Mount Gambier High School students are getting hands-on with the local beef industry thanks to an exciting and unique partnership.
Ten Year 9 students are working with Queensland University of Technology, District Council of Grant, and the Food Agility Cooperative Research Centre project BeefLedger in a pilot MGHS Entrepreneurial Learning Project focused on the regional beef industry and its link to international markets.
Working with local beef producer Michael Famularo, owner of Blue Lake Station in Kongorong, SA and a range of industry and innovation experts, including project coordinator Jock McQueenie of QUT’s School of Design, the students are gaining a real-world understanding of the issues and opportunities for one of the region’s primary industries.
Specifically, the students are learning how to use digital platforms to tell the story of local beef from their community directly to consumers in China. In line with BeefLedger’s mission of leading a digital revolution in food production and supply, the aim is for the story behind the steak to be displayed through augmented reality in the form of a QR code on menus and packaging when the produce reaches China.
“Our aim…is actually showing off the communities that make it possible…Of course, we could just call it a supply chain, but a supply chain is made up of people and businesses transforming nature’s gifts into what we can put on a plate at the end of the day,”
Founder and chairman of BeefLedger, Warwick Powell in a Food Agility video.
The Entrepreneurial Learning Project is gaining media attention not only for the students’ contributions to Ag Tech innovation, but also for the potential it has to transform the dining experience for international consumers.
On 28 May, the project reached a new peak for the students when BeefLedger brought a delegation of Chinese chefs and restaurant owners to the high school to meet with and hear directly from the students. Students presented a storyboard identifying the process that they are using to build the digital story for the Chinese market. Students were also treated to a range of premium regional produce for them to sample, prepared by the Chinese master chefs.
The delegation was incredibly impressed with the calibre of the students’ presentations and the way they conducted themselves, which culminated in an invitation for the students to travel to China later this year!
The BeefLedger project will undoubtedly continue to provide exciting opportunities for the students, exposing them to complex issues facing regional industries, as well as the chance to share their learning with a variety of prominent audiences.
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