Excellent feedback has been received from a recent initiative for Pembrokeshire primary schoolchildren called ‘From Spade to Fork’.
Over 900 pupils spent an action-packed day at Scolton Manor near Haverfordwest learning where food comes from, how to grow it, exciting ways to cook, and aspects of health and nutrition.
The Head Teacher of Pennar School, Mr Meyrick Rowlands, was among those who praised the scheme. “The Spade to Fork initiative provided a valuable opportunity for our pupils to learn more about the food which they take for granted every day,” he said.
“Pupils were astounded by the origins of some of the foods they eat regularly, and were very enthusiastic about the healthy food alternatives to which they were introduced.”
“All in all it was a great experience for the children; an outdoors, hands-on learning experience.”
The event was jointly staged by Pembrokeshire County Council, Pembrokeshire Coast National Park Authority, Pembrokeshire Horticultural Society, Pembrokeshire Local Health Board, the Food Standards Agency and the Cookstart team from Cardiff.
The pilot event last year was so successful that it was increased from three to five days. A total of 940 primary schoolchildren between the ages of nine and eleven took part.
“The aim of ‘From Spade to Fork’ was to help children to look at what they eat and be more aware of where food comes from,” said Kate Morgan, Food Officer at Pembrokeshire County Council, who co-ordinated the event.
The Food Standards Agency provided a travelling exhibition with hands-on games and activities teaching about health and nutrition, backed up by a session on food labelling with County Council Food Safety Officer, Glenda Thomas.
Pembrokeshire Coast National Park Authority rangers took children on a nature ramble around the grounds, showing how foods can grow naturally in the hedgerows and fields.
Scolton Manor museum provided an insight into the history of farming, and food rationing during World War II, while Pembrokeshire Horticultural Society introduced gardening and vegetable-growing to the children with a practical session on how to plant seeds.
The Cookstart team from Cardiff showed them funky ways to cook and eat fruit, vegetables and local produce in their daily diet, with demonstrations and tasting. This was supported by Pembrokeshire Local Health Board who demonstrated how to make smoothies, and Food Centre Wales who made yoghurt-based ice-creams.
‘From Spade to Fork’ was sponsored by Texaco, the Welsh Development Agency, Haverfordwest Cheese, Redbridge Fruit, and Rachel’s Dairy.
