It’s a food revolution

Last weekend, my children found their own food. Thanks to a day dedicated to urban foraging and a visit to a local park and friends with a bountiful backyard, we came home with feijoas, macadamia nuts, olives and mushrooms. They’re not all foods my children would necessarily list as their favourites, but the fact that they had climbed trees and scrambled under bushes to find them, seemed to make them all the more palatable. The same applies to the veges we grow in our garden. Tomatoes you’ve planted and watered yourself taste miles better than the ones that come from the supermarket in a plastic box.

That’s why I love the sound of the Food Revolution Day on May 16. The global event is part of a campaign started by the Jamie Oliver Food Foundation and is all about celebrating the importance of cooking good food from scratch and raising awareness of how it impacts our health and happiness.

I’m behind anything that gets kids excited about food – real food that is. Whenever my children ask for anything from the supermarket shelves, I get them to read the ingredients on the back. Our philosophy is if you can’t pronounce an ingredient, you probably don’t want to eat it. And numbers are for maths class, not for snacks.

Jamie Oliver’s aim is to get one million kids worldwide cooking from scratch on Friday as a way of teaching kids to:

  • Understand where food comes from
  • Learn to cook their food
  • Learn how food affects their bodies
  • Discover how food affects their life

The Food Revolution Day’s website  is a great resource with recipes, activities for children and ways to get involved

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