Larder Cymru: Welsh food for schools
“The aim of Larder Cymru Welsh food for schools program initially was to essentially increase the procurement of Welsh products by the public sector in Wales.” – David Wylie, Menter Môn
Background and vision
The project was initially designed to support five local authorities: Cardiff, Caerphilly, Wrexham, Flintshire, Gwynedd, and Anglesey, to embed more Welsh produce into school menus. Over time, it expanded to include three more: Powys, Denbighshire, and Conwy. The vision was clear: to create a more resilient, sustainable, and locally rooted food system for schools.
Funded by the Welsh Government’s Backing Local Firms Fund, Larder Cymru exemplifies how systematic change in foundational sectors such as food helps to boost Wales’s Foundational Economy. Localising procurement practices promotes economic development for Welsh businesses, enhances environmental sustainability by minimising supply chain emissions, and incorporates cultural identity through the celebration of Welsh food.
“By creating that circular economy approach where you’re actually putting public money back into the Welsh economy, you’re helping scale up local food businesses, which in turn is creating good and fair jobs for people in the local community.” – David Wylie, Menter Môn
Growth and progress
The project’s approach was tailored and collaborative. Each local authority received bespoke support, including:
- Reviews of procurement frameworks,
- Menu analysis
- Hosting supplier engagement
One of the standout strategies was the facilitation of procurement roundtables in North Wales, where local authorities explored joint purchasing opportunities to achieve economies of scale. This led to tangible outcomes, such as Wrexham transitioning from an English supplier to the Welsh-based Harlech for frozen goods.
Face-to-face engagement was a cornerstone of the project’s success. Larder Cymru highlighted the importance of connecting the entire supply chain through in-person meetings with procurement teams, chefs, and suppliers, building mutual understanding and trust.
Challenges and lessons learned
Despite its successes, the project faced several challenges. Time constraints and delays in local authority processes, such as survey rollouts and menu redesigns, often slowed progress. For example, a parent survey in Cardiff faced technical issues and was delayed by nearly a year, impacting the timing of final project reporting.
Another challenge was working with external stakeholders & suppliers, which hindered the ability to review menus in some cases. However, the team adapted by supporting schools through grants for cooking equipment and garden tools, demonstrating the project’s flexibility.
Impact and looking ahead
The project has had a significant impact on not only procurement practices and community engagement but also the amount of Welsh food being supplied. For instance, Caerphilly Council doubled its spending on Welsh produce after engaging with Larder Cymru to identify additional Welsh suppliers. Furthermore, a redesign of the primary school menu to highlight local suppliers and provide imagery has further increased pupil uptake and therefore spend with suppliers. This new primary school menu features Welsh dragon icons and professional food photography to showcase what the meals look like. This model inspired similar initiatives in Wrexham, where Welsh dragon symbols were added next to the food, and a supplier map was included on menus to clearly indicate the origin of the food.
The initiative also sparked broader interest with its work across multiple local authorities, with suppliers like Castle Howell and Harlech gaining visibility at national events such as LACA. The project’s influence extended beyond schools, with independent Welsh businesses reaching out to explore new procurement opportunities.
Looking ahead, the team plans to pilot innovative ideas such as salad bars inspired by Swedish schools and expand support for the fruit and vegetable supply chain. A new staff member with a marketing background will help bring menu development in-house, increasing efficiency and sustainability.
Conclusion
Larder Cymru has proven to be a transformative project, not only increasing the presence of Welsh produce in schools but also fostering collaboration, innovation, and community pride. Its adaptable model, rooted in local engagement and strategic partnerships, offers a blueprint for future food system initiatives in Wales and beyond.
With continued support and long-term funding, the project has the potential to scale further, embedding Welsh food culture into the daily lives of schoolchildren and strengthening the foundational economy across the nation.
