Clarke-Sinclair of CASE, being well positioned to provide insights from an educational perspective, focused on the challenge of the current cost and affordability of resources for the production and pricing of food, and the resulting impacts on education. “Some of the impacts on education include low levels of energy in various age groups, delay in maturity, and impaired cognitive ability resulting in a reduced capacity to learn which sometimes leads to behavioral issues. Other impacts include a reduced ability to resist infections and illnesses, and an overall reduced life expectancy that affects our education system and employment. Many schools have sought to mitigate these impacts with breakfast and lunch programmes” explained Clarke-Sinclair. She further called the identification of food gaps in the supply chain where education and business can frame problem solving strategies.
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