Food all the way from farm to fork

CHILDREN swapped the classroom for the farm to learn all about their food.

Pupils from William Leech Campus in Lynemouth were invited along to the Co-operative Farm at the Hirsel Estate in the Scottish Borders as part of the company’s From Farm to Fork project.

The children learnt about crops and got hands-on experience of making a pasta salad, using seasonal vegetables provided by their local Co-operative food store, which also funded the cost of their coach trip.

Project Leader at the farm Sally Fleming said: “It was a fantastic day out for the children, who got the chance to make their own food and learn about how it is grown on Co-operative farms. It was also good for them to see the Highland cows and their newborn calves on the estate and also what happens on the farm at different times of the year.

“It was great for them to learn about the benefits of healthy eating, as well as get hands-on experience of making a pasta salad, and an understanding of the importance that wildlife plays in farming and putting food on our plate.”

The project is part of the company’s Green Schools Revolution, which has included visits to a windfarm and setting up a walking bus.

For more information visit www.greenschools.coop