Thanks to Headteacher, Mr Andy Nuttall, applying for a government licence, The Downs will soon be home to heritage pigs, which will be used to teach pupils about animal welfare and where the food they eat comes from. In addition, we will also be hosting a small flock of sheep from a neighbouring farm, with plans also in the pipeline to bring geese and guinea fowl to the school too.
With a background in Zoology, Mr Nuttall, has channelled his passion for the natural world in order to widen the scope of the unique activities that are on offer for pupils at TDM.
“With 55 acres of land nestled into the Malvern Hills, we’re incredibly lucky to be surrounded by nature here at The Downs and the natural world is something that we actively encourage our pupils to engage with,” said Mr Nuttall.
“Whether that’s through what we call ‘outdoor adventure’ sessions, in our science lessons or by getting involved with the animals that call the school home, we want our pupils to understand their world and their impact on it.”
Mr Nuttall has already introduced quail chicks and chickens to the school, but wanted to bring in larger animals to teach children important lessons about where their food comes from.
He applied for a licence from the Animal and Plant Health Agency and registered with the local authority before searching for suitable animals online. Mr Nuttall said he favoured heritage breeds for the school due to their docile and hardy nature.
Once the fencing for the animals’ new home is in place, the pigs will be collected from a local breeder.
Mr Nuttall added: “Our quails and chickens have proven to be incredibly popular members of The Downs community and teach the children important animal husbandry skills.
Mr Nuttall has also made use of his carpentry skills to create a small kiosk to sell the eggs produced by the chickens and quail.
“It’s not about making money for the school,” said Mr Nuttall, “but about ‘farm to fork’; teaching our pupils about the economics of food production and giving them a greater appreciation of how the food they eat reaches their plate.”