More than a hundred enthusiastic future cooks and consumers gave Hybu Cig Cymru - Meat Promotion Wales’ (HCC) brand-new package of educational resources a "thumbs up" at a successful launch event at a Gwent primary school.

TV cameras and HCC’s Chair Catherine Smith were present at Llantarnam Community Primary School, in Cwmbrâ*, to enjoy four outdoor food facts and cookery sessions, hosted by HCC’s Consumer Executive and TV cook, Elwen Roberts. At Llantarnam, 94 pupils attended the sessions from Years 4, 5 and 6. The new handy hub of resources, produced in partnership with educational experts and experienced teachers to ensure that the content conforms with the current requirements of the curriculum, stretches from Foundation Phase to Key Stage 4. They will provide support for teachers to present topics ranging from farm life, food production and the origin of red meat, to its green credentials and health benefits and illustrate the ’Welsh Way’ of producing sustainable red meat. Commending the materials, Aimee Spencer, the school’s Wellbeing, Equity and Inclusion Lead, explained how the new resources would play a central part in the children’s schooling. "They will have follow up activities within their classes and, immediately, will link to work within our term theme of ’destruction and construction’. ’’For instance, they will look at how we deconstruct food and construct different foods from the same ingredients and how it relates to Wales and food production here," she said.HCC’s Chair Catherine Smith said: "It’s so important that young people understand where their food comes from, how it’s produced, and that they get interested at an early age in preparing and cooking food. ’’Local sourcing and sustainable production are rightly high on the agenda these days, and of course, Welsh red meat ticks both boxes as Wales is one of the most sustainable places on earth to produce red meat."Elwen Roberts added: "We will be constantly adding more content to the website over time and it will be kept up to date with all the current guidelines and requirements in health and education."