PUPILS at Auchenblae Primary School last week took part in a S(o)uper Apprentice Challenge, where they were asked to make and promote a healthy soup using mostly locally grown produce.
They had to work in teams, forming their own company, naming their product as well as marketing and advertising it. They were also required to take into account packaging and labelling, the nutritional value, suitable ingredients and the ingredients’ origins.
They were given assistance by food ingredients manufacturer Macphie, the University of Aberdeen Rowett Institute for Nutrition and Health and the Scottish Food and Drink Federation1 (SFDF).
This is just one of the exciting activities being organised as part of ‘A Future on Food’2, an innovative SFDF programme that helps teachers, pupils and parents better understand where their food comes from and how it’s produced. Moira Stalker, National Co-ordinator of ‘A Future in Food’ said: “We hope to inspire pupils by engaging with them in a fun and interactive way. The food industry is a perfect way to teach pupils a range of skills – from enterprise and marketing to nutrition and sustainable food production”.
Sue Bird, Knowledge Exchange Manager at the Rowett Institute for Nutrition and Health was on hand to explain to pupils the health and nutritional aspects of making their soup.
Like ‘The Apprentice’, pupils were expected to make a ‘pitch’ and present their new soup to a panel. Cheryl Sharp, HR Manager at Macphie took on the role of ‘Mrs Sugar’ and hired the successful team, whose prize is for the winning soup to be recreated by Macphie chefs for the school pupils, parents and teachers to enjoy.
Cheryl said: “Knowing where food comes from and how it is made is an essential part of increasing children’s awareness of their food sources. The challenge promises to give them real insight into how an innovative food business operates. ”