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However, pupils benefit greatly
when they are able put theory into practice. ‘I’d like to see much more hands-on cooking at primary school level,’ says Frances. ‘It’s one thing for children to learn from a book, but practical cooking in all its different guises helps them learn to choose their own way towards a healthy and sustainable diet.’ ‘Headteachers were telling me it
was hard to run any practical cooking experiences at all,’ says Darren Tinkler, who runs Roots to Food, which delivers hands-on cooking sessions in schools. ‘I can teach 120 children a day in
cross-curricular workshops that align with the national curriculum,’ he says. ‘For example, when we look at steaming, we also cover the water cycle and evaporation. Weighing and measuring naturally incorporate mathematical concepts, and discussing how food grows leads to questions about what makes plants green – that’s something they learn in Year 3,’ he adds. Darren also incorporates elements
of class topics into his workshops; for instance, if pupils are learning about Greece or Africa, he may develop a recipe that reflects the region’s culture. Once the school agrees on the recipe, he sends a list of ingredients to buy before the day. ‘Sessions are really hands on,’ he
says. ‘We experience food using our senses, exploring flavour, texture, smell and taste. We discuss the different food groups, what makes a balanced meal and why it’s important for health.’ Working as a group has other
benefits, too. Darren points out that when children see their friends enjoying a dish, they’re more likely to join in. ‘A child might say: “I don’t like peppers, but I like them in this dish,” or: “I like spinach now, but only when it’s cooked with potatoes.”’ At the end of the day, he shares recipes with the school so that parents can recreate the dishes at home. Feedback is positive, with
16 AUTUMN 2025 School Fundraising Practical cooking helps
children choose their own way towards a healthy diet
many families reporting their children’s increased enthusiasm for trying different food at home.
Dispelling myths Schools can enable children to
explore the topic of food from a range of angles, covering how to prevent food waste, select local produce and eat seasonally. Lessons may also examine how social media and peer pressure influence our food choices. Frances Meek says: ‘If you look at
TikTok, you will see a number of claims around food and nutrition that just aren’t true. They are put out by people who aren’t experienced and aren’t specialists. At the British Nutrition Foundation, we work to dispel these myths and get the message out to teachers that facts around food must be based on evidence, not one person’s opinion.
‘Something as simple as
understanding the colour-coded traffic light labelling on food packaging gives people the tools to effectively compare products and make decisions that are better for their wellbeing,’ she adds. For Darren Tinkler, the most
important lesson children can learn is that food is a life skill. For Year 6 leavers, he delivers a gala dinner where pupils plan and cook a meal for up to 90 guests, including their families, governors, PTA members, headteachers and class teachers. As well as taking on roles in the
kitchen, children serve as waiters, waitresses and sommeliers. They create name cards, set tables, write menus and learn about everything that contributes to running a restaurant. Darren says it’s ‘a fun way to introduce them to potential career paths’. In secondary school sessions,
young people explore budgeting and start to build the confidence to cook for themselves. ‘We discuss practical tips, such as sharing the cost of ingredients with friends, batch cooking and freezing meals for later,’ explains Darren.
Join the Snack-tember challenge
Frances Meek explains how schools can join this month-long event. This September, we’re excited to launch Snack-tember at the British Nutrition Foundation. We’re encouraging pupils to discover the fun of creating and enjoying healthy snacks.
As the new school year begins, we
want to encourage a fresh mindset around snacking. Our focus is on children and young people aged five to 16, but we especially want to reach pupils in the first two years of secondary school when they are in a new environment with lots of choice and a little bit of money in their
pockets. Our goal is to help them make healthier and more sustainable snack selections. We are also urging retailers and caterers to rethink the snacks they offer to children and young people. We’ve developed five hero recipes,
accompanied by videos to guide pupils in preparing these dishes, which can also be incorporated into lessons. In addition, we are offering a variety of resources for schools to motivate pupils, and a parent guidance sheet along with resources for caterers and support materials. Register at
nutrition.org.uk/ snack-tember-2025
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