​ Shropshire Good Food Partnership's Food System Live and Eat Club pilot at Grove School in Market Drayton has engaged 180 Year 7 pupils in a practical, interactive programme exploring where our food comes from, how it affects our health, the environmental impact of our choices and how we can build a fairer, healthier and more resilient food system.Rather than simply telling young people what they should or shouldn't eat, the programme encourages curiosity, critical thinking and practical skills. It recognises that food choices are shaped by much more than individual preference, including cost, availability, advertising, culture, family circumstances and the wider food environment.

Working with teachers, sixth-form students, local organisations and specialist facilitators, we developed a programme combining five interactive learning carousels, practical food activities, cooking, growing and opportunities for pupils to share their experiences and ideas.The pilot has been supported by approximately £4,000 from local trusts and foundations, demonstrating what can be achieved through partnership working and a relatively modest investment.

The five Food System Live carousels

The heart of the programme was a series of five rotating, hands-on workshops. Pupils moved between activities, learning through discussion, games, demonstrations, practical challenges and tasting.

1. The Food System on Our PlateWhere does our food actually come from?Pupils explored the journey of food from farm to fork, looking at growing, farming, processing, transport, retail and consumption. Using familiar foods, they considered the people, resources and systems involved in getting food onto our plates.The sessions introduced wider questions about climate change, food miles, local production, affordability and who has access to good food.

2. Food for HealthHow does what we eat affect how we feel?This carousel explored the relationship between food, physical health, energy, mood and wellbeing. Pupils considered nutrition, balanced eating, the gut microbiome and how different foods support our bodies.The emphasis was on understanding food rather than labelling individual foods or eating habits as good or bad.

3. Ultra-Processed Foods (UPFs)What's really in our food?Using accessible material, including a video featuring Dr Chris van Tulleken, pupils explored ultra-processed foods, ingredient lists, packaging, advertising and the influence of the food industry.They were encouraged to question marketing claims, investigate familiar products and consider how food environments influence what we buy and eat.This was particularly important in developing food literacy and giving young people the confidence to make more informed decisions without judgement or guilt.

4. Surplus Circus – Food Waste and Circular Systems, Is food waste really waste? With contributions from partners including Shrewsbury Food Hub (and Shropshire Master Composters during a seperate session), pupils explored the scale of food waste, why it happens and what can be done about it. Activities introduced surplus food redistribution, composting, soil health and the circular food economy, demonstrating how resources can be kept in use rather than thrown away.Pupils were able to make connections between the food they eat, the waste they produce, the soil that grows their food and the climate.

5. Taste Testing and Food DiscoveryWould you try something new?A practical, sensory carousel encouraged pupils to explore different ingredients, flavours and textures, including foods they might not ordinarily choose.Through tasting, conversation and food challenges, pupils developed confidence and curiosity around food.

The sessions also opened conversations about seasonal ingredients, local food, food cultures and the importance of having opportunities to try new things.

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One of the strengths of Food System Live has been bringing together people with different skills, knowledge and experience to make food education relevant and engaging.Contributors and resources have included:

Shropshire Master Composters, bringing practical knowledge of composting, soil health and the relationship between food waste and growing.

Shrewsbury Food Hub, helping connect discussions about surplus food, redistribution, waste prevention and community food resilience.

Steve Guy, contributing specialist knowledge to the programme.

Dr Chris van Tulleken, whose video material on ultra-processed foods supported discussions about food processing, marketing and health.

Grove School staff, sixth-form students and the One Voice group, supporting pupil engagement, activities and opportunities for young people to contribute their own perspectives.

Shropshire Good Food Partnership, coordinating the programme, developing the food systems approach and connecting learning to wider community action.

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This collaborative approach has enabled pupils to learn from people actively working across different parts of the food system, rather than experiencing food education solely as a classroom subject.

 

Food System Live was designed to be more than a one-off learning day.Through Eat Club, pupils have had opportunities to explore food in a more practical and social setting, developing cooking skills, trying new ingredients, working together and discussing the role food plays in everyday life. Activities have included preparing and sharing a community meal with families, giving pupils the chance to put their learning into practice while building teamwork, confidence and a sense of achievement.The programme has also supported the development of a new school allotment, creating opportunities for pupils to grow food, understand seasonality, learn about composting and experience the connections between soil, food and health first-hand. Together, these activities help turn food systems knowledge into practical, transferable skills.

 

The programme has reached 180 Year 7 pupils, introducing a whole year group to food systems thinking at an age when young people are developing greater independence and beginning to make more of their own food choices.Feedback gathered from 79 pupils provides an early indication of its impact.40% of respondents said they intended to make a change following their participation. This is a measure of intention rather than confirmed behaviour change, but it provides an encouraging indication of engagement.Pupil feedback highlighted particular interest in noodles, the gut microbiome, fermented foods and ultra-processed foods, suggesting that practical, relatable and sometimes surprising activities can make complex food issues accessible and memorable.

 

The programme has contributed to several important outcomes:

Food literacy: Greater understanding of where food comes from, how it is produced and processed, and how the food system influences our choices.

Health awareness: Opportunities to explore nutrition, UPFs, gut health and the relationship between food and wellbeing.

Practical skills and confidence: Cooking, tasting, growing and composting activities that pupils can take into their homes and everyday lives.

Critical thinking: Encouraging pupils to question food marketing, packaging and assumptions about what constitutes healthy or sustainable food.

Teamwork and participation: Collaborative activities, cooking and shared meals that support communication, cooperation and confidence.

Environmental understanding: Making the links between food waste, composting, soil health, climate change and local food resilience.

School food culture: Creating opportunities for pupil voice, wider discussion and practical food activities beyond the classroom.

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Importantly, the project has demonstrated that food education can be engaging without being prescriptive, and that young people respond positively when given opportunities to investigate, question, taste, cook and participate.Why this mattersYoung people are growing up in an increasingly complex food environment. Ultra-processed foods are widely available, advertising is pervasive, food affordability remains a challenge and many children have limited opportunities to learn practical food skills.At the same time, food education is often fragmented across subjects, with limited time and resources for practical activities.Food System Live and Eat Club offer a different approach: bringing food, health, climate, growing, cooking, community and equity together in one connected learning experience.The programme has also shown the value of local partnerships. Community organisations, volunteers, schools and food specialists can collectively offer learning experiences that would be difficult for schools to provide independently.Looking aheadThe pilot provides a foundation for developing a more sustained model of food systems education that combines engaging whole-year-group activities with opportunities for deeper learning through cooking, growing and pupil-led projects.Future development could include strengthening the school allotment, building links with local producers and community food organisations, expanding cooking opportunities and developing clearer measures of longer-term behaviour change.

 

There is also potential to adapt the five-carousel model for other schools, creating a practical and replicable approach to food systems education.Ultimately, Food System Live and Eat Club are about more than teaching children what to eat. They are about giving young people the knowledge, confidence, skills and agency to understand the food system they are part of – and to recognise that they can help shape its future.