Linking nutrition, growing food and developing cooking skills to improve healthy behaviours.

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Western, Matthew
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Educational Level
ISCED Level 1 Primary education
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Geographical Setting
United Kingdom of Great Britain and Northern Ireland
The purpose of the study was to improve the health and wellbeing of children and families, promote sustainability, and foster a love of cooking by introducing a planned programme of cooking and nutrition education, providing learning opportunities, and developing enterprise skills.

The participants are pupils from year 2 to year 6, teaching assistants, the Design and Technology Lead, the Cookery School Lead, and local Wahaca branch staff. Methods used include: cooking and nutrition education, mixed year group cooking classes, weekly after school cooking club, Food Waste Cafe, assemblies, visits to local shops, and working with a local Wahaca branch.

Pupils have developed cooking skills, knowledge of nutrition, and awareness of sustainable development goals. They have also gained confidence in talking about food and allergies, and have a heightened understanding of the need for a balanced diet.

Pupils also developed increased confidence and self-esteem, healthy eating knowledge, enterprise skills and a love of cooking. Children can relate their own behaviour to broader issues and speak with insight about the Sustainable Development Goal for responsible consumption.
Keywords (free text)
wellbeing , primary education
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