How do we inspire young people to become fascinated by food? It’s a question food teachers up and down the country are answering every day – but is their work being valued?
In England there has been a big decline in children taking a GCSE in food and nutrition, and it is the only national curriculum subject that doesn’t have an A-level.
That’s despite the crucial role learning about food and nutrition can play in our efforts to tackle the obesity crisis.
In this episode of the Table Talk podcast, Stefan Gates is joined by Louise T Davies, Founder of the Food Teachers Centre.
They discuss the shortage of food teachers in our schools, the importance of giving children hands-on experience in the kitchen, and the disconnect between what is being taught in lessons and what is being served up in the school dinner hall.
Louise also gives some top tips on the best way to get your children fascinated by food.
Louise T Davies, Founder, The Food Teachers Centre
Louise has been in food education for more than 30 years as an experienced teacher and subject leader. She recently worked for the United Nations School Food and Nutrition Education programme and is the OFQUAL subject adviser for exams in Food Preparation and Nutrition and Home Economics. She was adviser to Department for Education for the new 2016 Food Preparation and Nutrition GCSE.
After senior positions at Qualifications and Curriculum Authority (QCA) and as Deputy Chief Executive at the D&T Association (creating Food in Schools, Licence to Cook, Active Kids Get Cooking and the School Food Champions), she founded the Food Teachers Centre.
She is recognised for leading one of 131 most impactful on-line communities in the world through the Facebook Community Accelerator Award. The Food Teachers Centre offers national innovation in curriculum and professional development to over 12,000 members, with over 500 training events and 16 unique on-line learning platforms, as well as delivering Kitchen Angels, Fish Hero, Schools Game Changer, Chefs Back to School and Teach Food programmes.