The first Food – a fact of life Food and nutrition education in Scotland conference – 16 November 2019, Glasgow.
The first Food – a fact of life Food and nutrition education in Scotland conference for primary and secondary teachers.
The first Food – a fact of life Food and nutrition education in Scotland conference for primary and secondary teachers will take place on 16 November 2019. The conference is aimed at trainee, new, non-specialist and experienced teachers and will provide insight into the food and nutrition issues that impact the lives and education of children and young people in Scotland. There will be presentations from experts in the fields of education, cooking, food and farming, nutrition and classroom management.
There will be an opportunity to network with like-minded professionals and update knowledge to enhance teaching and learning of food and nutrition education for children and young people. There will be sessions dedicated to teaching pupils in the primary and secondary phases.
This half day conference is being offered to teachers at a greatly subsidised rate of £20 (including VAT ) per person. Cost includes refreshments and a light lunch.
Limited early bird discounted tickets are available – use the code primary50 or secondary50 when booking to receive this discount.
There are also a limited number of free places for trainee primary and secondary teachers. Please contact Frances for more details: email@example.com
What will be covered?
Key note sessions (primary and secondary)
Her Majesty’s Inspectorate of Education – whole school approach to health and wellbeing – Ann Floyd, HM Inspector of Education, Education Scotland (TBC)
Cooking for life – Gary MacLean, Senior Lecturer, Faculty of Hospitality and Leisure,City of Glasgow College and Scotland’s National Chef
Food security, provenance and quality in the UK – David Swales, Head of Strategic Insight, Agriculture and Horticulture Development Board
Food Standards Scotland – Tanya Olmeda-hodge, Marketing Manager Education, Food Standards Scotland
Education Scotland update – Jeanette Smart, Development Officer, Education Scotland
Healthy Eating: bringing the Eatwell Guide to life – Alex White, Assistant Nutrition Scientist, British Nutrition Foundation
Food safety in the primary classroom – Frances Meek, Senior Education Officer, British Nutrition Foundation
Focus on cooking – a practical session including resources and training for primary teachers – Claire Theobald, Education Services Manager, British Nutrition Foundation
Springboard – support for teachers and pupils in Scotland – Amanda McDade, Careers & Education Manager, Springboard
Education Scotland update – Frances Duffy
Scottish Qualifications Authority update – Graeme Findlay, Qualifications Manager, Scottish Qualifications Authority
Teaching Home Economics – the highs, the challenges and the future – Emma Creaney, Home Economics Teacher, Carluke High School
Get portion wise! – Roy Ballam, Roy Ballam, Managing Director and Head of Education, British Nutrition Foundation
Resources and training from Food – a fact of life – Frances Meek, Senior Education Officer, British Nutrition Foundation
Enhance your own professional development.
Network with like-minded professionals.
Update knowledge to enhance teaching and learning.
Engage with experts in food and nutrition, education, food and farming.
Collect a comprehensive delegate pack …
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What is a Cornish Pasty?
Pasties are pies, in that the meat and veg (traditionally, more on that later) is encased in pastry. In the case of a Cornish Pasty this must be a circle of pastry folded over and crimped together along the edge forming the traditional crescent shape.
The History Bit
Cornish pastoes go way back to the 13th century when they were the provence of rich people. They would be filled with seafood, beef, veneson, lamb or even eels in a rich gravy. It was not until this kind of eating had gone out of favour with the upper classes and in the 17th and 18th century that the Cornish pasty became the food of the workers.
They were the perfect filling lunch for miners who were working all day in dreadful conditions underground. In many cases the pastry of the pasty would be there as a lunch box and could be so hard it could survive falling down a mine shaft! You see these were lead mines and the lead on the hands of the miners touching the outer pastry would make it poisonous which is why it would be discarded. If you wrapped your pasty in a cloth you could eat the casing as well.
What’s in it?
Traditionally the pasty should contain no less than 25% meat with the rest of the filling made up of potatoes, onions and swede. This filling would actually be cooked inside the pastry casing so all the juices came together as a gravy.
Of course other filllings are possible, anything goes really as long as you are not sticking to the traditional recipe. Some pasties (even back in the mines) would have the savoury filling at one end and a piece of pastry in the centre creating a division and in the other half would be dried fruit, apple or anything sweet as a dessert. The outer pastry casing would …
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Let’s take cocoa for example, the main ingredient in our favourite treat – chocolate!
Much of the cocoa for chocolate comes from the Cote d’Ivoire in West Africa and £1.98 is the estimated amount a cocoa farmer needs to earn each day to live. Currently the typical cocoa farmer only earns 78p per day, can you even imagine that?
For women the situation is even worse, not only do they have to plant, tend and harvest the cocoa beans but they also have to fetch and carry water and wood for their families every day. Cook and clean and care for their children as well. All that for less than a pound a day.
Fairtrade want everyone to have a Living Income. What is a living income? A living income is making enough money each day for a simple yet dignified life, a human right. Enugh money for basic food, for clean water, for medical attention when required. All the things that we in the west …