College class shows how to eat well on a budget

College class shows how to eat well on a budget
Cooking on a budget FEL-Sustainable-Food-Networking

In response to the rise of food insecurity and poverty across Scotland, Forth Valley College and Forth Valley Food Futures joined forces recently to host two free events focused on eating well on a budget earlier this month.

Held at the College’s Alloa and Falkirk campuses, the events on Friday 8 and Monday 11 March offered community groups advice on how to cook nutritious but inexpensive meals from soups and stir fries to casseroles and puddings.

Stuart Guzinski of Forth Valley Food Futures said: “According to recent reports, an estimated 1.2 million people in Scotland have experienced food insecurity, a figure projected to increase due to ongoing challenges with the cost of living.

“We’re pleased that the College chose to partner with Forth Valley Food Futures to address this growing issue, empowering their students to confront real-world challenges and showcase the transformative potential of budget-friendly cooking in everyday life.

“We collaborated with Forth Valley College’s Foundation Apprenticeship Hospitality Class to organise two gatherings aimed at providing practical solutions and enabling individuals to make healthier dietary choices regardless of their financial constraints.

“Notably, the students were given a real-life opportunity to put their cooking and front-of-house skills to the test, preparing a variety of low-cost, high-nutrition dishes for guests to sample.

“Their dishes were accompanied by a recipe book detailing cooking methods, costs, and essential nutritional information.”

Each event also featured a keynote speaker. On Friday, Carolyn McGill of Forth Valley Food and Drink network highlighted the role hospitality businesses can play in driving positive change within their own communities; while on Monday Sheona McMorran of community group KLSB described how their pantry and café in Stenhousemuir help promote food dignity through access to a wide range of nutritious options.

The gatherings also provided the College with an opportunity to highlight the direct actions it has taken to tackle food poverty within its student community.

Curriculum Manager, Paul Cunningham said: “The success of these events underscores the importance of collaborative efforts in addressing food insecurity and promoting healthier eating habits within local communities.

“Forth Valley College remains dedicated to supporting individuals in overcoming barriers to accessing nutritious food.

“We do this on a daily basis by offering our students a free breakfast and lunch; as well as by packaging up any excess food at the end of the day into ‘food to go’ bags.

“Together we can work towards a future where no one has to go hungry or experience food insecurity."

For more information about Forth Valley Food Futures and its collaborative initiatives or to request a d free booklet on Cooking on a Budget, visit

Cooking on a Budget 2
Cooking on a Budget 3
Cooking on a Budget 4
Cooking on a Budget 5
Cooking on a Budget 6
Cooking on a Budget 7
Cooking on a Budget 8
Cooking on a Budget 9
Cooking on a Budget 10