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Empowering Rural Communities: Healthy Eating and Cooking Academy

Join us at the Scottish Rural Network Conference in March 2010 to delve into the historical and policy context of our vision for promoting positive lifestyle changes. Explore healthy eating initiatives, the Healthy Valleys Cooking Academy, and the outcomes of our programs. Witness the impact of our community-led interventions and the success stories of individuals who have improved their health through our initiatives. Learn about the Healthy Eating for Teens program and the development of Clydesdale Community Food Market. Engage with us to tackle health inequalities, address local needs, and build sustainable partnerships for healthier lifestyles in rural Scotland.

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Empowering Rural Communities: Healthy Eating and Cooking Academy

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  1. Scottish Rural Network Conference March 2010

  2. Setting the Scene • Historical and Policy context • Vision, Principles and Priorities • Healthy Eating • Cooking Academy and Training Centre

  3. Historical context • 1997 - HLC programme launched in UK • 2003 - Lottery and partner funding commenced • A fresh approach to Health Improvement • Community ownership and leadership • 2008/9 – BLF 5 year grant concludes

  4. Policy Context • Healthy Eating, Active Living: an action plan to improve diet, increase physical activity and tackle obesity (2008 – 2011) • Equally Well – reducing health inequalities • Preventing Overweight and Obesity in Scotland

  5. Healthy Valleys • Company Limited by Guarantee • Charitable status • Governed by a Board of Directors • Located in rural South Lanarkshire • 6 full time staff and 3 part time • Specialist tutors • 250 registered volunteers

  6. OUR VISION To promote positive lifestyle change for people living in rural South Lanarkshire through the provision of a range of community led interventions which offer them sustainable health, improvement, development and gain.

  7. Our Principles • Tackling health inequalities • Addressing local health needs • Community Involvement • Partnership working • Additionality and sustainability

  8. Promoting Healthier Lifestyles • Physical Activity Programme • Healthy Eating Programme • Health Education and Promotion Programme • Capacity Building Programme

  9. Healthy Eating, Health Education and Promotion Programmes • Healthy Weaning Initiative – aims to encourage parents to wean their babies from breast/bottle to home made foods • Ready, Steady get Cooking! – practical cooking programme for P7 aged children • Healthy eating for teenagers • Feeding the Family – hands on cooking course to encourage families to cook healthy meals • Clydesdale Community Food Market • Market transport

  10. Healthy Eating ProgrammeOutputs and Outcomes • Healthy Weaning Initiative delivered to 35 parents – 4 Volunteers • Ready Steady get Cooking – delivered 7 Courses to 154 children 11 volunteers • Feeding the Family delivered 4 courses to 94 parents /carers/ grandparents 8 volunteers • Increased knowledge of food and nutrition • Improved knowledge of the benefits of eating a healthy balanced diet • Enhanced cooking skills • Improved food health and safety • Improved confidence

  11. “ “ .” The recipes are very easy and so much tastier than the quicker bought versions. HWI participant I’ve enjoyed it so much I have enquired into going to college and getting my food hygiene certificate. FtF participant I learned about knifes, salt and the difference between fruit and vegetables P7 Child I learned how to mix with people I don’t know because I became really confident. FtF participant I have learnt a lot about the contents of food and what they consist of and their nutritional value so my baby will benefit for a lifetime HWI participant

  12. Clydesdale Community Food Market • Launched in June 2008 • Constituted and independent group • 2 outlets • June – March 09 approx £18k turnover • Average of 40 customers per site per week • Local school involvement

  13. Healthy Eating for TeensOutputs and Outcomes • 8 young people involved in development. • 10 young people passed their REHIS Food and Health Course • 12 young people are currently undertaking this course taking part in this. • Increased young people’s awareness of basic nutrition • Supported YP to develop practical cooking/food skills • Increased the confidence of staff / volunteers to deliver healthy eating activities • Created a new resource for further engagement with YP

  14. Future Developments • Feasibility study • Employability and Health • External Funding Applications

  15. Healthy Eating on a Plate!

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