Background
The Cookalong Clwb is a transformative project aimed at addressing food insecurity and promoting kitchen confidence in children. Initially focused on providing healthy, affordable meal options for families, the project now spans beyond food poverty to teach essential life skills that empower young people to cook independently and sustainably.
In partnership with Size of Wales, the initiative also tackles climate change by working with students to design deforestation-free, locally sourced menus for Monmouthshire schools. Through a combination of online and in-person lessons, the project is helping children develop lifelong skills around food, cooking, and sustainability.
Project goals
The Cookalong Clwb aims to:
- Teach children essential cooking and budgeting skills.
- Increase knowledge of healthy, locally sourced foods.
- Empower children to make informed food choices and reduce food waste.
- Raise awareness of climate change and the importance of sustainable sourcing.
“If children leave primary school knowing how to cook, budget, and make healthier food choices, they are set up for life. They’ll know how to feed their families, and they’ll have the confidence to make better decisions about food, whether it’s cooking or shopping.” – Angharad Underwood, the Cookalong Clwb
The project also works with disabled teams, teaching them how to shop and cook independently, promoting autonomy and self-reliance.
Impact and outcomes
The Cookalong Clwb has already made significant strides in fostering positive, long-lasting changes in children’s lives. Through both online and in-person sessions, the program has cultivated:
- Kitchen Confidence: Children have learned to chop, cook, and manage the kitchen with sharp knives and hot pans, giving them practical skills that will last a lifetime.
- Waste Reduction: Kids are now mindful of food waste, with tips like reviving lettuce stalks or broccoli stems by placing them in water for ten minutes.
- Family Engagement: Children share their newfound skills with family members, subtly shifting family dynamics and sparking discussions about healthier cooking and reducing food waste.
- Sustainability Advocacy: The collaboration with Size of Wales has inspired children to advocate for sustainable, deforestation-free school meals, with the Monmouthshire County Council committing to becoming the world’s first deforestation-free county.
Additionally, the project has inspired some children to pursue vocational qualifications, opening doors to careers they hadn’t previously considered.
Realisations and insights
While initially focused on food poverty, the project uncovered that socioeconomic status doesn’t necessarily correlate with cooking skills. As one participant reflects:
“The wealthier you are, the more likely you are to buy ready-made meals. The less wealthy, rely on food banks and ultra-processed foods. What we realised is that kids of all backgrounds are lacking kitchen skills.”– Angharad Underwood, the Cookalong Clwb
Another key realisation is the widespread fear around cooking and food preparation, often due to a lack of exposure or confidence. The project is working to break these barriers, especially when it comes to managing the kitchen environment and understanding food’s real value.
Challenges faced
The main challenge has been securing consistent funding to ensure long-term sustainability. Without reliable resources, expanding the project into more schools and reaching a larger audience remains a significant hurdle. As emphasised:
“You can’t charge for this. Schools don’t have budgets, and we need the funding to continue delivering these lessons.”
Future plans and vision
Looking ahead, the project plans to:
- Expand: Reach more schools across Monmouthshire and Wales, providing cooking lessons to a broader audience.
- Teacher Training: Equip teachers with the tools and confidence to deliver cooking lessons within the curriculum.
- Community Kitchens: Explore the creation of community kitchens where families can gather, cook together, and share meals.
- Sustainability Focus: Continue advocating for deforestation-free, sustainable school menus and sourcing locally and ethically grown produce.
