Food technology – Why it’s ripe for reinvention
Sarah Lillie Webber tells us why food technology is a subject ripe for
reinvention and some novel teaching approaches…
- by Sarah Webber
- Food preparation and nutrition teacher
As a new teacher stepping into the classroom after nearly ten years of working in education pastorally, I’ve found myself assuming the role of a food technology teacher – a subject once dubbed ‘home economics.’
It’s a vital subject. However, it’s one that’s somewhat fallen out of favour in recent years. It’s been overshadowed by the march of what are widely perceived as more ‘academic’ subjects.
And yet, we’ve seen a growing society-wide fixation with healthy lifestyles, coinciding with ongoing concerns over nutrition.
I firmly believe that the time has come to revisit and revitalise the teaching of cooking and nutrition in our schools.
Key foundational skills
Historically, the subject of home economics would see students taught essential life skills that included cooking, budgeting and household management.
As school curricula have evolved over time, however – and educational priorities have gradually shifted more towards STEM subjects, languages and the arts – we’ve too often relegated food technology to the sidelines. This is despite the fact that it’s perennially popular with students.
While I wouldn’t deny that focusing on academic subjects is indeed important, the degree to which they now dominate begs the question: have we overlooked some key foundational skills that are integral to our students’ holistic development?
At what point should we start considering the 70 years (or more) of life that our students will live once they leave our classrooms for the last time?
The growing awareness of the obesity crisis, diet-related health issues and effects of processed foods on wellbeing underscore the urgent need to reintroduce and bolster the importance of nutrition within our educational framework.
We must empower our students to not just survive, but thrive in today’s diverse world. And a mastery of food preparation and nutrition can play a key part in this.
Given the worrying statistics concerning childhood obesity, diabetes and other diet-related diseases, our focus ought to shift towards creating nutrition-conscious students.
Lessons should be structured around understanding the information provided on food labels, mastering portion control, and recognising the importance of whole foods versus those that are processed.
Responsibility and independence
There are myriad benefits to teaching cooking in schools that extend far beyond the kitchen. Engaging students in the study of food technology can help cultivate their capacity for critical thinking, creativity and practical problem-solving skills.
It also fosters a greater sense of responsibility and independence among students. It enables them to make more informed choices about their diets and lifestyles as they transition into adulthood.
Learning to cook will equip students with the tools needed to understand the relationship between food, health and the environment.
Young people can gain a new appreciation for where the food they eat actually comes from, how it’s prepared and the importance of sustainability. This is in a world that’s increasingly plagued by a range of complex issues, including food insecurity, climate change and industrial farming practices.
It’s imperative that we arm our students with the knowledge of how to create a healthier planet through their food choices.
Putting the tech in food technology
When considering the role of food technology within modern school curricula, though, we must do so in a way that resonates with today’s students.
Gone, after all, are the days of boiling cabbage and making casseroles. Instead, a modern food tech program must be reflective of current trends and culinary innovations.
I’ve seen this first-hand, having heard my GCSE students complain about how unfair it is that the younger students get to make sushi.
I personally envision a curriculum that blends traditional cooking techniques with contemporary approaches. We need a curriculum that emphasises the importance of fresh, seasonal ingredients, international cuisines and plant-based cooking.
In an era when students will enthusiastically show off their own cookie recipes and share those of others via TikTok, we can also seize the opportunity to integrate technology into our food tech classes.
Beyond being mere tools for accessing information, digital platforms have the potential to enhance our culinary instruction.
Imagine tasking students with developing their own meal-planning apps, or having them engage with interactive cooking tutorials.
Even with just some fairly basic video production software, students could apply themselves to creating their own cooking shows. They could showcase traditional recipes from different cultures and foster a deeper appreciation for culinary diversity, thus opening themselves up to a world of potential new opportunities.
We could also do more to incorporate technology when examining food science and nutrition. Today’s typically tech-savvy students could use a combination of apps and computer software to analyse the nutritional content of different recipes, deconstruct meals and perhaps come up with healthier alternatives.
This intersection of cooking and technology could form a complete educational experience that blends creativity with rigorous scientific enquiry.
Diverse food traditions
In my reimagined food curriculum, inclusivity would play a further crucial role. We now live in a multicultural society, where food practices vary widely.
By embracing diverse culinary traditions, we can teach students about nutrition from a range of cultural perspectives.
Each dish tells a story, and it’s important that students learn to respect and celebrate the differences that food represents.
Such an approach would not only help to build their understanding and empathy, but also do much to expand their culinary repertoire. It might also spark their interest in trying new foods.
Nostalgia and concern
One of the most inspiring aspects of teaching food technology is the opportunities it affords to bridge what students learn in the classroom with their lives at home and in the wider local community.
At a recent parents’ evening, I found the atmosphere to be a distinct blend of nostalgia and concern. Many parents eagerly shared with me fond memories of their own food tech experiences. They also wistfully reminisced about their cooking classes.
Amidst these warm stories and recollections, however, was a lot of worrying from parents who felt overwhelmed by their busy lives and the rising costs of food. ‘I’d love to cook more for my family, but it just takes too much time and money…’
Their comments highlighted for me the vital role schools can play in shaping the next generation’s relationship with cooking.
By teaching students that nutritious meals don’t have to break the bank, or consume endless hours in the kitchen, we can empower them with practical skills and creative solutions. This encourages a culture of healthy cooking that’s in step with modern lifestyles.
By sharing innovative meal planning strategies, and making them aware of budget-friendly ingredients and efficient cooking techniques, we can help to ensure that the joy of preparing food isn’t reduced to being a cherished memory of the past. Instead, it becomes a vital and accessible part of family life today.
Ripples of positive change
As I embark on my journey as a food technology teacher, I remain passionate about imparting food preparation skills. I’m also passionate about igniting an enthusiasm for cooking and nutrition among my students.
In a world dominated by fast food, ready meals, and growing health concerns, it’s essential that we empower our students with the knowledge they’ll need to make healthier choices and develop a lifelong love for cooking.
To achieve that, however, we’ll need more passionate educators who are dedicated to reviving food technology in schools. This is especially true now, when knowledge of cooking and nutrition can play a critical role in maintaining our personal health and community wellness.
There’s arguably never been a more crucial time than now for inspiring the next generation of food educators.
In my own teaching role, I’ve quickly come to see the urgent need for a renewed commitment to food education.
The opportunity is there to cultivate a generation that knows the importance of nutrition, and understands how their choices can create ripples of positive change.
Who knows – we might well end up with classrooms full of budding chefs, health advocates and food scientists, all eager to whip up their own solutions to the world’s culinary challenges.
Sarah Webber is a food preparation and nutrition teacher at Uplands Academy in Wadhurst, East Sussex.
