Health & Education Activities & Resources for Schools Jennifer Robertson (RD) Health & Education Coordinator

Main objective: To shape a sustainable and prosperous Scottish Red Meat sector Promote and develop the red meat industry, from farmers to suppliers

Health & Education Objectives: To communicate positive messages about the benefits of eating red meat as part of a healthy balanced diet. To establish QMS as a reliable and knowledgeable source of red meat information.

Quality Meat Scotland: NDPB –1 st April 2008 Recognisable Brands: Face of Scotch Beef - Glen

Health & Education – Why? 1 in 3 Scottish school children are overweight or obese (ISD Scotland, 2006) Iron deficiency anaemia is one of the most common nutritional deficiencies in the UK Approx 1 in 5 Scottish people say they rarely cook (Scot PHO, 2007) Traditional Family Meals a thing of the past? – “If the food looks dodgy I dinnae eat it” (Wills et al, 2008) – Fast food/Junk food influence

School visits and cookery demonstrations To promote a healthy balanced diet to Scotland’s youth Importance of including Red Meat as part of the balanced diet To address Health Benefits – short and long term To encourage young people to: Get cooking! Use fresh natural produce See versatility of red meat

From Farm to Fork Where our food comes from Animal health & welfare Quality & safety assurance Modern, professional farming techniques Expertise & knowledge from local butcher

Aim to take the classroom to the farm or…. Take the farmer to the classroom Provide the educational element of the Royal Highland Show Provide balanced information on food, farming and the countryside Received Scottish Government recognition Produce relevant resources

Food & Farming Events

QMS Healthy Eating Ambassadors Katharine Brown, former Miss Scotland and Miss UK Tennis Coach Scottish Sports Ambassador, Scottish Government Chris Paterson, Scottish International rugby player Scotland’s most capped player Positive influence for health & fitness Red meat played important part in dietary routine following recent injury

National Meat Voucher Scheme Pilot began in 2007, moved onto a regional project. National scheme launched 2010 Schools must register for their Voucher Up to £100 to spend on Scotch Beef, Scotch Lamb or Specially Selected Pork at a local butcher shop

Schools also sent box of resources such as recipes, cooking guides and aprons Excellent feedback “Quality and value outstanding. We would not be able to supply these lessons at this standard.” “A valued exercise to encourage the use of local sourced meat.” “The quality of the meat and service provided were excellent” “It was a great help to have sponsorship to all pupils to cook with more extravagant cuts of meat.” Looking for inspirational ideas to be included in next years’ recipe book to feature individual schools

Product Development

Decrease in School Meal uptake and increase in purchases from the “School Fringe” Revised nutritional guidelines and Nutrition in Schools Act (2007) Can meat products still feature on school menus? o Meat is viewed by many as a real hook in encouraging uptake of school meals Reformulation of 8 meat products including burgers and sausages Successfully achieved reduced levels of fat, saturated fat and salt Highlighting to SME’s they can develop produce suitable for the public sector and meet demand for “healthier” products from their customers

QMS Top Student Award Hospitality: Practical Cookery Intermediate 2 Ryan Kee, Clydebank High School, 2009

QMS Resources Variety of different materials to support learning: – Healthy eating guide – Posters – Recipes – Meat voucher recipe book – Cuts and Labelling information – YouTube videos – Mobile phone applications

For the technologically minded……. Search for: “Perfect Steaks and Roasts” iPhone - Android - QMS Mootube: ………..otherwise ask your pupils to do it for you!!

QMS continue to offer support to Scottish schools and teachers and endeavour to encourage young people to eat well and include red meat as part of a healthy balanced diet For resources or more information contact: – –