Your charity for Scotland’s environment

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Two New Programmes for Food & the Environment

Two new programmes engaging young people and teachers in learning about Food and the Environment have started in schools across Scotland.

Young Food Entrepreneurs funded by the Scottish Government and delivered by Keep Scotland Beautiful in partnership with schools and local food businesses provides Learning for Sustainability around food. It is targeted at young people aged 11 – 15 years and their teachers, head teachers, CLD Practitioners and Youth and Children’s Workers.


The project supports Scotland’s ambitions to be a Good Food Nation by investigating local food networks and sustainable ways to produce our food.  It will build young people’s awareness of the diversity of employment opportunities in food and drink and connect young people with those who work within our food systems.

 

We are looking forward to working with pupils and educators from Alloa Academy, Clyde Valley High School, Glenwood High School and Levenmouth Academy and are grateful for the support of a number of local businesses including Riverside Bakery in Stirling, Puddledub in Auchtertool and Falkland Kitchen Garden.

 

At the same time, we are also running a professional learning programme with schools in Edinburgh.  Our professional learning course on Food & the Environment will improve confidence in using sustainable food as a context for learning across the curriculum, particularly through practical action, outdoor learning, and Learning for Sustainability.

 

It is particularly relevant for those leading on Better Eating Better Learning, Skills for Work and Life, Learning for Sustainability and Good Food Nation initiatives. Twelve staff from 11 schools are currently participating. The current presentation of this course is for Edinburgh based primary schools and educators and their learning will be shared later in 2017.

 

To express interest in future offerings of either of these two programmes for your school or local authority, click here.

11 January 2017

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