It follows a shocking report last week which revealed many children believe fish fingers are made from chicken.
Welsh cabinet secretary Lesley Griffiths said it was ‘vital’ children learned where their food came from following a shocking survey which revealed many children believed fish fingers were made of chicken and pasta came from animals.
Mrs Griffiths visited a high school in Wrexham as part of levy board Hybu Cig Cymru’s (HCC) work to promote knowledge of food origins in school.
According to the survey from the British Nutrition Foundation, 18 percent of five-seven year olds believed fish fingers were made of chicken, one in ten 11-14 year olds did not know carrots and potatoes grew underground and 6 per cent of 14 to 16 year olds believed dairy cows produced eggs.
Mrs Griffiths said: “It is vital that children know where their food comes from and how it is produced.
“These sessions are about sharing ideas for making lessons in food science fun and engaging, as well as deepening children’s understanding of the journey from farm to fork.”
She highlighted schemes such as Red Tractor and the Protected Food Names which aimed to reassure consumers about the origin and quality of produce.
“Helping children to understand this can only be a positive development,” she added.
The event was part of HCC’s work to develop classroom resources and provide training for teachers in partnership with the Welsh Joint Education Committee and regional education consortia.
It was aimed at supporting the new GCSE in Food and Nutrition and to help pupils gain the latest insights into the science of food preparation, as well as food origins and traceability.
HCC’s Consumer Executive Elwen Roberts, has delivered sessions accross Wales since the start of 2017 and said she was ‘thrilled’ by Mrs Griffith’s support.
“Together with teachers from across north Wales, we were able to have a hands-on session on how to prepare, cook and present dishes using a range of different cuts of red meat, and share ideas on how to teach children about applying science principles in food preparation and where food comes from.
“It’s an important part of HCC’s work to help schools to deliver the latest information to children on balanced diets, and help them to make informed choices by teaching them about food traceability,” she said.