A SCOUT group in Montpelier has been learning about healthy eating and the benefits of fermented foods.
The youngsters at 63rd Bristol have taken part in fermentation workshops run by Matt White and James Bayliss-Smith, whose daughters are members of the scout troop.
Matt is the founder of Muti, which makes fermented foods, and James the founder of Nania’s Kombucha. They helped the scouts make kombucha, sauerkraut and hot sauce.
But the two dads did not stop there – they challenged the children to continue the ferments at home to earn a Fermenter’s Badge, which they had created using AI that was reverse engineered to turn it into an unofficial replica scout badge.
James said: “Many families have approached us to say they’ve continued their fermentation journeys at home, which is hugely rewarding.
“Our food system is broken, and teaching people to ferment at home is our small way to help get our society back into healthy eating habits.”
Matt added: “These young people are the future, and it’s been so encouraging to see how enthusiastically they’ve taken to earning their Fermenter’s Badge. It’s absolutely a step in the right direction away from ultra-processed food.”
Robin Sherriff, CEO of the Fermenters Guild, commented: “We’re delighted to see innovative approaches to teaching young people about the ancient art and science of fermentation. This grassroots initiative demonstrates how traditional crafts can capture young minds and spark scientific curiosity.”
The Scout Association said of the initiative: “It is great to see innovative and engaging activities taking place at 63rd Bristol Scout Group,. There are hundreds of badges for scouts to earn nationwide through our wide and detailed programme.
“The ‘fermenting badge’ is not an official scout badge, but was created locally to mark the unique activities of the evening. The creative and committed work of volunteers and families involved provided important skills for life for the young people of the scout group.”