Understanding Teacher Perceptions of the Red Meat Processing Sector and Implications for Inclusion in School Activities

Abstract

Primary and secondary school students are the next generation workforce, however for them to choose the red meat processing sector as an employer, they must have a positive perception of the sector, and knowledge of the diverse career opportunities available. Teachers and parents are known key influencers of student career pathways, with teachers also determining the content included in teaching programs to meet curriculum outcomes. The aim of this project was to identify teachers’ current perceptions of the red meat processing industry and how content is incorporated into teaching. A national teacher survey on knowledge and perceptions of the red meat processing sector was developed and then completed by 97 teachers across Australia. The results identified that a connection with either people working in the sector or the presence and involvement of an abattoir in their local community significantly improved the perceptions of the sector compared to having no connection. There was also a significant relationship between teachers’ perceptions of the red meat processing sector and how they felt about careers in this sector. Secondary teachers who possessed an agricultural qualification and taught agriculture, STEM or Primary Industry subjects more broadly had more positive perceptions of the careers associated with the sector than their colleagues. However, there was a general lack of knowledge of what a career looks like in this sector, even by agriculture teachers. These findings provide an evidence base to draw upon for future development of a strategy to attract and retain a talented, diverse, and dedicated workforce in the red meat processing sector.