ºÚÁϲ»´òìÈ Fund supports food literacy workshop
A grant from the ºÚÁϲ»´òìÈ Fund sustained by alumni donations and administered by the Development and Alumni Relations Office, has enabled students from the School of Arts, Culture and Language to participate in a food literacy workshop at Reichel Hall.
The event was supported by expert guidance from the University’s Catering Services and Head Chef Aled Closs-Davies, alongside a workshop led by Cegin Y Bobl (The People’s Kitchen), a not-for-profit organisation dedicated to immersive food education. During the workshop, students gained valuable hands-on experience in bread making and soup preparation.
Students explored how our food choices significantly impact our health, society, and the environment, as well as affecting mental health and sustainability. The event emphasised how everyone has a role in making a difference through their food choices and concluded with a roundtable discussion that sparked conversations about food production.
Event organiser, Thora Tenbrink, Professor of Linguistics and Director of Postgraduate Studies at the College of Arts, Humanities and Social Sciences, said:
I am thrilled to see so much enthusiasm for a topic that impacts our lives in so many ways. The students gave lots of positive feedback, highlighting how much they valued the experience. Lots of great ideas and useful knowledge was exchanged, not only through Cegin Y Bobl but also between the students, and creative ways forward were suggested – including a possible Sustainable Food Society or club at the University.
Freya Swift, a University-funded intern for the School’s Community Building project, commented:
The event was wonderful experience. I learned valuable food preparation skills and made new connections. Events like this are a great way for students to meet new people while learning useful skills as well as benefiting the educational experience.
Dr Elena Hristova, Director of Student Engagement at the School of Arts, Culture and Language, said:
We are very grateful to The ºÚÁϲ»´òìÈ Fund and the generous alumni for supporting the School’s Bringing Communities Together initiative, which creates meaningful connections between our students and communities of professionals, practitioners, and experts. It is inspirational to see our students form a community over a shared passion for sustainability and ethical food making.
