Something cookin’ in the kitchen at Foyle

To date some 84,000 students in over 2,300 separate demonstrations from schools across Northern Ireland have benefited from the Programme.

Speaking after the event the Head of Home Economics at Foyle College, Fiona Feeney, said the event had added another dimension to the programme.

“Working with the Livestock and Meat Commission added another dimension to our teaching programme,” she said, adding: “The demonstrations are a fun and interactive way for the students to learn about the nutritional value of Northern Ireland Farm Quality Assured beef and lamb. The students really enjoy the demonstrations as the recipes are quick, simple and cost effective dishes that can be made for all the family.”

Chairman of the Commission, Pat O’Rourke said each year the programme continued to grow.

“We are delighted to be involved in providing educational support to secondary schools throughout Northern Ireland, informing students of the importance of Northern Ireland Farm Quality Assured beef and lamb and the nutritional benefits surrounding the consumption of red meat.”

He continued: “These demonstrations help consumers at a young age to understand the products of our industry and by providing this shop window we assist our farmers and processors in relaying the message about the farm end of the production chain and the three pillars of Farm Quality Assurance: Food safety, animal welfare and care for the environment.

“We have also worked closely with the Council for the Curriculum, Examinations and Assessment to ensure that the content on our Food4Life website is in synergy with the Home Economics Curriculum and that it is used as a valuable tool to reinforce classroom activities and learning.

“I am delighted to visit Foyle College to see firsthand the delivery of the Programme. These cookery demonstrations play an important role in supporting the home economics syllabus. The LMC educational services activities are very successful in promoting locally produced Farm Quality Assured beef and lamb to our schools. The LMC engagement with pupils enables us to relay the message about the quality of our local meat produce, its role in a balanced diet and the opportunities in the hospitality and food industries that are available to school leavers.”