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Packaging professionals go back to school

By Rachel Arthur+

27-Jan-2014

Michelle Nugent of Parkers Packaging helps students
Michelle Nugent of Parkers Packaging helps students

ESC Packaging and Parkers Packaging showed Scottish teenagers how food packaging is designed in a workshop at Biggar High School recently.

Carri Walker, sales manager at ESC Packaging; and Michelle Nugent, sales manager at Parkers Packaging; showed students how choices on colour, branding and labelling is decided in the industry.

The 13-year-old students are now working on competition entries to create a ready meal. Packaging is one of the criteria they will be judged on.

Developing marketing skills

The food packaging workshop was a great exercise for children to use creativity, IT skills, and develop marketing skills to present the meal they will be creating in the home economics class,” said Vivian Maeda, programme co-ordinator, Scottish Business in the Community.

During the workshop they discussed the client briefing, nutritional information, name of the meal, dietary information, labels, awards, and colour psychology,” she said. “By understanding the process of designing for food packaging children become more aware when making their own food choices.

The workshop was part of the Scottish government’s Food For Thought programme, which improves food education in schools. Scottish Business in the Community is bringing in businesses enhance pupils’ learning.

Instant feedback

Professionals from the field bring not only knowledge but a sense of credibility when talking about the topic because they make it current and real,” said Maeda. “The children responded really well to the packaging exercise and they discussed their ideas during the workshop.

Getting instant feedback from professionals boosts their confidence and this is something which is encouraged throughout their education.

The Food for Thought programme started in 2013 and will run until 2015. Other projects include a gardening project, visits to local grocery stores, trips to local farms, and studying athletes’ diets. 

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