In an effort to help promote the Larder’s charter goals we are developing a vocational qualification. This qualification, titled ‘Food Champion,’ aptly champions our aims to promote healthy and sustainable food to the public, build community food knowledge, skills and resources, etc.

We have run courses in Blackpool, Preston, Blackburn and Chorley. As a result, there’s a growing number of people in Lancashire who are capable of going into their communities to promote skills for eating better. The courses cover basic nutrition and cooking skills, supporting participants to encourage others to cook and eat better. In doing so, we promote the prevention and use of waste food, while targeting those people in most need – this can be people reliant on food banks or many others who struggle eating properly.

Ultimately, our qualification aims to provide the recognition for the skills, along with the knowledge and understanding needed, for people to promote in the community how to eat healthier and achieve a more sustainable diet.

Vocational qualifications are available at different levels: level 2 is a supervised worker, level 3 is a supervisor, and level 4 is a manager. Thus, our Food Champion’s qualification being level 2 allows successful participants to go out into the community and display what they have learned.

Candidates for this qualification must be able to:

  1. Cook: demonstrate the basic skills of cooking; consider the relative advantages of boiling, steaming, frying, etc.
  2. Nutrition: explain what is meant by good nutrition; describe the health value of main/primary food constituents.
  3. Waste not: estimate where best places are to reduce food waste; outline ways of reducing food waste in a chosen location.
  4. Want not: identify who locally needs more healthy food; prioritise who needs what.
  5. Communication: determine the best way to communicate with people, organisations, etc.; communicate with various media to link with the community.
  6. Community: interact with chosen groups; encourage the consumption of more sustainable diets.

To be expected, to ensure its credibility this qualification shall be based on available standards; however, particularly limited standards exist with regards to sustainable food production. Regardless, similar existing qualifications, supporting our qualification’s proposed design, include:

We would greatly appreciate your feedback on this qualification's design to ensure its adequacy e.g., do YOU believe this qualification covers what a food champion should be to do?


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