The project, called “Taste the Difference,” aims to educate young people about the quality and provenance of Scottish red meat. It is being implemented by the Scottish Agricultural College (SAC) and the Scottish Gamekeepers Association (SGA). The project is being rolled out across 100 secondary schools in Scotland. It involves providing students with hands-on experience in the farm and processing stages of red meat production.
The summary provided outlines a comprehensive plan for supporting schools in implementing a new food literacy program. The plan focuses on providing schools with the necessary tools and resources to effectively teach students about food and nutrition. **Key Points:**
* **Voucher Program:** Schools will receive vouchers to purchase fresh produce from local farmers.
“It allows the pupils to see what fresh, good quality meat looks like and tastes like.” Forfar Community Campus home economics teacher Lisa Whyte said: “It is a really great opportunity, with fantastic ingredients, to improve our pupil’s knowledge of what is available to them and how to prepare it. “The scheme has been a huge success with all the classes who have loved working with ingredients that would otherwise not be available to them. They had no idea lamb was so tasty. “We are still in the planning stages, but a lamb week will definitely be involved and linked with local produce.”
QMS aims to help teachers promote healthy and sustainable eating habits QMS health and education co-ordinator Tracy Martin said: “We are delighted to bring back the meat voucher scheme this year, offering schools a fantastic opportunity to explore the flavours and nutritional benefits of Scotch Beef, Scotch Lamb and Specially Selected Pork. “Our resources are designed to help teachers deliver engaging lessons that resonate with students and promote healthy, sustainable eating habits.” The Tasty Little Weeks initiative is expected to be a highlight of this year’s programme. Tasty Little Pork Week takes place next month, Tasty Little Lamb Week in November and Tasty Little Beef Week in December.
QMS will work with partners including Scottish Craft Butchers for Tasty Little Pork Week and the Institute of Auctioneers and Appraisers in Scotland, whose Lamb for St Andrew’s Day campaign coincides with Tasty Little Lamb Week. The themed weeks are designed to give pupils hands-on experiences, from learning about the nutritional benefits of red meat to understanding the importance of supporting local farmers and sustainable food practices, as well as career opportunities in the sector. QMS is urging teachers throughout Scotland to get involved and visit farmingfoodsteps.co.uk, both to access the trade body’s educational materials and apply for vouchers.