Education team strive for top marks this school year
Returning to schools all over the country will be the standout meat voucher scheme, back for the 2022/23 session in the form of ‘Tasty Little Weeks’. To showcase the versatility and quality of the Scotch brands, Specially Selected Pork will be spotlighted in the first term, followed by Scotch Lamb in the second to coincide with exciting promotional campaigns, and culminating with Scotch Beef in term three.
Home economics departments will be able to claim vouchers worth up to £180 to support these sessions, which are redeemable at their local Scotch Butcher Club member. The aim is that schoolchildren get a flavour of the different red meats produced sustainability and in abundance here in Scotland, while learning how to prepare delicious and nutritious dishes.
Recipe cards and helpful worksheets connected to the Curriculum for Excellence will also be supplied, and for the first time in two years, the health and education team will be back in schools delivering live cookery sessions. They will also be joined by a new team of freelance cookery demonstrators, collaborating to help teach secondary age children about cooking with red meat and the journey it makes from farm to fork.
Alix Richie, health and education manager at QMS is looking forward to what the next academic session has in store:
“Between the return of in-person events and launch of new teaching resources, we’ve had a busy year so far supporting the next generation to understand where our food comes from.
With our expanding team and new schemes, we’re excited about the year ahead, delivering insightful sessions that cover everything from the high welfare standards to which our animals are reared, to the sustainability credentials of Scotch red meat and how it can be enjoyed as part of a healthy, balanced diet.”
Alison Bankier, home economics teacher at Duncanrig Secondary School in East Kilbride has been claiming QMS’ meat vouchers for six years. She said:
“The meat voucher scheme has allowed us to experiment with the Scotch brands, developing delicious dishes that align with our broader curriculum objectives, and allowing us to practically engage children about the red meat food system here in Scotland.
Student feedback has been very positive, and I would encourage any teacher to grasp this great opportunity and get involved.”
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