Spade to Fork
Introduction
The project was run in September 2003, as a pilot, but is planned to continue annually. It comprised a one-day programme to increase school children’s awareness about healthy food, emphasising the importance of fruit and vegetables intake, focussing upon those foods grown locally and including aspects relating to food history, nutrition and food hygiene. The programme was run as five separate sessions, repeated over a three-day event, held alongside the annual horticultural show at Scolton Manor, Pembrokeshire. Junior schools throughout the county were invited to attend on one of the three days.
A total of 23 schools, amounting to 750 pupils took part; 5 schools had to be turned away because of lack of spaces. Children were given seeds, recipes and "goodie bags" to take away at the end of the sessions. The programme was well received by both children and schoolteachers; those involved in the project are enthusiastic to repeat and enlarge it in the future.
Aims and Objectives
What is the general aim of the project?
To encourage primary school children to eat a more balanced diet, with a special emphasis on increasing their intake of fruit and vegetables in line with the "5 a day" recommendation. This to be achieved through a "hands on" interactive day for pupils of key stage 2 age, taking them through where food originated, how to plant and grow fruit and vegetables, recipe demonstrations and tasting, and general nutrition and food safety education.
What are the key objectives / expected outcomes the project is intended to achieve?
i. To raise awareness of the development of the food chain through history before the coming of supermarkets (including World War II rationing)
ii. To encourage children to create their own garden, either at home or in school, including the growing of simple fruit and vegetables
iii. By increasing children’s interest in growing and understanding of different fruits and vegetables, that this will also lead to an increase in children wanting to try and taste different fruit and vegetables on a more regular basis
iv. By encouraging children to eat more healthily and experiment with more choice, this may also encourage parents to give their children a more nutritionally balanced diet
v. To make children more aware of what is grown and produced locally in the area
vi. To learn through fun games and activities as far as possible, to make it a day that children remember
vii. To further compliment the key stage 2 curriculum
Is the initiative linked with any other project(s) and, if so, in what way?
This project would be an offshoot of the work of the County Council Food Officer in raising awareness of local food and encouraging more use of it in both public and private lifestyles. Spade to Fork is also linked into the county’s Healthy Eating projects co-ordinated by Pembrokeshire & Carmarthenshire Health Promotion Service, and the County Council’s Health Promotion and Food Safety officers. It also contributes to the awareness raising work of the Pembrokeshire Coast National Park rangers, and the activity with schools of the Pembrokeshire Horticultural Society.
Partners
What is the status of your organisation?
County Council – local government.
List any other organisations that are involved in the project and indicate the nature of their input.
The pilot event was a joint venture with The Healthy Eating Project, Pembrokeshire Horticultural Society, Pembrokeshire National Park, Cook Start and Scolton Manor (the venue), with support from the Food Standards Agency.
Methodology
What is the particular age range and background of those at which the project is targeted?
School pupils at key stage 2 (aged 9 to 11 years) from all primary schools within the county.
How many people from the target group have participated in the project to date?
750 pupils from 23 schools participated in the pilot event.
Have the numbers participating matched, or been above, or below the figure expected/ targeted?
The numbers exceeded expectations. It was anticipated that 15 – 20 schools would apply to attend. A total of 28 schools actually applied and 23 were selected on a first come, first served basis.
What was the main prompt for the initiative / where did the idea come from?
The idea originated from a meeting with Pembrokeshire Horticultural Society to discuss ways of expanding one of their annual activities. The Horticultural Society have already started work with schools to produce gardens, and it was felt that to expand this activity with schools would be a good idea. By instigating a day event, which included hands-on gardening as a focal point, yet incorporating the values of nutrition.
How was the project researched?
Using the data and information of the Pembrokeshire & Carmarthenshire Health Promotion Service, we identified that key stage 2 pupils (9 to 11 years) would be the best age group to target. Scolton Manor is an ideal venue, having a museum of farming and World War II memorabilia, various areas suitable for indoor and outdoor activities, plus set in a large parkland area, including woodland. Scolton also has a working relationship with Pembrokeshire Horticultural Society, plus has staff that are able to take on an educational role.
Scolton Manor is a County Council owned property, which is keen to expand its educational activities with schools. It is a good central location in the county, with good parking and facilities. Funding was available through the WDA Food Directorate for food festivals and food events.
As Spade to Fork was a good way to introduce locally produced food awareness to children, plus their contribution to the diet, it was able to fall into the requirements necessary for funding. However, it should be noted that apart from the "Cook Start" company, all other agencies and public bodies involved did not charge but saw the project as an integral part of their work.
Was a pilot programme conducted and, if so, was it useful?
In many ways this was a pilot project. Feedback from pupils, teachers and participating bodies has enabled us to see opportunities to improve the project.
How long did the development / planning process take?
Concept of the project was in November 2002. Monthly meetings were held from November to July, with a break over the summer holidays, with a final meeting at the end of the summer holidays. Schools were notified of the forthcoming project in April 2003, to give them plenty of time to plan it into their year.
List any regulatory or other approvals (if any), which were specifically required for the project.
All regulatory requirements, such as fire, insurance, food hygiene, etc, were covered by the County Council, the majority already being in place at Scolton Manor. The involvement of the Food Safety Officer from the Environmental Health team was of great assistance to ensure good hygiene practice of schools, pupils, and participating bodies, plus disposal of rubbish. The County Council’s Food Officer, who was the project leader, conducted a risk assessment of the area as a whole. Each activity leader also undertook a risk assessment of each individual activity.
How was/is the initiative advertised to prospective participants?
The event was notified to 72 schools throughout the county in April 2003, with voluntary application to attend on first come, first served basis.
What criteria, if any, are used for selecting participants, or are all applicants accepted?
The age range was restricted to key stage 2 (ages 9 to 11 years). Most schools applied to bring Year 6 pupils, although smaller schools included children from Year 5.
What, if any, are the "joining" requirements (e.g. written parental permission; reference from another agency; evidence of interest/commitment from the participant etc.)?
Individual schools conducted own administration regarding parental permission etc.
Is there a charge made to participants and, if so, for what and at what rate?
No
How is the programme structured to operate in respect of participant attendance time?
The programme was designed to operate over one day, starting at 9.00a.m and finishing at 1.40p.m. The day was divided into 5 x 30 minute sessions with 10 minutes turnaround between activities and 30 minutes for lunch. The programme was repeated over 3 days for different participants each day.
How often is the programme run?
The event is run annually.
Is the programme designed to attract "new" participants each time or are participants able to attend a programme on a repeat basis if they wish to do so?
Different pupils would be expected to attend each year.
How are the sessions structured and conducted?
The 5 activity sessions comprised:
Introduction to Gardening
Led by - Pembrokeshire Horticultural Society
Children were shown an example vegetable garden, which had been created over the summer prior to the event, with vegetables in various stages of growth. The session included information about garden pests and insects, which help the gardener and how to plant and look after seeds. Children planted their own seeds, which they took home. The horticultural society also offered to visit schools to help them create their own vegetable patches or planters.
Cook Start
Led by - Food in Focus
A cookery theatre was created in a marquee where children were shown simple ideas for creating simple recipes, using local produce e.g. salads, frittata, and fruit pudding. Recipes were given to each child, as well as tasters, a Food Directory and "goodie bag". A dietician was available to answer all nutrition questions.
Food From Nature
Led by - National Parks
National park Rangers took children out and around Scolton Park, looking at the history of how food evolved, what can and cannot be eaten, and how people survived before supermarkets.
History of Food and Nutrition
Led by - Pembrokeshire CC Health Improvement
The session covered nutrition in the war and rationing, using the Scolton Manor museum for support material. Games and Quizzes on general nutrition and diet were included, with follow-up handouts and "goodie bags" distributed at the end of the day.
Health and Hygiene
Led by - Food Standards Agency
The Food Standards Agency bus provided the resource for children to participate in physical games and computer games about nutrition, health and hygiene. Children received a "goodie bag" comprising drink bottle, cool bag, gel pack, fridge magnet, balloons and soap.
Is there any follow-up to a session for the participants and, if so, in what form?
Children were given various handouts, planted seeds and "goodie bags" at the end of the day.
Which activity / feature of the programme do you think participants enjoy / benefit from the most?
The activities, which were most popular with the children, were the food from nature walks, planting, cookery demonstrations, and the games provided by the FSA. However, judging by the feedback from the schools, it would seem that they enjoyed every bit of it.
What is the targeted optimum number of participants per session?
50 pupils per session, although 30 would be ideal.
What is the ratio of staff to participants for sessions /activities?
3:50, plus the teachers.
What is the management /operational "structure" for the project?
1 project leader.
6 activity leaders
2-3 assistants per activity
Also, volunteer staff from Scolton Manor
All leaders and their staff were employees of public agencies, eg. local authority, national park, etc, with the exception of Pembrokeshire Horticultural Society who are all volunteers, plus "Cook Start" who are a private concern.
How many hours per week / month / year, would you estimate, are required to run the project (administration and operation)?
Two days per month, plus five days during the week of the activity for set up, duration, and de-brief.
How many staff, if any, has been specifically recruited to work in association with the project, and in what capacity?
Only "Cook Start" were "recruited" specifically to deliver the recipe demonstration and tasting.
Funding
What is the main source of funding for the project?
External grant from WDA Food Directorate, plus budgets of participating agencies and public bodies to cover their time and equipment used
What, if any, are the other sources of funding (e.g. sponsorship for specific aspects)?
It was anticipated that Pembrokeshire Horticultural Society would obtain sponsorship for the cost of plants, seeds, etc. Unfortunately this was not forthcoming, although the PHS secured sponsorship from Texaco for one of the marquees. Local scouts also allowed use of their marquees. We would certainly look to access more sponsorship for the next Spade to Fork.
Is the current funding continuous and sustainable or guaranteed only for a limited period of time?
Current funding is only guaranteed for a limited period of time. Sources to make the project totally sustainable need to be explored.
Does the project create any revenue, which contributes to self-financing?
No revenue is created, and as this is to primary school pupils, opportunities for revenue are minimal if any
What is the per capita cost, if known, for participants in the project?
Approximately £6 per head
Which funding sources would you pursue, or recommend for future funding?
To work with the Health Promotion Service, plus our Health Promotion and Health Safety Officers, and National Park, to tap into as many possibilities as possible. In addition with all the current government awareness of obesity, etc, in children, there is likely to be more funding available for projects such as this. By utilising the link into local food, it is worth pursuing the WDA Food Directorate.
What, if any, are the significant constraints associated with the funding?
We did not find constraints with funding regarding targets of numbers of participants, timescale, reporting and evaluation. However, considering our main funding support this year was the WDA Food Directorate, there was a constraint on proving the worth of the local food element in the terms of food producers participating. This, however, was overcome by the seen importance of using local fresh local food in balanced diets.
What do you consider are the essential physical resources required for the project activities?
a) Type of venue:
Child friendly area, with plenty of space outdoor and indoor. A large part of our cost was for a large marquee, so more space for indoor activities would have been beneficial. A central location with good access for coaches as well as cars. Areas required for pupils to take lunch, either indoor or outdoor providing weather is good.
b) Facilities:
Ample toilets preferably close to activities. Good signposting to activity areas and facilities. On-site access to electrical and water supply, both outdoor and indoor. A café/ restaurant is also required for staff running the project. Teachers and pupils tend to bring their own refreshments. Areas of hard standing required to take FSA exhibition trailer. Additional marquees were able to use the croquet lawns, plus additional garden lawns of Scolton Country Manor.
c) Equipment:
Marquees, computers for games, i.e. with FSA, kitchen and preparation area plus demonstration area and audio/visual equipment, chairs, loudspeakers or/and walkie-talkies to liase with other activity leaders. Activity times and general map of venue.
Other materials:
Tasting cups, vessels and utensils, extra disposal receptacles, food for demonstrations and tasting, plants, seeds, pots, and gardening utensils, goodie bags for pupils which included FSA items plus follow up activities
Training materials:
Worksheets, games, flipcharts, computers, power points. Provision was also made of written material should bad weather prevent the outdoor activities. Printed recipes.
What "luxury" resources would you recommend (e.g. any specialised equipment, training support materials) which either have or would enhance the project?
The FSA trailer, with its state of the art equipment played a very important role in the days’ success. The cookery demonstration area definitely benefited from audio/ visual television monitors, which enabled pupils to see more. When planning a kitchen for the cookery demonstrations allowing for a preparation area is also essential. Following feedback and discussion amongst the activity leaders, the food from nature trail needed a better wet-weather alternative.
Sustainability
When did the project start?
Planning started November 2002, set up 8th September, project activity 9, 10 & 11 September 2003.
How long is the project intended to last?
3 days first year, but going to 5 days in the second year.
Hope to run it annually if possible, but dependant on support both financially and manpower. We have secured funding for this year, but nothing is certain for 2005.
Evaluation
How is the success of the project measured?
Short term:
Feedback evaluation form sent to each participating school and de-briefing evaluation of event by project leader.
Long term:
Currently under review.
Which project objectives have been met and to what extent?
All objectives have been met enthusiastically, going by feedback reports.
Achievements and Future Planning
What are your feelings about the project so far?
Very worthwhile and rewarding, considering this was a pilot project it was a great success and has the potential to be built on.
What are the most significant achievements to date?
Many of the schools have started a garden, parents and relatives of pupils who attended are still talking about it, and all schools that attended are keen to attend again this year. Many of the schools attending have used this day extensively as part of the Healthy Eating Project that they are doing this year with the Health Promotion Service. It has not yet been possible to measure the long-term effect of the project on the attending pupils’ eating habits.
What plans are there for the future of the project?
To repeat it in September 2004, and extend it to 5 days to allow more schools to attend, with more manageable numbers per session
Lessons Learned
What obstacles or problems have been encountered?
One problem encountered was the lack of enthusiasm by some of the teachers attending with the school classes, and their reluctance to participate despite correspondence before the event asking teachers to be prepared to assist activity leaders where the pupil groups were large numbers. However, we should emphasise that these were a minority, as the majority of teachers were extremely helpful.
Long-term evaluation on pupils’ attitudes towards fruit and vegetables has yet to be analysed.
Another operating difficulty was the need for access outdoors to plumbing and electricity, which had to be put in especially for the project.
How have these been overcome?
During the next Spade to Fork, more emphasis will be put in correspondence on the importance and necessity of teachers being expected to participate and assist with the children.
Long-term evaluation will probably be undertaken alongside the County health promotion service.
Scolton Manor is having permanent facilities for external access to electricity and plumbing put in for next year. An extra toilet block is also being installed for 2004.
What particular advice would you give to others wishing to start a similar project?
Get as many relevant outside ‘bodies’ to get together to input their ideas and enthusiasm, and make the most of their expertise. When working with schools, it is essential to research the best times, days, etc., to suit them to ensure maximum take-up. When sending out evaluation forms don’t give them too long to fill it in and return, otherwise it is forgotten!
Have you been contacted and given advice/information to any other organisations on setting up a similar project, and, if so, please indicate how many and what type(s) of organisation?
We have given information to the Food Projects/nutrition officers in Monmouthshire and Worcestershire.
Contact Details
Name: Kate Morgan, FICSc
Job Title: Food Officer
Organisation: Pembrokeshire County Council, Economic Development
Address:
2a County Hall,
Haverfordwest,
Pembrokeshire
SA61 1TP
Phone No: 01437 776168
Fax No: 01437 776184
Email: kate.morgan@pembrokeshire.gov.uk
Website Address : www.pembrokeshire.gov.uk