Nurturing children's food enjoyment through gardening and cooking, with Dr Cathy Wilkinson

Public Health Nutrition from Foodies in the Field

Dr. Cathy Wilkinson is the CEO of the Stephanie Alexander Kitchen Garden Foundation. The SAKG Foundation provides inspiration, information, professional development and support for educational institutions to deliver pleasurable food education for Australian children in conjunction with educators, partners and the wider community. As Cathy explains, this foundation and its repertoire of programs is all about nurturing children’s positive and pleasurable food experiences by going back to the roots of gardening and cooking in settings right across Australia. You can hear the passion that Cathy has for this work throughout the episode and she has inspiring stories of the impact that the foundation and program has had. Possibly even more impressive is the sustainability of this work that has been running for over 20 years and the scale in which it’s being delivered into over 1000 early childhood, primary and secondary schools locations all with their own variation of kitchen-gardens.
For all things SAKG Foundation and Program, visit and connect with their

• Website with impact reports (including research articles)
• Newsletter
• Facebook page
• Instagram
• Youtube channel
• Twitter
• LinkedIn

Journal article mentioned by Cathy (Chan et al., 2022): "Evaluating the impacts of school garden-based programmes on diet and nutrition-related knowledge, attitudes and practices among the school children: a systematic review"
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CREDITS
Host: Sophie Wright-Pedersen
With thanks to Dr. Cathy Wilkinson for her time and thoughts
The Foodies in the Field podcast would like to acknowledge the traditional owners of the land on which this podcast was made, the Turrbal and Yuggera people of Meanjin, as well as the lands from where Cathy was speaking and where you may be listening from today. We pay respects to elders both past and present and acknowledge that Aboriginal and Torres Strait Islander people were the first foodies of this nation where food systems, knowledge and practices have always been deeply embedded in this country long before colonisation.

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