HCC takes the red meat message to 1,100 children

Over 1000 children in Carmarthenshire have learnt about red meat production in Wales and the role of Welsh red meat in the diet in workshops delivered by Hybu Cig Cymru – Meat Promotion Wales (HCC).

The Welsh red meat promotion body joined up with Welsh foodservice company Castell Howell at the Fy Mhlat Bwyd / My Food Plate event, organized by Carmarthenshire YFC.

The event was held over 3 days and it saw 1,100 school children from across the county descend on the Carmarthenshire showground to learn about Welsh food and farming.

HCC delivered 40 sessions where children heard about the natural way Welsh Lamb and Welsh Beef is produced as well as it being an important part of a balanced diet. Children also got the chance to get involved themselves and practice their kitchen skills by chopping and preparing a range of seasonal vegetables with Hybu Cig Cymru – Meat Promotion Wales, before having a taste of PGI Welsh Beef Bolognese for themselves.

HCC’s Consumer Executive, Elwen Roberts, commented: “Working with schools and children and educating them about Welsh red meat is a core part of the work we do here at Hybu Cig Cymru. We were able to speak to 1,100 children across the three days and every child had the opportunity to have a go at preparing vegetables and tasting delicious PGI Welsh Beef, supplied by Castell Howell.”

Carys Thomas, County Organiser at Carmarthenshire YFC commented: “We were really pleased that HCC were able to join us at the Fy Mhlât Bwyd / My Food Plate event alongside a range of other local businesses and organisations. We have received great feedback from schools and hope that all children and teachers found the event both informative and enjoyable.”

Elwen added: “We would like to thank Castell Howell for their support and Carmarthenshire YFC for the opportunity to be a part of this important event, allowing us to highlight the importance of Welsh Lamb and Welsh Beef to our land, culture and health and to give children the opportunity to learn practical kitchen skills.”