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THE FOOD PROGRAMME
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PROGRAMME INFO |
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From amaranth to zabaglione, Sheila Dillon and Derek Cooper investigate every aspect of the food we eat. |
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LISTEN AGAIN |
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PRESENTERS |
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- Derek's biography
- Derek's interview
- What do you know about Derek? |
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"Cooper is a man with tremendous gusto and passion for the pleasures of life and food, but he is also a man who has a blazing fury with those who are responsible for allowing our food supply to have become so contaminated and with those countless others who accept this state with apathy and disregard."
Journalist Colin Spencer |
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PROGRAMME DETAILS |
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In last week's programme, we talked to Jamie Oliver about the current state of school dinners in England.
His new series documenting his experiences working as a dinner lady in Greenwich in South London over the last year has been making waves in Whitehall and among parents around the country. But here on the Food Programme we'd heard that there had already been a mini revolution in school dinners in Scotland.
More ingredients were being sourced locally, and fresher, healthier food was being served as a result of a Scottish Executive programme which has seen an injection of £63 million over 3 years.
The initiative is called Hungry for Success and in this week's Food Programme Sheila Dillon visits the Highlands of Scotland, to find out what effect it's had.
Jamie Oliver talks about the Scottish programme and why fresh food on pupils' plates gives wider benefits to the local community.
Council Catering Manager, Norma Murray talks about her determination to improve children's health in the Highlands.
Sheila visits Balloch Primary School on the outskirts of Inverness and meets head cook Vanesssa Innes.
Sheila talks to head teacher Moira Leslie of Raigmore Primary School in the suburbs of Inverness.
Andy Anderson, member of the Highland Council and Chair of its Education and Culture Committee, explains why the region is taking school dinners seriously.
Sheila talks to Charlie Munro, managing director of butchers, John M. Munro, who provide local meat to Highlands schools.
Pam Rodway, cheesemaker and co-ordinator of the Soil Association'sFood for Life programme in Scotland explains the Food for Life project.
Crofters John and Beth Fulton who produce organic eggs in Strathpeffer explain their intention to supply their local primary school with eggs.
Further Information:
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looks at how changes in the countryside have affected the people who live there - and what they can expect in the future.
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