86% noting an increase in knowledge about cooking with beef
• Pork: 83% agreed that the activity improved students' skills, confidence and knowledge of cooking with pork

Overall:

• 94% of teachers agreed that the programme increased students' skills and confidence
• 90% agreed that it improved their cooking knowledge
• 67% reported a positive impact on students' understanding of healthy eating

Roz Reynolds, AHDB's Head of Education, emphasised the program's impact, saying:

"We know the cost of ingredients for practical food lessons can be a challenge.

"From the positive feedback we received, it's clear this initiative has removed barriers and inspired young people to cook with quality ingredients produced by UK farmers."

The pilot project reached fifteen schools, with several engaging in more than one activity.

This initiative notably impacted schools with higher-than-average percentages of students eligible for free school meals, demonstrating the program's reach to diverse student populations.

Twenty-seven per cent of schools reported a positive effect on student attendance levels, underscoring the program's broader benefits.

Looking ahead, a full evaluation of the pilot will inform plans for scaling up the program.

The goal is to expand the initiative to more schools, continuing collaboration with partners to support its growth.

Frances Meek, Education Services Manager at the British Nutrition Foundation, emphasised the importance of the initiative, stating:

"Hands-on cooking experience is a vital part of food education.

"We hope this project will help teachers provide excellent practical cookery sessions without worrying about the cost of ingredients."

This initiative represents a significant step towards supporting practical food education in schools, removing barriers, and inspiring young people to cook with quality ingredients produced by UK farmers.

The gratitude and enthusiasm from teachers, students, and parents alike highlight the project's success and potential for future growth.