FE Case studies – food

Backing Local Firms Fund: Unlocking Welsh land for nature-friendly food growing

To advance Wales’s Ambition for a more resilient, localised and nature-friendly horticulture sector, the Future Farms partnership has supported the planning permission and infrastructure for three new small-scale horticultural enterprises with rural enterprise dwellings in Powys. By laying the groundwork, creating planning permission guidance for small-scale growers and building infrastructure to pilot the guidance, the Future Farms project has taken big steps toward increasing land access for small-scale agroecological horticulture throughout Wales.

Background and vision

Wales faces a challenge: a limited local food supply. Domestic fruit and vegetable production is low, new growers struggle to enter horticulture, and planning rules often stop small-scale farmers from living on their land. To tackle this, Wales needs a more localised food system that uses agroecological methods – farming that supports biodiversity, ecosystem health, fair work, and strong local communities.

The Future Farms Partnership was created to address these issues. Its vision is to grow more agroecological horticulture businesses across Wales through foundational economy principles:

  • Unlocking publicly owned land for food production
  • Supporting fair livelihoods for growers
  • Building a rural economy based on local supply and community wellbeing

By boosting small-scale horticulture on public land for local fruit and vegetable production, the partnership will help public bodies buy Welsh produce locally, seasonally and sustainably.

The project has piloted 3 new horticulture enterprises on Wern Farm near Newtown, Powys, to show what’s possible when planning policy positively supports small farms.

The approach

The Future Farms project created three small horticulture businesses with homes for growers through four key phases between 2024 and 2025:

Phase 1 – Planning Permission

The project secured approval for three micro-horticulture enterprises on a Powys County Council farm, including temporary Rural Enterprise Dwellings (REDs).

Phase 2 – Policy & Guidance

The project worked with Specialist consultants (TerraPermaGeo), SFG planners and Powys CC and Brecon Beacons National Park Authority to develop new planning guidance for REDs in small-scale horticulture.

A collaboration with Shared Assets, the Landworkers’ Alliance co-produced a practical “How To Guide” for growers to apply for REDs in small-scale horticulture.

Phase 3 – Infrastructure & Testing

The project commissioned essential surveys (SuDs, flood, ecology, tree assessments) and submitted a full planning application—creating a template for future growers.

Phase 4 – Supporting Growers

After planning permission approval, three enterprises began operating at Wern Farm, backed by partnership organisations and the wider horticulture network.

This approach combined policy innovation, practical testing, partnership working, and community engagement.

Future Farm’s progress so far

Piloting Wern Farm

  • The project piloted the new guidance at Wern Farm, securing a new dwelling and establishing three horticultural enterprises on a 15-hectare site.
  • Over 2,400 tree varieties have been planted, and regenerative agroecological practices are improving soil health and biodiversity.
  • Further infrastructure improvements and the introduction of renewable energy is being supported by funding from the Shared Prosperity Fund.

Policy and System Change

  • The new planning guidance for Rural Enterprise Dwellings was adopted by Powys County Council and Brecon Beacons National Park Authority, with strong support from planning teams.
  • A national horticulture planning task group has been established.
  • The guidance is now being considered for inclusion in future Planning Policy Wales updates.

Capacity Building and Knowledge Sharing

  • Weekly partnership meetings built shared understanding.
  • The resources shared and created include:
    • “Criteria for Land for Small Farms”
    • “Notes for Developing Leases”
    • Survey lists for horticulture planning applications
    • Grower‑oriented planning tools
  • Over 35 growers contributed their knowledge and experience to the How To Guide.
  • Over 60+ planning officers were trained in the new planning guidance as of January 2025
  • Ongoing support continues through steering group members and new partnerships.

Challenges and lessons learned

Key lessons learned from this project have been invaluable in guiding its progress and informing future projects:

Policy planning

While creating entirely new policy can be challenging, early engagement with planning policy officers and working from the base of existing policy, interpreting and aligning it with a specific goal, proved crucial.

Initially, the planning phase of this project took longer than expected due to workload pressures within local planning authorities, the need for additional surveys and data, and the typical delays associated with complex rural applications. However, the project found that by working with public bodies with a proactive, “can-do” attitude, the process can run smoothly.

Governance and Capacity

The large, multi-partner steering group created challenges related to time management and decision-making clarity. However, being flexible and smaller working groups, and clearer reporting structures, although stretched staff capacity, ultimately lead to enhanced efficiency.

Identifying partner skills early and allocating roles clearly proved essential. Effective collaboration among planners, growers, and land officers was critical. This project garnered quick support from farmers and engagement with the local community helped to avoid objections.

Looking ahead for future farms

Projects of this nature have the potential to substantially enhance the Foundational Economy by strengthening local food systems and facilitating community wealth development. By increasing the local production of fresh, seasonal vegetables in a way that supports nature recovery objectives, we can support sustainable rural livelihoods. Furthermore, by using public land, such as county farms, can bring important economic, social, and environmental advantages to Wales.

The success of the Future Farms pilot has generated a lot of momentum to expand this approach across Wales. Future plans for this project include:

  • Collaborating with more Local Authorities to adapt and roll out the guidance.
  • Working with housing providers to address accommodation needs for new farmers.
  • Identifying further county farm sites in Powys suitable for horticultural enterprises.
  • Continuing training for growers navigating the planning system.
  • Supporting national policy development on horticulture and rural enterprise dwellings.

Future Farms has demonstrated that, with the right planning, interpretation, collaborative partnerships, and practical testing, Wales can unlock land for new agroecological enterprises and build a thriving, resilient horticulture sector. The project has already had a measurable impact in Powys and is influencing national policy. It offers a replicable model for using planning as a tool to strengthen local food systems and the Foundational Economy, embedding long‑term benefits for communities, the environment and the nation.

Future Farms has shown that with careful planning, collaboration, and practical testing, Wales can make better use of land for sustainable farming projects and develop a strong horticulture sector. The project has already made a real difference in Powys and is influencing national policy. It offers a model that others can follow, demonstrating how planning can be used to strengthen local food systems and support Wales’s social and environmental wellbeing in the long term.

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Backing Local Firms Fund – Localising the Welsh food system for the public plate

The two programs, Authentic Foods (Hirwaun)  and Celtica Foods, are working together to increase the availability of healthy, Welsh-grown food in public sector meals. They aim to:

  • Build a strong, reliable network that connects food from farms to public plates.
  • Create climate-resilient, commercially viable multi-portion meals for schools and hospitals.

Background and vision

Castell Howell Foods (CHF) is a wholesaler committed to embedding sustainability and local sourcing into food supply across Wales. Recognising the risks of heavy reliance on imported produce, CHF set out to reshape public sector supply chains. By prioritising Welsh-grown vegetables and meat products, the two new programs set out to deliver healthy meals to schools and hospitals that are:

  • Resilient to a changing climate
  • Supporting local growers
  • Helping to reduce carbon emissions
  • Positively impactful to the food system beyond financial profit

“The supply chain has to work collaboratively, especially with the impacts of climate change being seen. We need that holistic collaborative approach to reverse out of the dependence on an increasingly risky global food system.” – Edward Morgan – ESG Manager Castell Howell Foods 

The approach

From the start Castell Howell knew that any effort to unpick and detach from the global food system would need to involve those at every stage of the food process – from growing, washing, packing and distributing to processing, tasting, purchasing, catering and eating. The Wholesaler needed investment to change the supply chain. The Welsh Government’s Backing Local Firms Fund enabled the two complementary projects to be launched:

  • Authentic Foods: focused on evolving the public sector vegetable supply chain by working with growers, local authority caterers, and procurers to develop lower-carbon, nutritious multi-portion meals using Welsh produce.
  • Celtica Foods a project working to develop a new product of value-added Welsh meat-based foods for schools and wider public sector supply, including hybrid recipes enriched with vegetables and pea protein.

Growth, progress and early outcomes

Authentic Foods

Between 2024 and 2025, CHF purchased and transported 32 tonnes of Welsh vegetables all delivered directly from working with 8 Growers to local schools. The Authentic Foods project has allowed CHF to work closely with Food Sense Wales through the Welsh Veg in Schools Programme, alongside companies like, Holden’s Bwlchwernen Farm, Awens Organics, Bonvilston Edge, and Langton’s Farm. Strong relationships have been developed across the supply chain, making Welsh food a priority at the heart of public sector catering. This has helped shorten the supply chain for vegetables and supported local Welsh businesses.

Thanks to the support from this project, CHF has been able to help farmers meet Farming Connect standards and improve on-farm efficiency processes. A valuable finding was that previously, Welsh-grown vegetables had to be sent out of Wales to be washed and packed, then sent back to be eaten. This project provided funding to wash and package the vegetables. Now, with new equipment, vegetables like carrots can be grown, processed, and eaten within Wales, saving time, money, and reducing environmental impact.

This initiative provides a useful example for wider public procurement of local Welsh vegetables. It highlights the importance of transparent procurement practices that consider not just price but also social benefits, environmental effects, and community involvement. Understanding the true social value of these purchases helps Local Authorities make more informed decisions about selecting local Welsh produce, beyond just considering the cost.

 “One of the key outputs is our collective understanding of what can be grown profitably in Wales, what schools want, and aligning harvest with menus, and menus with harvest. Spinach, chard, cucumbers, tomatoes and courgettes available during the summer months, however with limited scope to sell to the public sector when harvested in July/August.” – Edward Morgan – ESG Manager Castell Howell Foods 

Celtica Foods and Authentic Foods

Since 2023, CHF, through Celtica Foods and Authentic Foods, have created a suite of school meals that are healthier, better for the planet and more cost-efficient to produce. Dishes such as Welsh Beef Bolognese, Cauliflower Cheese, and tomato bases enriched with spinach and chard will improve meal nutrition and lower carbon impacts. The creation of Welsh meat hybrid meatballs containing Welsh beef/lamb with spinach and chard will improve nutritional density and cost efficiency through local sourcing.

Understanding how important consumer feedback is, the project organised tasting sessions with over 500 pupils and their families across Caerphilly, Torfaen, Swansea, and Carmarthen. This allowed the children to share their honest opinions about meals made with Welsh produce. Their feedback helps to refine and improve the recipes, ensuring the meals are enjoyed by children. Additionally, this process provides valuable insightsfrom the children eating the food to the local farmers and growers, helping strengthenthe connection in the food supply chain.

Challenges and lessons learned

Understanding the obstacles to creating a localised food supply chain was helpful for both projects and will guide future efforts. The main lessons learnt include: 

  • Appreciating that growers need fair ways to share risks across the supply chain and long-term collaborative planning to keep them engaged. 
  • Recognising the investment required in infrastructure and capital costs to scale up volume, e.g. harvesting equipment, storage, processing & bagging and extending life.
  • Making sure that growing seasons align with the school term for meals can be tricky, especially with changing weather patterns that bring more extreme conditions. The project found that if food was harvested too early, it created gaps in the system, such as limited storage and facilities for extending life (such as freezing), which made it harder to expand production. 
  • The price of Welsh lamb can fluctuate quite a lot, which makes it difficult to plan costs consistently. 
  • When delivering leafy greens and lamb-based meals to children, acceptance varied depending on the region; so, customised marketing will be needed to encourage more children to try certain dishes.

Looking ahead

In 2026, CHF aims to buy 40 tonnes of Welsh vegetables, working closely with growers to invest in the right places to increase efficiencies and reduce gap prices. The aim is to supply 12 of Wales’s 22 local authorities, whilst continuing to measure carbon emissions and focus marketing efforts on lamb and leafy greens. The company also plan to develop new hybrid products, including flexitarian options.

Investment will be needed for:

  • Infrastructure:  Larger washing and packing machines to make processes cheaper and more efficient.
  • Efficiency: Investment is also needed to improve efficiency on farms, ensure health and safety for growers, and cover the costs of automation. 
  • Availability: It’s important to reduce the difference in cost between organic and non-organic vegetables.
  • Flexibility: All calculations need to be tailored to seasonal growing, and risk needs to be accounted for to support commercial success. For example, growing vegetables on a small scale, like an acre, involves costs that we need to understand and manage, especially when upscaling to field-scale crops. Financial support, such as loans to help with cash flow, can make the scheme more sustainable. To make growing vegetables less risky, fixing prices and sharing risks with supply chain partners can be a stable path.

Both the Authentic Foods and Celtica Foods programs demonstrate that sourcing locally on a larger scale is possible, welcomed and brings environmental, economic, and social benefits. The continued collaborations between Castell Howell and local food supply partners are working to build a resilient, health-focused food system that supports Wales’s people and foundational economy.

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Backing Local Firms Fund – Tonnes of change  

“We are excited to be growing veg for schools because it’s important that children have nutritious food and know where it comes from. Healthy food, healthy children, healthy Wales.”
— Geraint Evans, Welsh Grower

Introduction

The Welsh Veg in Schools initiative is a pioneering project that aims to increase the production and consumption of organic Welsh-grown vegetables by supplying them directly to primary schools. By aligning local food production with public sector procurement, the initiative offers a powerful example of how sustainable food systems can support health, education, and the environment, while strengthening local economies.

Launched with support from the Backing Local Firms Fund, the project brings together farmers, distributors, policymakers, and educators to deliver fresh, organic produce to school meals across Wales creating meaningful connections between children and the food they eat.

Background and vision

At the start of this project, an overwhelming 94% of vegetables used in primary schools in Wales were sourced from outside the country, often frozen and non-organic. The Welsh Veg in Schools project set out to change that by:

  • Increasing local organic vegetable production.
  • Creating new markets for Welsh growers.
  • Promoting sustainable agriculture and biodiversity.
  • Supporting children’s health and food education.

The project is coordinated by Food Sense Wales, in collaboration with Castell Howell (Wales’ largest food distributor) and Farming Connect Horticulture, run by Lantra. These partners are part of a wider network of growers and stakeholders working to create a fairer, more resilient food system in Wales.

Growth and progress

Woman smiling inside a poly tunnel used for growing veg

What began three years ago with just one grower has now grown into a vibrant, multi-stakeholder project. By 2024:

  • 8 growers were actively supplying schools.
  • 14 tonnes of organic Welsh veg were used in school meals.
  • The project reached 219 schools across 6 local authority areas – Cardiff, Carmarthenshire, Monmouthshire, Powys, Bridgend and the Vale of Glamorgan.
  • 400 children visited four farms enabling them to connect directly with the land and the farmers growing their food.

By 2025, the initiative has scaled to:

  • 15 local growers participating.
  • 12 local authorities engaged.
  • 3 wholesale partners distributing produce across school catering networks.

This expansion means that approximately 1 million portions of local, organic veg will be served to school children in Wales.

Challenges and lessons learned

2023 presented significant challenges:

  • Delays with funding disrupted planning cycles, misaligning crop production with school meal requirements.
  • Adverse weather led to reduced yields, impacting supply.

However, these challenges led to valuable learning:

  • Earlier coordination with local authorities began in late 2023, allowing better crop planning.
  • More growers were brought on board to build resilience and reduce risk.
  • Castell Howell’s existing supply chains absorbed surplus produce, avoiding waste.

The Backing Local Firms Fund played a critical role in allowing experimentation, system development, and the formation of new networks. It also opened doors to collaborate with other food projects across Wales.

Impact and looking ahead

The project has proven that a local, organic supply chain for school food is not only possible but desirable. Interest has grown across Wales and beyond, with stakeholders from across the UK contacting the team to learn how to replicate the model in their own regions.

Key highlights to date include:

  • A shift from imported to local organic veg in school meals.
  • Creation of alternative income streams for Welsh growers.
  • Hands-on learning experiences for children, connecting food, farming, and health.
  • The establishment of a new North Wales growers’ group, expanding the reach of the project across the country.

In April 2025, Food Sense Wales published a series of reports noting the project’s achievements. You can read the various reports by clicking on the relevant links below:

Welsh Veg in Schools: Summary Report

Welsh Veg in Schools: Full Report

The Story of Welsh Veg in Schools

Looking to the future, Food Sense Wales is actively exploring new funding opportunities to grow the project further. The ambition is clear: to bring more Welsh-grown organic produce into more Welsh schools, involving more local authorities, more growers, and more children in the journey toward a sustainable, healthy food system.

Conclusion

The Welsh Veg in Schools project exemplifies how public procurement can drive meaningful change, from farm to fork. It strengthens local economies, supports sustainable farming, and helps young people understand and appreciate where their food comes from. Thanks to the support of the Backing Local Firms Fund, the foundation is set for long-term, scalable success across Wales and beyond.

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Backing Local Firms Fund – Scaling Vertical Farming for Wales’s Public Sector

Tech Tyfu originally began as a pilot project in Anglesey and Gwynedd, trialling small‑scale vertical farms with local growers. The early feedback was strong, prompting the expansion of the project into the Tech Tyfu Scale‑Up programme. This included establishing an Innovation Hub, originally funded by the EU and supporting 13 growers with bespoke, low‑cost vertical farming units costing around £1,200 each (compared to an £8,000 market alternative).

Initially, many growers focused on microgreens, which were in high demand within the hospitality sector during COVID‑19. However, a new opportunity emerged through the Welsh Government’s Foundational Economy programme, exploring how these farms could supply fresh produce to Wales’s public sector, where only around 6% of fruit and vegetables consumed in Wales are grown domestically.

This created a compelling case for scaling local hydroponic and vertical farming solutions to build resilience, enhance sustainability, and strengthen local supply chains in Wales.

The Approach

The project’s approach centred on developing a network of growers, supporting them with equipment, and connecting them with relevant market pathways. Five farms were selected to participate in the network of growers across Wales:

  • Micro Acres Wales (Llantrisant)
  • Fungi Foods (Gwynedd)
  • Fresh & Tasty Microgreens (Denbighshire)
  • Valleys Veg (Aberdare)
  • Green Up Farm (Carmarthenshire), in an advisory capacity.

These growers were provided with bespoke vertical farming equipment through Tech Tyfu’s equipment library. The project worked with external partners Business Wales, trialling innovative water‑salinity technology from AWS to improve yields.

Menter Môn then facilitated supply to public-sector wholesalers by meeting with each grower to assess support needs, introducing them to fruit and veg wholesalers across Wales and supporting price‑setting conversations to enable future supply into schools and other public‑sector settings.

Impact

This project aimed to strengthen local supply chains and reduce food miles by supporting sustainable farming methods. It increased access to vertical farming equipment, which is essential for small-scale growers, particularly in areas with limited space. The initiative also fostered innovation by exploring the potential for clean, renewable energy to power production.

Despite facing challenges, the project has made a significant impact in creating a sustainable and engaged network of growers. It maintained Wales’s only dedicated network for small-scale vertical farmers. Funding from the Welsh Government ensured the continuity of the network; without this support, the network and two key staff positions would likely have been lost.

Collaboration on project innovations led to the development of the AWS water salinity device, which demonstrated significant yield improvements. This shows how smart technologies can enhance controlled-environment farming in Wales.

In some instances, equipment was repurposed to fit each grower’s business model. One standout commercial success involved Fungi Foods, which used vertical farming infrastructure to expand mushroom production. This growth enabled them to secure supply agreements with Aldi, Wagamama, and Holland & Barrett and receive recognition through Channel 4’s “The Next Big Thing.” Although this wasn’t the public-sector supply initially intended, it highlights the commercial viability of vertical farming in Wales.

Challenges

Several significant obstacles impacted the project’s ability to achieve its original goals. Limitations in the ability to scale production for public sector use were challenging:

  • The ever-rising Energy costs lead to growers withdrawing from discussions about supplying the public sector as production became unviable.
  • Most growers would need much larger facilities to achieve the economies of scale.
  • The price expectations of wholesalers were much lower than those of the restaurant market, which would be difficult for growers with the high energy costs.
  • Some farms could only operate during the summer months due to the high costs of running operations in winter.
  • Some farms faced changes in tenancy or disruptions to their facilities, which undermined production continuity.

Looking Ahead

Tech Tyfu is now at a reflective transition point. The next steps include reviewing and recalibrating the project. A structured review is essential to determine:

  • Where growers stand now
  • What support is needed to operate sustainably year‑round
  • How best to align vertical farming with public-sector demand

Menter Môn will continue to support the network of growers to move towards scaling up, helping them move from small‑scale microgreen production toward commercial‑level, economically viable supply chains where possible. In potentially larger-scale pilots, a strategically located, renewable‑powered vertical farming facility could:

  • Reduce running costs through renewable energy
  • Provide a consistent year‑round supply of fruit and vegetables locally grown in Wales
  • Demonstrate the feasibility of local supply public‑sector procurement
  • Anchor wider industry growth across Wales for vertical horticulture

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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.

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Backing Local Firms Fund: Future Generations Menu

Led by Carmarthenshire County Council, the Future Generations Menu project emerged from a desire to address the economic and environmental consequences of relying on imported food in Welsh Schools. With support from the Welsh Government’s Backing Local Firms Fund, the team set out to create a replicable, open-source menu framework that could be adopted by local authorities beyond Carmarthenshire, across Wales. This menu would be aligned with a sustainability framework developed by the team, incorporating Welsh seasonality and produce grown on their own farm.

“Our original aim was to reduce the economic impact of imported foods and to bring that value into the Welsh economy.” – Alex Cook, Food Systems Development Project Manager, Carmarthenshire County Council

The Approach

The project took a collaborative and multi-layered approach. To redesign the menu, Chefs were commissioned to work directly with schools, engaging parents, catering staff, and teachers in a co-design process. Using a sustainability framework, the menus were ensured to align with Welsh seasonality and local farm production. Waste monitoring systems were put in place with hardware to collect baseline data of what was being wasted, enabling future comparisons once the new menu was implemented. The farm itself was also adapted to align its crop plan with the school calendar, a novel approach that ensured produce availability matched educational needs. Communications played a key role, with digital and physical assets created to raise awareness and bring together stakeholders from across the food and farming sectors.

Early outcomes and impact

Although implementation was delayed, early analysis suggests the project will have a significant impact. The project is predicted to see an anticipated 80% reduction in the carbon footprint of school meals, largely due to replacing imported foods with locally sourced alternatives and reducing meat content by 30%. This shift is expected to redirect public spending directly to local Welsh producers.

Beyond the quantitative outcomes, catering teams have become more engaged with the principles of sustainable food and have begun to understand their role in delivering on strategic objectives such as the Well-being of Future Generations Act. This cultural shift has been one of the most encouraging signs of progress.

“The softer impact has been around engaging with catering teams… helping them understand the importance of sustainable food.” – Alex Cook, Food Systems Development Project Manager, Carmarthenshire County Council

Evaluation

The project is now entering its proof-of-concept phase, with the new menu set to launch in three schools from September 2025. Evaluation will focus on the carbon and economic impact, food waste reduction, and meal uptake, using data from systems like ParentPay. The team is also planning to publish the menu and crop plan to support knowledge exchange and inspire other local authorities to procure from their local growers. One of the most promising signs is that the catering teams are continuing with the project beyond the initial funding.

 “One of the big impacts is that the catering team are running with it and carrying on with it post-funding,” – Alex Cook, Food Systems Development Project Manager, Carmarthenshire County Council

Challenges and learnings

One of the most significant challenges was the implementation gap between sustainability ideals and practical delivery. Catering teams and teachers often had conflicting perceptions of meal uptake and food waste, and there was a lack of reliable data to support either view. Communication between stakeholders was also a major hurdle, requiring outsourced support to improve engagement with parents and staff.

Operational issues, such as children selectively eating parts of their meals or choosing which days to participate, also impacted nutritional balance and waste. The team is now exploring new catering models, including consistent meal service and weekly sign-ups, to address these issues.

Impact on the Foundational Economy of Wales

The Future Gen Menu project directly supports the foundational economy by strengthening local supply chains, retaining jobs, and increasing the resilience of Welsh food systems. By aligning crop production with school needs and encouraging cooperative models among growers, the project is creating a more sustainable and locally rooted food infrastructure. The team is also working to re-establish an online food platform for local producers, aiming to create a cooperatively owned social enterprise that supports distribution and access.

Looking ahead

Building on all the knowledge gathered and data collected from the project, the next steps begin with the full roll-out for the Future Generations Menu from September 2025. The project then aims to continue with a gradual expansion to other primary schools over the course of three years. After which, the development of a secondary school menu and publication of the Future Gen Menu, alongside the crop plan, will be distributed for wider use. The aim is to share knowledge and tools widely across Wales to different local authorities to encourage continued collaboration between local authority procurement and local Welsh growers.

Conclusion

The Future Gen Menu project is a powerful example of how sustainability, education, and local economic development can be integrated into public sector food provision. With strong early outcomes and a clear roadmap for expansion, it offers a replicable model for other regions in Wales and beyond. The project’s success lies not only in its innovative approach but also in its ability to foster collaboration, shift cultural norms, and deliver tangible benefits to the foundational economy.

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A group of school children holding up badges

Backing Local Firms Fund – Building Skills for Life with the Food Hour

“Food Hour has been such a success at the school. We’re usually dragging parents in from the playground to join our courses… this was fully booked within an hour of being advertised, and they all turned up! The children and teachers loved getting involved.”
— Claire Crockford, Deputy Head, Trelai Primary School

Introduction

The Food Hour project, funded through the Welsh Government’s Backing Local Firms Fund, is a hands-on educational initiative designed to build lifelong food skills and increase food confidence among children and families. Designed in alignment with the new Welsh curriculum, the project integrates cooking, growing, nutrition, and sustainability into everyday learning, nurturing a new generation of informed, confident food citizens.

Building on the success of the nationally recognised Food & Fun programme, Food Hour is the latest innovation delivered in collaboration with Food Sense Wales, Public Health Nutrition and Dietetic Services at Cardiff and Vale University Health Board and the education catering team at Cardiff Council, made possible by the Welsh Government’s Foundational Economy team.

Background: Building on proven success

The Food & Fun pilot began in 2015 as a response to concerns around food insecurity and holiday hunger. Designed to provide nutritious meals, physical activity, and food education during school holidays, the pilot was a major success and has since been adopted as a national programme across Wales.

Inspired by that model, Food Hour was developed to embed food education into the school day, equipping children with the knowledge, skills, and enthusiasm to engage with food in healthy, sustainable ways. Additionally, the Food Hour initiative sought to encourage more students to take advantage of the Wales Free School Meal program.

The food hour approach

The Food Hour is a daily, curriculum-aligned programme delivered in primary schools, centred around four core themes:

  1. Nutrition Education
  2. Practical Cooking
  3. Growing Food
  4. Sustainability

Through these themes, pupils explore where their food comes from, how to prepare it, and how to make informed choices, both for their health and the planet. The sessions focus on real-life, practical learning, including:

  • Cooking and budgeting skills
  • Seasonal and local food awareness
  • Growing fruit and vegetables
  • Sustainable food systems

To support whole-community engagement, the project also includes:

  • Staff training for school and catering teams
  • Family engagement sessions such as “cook and create” events
  • Take-home recipe kits and training opportunities for parents to build a home-school food connection

Early outcomes and impact

The pilot phase has reached 210 Year 5 pupils across six primary schools, with overwhelmingly positive feedback from teachers, pupils, and families and a self-reported increase in the uptake of free school meals due to taking part in the Food Hour.

A group of children sat around a table learning how to chop up vegetables and prepare food for a meal

Feedback Highlights:

  • 97.5% of pupils enjoyed the Food Hour sessions
  • 90% learned something new
  • 100% participated in healthy eating activities
  • 94% enjoyed the recipes they cooked
  • 95% reported learning about sustainability

“Brilliant parent bonding experience! Even my child with food aversions enjoyed making the food—even if he didn’t eat it.”
— Parent from a Cook & Create session

“I was nervous about how my Year 5s would behave, but they all loved it and were really engaged. I thoroughly enjoyed myself too!”
— Year 5 Teacher, Hywel Dda Primary School

Evaluation

Challenges and learnings

Like many school-based pilot projects, timing proved a key challenge. The project began gaining momentum just as the summer term ended, requiring the team to consult, develop, and deliver simultaneously.

Despite this, the pilot demonstrated the concept’s potential and produced a robust set of resources that are ready to be rolled out or picked up at a later date if immediate funding isn’t secured.

The Backing Local Firms Fund was pivotal in making this pilot possible, providing the funding and capacity required to bring the concept to life in real-world settings.

Looking Ahead: From Pilot to Programme

Following the path of Food & Fun, partners hope to see Food Hour evolve from pilot to national programme, with a broader rollout across primary schools in Wales.

Discussions are already underway about:

  • Adapting content for younger and older primary age groups
  • Scaling delivery across more schools and regions
  • Evaluating impact on Free School Meal uptake and long-term behaviour change

While continued funding will be essential for this next stage, the tools, partnerships, and enthusiasm are already in place to take Food Hour forward.

Conclusion

The Food Hour project is more than just a series of school activities, it’s a foundation for long-term change. By equipping children with the skills to cook, grow, and think critically about food, it lays the groundwork for a healthier, more food-literate generation.

Backed by the Backing Local Firms Fund, this project shows how education, health, and the foundational economy can come together to create a stronger, more resilient Wales—one Food Hour at a time.

Backing Local Firms Fund – Building Skills for Life with the Food Hour Read More »

a group of children preparing and eating food

Empowering kids and families through the Cookalong Clwb

In partnership with Size of Wales, the initiative also tackles climate change by working with students to design deforestation-free, locally sourced menus for Monmouthshire schools. Through a combination of online and in-person lessons, the project is helping children develop lifelong skills around food, cooking, and sustainability.

Project goals

The Cookalong Clwb aims to:

  • Teach children essential cooking and budgeting skills.
  • Increase knowledge of healthy, locally sourced foods.
  • Empower children to make informed food choices and reduce food waste.
  • Raise awareness of climate change and the importance of sustainable sourcing.

“If children leave primary school knowing how to cook, budget, and make healthier food choices, they are set up for life. They’ll know how to feed their families, and they’ll have the confidence to make better decisions about food, whether it’s cooking or shopping.” – Angharad Underwood, the Cookalong Clwb

The project also works with disabled teams, teaching them how to shop and cook independently, promoting autonomy and self-reliance.

Impact and outcomes

The Cookalong Clwb has already made significant strides in fostering positive, long-lasting changes in children’s lives. Through both online and in-person sessions, the program has cultivated:

  • Kitchen Confidence: Children have learned to chop, cook, and manage the kitchen with sharp knives and hot pans, giving them practical skills that will last a lifetime.
  • Waste Reduction: Kids are now mindful of food waste, with tips like reviving lettuce stalks or broccoli stems by placing them in water for ten minutes.
  • Family Engagement: Children share their newfound skills with family members, subtly shifting family dynamics and sparking discussions about healthier cooking and reducing food waste.
  • Sustainability Advocacy: The collaboration with Size of Wales has inspired children to advocate for sustainable, deforestation-free school meals, with the Monmouthshire County Council committing to becoming the world’s first deforestation-free county.

Additionally, the project has inspired some children to pursue vocational qualifications, opening doors to careers they hadn’t previously considered.

Realisations and insights

While initially focused on food poverty, the project uncovered that socioeconomic status doesn’t necessarily correlate with cooking skills. As one participant reflects:

“The wealthier you are, the more likely you are to buy ready-made meals. The less wealthy, rely on food banks and ultra-processed foods. What we realised is that kids of all backgrounds are lacking kitchen skills.”– Angharad Underwood, the Cookalong Clwb

Another key realisation is the widespread fear around cooking and food preparation, often due to a lack of exposure or confidence. The project is working to break these barriers, especially when it comes to managing the kitchen environment and understanding food’s real value.

Challenges faced

The main challenge has been securing consistent funding to ensure long-term sustainability. Without reliable resources, expanding the project into more schools and reaching a larger audience remains a significant hurdle. As emphasised:
“You can’t charge for this. Schools don’t have budgets, and we need the funding to continue delivering these lessons.”

Future plans and vision

Looking ahead, the project plans to:

  • Expand: Reach more schools across Monmouthshire and Wales, providing cooking lessons to a broader audience.
  • Teacher Training: Equip teachers with the tools and confidence to deliver cooking lessons within the curriculum.
  • Community Kitchens: Explore the creation of community kitchens where families can gather, cook together, and share meals.
  • Sustainability Focus: Continue advocating for deforestation-free, sustainable school menus and sourcing locally and ethically grown produce.

Empowering kids and families through the Cookalong Clwb Read More »

Backing Local Firms Fund – Enhanced Rural Access to Fresh Food through Community Vending Machines

Rural communities across West Wales often face significant barriers to accessing fresh, affordable, and sustainably sourced food. Limited transport options, long travel distances, and reduced local retail infrastructure disproportionately affect low-income and geographically isolated households. At the same time, small local producers struggle to reach customers consistently and affordably.

PLANED aimed to bridge this gap by deploying innovative community vending machines. These solutions can operate year-round, serve dispersed populations, and support Foundational Economy objectives such as local supply chains, reduced food miles, and community resilience.

The Approach

In partnership with Foothold Cymru, the community vending machines were commissioned in Carmarthenshire, West Wales, offering 24/7 access to fresh, local produce to residents.

Local volunteers were recruited to support stock management and community promotion. A customer survey showed an average travel distance of 17 miles, highlighting the role of the machine in improving local access.

Producers received guidance on sustainable and reusable packaging to reduce environmental impact. The first vending machine engaged 12 local suppliers. PLANED worked closely with local farms, community organisations, and charities to ensure demand-driven product ranges.

Impact

The project has generated extensive benefits for communities, producers, and the environment. By taking a community-led and partnership-driven approach, each vending machine was specifically tailored to meet local needs and priorities. Community volunteers have actively participated in operations, which has strengthened local ownership. Early engagement with the second machine shows promise for long-term community-led stewardship.

Residents now have reliable access to fresh, local produce at any time. Positive feedback from the community highlights several advantages, including greater knowledge of where their food comes from, reduced travel for grocery shopping, decreased food miles and environmental impact, and less packaging, leading to a reduction in single-use plastics.

Local suppliers and small businesses have also benefited by gaining new revenue streams. The vending machines serve as micro-marketplaces, providing small producers with visibility and predictable sales opportunities.

Looking Ahead

PLANED is exploring several opportunities to build on the success of its initial vending machines by incorporating sustainability enhancements. This includes investigating solar-powered vending machines to lower operating costs and reduce carbon footprints and exploring reusable packaging systems to further minimise waste.

Strong local demand indicates significant potential for replicating this model in other rural Welsh communities. PLANED plans to continue offering training, operational support, and marketing guidance to communities that adopt similar models.

By improving food access, supporting local producers, and embedding sustainable practices, PLANED aims to make these vending machines long-term assets that enhance community wellbeing and the rural foundational economy.

Backing Local Firms Fund – Enhanced Rural Access to Fresh Food through Community Vending Machines Read More »

Castell Howell Foods – Supply chain 

As an indigenous Welsh food company, Castell Howell is very much at the centre of this foundational economy.  

Serving both private and public sector hospitality and food service providers in Wales and beyond, the company recognises its responsibility to be agents for change, working towards the goals of the Economic Action Plan. 

‘Optimising the Welsh food system necessitates a focus on onshoring production for enhanced social value and nutritional content. This entails aligning menus with seasonal harvests, improving yield and supply chain data, and extending produce shelf life. Collaborative efforts will foster a more resilient system that empowers our farmers, delivers nutritious meals to the public sector, and minimises risk. While cost and efficiency challenges exist, a pragmatic approach focused on long-term objectives can yield significant benefits. Transparent procurement practices that prioritise not just price point, but also social value, environmental impact, and community engagement are essential.’

Edward Morgan – Group Corporate Social Responsibility & Training Manager, Castell Howell Foods.

This case study highlights four independent yet interlinked projects that demonstrate how the supply chain can collaborate to instigate change that leaves a social, environmental and economic legacy within the foundational economy and beyond. 

1. Locally grown veg to Cardiff food and fun – ‘The Courgette pilot’ 

In the summer of 2022 Castell Howell (CHF) collaborated with growers Blas Gwent, Food Sense Wales and Cardiff Council to deliver locally-grown vegetables to the Welsh Government funded and WLGA managed Summer Food and Fun programme.  

A series of images of children cooking in a school setting with vegetables.

Courgettes grown near Cardiff were delivered to 22 local schools, and CHF’s development chef worked with the Council’s nutritional team to create dishes that were nutritionally balanced, palatable, and attractive to the children. The summer programme included activities such as cooking demonstrations and vegetable art. 

Food Sense Wales published a report highlighting the efficacy of the pilot and how the inclusion of locally-grown vegetables in school meals can reduce environmental impacts and benefit both the grower and the children.  

Image from Food Sense Wales Report – Courgette Pilot 

Follow this link to find out more.

The Courgette Project – Phase 2 

Phase 2 extended beyond Cardiff Council to Monmouthshire and Carmarthenshire, and included three small-scale vegetable growers: Blas Gwent (Wentloog), Langtons Farm (Crickhowell), and Bonvilston Edge (Bonvilston). Their vegetables were used for the Summer Food & Fun project by all three local authorities, with a longer-term project in Monmouthshire extending to their autumn and winter menus. To ensure that food safety was maintained, Tyfu Cymru/Farming Connect delivered safety and process training. 

Several people stand in a large greenhouse with tall plants around them.

Managing the supply chain 

Yield forecasts, menus and harvesting all had to be aligned, and allow for flexibility for seasonal variations. Authentic Foods (Hirwaun) were contracted to grow vegetables to be harvested, prepared, and, after a programme of new product development work, included in kitchen-prepared, multi-portion meals to the public sector. Dialogues with local authority catering teams on nutritional compliance, acceptability, palatability, pricing and the practicality of using school kitchens were essential to the project’s success, and in May 2023 the partners met at Langtons Farm, where a commitment was made to plant 1,000 cauliflowers to harvest in early 2024, for use in school-compliant multi-portion meals from March 2024 onwards. 

Lab results for the micronutrients for the meals developed at Authentic were of particular interest. Except for the standard Welsh Tom Pizza sauce, the results seem in line with expectations. Particularly good to see the addition of the Welsh grown spinach and chard boosting the iron and zinc values of the Cauli Cheese meal. It’s not clear what portion size a primary school child would eat, however it is hoped that the 20% added would exceed the 3g of these micronutrients that is a general baseline. 

The Welsh Beef Bolognaise (with the added spinach/chard base) seems to perform well too. 

Provided that the children are ok with 20% added Cauliflower Cheese meal (not too green looking etc), this could be great news for our cohort of growers, helping us to narrow down what can be grown well and profitably  in Wales for a target customer i.e. schools. 

    Welsh Tom Pizza Topping With 10% Spinach With 20% Spinach With 10% Chard Knorr Tom Basil Sauce Maggi (Nestle) Rich & Rustic Tin Chopp/Plum Toms Welsh Beef and Welsh Bolognese Welsh Cauli Cheese With 10% mixed leaves With 20% mixed leaves With 10% spinach 
Energy KJ/100g 168 155 161 150 213 257 80 354 359 337 329 337 
Protein g/100g 1.8 1.8 2.1 1.8 1.2 1.4 1.1 5.5 3.4 3.5 3.5 3.4 
Fat g/100g 0.3 0.2 0.3 0.3 1.1 2.8 0.1 4.6 5.3 4.9 4.5 4.8 
Sugars g/100g 5.2 4.5 4.4 4 6.9 5.7 3.8 2.7 2.7 2.4 2.3 2.3 
Fibre g/100g 2.6 2.5 2.4 2.7 0.7 1.1 0.8 2.8 1.6 2 2.33 1.7 
Sodium mg/100g 204 202 183 169 n/a n/a n/a 292 220 213 231 198 
Zinc mg/100g <2.00 2.23 3.37 3.78 n/a n/a n/a 11.6 5.56 8.65 11.3 5.62 
Iron mg/100g 7.17 5.41 6.22 6.13 n/a n/a n/a 7.84 1.81 3.54 5.53 2.74 

2. Gower grown veg, field to fork  

In collaboration with Swansea Local Authority, Bishopston Secondary school and 4theRegion, Castell Howell developed a pilot local supply chain for vegetables grown in Gower to feature on the menu at Bishopston school. The school held a fortnight of food-based activities in lessons, a school visit to the growers, and helped with the development of meals that featured on a Gower Grown school menu. 

This project helped raise awareness of nutrition, environmental impact, financial fairness across the supply chain and local food resilience.  

A group of school children stand around a beehive with a beekeeper.

Watch the video: From Gower Fields to Local Forks | Taster Day 

3. Sustainable supply chains, and ‘Scope 3’ on menus 

Food miles and Scope 3 supply chain emissions are inextricably linked. Working with hospitality providers to decide on menu options, and then with suppliers, can reduce the total environmental impact of the products. 

An example of the circular economy in action was demonstrated by the collaboration between Celtic Pride, CHF’s premium Welsh beef supplier run by the Rees family from Bryn Farm, in Pendoylan, Vale of Glamorgan, and NFU Energy. Bryn Farm received biosolids from Dŵr Cymru Welsh Water, a by-product that is a rich source of nutrients and allowed the farm to reduce the need for synthetic fertilisers, which is one of the biggest challenges faced by the agricultural sector. 

Communicating the positive benefits to stakeholders 

CHF promotes the environmental and social benefits of a sustainable supply chain to stakeholders through positive messaging on menus, supported by further information accessed via QR codes. 

A sustainably sourced menu for a farming conference 

In collaboration with Cardiff Catering, CHF developed a sustainably sourced menu for the 2022 Nuffield Conference banquet. The key suppliers adopted a range of environmental objectives, including a Farm Carbon Audit with the beef farmer, net-zero potatoes, Gower-grown vegetables and cheese from regenerative farms. This film shows how the menu was created with sustainability at its heart and showcases the sustainability journey of the food producers, as well as highlighting how this was communicated to the diners. 

4. Digestibility and nutrient density project 

There is a growing acceptance of the health risks posed by ultra-processed foods. CHF partnered with Aberystwyth University on a Welsh Government funded project to develop prepared meals for NHS Wales that demonstrate that nutritional, environmental, social and commercial goals need not be mutually exclusive.  

The outcomes were achieved with a range of multi-portion meals following a new and innovative product development pipeline, which included measuring the true nutritional quality of the new meals, via amino acid compositional analysis and in-vitro gastrointestinal protein digestibility scores. Protein derived from UK grown pulses was successfully substituted for red meat, ensuring that the meals still met the required nutritional standards.  

The project found that a range of flexitarian or “hybrid” meals, based on well-established and recognised meals but substituting plant-based protein sources for meat wherever possible, were the most viable in meeting the requirements. Where meat was used this was predominantly pasture-grazed Welsh beef aligned with Hybu Cig Cymru’s ‘Welsh Way’ vision of lower carbon protein derived from Welsh livestock. However the increasing price of meat since the start of the project underlined the important commercial aspects of “hybrid” foods that contain an element of Welsh meat alongside UK grown pulses. 

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‘I cannot overstate the importance of these projects, in terms of developing the supply chain, generating product development and providing more Welsh products to Welsh schools.’

Edward Morgan – Group Corporate Social Responsibility & Training Manager, Castell Howell Foods 

  

We at Cynnal Cymru are excited to keep you informed about the progress of this work. 

Castell Howell Foods – Supply chain  Read More »

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