Canadian Teacher Pioneers Fermented Foods Education in National Curriculum Shift
LONDON, ON - A London, ontario teacher is at the forefront of a national movement to integrate fermented foods into Canadian school curriculums, equipping students with knowledge of food science, history, and health benefits.Connor Flynn, a teacher at Saunders Secondary School, spearheaded the development of a new fermented foods module in partnership with the Canadian Fermented Foods Institute (CFFI), now being adopted by schools across the country.
The initiative comes as interest in gut health and lasting food practices grows, with experts increasingly recognizing the vital role of fermented foods in overall well-being. Flynn’s curriculum aims to demystify fermentation – a process used for millennia – and empower a new generation with the skills to create and appreciate these foods. “People think fermentation is risky, but its not. It’s obvious,” Flynn explained.”You’ll see mould, and then it goes straight in the garbage. Fermentation has been happening safely for thousands of years.”
the CFFI approached Flynn after seeing his work introducing fermentation to students, recognizing a gap in food education. The resulting curriculum covers the science behind fermentation, its historical importance across cultures, and practical applications like making sauerkraut, pickles, and sourdough bread. While certain ferments with trace alcohol levels, like kombucha, are excluded from in-class demonstrations, the programme highlights fermentation’s presence in everyday foods such as cheese, yogurt, and sour cream.
Flynn’s own experience with fermented foods fueled his passion for the project. He reports a significant enhancement in his gut health after incorporating them into his family’s daily diet. He hopes the classroom exposure will spark a lifelong curiosity in his students. “I hope we’re graduating a generation of fermenters,” he said.
The curriculum is available alongside recipes and resources on the CFFI website at fermentedfoods.ca.Flynn also shares his expertise through his business, The Preserving chef (thepreservingchef.com), further extending the reach of this burgeoning fermented foods movement.
