Backing Local Firms Fund

How circular economy principles can help Welsh SME’s work towards sustainability

Introduction to context

Wales’s Foundational Economy, encompassing everyday essential services such as care, housing, food, transport and energy, has long experienced structural challenges, particularly among smaller organisations facing capacity constraints, limited innovation infrastructure, and barriers to adopting circular and fair‑work practices.

These challenges are particularly acute among SMEs, which often lack access to structured learning and collaboration networks. FEIN was created to address these systemic barriers by providing a practical, regionally rooted framework that aligned with the Well-being of Future Generations Act and the Welsh Government’s ambitions for Net Zero and a fairer economic landscape.

The approach

The Circular Economy Innovation Communities programme (CEIC Programme) is 6-month programme introducing design thinking and circular‑economy principles. FEIN engaged 34 organisations from the Cardiff Capital Region and Swansea Bay Area through a structured programme of:

  • Experiential workshops
  • Mentoring and specialist support
  • Network building
  • Peer‑learning activities with practical planning and innovation tools

The programme was enriched by collaboration with partners such as WRAP Cymru and Cwmpas, who provided technical guidance on procurement, marketing, resource efficiency, and fair‑work implementation. Participants developed innovation, HR, and Net Zero action plans tailored to their organisational context, while establishing a regional network across South Wales spanning Cardiff Capital Region and Swansea Bay Region to support ongoing collaboration. Participants consistently reported that the interactive format deepened understanding and translated effectively into workplace practice.

Experiential learning activity

Impact

Between 2023 and 2024, 34 organisations joined the programme; including 21 small, 7 medium and 6 large organisations. During their participation in this programme, the participants – 17 from organisations in the Cardiff region and 7 in the Swansea Region – developed:

  • Clean growth / Net zero plans
  • Fair work / HR development plans
  • Innovation plans

Group photo of the Cardiff Capital Region cohort

The programme generated meaningful improvements in innovation confidence, sustainability practices, and workplace culture.

  • 80% of participants reported increased innovation skills and understanding of circular and foundational economy principles
  • 77% reported improved circular‑economy knowledge
  • 72% improved innovation knowledge
  • 94% of participants recommended the programme
  • 55% of organisations adopted the real Living Wage, with a further 30% planning to do so, demonstrating a major shift toward fairer work practices

The development of multiple innovations, Net Zero, and fair‑work plans provided organisations with practical roadmaps for future action. This action has contributed to an increase in Fair Work adoption, an increase in innovation-active SMEs, and a decrease in carbon footprints across participating SMEs. FEIN also strengthened relationships between SMEs and public‑sector partners, contributing to a more connected and resilient regional ecosystem.

You can watch the video case studies and participant testimonials here.

Some organisations that credit CEIC with their circular economy success thanks to participating in the FEIN programme include:

  • Balmoral Tanks who worked on a challenge to reduce stock being held on the shop floor by 25% to reduce cost and were able to rearrange factory and introduce new machines due to cost savings. Link to video case study here.
  • D&G Office Interiors Ltd worked on bridging the gap between facilitating and providing a service of reusing furniture for their clients. Thanks to the programme, they made connections with other companies and charities working in the field of reusing office furniture to find synergies and scope potential collaboration opportunities. D&G Office Interiors Ltd started a trial project to engage with customers on how to reduce their carbon footprint and implement circular economy principles. Link to video case study here.
  • Awen Cultural Trust joined the CEIC programme with the vision to grow more produce at its facilities rather than relying on outside procurement. After 18 months of work, Awen Cultural Trust are now producing the fruit and veg used in the menus of Bryngarw House directly on site. Read the full story here.

Challenges

Some SMEs faced limited capacity to fully engage with circular‑economy practices or sustain innovation activity beyond the workshops. Overall, the programme was praised for its inspirational style, with only one comment finding aspects of the content academic in tone (Source: independent external evaluation). Regional economic disparities also shaped the readiness of organisations to adopt new practices. Nonetheless, the structure of the programme, particularly the mentoring and peer‑learning elements, helped organisations overcome many of these obstacles.

Looking ahead

Evaluation findings suggest strong potential for scaling the FEIN model. Many participants expressed interest in continued support, further funding opportunities, and additional collaboration. The FEIN model has demonstrated clear value as a driver of inclusive, sustainable economic development, deeply aligned with the Future Generations Act and Wales’s broader ambition for a resilient foundational economy.

Since delivering FEIN, the CEIC team secured funding for future iterations of the programme via the UK Government Shared Prosperity Fund helping participants from 40 private and third sector organisations to find ways to save 1,150,639.33t of CO2e emissions in the next five years.

Quotes from participants

What did participants value most about the programme?

“Everyone should understand the process of design thinking an innovation to be able to make the changes to they want to see in their business efficiently and effectively.”

“A great source of knowledge, even if you think you know, you don’t!”

“I most valued the working relationships built in our community and the shared knowledge and ideas which have really helped build our own innovation plans and think of the big picture from time to time.”

“It’s so good. Such a great way to understand where you fit within CE and in honing skills and devising an innovation plan. Thank you all!”

“Empowered to approach stakeholders and try to influence stakeholders. Empowered to attempt to implement my innovation plan.”

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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 3 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 insufficient to meet our nutritional needs, new growers struggle to enter horticulture, and the interpretation of planning rules inhibits 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 came together to address these issues. Its vision is to grow more agroecological horticulture businesses across Wales through foundational economy principles:

  • Unlocking suitable land for agroecological fruit and vegetable 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 Bannau Brycheiniog 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 growers were recruited to live at Wern Farm and build horticulture enterprises, 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 three new dwellings and enabling three horticultural enterprises on a 15-hectare site.
  • Over 2,400 trees have been planted, and regenerative agroecological practices are improving soil health and biodiversity.
  • Further infrastructure improvements and the introduction of renewable energy was supported by funding from the Shared Prosperity Fund.

Policy and System Change

  • Adapted planning guidance for Rural Enterprise Dwellings was adopted by Powys County Council and Bannau Brycheiniog 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 trust and 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 influencing 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 between planners, growers, and land officers was critical.

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. The project has demonstrated an alternative approach to the use of public assets (county farms) to bring wider, 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 associations 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 shown that with careful planning, collaboration, and practical testing, Wales can make better use of land for sustainable farming projects and develop a strong edible 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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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.

Localising the Welsh food system for the public plate Read More »

Tonnes of change – Welsh Veg in Schools

“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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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, including Business Wales, trialling innovative water‑salinity technology from AWS to improve yields.

Menter Môn then facilitated discussions with wholesalers by meeting with each grower to assess support needs, introducing them to fruit and veg suppliers across Wales in an attempt to 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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Transforming school meals with a 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.

Transforming school meals with a Future Generations Menu Read More »

A group of school children holding up badges

Building skills for life with the Food Hour Project

“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.

Building skills for life with the Food Hour Project 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 »

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.

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