School pupils to explore Freshtime food factory
The project aims to encourage healthy eating and teach children about the food that is grown nearby.
The pilot scheme will be launched at Boston West Academy on Friday (May 9), with 240 pupils set to be enrolled on the ‘Freshtime Fun Club’ for a whole term of vegetable-related activities.
Freshtime’s md Mark Newton said he hoped children and teachers would “really get something” out of the project.
‘Understand the importance’
“We think it’s important that children are taught about where food comes from at an early age so that when they’re older they’ll understand the importance of diet and nutrition,” he added.
“Boston is in the heart of the UK’s vegetable growing area but many children will have never made the connection between what they see growing in the fields and the food on their plate.”
Children will visit Freshtime’s Marsh Lane factory in Boston, on June 19 2014, to see salads, snacks and meals being prepared.
The firm produces over 170 different product lines, from stir fry vegetables to cous cous and pasta salads, deli fillers, soups and dips at its 7.66m2 site.
Later that day, key stage 2 pupils will take part in a Dragon’s Den style competition and pitch recipe ideas to a judging panel led by Newton.
Freshtime will donate equipment for the school’s allotment and greenhouse polytunnel, as well as provide children with weekly snack packs of vegetables, balloons and a monthly activity sheet.
The plan is to roll the scheme out across schools in the Boston area next year, Newton claimed.
‘Add another dimension’
Emma Schofield, outdoor learning leader at Boston West Academy, said the partnership with Freshtime would add another dimension to the ways it broadens children’s learning experiences at the school.
“Getting children excited about healthy eating and knowing where the food on their plate comes from – especially their vegetables – is key to our growing a working relationship with Freshtime,” she added.
“As a school we believe it is important that all children start learning from an early age that the food they eat – or should eat! – doesn’t just appear on the supermarket shelves and then on their plates – there is an interesting journey from the field to their fork.”
Meanwhile, Freshtime appointed Laura Harpham as its first ever apprentice, last week.
Harpham will be supported by the National Centre for Food Manufacturing at the University of Lincoln in her role as trainee buyer in the procurement department.
Sharon Green, head of skills and work-based learning at the National Centre for Food Manufacturing, University of Lincoln, said: “We are very excited about working with Laura as she starts her career at Freshtime.
“We see the benefits year on year for young people like Laura who get the opportunity to work within the food sector in a diverse range of job roles, gaining a well respected food-related qualification as well as valuable workplace skills and experience.”
