Food Glorious Food

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Food Glorious Food is a 6 month project funded by Awards for All (the Big Lottery Fund). It is being delivered by Devon Development Education, in partnership with the Real Food Store and Love Local Food.

We will be working with 9 primary schools in Exeter and the surrounding area. We will support the schools to set up and run ‘Glorious Food Groups’ (GFG’s). The Groups will act as a hub for the wider community, bringing people together and strengthening communities through collective engagement in food-related activities.

The project aims to: 

  • Engage children with learning about where their food comes from, how it grows and how it reaches them.
  • Give children the knowledge needed to make informed and conscious choices about where they source their food – now and in later life.
  • Forge a positive physical and emotional connection with food, which will encourage willing, healthy and fulfilling lifelong food behaviours.
  • Promote health and wellbeing through outdoors activities, contact with the soil, physical exercise, growing vegetables and healthy diets.
  • Expand understanding of the global context of food production and consumption, and broaden awareness of other lives and cultures.
  • Generate opportunities for families and communities to come together and grow stronger.
  • Increase awareness and support of Exeter’s local producers and economy.

Supported by a project co-ordinator, the Glorious Food Groups will plan activities for 6 months. The focus will be on hands-on learning through seeing, doing and enjoying. Accordingly, each group will go on and receive visits from local food producers (eg. to a working farm or dairy), including a visit from our partner Love Local Food’s mobile shop. The GFG’s will also grow their own food crops, and hold a community food-sharing event, such as a ‘Big Lunch', or a pop-up restaurant.

The schoolchildren will join in local food initiatives, including a Fairtrade workshop on spices. In the summer term, a Ugandan small-scale farmer from one of DDE’s link schools will visit each group. He will discuss food sources and types of food eaten by Ugandan rural and inner-city communities, and do some practical food-related activities. There will be additional classroom-based learning activities, including: a school and community food survey; making a local-area food map; and investigating the community’s 5 most popular foods, including their historical and cultural origins.

A final event will bring all the groups together, to share their learning and pose questions to local councillors and decision makers about food issues.



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