The event was hosted by Patrick Holden, Founder and CEO of the Sustainable Food Trust at his farm Bwlchwernen Fawr, Lampeter. The occasion brought together those involved in food-sourcing decisions, including school leaders, catering managers, food education leads and students, as well as stakeholders from across the Welsh food and farming industry.
Introducing local, seasonal, nutritious food
The purpose of the event was to discuss how schools can introduce more local, seasonal and nutritious foods into their kitchens, whilst also exploring how to integrate learning about food through the curriculum and through mealtimes.
The food-centred convention was part of NFU Cymru’s Celebration of Welsh Food and Farming Week campaign activities. In keeping with the theme of the day, guests at the event enjoyed a delicious Welsh lunch sponsored by Castell Howell.
Local sourcing from local farmers
Among those to speak during the event was Bridgend dairy farmer and NFU Cymru member Rhys Lougher. He outlined the investment his business had made in processing facilities at the farm and the procurement challenges he had faced in order to supply milk to local schools in the county.
We held a School Leaders Event to discuss issues for access to local, seasonal, nutritious food in schools & support the school curriculum
— Abi Reader (@AbiReader) June 23, 2023
Thanks to Barney @squarefood for cooking us an incredible, locally sourced meal. & to Carwyn, author of Welsh Food Stories #WelshFarmingWeek pic.twitter.com/5yaEzxO3hA
Commenting on the benefits of local sourcing, he said that as well as the nutritional value to the children of drinking the farm’s milk, the company was a driver of the rural economy, employing 30 people and supporting other allied businesses. He said: “There can sometimes be a mindset in local authorities that everything needs to be accounted for and quantified. While I understand that, I’d suggest you can’t quantify everything. Some of the most important qualities are sometimes elements that you can’t quantify.
Local authority partnership
“Our partnership with the local authority extends to us hosting school visits on the farm and we really enjoy engaging with the children and supporting that learning experience about the farm to fork journey. The relationship between myself and Bridgend County Council is a great example of what can be achieved to the benefit of schools, councils and the local economy.”
Other speakers during the day included host Patrick Holden, Sustainable Food Trust; Hazel Thomas; University of Wales Trinity Saint David; Abi Reader, NFU Cymru Deputy President; Carwyn Graves, author; Barny Haughton, Square Food Foundation; Edward Morgan, Castell Howell; and Rachael Madeley Davies, Hybu Cig Cymru.
Curriculum learning
Those present explored several important topics during the day, including how lunch menus can help schools to become more sustainable, the challenges schools face in sourcing nutritious and locally sourced foods, as well as how schools can integrate mealtimes and the food they serve into curriculum learning.
Speaking after the event, NFU Cymru Deputy President Abi Reader, who chaired the event, said: “It’s been terrific to work alongside The Harmony Project and the Sustainable Food Trust on this event. Together we’ve gathered people working a variety of roles across Wales who all have one thing in common – a vested interest in seeing local, seasonal, sustainable and nutritious foods in school kitchens and the farm to fork journey covered in classrooms.
Shared desire to make a difference
“It’s been an inspiring day listening to the expertise and experience from our speakers and those who contributed from the audience. What is clear is that there’s a genuine shared desire to make a real difference in this area and I hope to see all those in attendance fulfilling their pledges to prioritise provenance going forward.”