1. Meat and Education resources
Frances Meek – Senior Education Officer, British Nutrition Foundation

2. From farm to fork – resources that tell a story
Provenance and quality assurance
Buying and cooking red meat
Practical skills
Health benefits of red meat

3. What’s new? Meaty eats – recipes to cook at home
6 recipes voted for by teachers at last year’s conference
Short videos to encourage teenagers to cook and eat red meat at home
Supported by recipe cards
Available in English and Welsh

4. What’s new?
Meaty eats – recipes to cook at home

5. What’s new? New specification and support area
GCSE and Technical Awards specification grids
Useful organisations and websites

6. What’s new? Online webinars Recordings
Resources to support teaching and learning
Red meat practical skills
Next webinar
Top tips for effective food styling and presentation – Tuesday 20 March at 4.30pm

7. Only 100 free access codes left!
What’s new?
Free access to BNF’s Introduction to healthy eating and nutrition online course
Available to teachers registered for the Meat and Education newsletter
Can be studied at your own pace
Is great for your own CPD
Supports KS3 and KS4 food studies
Supports Guideline 7 of the Food teaching in secondary schools: a  framework of knowledge and skills (PHE 2015).
Only 100 free access codes left!

8. Resources to support understanding the science of meat
Food functions worksheets x 2 (casserole)
Cooking with red meat
What happens when meat is cooked?
What makes meat tender?
What makes meat tender? - video
Food safety and spoilage
GCSE task 1 – food investigation practice briefs
Sensory activities using red meat

9. Resources to support careers advice
Digi bites suite 5 – careers
Farming
Nutrition scientist
Development chef
Product development/manufacturing
Marketing
Start your career in …. poster

10. Resources to support food presentation and styling
The art of food presentation and styling PPT
The art of food presentation and styling poster
Classroom activities
Further research to extend student’s learning
Professor Charles Spence, Oxford University
Professor Brian Wansink, Cornell University

11. M&E resources in the classroom
Download the Using your senses poster 
Print in colour to A3 size x 20 (or however many you need to make a double sided set for each of your workstation drawers)
Cut out and glue/laminate so they are double sided
Stack each set together and single hole punch
Finally secure with a key ring
Joanne O’Neil’s students use them as a reminder when completing sensory evaluation work, which is a great idea.

12. What’s coming up
BNF Healthy Eating Week is open to all UK nurseries, schools, universities and organisations wishing to take part.
Last year, there were nearly 10,000 registrations from the education sector (reaching over 4.2 million young people) and nearly 500 registrations from workplaces and universities.
Registration is FREE and helps to demonstrate your commitment to promoting health and wellbeing. The Week also celebrates cooking, food provenance and physical activity.
Register now for the sixth annual BNF Healthy Eating Week and receive:
Information about the health challenges
Free downloadable resources
Free printed resources (for schools)
Downloadable certificates.
11-15 June 2018
Register now at:

13. What’s coming up? Online training for primary school teachers
The course is:
Specifically created for initial and practising primary school teachers
Based on:
The requirements of the Curricula in England, Northern Ireland, Scotland and Wales
The PHE Core Competences for Children and Yong People
Food teaching in primary schools: a framework of knowledge and skills (PHE/DfE).
Free to access!
Further information

14. Food Teacher Professional Portfolio
Are you registered for the Food Teacher Professional Portfolio programme? Over 2,000 teachers and HLTAs are! 
“Excellent – a wealth of resources and training opportunities that can be accessed in my own time.”
All Meat and Education teacher CPD supports the aims of the FTPP programme and the Food teaching in secondary schools: A framework of knowledge and skills (PHE 2015).
To find out more and register, go to:

15. For further information, go to:
Thank you!
For further information, go to: