ABOUT US
BEST FOOD FORWARD COMBINES EVIDENCE-BASED KNOWLEDGE ABOUT FOOD AND NUTRITION WITH HANDS-ON COOKING SKILLS.
Our Story
After the pandemic, The School of Artisan Food noticed increased concern about rates of type-2 diabetes in young people as well as emerging evidence about how food production affects our climate. At this point, we added a registered dietitian to our team. As there was increasing evidence that much of the way that we eat has a negative impact on our health and that of the planet, we felt that one of the many ways of addressing these challenges would be through food education.
Best Food Forward was established in May 2022 and embarked on a project combining knowledge about food and nutrition with cooking skills. We now teach secondary school students and health professionals about delicious, healthy food by using this combination of theory and practical hands-on food skills classes. Learning about sustainability, where food comes from, what it tastes like and how to prepare and cook it gives a foundation on which Best Food Forward participants can make healthier choices. We of course hope that their enthusiasm for and knowledge about good food spreads out to benefit families and the whole community.
Our work with health professionals has developed into a vibrant continuing professional development programme. Our work with local secondary schools is ongoing and exciting. Two researchers on our mapping project are asking secondary schools all over England about their experience of food education so that we can see what teachers and students are asking for.
As the project continues to grow, we have come across some very impressive initiatives supporting the good food movement. We welcome opportunities for learning, collaboration and partnership in the important and exciting world of enjoyable, evidence-based food education
WHAT?
Best Food Forward inspires and teaches about good food: what it is, how to access it, and what it will mean for everyone’s future well-being.
This cook-eat-and-learn project is underway and is being led by registered dietitian, Lauren Rathbone. All content is evidence-based and incorporates up-to-date nutritional science.
WHO FOR?
We are working with:
Schools: to ensure that students know where food comes from and how it is grown, produced and prepared, to ensure that they have all the information that they need to make healthy, balanced choices in what they eat.
Surgeries: to ensure that GPs, nurses, health visitors and other health providers are equipped to talk to patients about a sensible and evidence-based approach to eating well.
WHY?
There is a need for evidence-based food education for all. Large numbers of people are experiencing ill health due to poor diet and our whole environment is profoundly affected by how food is organised.
We believe that people can be inspired and given the information they need to help to change things for themselves.
By providing knowledge, confidence and practical food skills, we aim to have a local and eventually national impact on how school staff, students, clinicians and patients relate to food.
Meet The Team
Generously supported by
