The Tararua College/Meal Innovations Link

Tararua College and Meal Innovations have built up an ongoing relationship which, despite teething problems, looks like it will come to full fruition in 2008. This link exemplifies not only the benefits of industry links, but also that, despite enthusiasm and commitment on both sides, things don't always work out as originally planned.

Technology teacher Diana Eagle set up a link with Meal Innovations and took her 2007 Year 13 Food Technology class to visit their factory, where they examined one of the company's 'ready meal' products and case-studied their technological practice.

Meal Innovations also agreed to be a client for the class, but the departure of the contact person, and further unavoidable contingencies within the company, meant that they were not able do this. Diana regretfully used another client for the class, but is pleased that she still has the opportunity to use Meal Innovations, who are genuinely committed to an ongoing link with the school, as the 2008 client for the class.

The teacher's perspective – Diana Eagle, Tararua College

Diana Eagle uses the Techlink website as a case study resource for her classes, and it was there she read about Meal Innovations. Since the company is in Palmerston North and therefore relatively close to Tararua College in Pahiatua, she asked if her class could visit the factory and discussed with Meal Innovations contact person Kim Uthina how her students could examine their products and practice to develop their technological knowledge. Meal Innovations was keen to be involved and agreed to to be a client for her Year 13 class project.

"The first year of making a link is always the hardest because it's an information-gathering year. You don't know what you'll be able to get, and they don't know what you need. You have to be quietly determined but also realistic. I outlined what I wanted, and then asked for the little bits as I needed them, which I got. Then you need to work out a way to present that information so that the students can use it. I appreciate that they gave the time to make the link; that's the first step – that they're willing to be part of something but have no idea of what they're getting into”.

Kim's departure from the company resulted in a temporary halt in communication, until General Manager Allan Johnson took over the relationship. His hospitalisation meant another delay, so Diana decided it was better to work with another client, and use Meal Innovations as the client for her 2008 Year 13 class.

Production Manager Ana Tuimana was given the school liaison role and organised a factory visit for Diana's class. This gave the students an opportunity to observe a real situation and connect it to their own work. Diana also used this to introduce them to the confidentiality aspect of working on case studies, such as using a price range, rather than a specific price, in their report.

"Another advantage of working with a company is the good PR for the school. In other situations they might mention that they've worked with us, and that we're a good school to have a relationship with. These community links can be very positive; the school received a congratulatory email from someone who had purchased chocolates, made for a Food Technology project, from a local café”.

The industry perspective – Allan Johnson, Meal Innovations

After putting work into establishing the Tararua College link and doing a presentation at the school, Meal Innovations General Manager Allan Johnson is disappointed that unavoidable circumstances have disrupted this link.

Allan believes working with schools should be a priority for industry. Meal Innovations is already working in a partnership with Massey University – giving factory tours to potential Food Technology students and employing two Food Technology students every year – and are very keen to extend this kind of link into secondary schools.

He sees the Tararua College link as a very valuable one, not just for the students but for the company as well, and is looking forward to expanding the link in 2008. Aware that schools need that certainty of support, he plans to work with Diana later this year on what they will do in terms of visits and making products, so that they're ready to go next year.

"Food and health are going to become prime areas of interest. Modern teenagers will often read food packaging which my generation didn't. Kids are more aware of what they're eating and the technology of analysing food is more relevant to them."

"It's a definite advantage to have a link with the target market – and 'food for kids' could be a useful avenue for Meal Innovations. With this connection we could have the students test products and provide feedback. Students in turn could test their ideas with the company; perhaps developing a recipe and having it made up at the factory, to see how it really worked out. The schools market is going to be huge, especially with the emphasis on healthy foods in schools, and we're in a position to do this. We already produce a range of healthy food items and know we're capable of working within the guidelines”.

"Over the next four to five years more schools will be seeking out these sorts of partnerships. We will keep working with Tararua College and probably expand to include more schools..

Looking to the future Allan can envisage giving some of Diana's students work at Meal Innovations in the school holidays.