Welsh red meat levy body Hybu Cig Cymru – Meat Promotion Wales (HCC) is continuing its drive to take red meat messaging to schools and teachers as it exhibits at a national education conference.
HCC will be exhibiting at the National Education Show, held in Cardiff on Friday 4 October, and will be speaking to teachers about all aspects of Welsh red meat farming and production as well as sharing resources for teachers, including their latest teacher newsletter and new animated videos.
The event is open to professionals working across the education sector including primary and secondary teachers, early years professionals and staff in further and higher education settings. The event offers seminars and networking opportunities as well as an exhibition.
HCC’s Consumer Executive, Elwen Roberts, who leads on HCC’s education work, commented:
“Exhibiting at the National Education Show gives us a great opportunity to meet and engage with Welsh teachers and educators. We are looking forward to sharing our latest classroom resources and promoting our teacher newsletter ‘The Kitchen Classroom / Gwersi o’r Gegin’ with delegates to ensure that they are equipped with evidence-based resources and information on red meat in Wales.”
Red meat such as PGI Welsh Lamb and PGI Welsh Beef are naturally rich in protein and low in sodium and can play an important role in a balanced diet. They contain an array of nutrients which offer a wide range of health and lifestyle benefits including: iron, magnesium, zinc and B vitamins.
Elwen continued:
“Our resources cover health and nutrition topics as well as farming production and sustainability and are therefore suitable to a range of different subject specialists. Our resources are also tailored to specific key stages to help makes them as user-friendly as possible for teachers. Of course, they are all free of charge and available bilingually as well.
“We know that working with the next generation is vital, to ensure they understand where food comes from and what impacts different food has on our diet and health. By working and engaging with teachers we aim to reach as many young people as possible to provide fact-based resources and information.”
