Foundational Economy

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.

Backing Local Firms Fund: Future Generations Menu Read More »

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

Backing Local Firms Fund: 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.

Backing Local Firms Fund: 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 »

Support Available for Foundational Economy Employers

The Flexible Skills Programme

The Flexible Skills Programme (FSP) is a Welsh Government funded initiative that helps businesses across Wales build a stronger, more skilled workforce. Employers can apply for funding to cover up to 50% of the accredited training costs, with a maximum value of £50,000 per application. Whether you’re looking to fill skills gaps, retain staff, or attract new talent, the Flexible Skills Programme can help you invest in your team’s future.  This funding is available to employers operating in any industry across Wales. To be eligible, your business must be based in Wales, be financially solvent and commit to releasing staff to complete the training by the end of March 2026.

Priority sectors it covers include net zero, tourism and hospitality, digital and exporting skills.

More information is available here.

SMART Flexible Innovation Support

The Welsh Government is building a stronger, fairer, greener country, with an economy based on fair work, sustainability and the sectors of the future.

We help businesses, the third sector, public sector bodies and research organisations to innovate and create new products and services. This can help increase commercialisation, improve skills and ensure Wales remains competitive and strives towards carbon-free in the future.

SMART Flexible Innovation Support (FIS) is open to any organisation wishing to engage in Research, Development and Innovation (RD&I), including the third sector, local authorities and health boards.

More information is available here.

Support Available for Foundational Economy Employers Read More »

Celebrating Welsh food initiatives

On April 28th, 2025, Cynnal Cymru hosted the Foundational Economy Celebration event in partnership with the Welsh Government’s Foundational Economy team. The event showcased over 15 projects that had been funded and supported by the Foundational Economy Welsh Government Grants, such as The Backing Local Firms fund. These projects all worked to connect Welsh Businesses to the public sector with the aim of delivering more products and services into the public sector and boosting local jobs.

Projects showcased such as Welsh Veg in Schools with Food Sense Wales and Castell Howell, Cardiff Food Hour, Larder Cymru with Menter Môn, Cook Along Clwb, Well-being of Future Generations menu pilot with Carmarthenshire County Council, Welsh food index with BIC Innovation, and Future Farms with Social Farms and Gardens.

A group of school children holding up badges

The projects emphasise the importance of providing healthy, fresh, seasonal, local, and affordable meals. They also work to develop the Welsh supply chain to ensure the commercial viability of Welsh-grown vegetables and meat products, thereby supporting local farmers, reducing carbon emissions, and promoting sustainability. The promotion of local and seasonal foods plays a vital role in advancing sustainable practices across the sector.

This event also launched the Foundational Economy Mission statement, developed in association with Cynnal Cymru, which sets out the Welsh Governments strategic aims and objectives to building the Foundational Economy.

Celebrating Welsh food initiatives Read More »

28 April | Celebrating the Foundational Economy

The Welsh Government is committed to supporting businesses in parts of our local, everyday economy, also known as the Foundational Economy. Its aims are to build a resilient society and improve goods and services, together with the economic and social relationships that underpin them, which are essential to living a good life.

Please join us at this event to celebrate the Foundational Economy and launch a new Foundational Economy Mission Statement.

We will be showcasing results from Welsh Government funded projects that have applied innovative approaches across a range of Foundational Economy sectors such as food, transport, housing and construction.

Foundational Economy projects showcased by organisations such as:

  • Castell Howell – Authentic Cuisine and Celtica Foods
  • Food Sense Wales – Welsh Veg in Schools
  • Development Trust Association Wales (DTA) – The Assured Growing Toolbox#
  • Menter Môn – Larder Cymru and Tech Tyfu
  • Social Farms and Gardens – Future Farms
  • Cookalong Clwb
  • Menter a Busnes
  • BIC Innovation – Increasing Welsh Food
  • Cardiff Council – Cardiff Food Hour
  • Carmarthenshire Council – Wellbeing of Future Generations menu development and School Meals Pilot
  • Monmouthshire Council – Meals on Wheels service
  • Can Cook – Well Fed Social Enterprise
  • Cardiff Met – Foundational Economy Innovation Network, CEIC Programme
  • PLANED
  • Simply Do – WISH project
  • Wood Knowledge Wales
  • Cyfle – Building Skills
  • NetRet Group

The Cabinet Secretary for Economy, Energy, and Planning will also attending to meet project leads and give a keynote speech, launching the new Foundational Economy Mission Statement.

There is no charge to attend this event, please note there will be video recording and photography on the day and lunch will be provided.

This event will be hosted by the Welsh Government in partnership with Cynnal Cymru.

Agenda to follow shortly.

Date: Monday 28th April 2025
Time: 10:30 am – 14:30 pm
Location: Norwegian Church Arts Centre, Harbour Drive, Cardiff Bay, CF10 4PA.

Cost: Free

Register

Note: In order to register for this event, you MUST receive a confirmation email.

28 April | Celebrating the Foundational Economy Read More »

School meals and sustainability: International school meals day 2025

Today is International School Meals Day, celebrated this year on the 13th March. This day emphasises the importance of ensuring that every child has access to healthy, sustainable, and delicious school meals. As a sustainability charity and the facilitator of the Foundational Economy Capabilities Network, funded by Welsh Government, we care deeply about access to sustainable and healthy food for everyone across Wales. Food and education are foundational sectors of our economy, and we work with many organisations working to improve the availability of sustainable, healthy and nutritious food in schools.  

International School Meals Day  promotes healthy eating habits, highlights the connection between nutrition and education, and encourages an understanding of the significance of providing quality, nutritious meals in schools. 

Nutritious school meals are essential in promoting child health, wellbeing and learning. Healthy food nourishes students to support social and academic development and promote healthy eating habits. The link between healthy eating, education and better learning cannot be understated.  

On International School Meals Day, schools, educators, parents, and policymakers come together to emphasise the importance of providing healthy and balanced meals for students. The focus is on sharing best practices in nutrition education and ensuring every child has access to nutritious meals that support their potential. 

Take a look at some programmes in Wales supporting nutritious food in schools. 

Universal primary free school meal programme 

Over the past two years, Wales has been implementing the free primary school meals programme. In Wales, all primary school children can access the Universal Primary Free School Meal Programme, ensuring that no child goes hungry at school. This initiative tackles child poverty and promotes healthy eating within schools. It also increases the variety of food options available, improves social skills during mealtimes, and enhances both behaviour and academic achievement. 

Evidence indicates that school meals have numerous benefits: children are more likely to attend and remain in school, learning outcomes improve, socioeconomic disparities diminish, food insecurity is reduced, and low-income families experience less financial pressure. 

Welsh Veg in Schools  

In Wales, leading projects such as Welsh Veg in Schools are aiming to get more organically produced Welsh veg into primary school meals across Wales. Coordinated by Food Sense Wales, the pilot project works with partners including Castell Howell and Farming Connect Horticulture to help get more locally produced organic vegetables into school lunches.

Can Cook 

Can cook aims to eliminate Ultra Processed Foods, tackling child poverty and obesity rates. Their “Well Fed” programme includes initiatives like Cook-at-Home meal boxes, mobile shops, and Meals on Wheels.  Check out our full story on Can Cook.

How do school meals relate to the wider world? 

School meals in Wales and across the world are crucial interventions resulting in lasting positive impacts across multiple sectors the sustainable development goals. Read more on the School meals Coalition.

Our global food production and consumption systems are unsustainable and are currently the largest contributors to the climate crisis, the nature emergency, deforestation, the global water crisis, and biodiversity loss. 

The broader benefits of school meal programmes have the potential to positively impact multiple sectors, including health, education, climate, and economic outcomes. These programs can serve as a catalyst for improving children’s health by engaging them in food systems and nutrition education. Additionally, school meal initiatives provide opportunities for UK-based industries to grow, invest, and develop more sustainable food systems.  

Investing in school meals could align with the green growth agenda by emphasising the delivery of healthy and sustainable meals. This focus can inspire innovation and encourage investment by businesses throughout the entire value chain, from agriculture and food production to distribution. Such initiatives can create jobs and enhance productivity, leading to direct growth that is both inclusive and sustainable. 

 By prioritising sustainable suppliers along the whole value chain, there is opportunity for public procurement to make progress towards climate and environmental sustainability goals such as, eliminating plastic waste, reducing food waste and supporting sustainable land use practices. An extended school meal programme has the potential to improve health education, life outcomes and to catalyse innovation, and investment across multiple sectors, transforming food systems benefiting not only job growth but also aligning with our climate and biodiversity goals.  

Cynnal Cymru facilitates the Foundational Economy Capabilities Network, funded by Welsh Government. The foundational economy covers the sectors that are crucial to our daily lives, including food and education. Read more about the foundational economy and the work of the capabilities network here.

School meals and sustainability: International school meals day 2025 Read More »

Sketching Out a New Future: A Policy Focus

Every month in Cynnal Cymru’s excellent newsletter (subscribe here), we explore a different question or topic through the lens of our core organisational aims of a fair and just society, an inclusive low-carbon economy, and healthy, restored ecosystems. 

Last month, we thought about how to handle complexity within times of change in our job roles or the wider sustainability conversation. This month, we’re thinking about what it means to craft and build a new future together. We’re a few weeks out from an election that saw the Conservatives leave office for the first time in 14 years, with Labour winning a majority of 172 seats. Labour’s campaign slogan was simple: Change. 

The public policy landscape has started to shift already, with 40 pieces of legislation introduced by the new government (and an additional two carried over from the previous parliamentary session). 

Unsurprisingly for an organisation called Cynnal Cymru – Sustain Wales, we have a core focus on sustainability. We also want to ensure that action on climate change leads to a better society, and doesn’t leave workers behind – that’s where our Fair Economy team comes in. For an organisation that has this focus on sustainability and a fair economy (such as fair working practices), there is plenty for us to sink our teeth into. 

Sustainability

One of the new government’s flagship policies has been the creation of a new organisation called GB Energy – a new, publicly-owned green power company. The UK Government intends to invest over £8bn in this organisation over the next five years – a major spending commitment. 

It’s still early days for GB Energy, and there’s more to learn about how it will operate as it comes into life. However, it seems that a core remit will be co-investing in emerging renewable energy technology and scaling up investment in more established technologies. Essentially, it will aim to unlock private sector investment in renewables by de-risking and clearing the way for this investment. 

Chris Stark – former Chief Executive of the Climate Change Committee – has also been appointed to lead a new ‘Mission Control’ that will aim to break down barriers and accelerate progress on clean energy projects.  

UK Labour appears to lean on some of the work of economist Professor Mariana Mazzucato. Labour’s ‘five missions to rebuild Britain’, chime with Mazzucato’s 2021 book ‘Mission Economy: A Moonshot Guide to Changing Capitalism’. This book was inspired by the space race, which, in the US, took a ‘missions-based’ systems-engineering approach to coordination of the public and private sectors to put human beings on the moon. 

Sound familiar? This appears to very much be the approach of the new UK Labour government with regards to its ‘National Missions’, ‘Mission Control’, and the public-private approach of GB Energy. 

This plan is not without controversy. Many will question the need for private sector involvement, with the inevitable siphoning off of proceeds into private profit, particularly where the public purse is de-risking projects – although the government would counter that private expertise and buy-in is necessary. 

There is a particular sensitivity in Wales, too. GB Energy has already announced a partnership with the Crown Estate in England and Wales. The Crown Estate owns a substantial amount of Britain’s land, including the majority of the seabed, and public money will be used to lease this land to develop windfarms. 

There have been calls for the Crown Estate to be devolved to Wales, a position long supported by the Welsh Government. However, the UK Government does not have this as a proposal in its legislative agenda.    

Fair Work: Policy Highlight

There is news on the fair work front, too. The King’s Speech included a new Employment Rights Bill. The UK Government has said this Bill will enhance a long list of working rights: 

  • Banning ‘exploitative’ zero-hours contracts 
  • Ending ‘Fire and Rehire’ and ‘Fire and Replace’ 
  • Making parental leave, sick pay, and protection from unfair dismissal available from the first day of employment (whilst retaining the option of probationary periods) 
  • Removing the lower earnings limit for Statutory Sick Pay 
  • Flexible working the default from day-one for all workers 
  • Making it unlawful to dismiss a woman who has had a baby for six months after her return to work (except in specific circumstances) 
  • A new Fair Work Agency to strengthen enforcement of workplace rights 
  • A new Fair Pay Agreement in the adult social care sector, with potential expansion to other sectors 
  • Removal of some restrictions on trade union activity 
  • Simplifying the process of statutory recognition for trade unions 
  • Introducing a regulated route to ensure workers and union members have a reasonable right to access a union within workplaces 

This appears to be a strong set of proposals to strengthen workers’ rights in the UK. However, the detail will be crucial – for example, the ‘teeth’ that the new Fair Work Agency is given, the exemptions for employers around new rights such as protecting new mothers, and how broad the definition of ‘exploitative’ zero hours contracts is. 

The Fair Pay Agreement in the adult social care sector will be particularly interesting, and is under-remarked on. ‘Fair Pay Agreements’ are essentially an industry-wide employment agreement, where government brings together trade unions and employers to agree minimum pay rates and conditions across the sector. 

The UK model of collective bargaining currently focuses largely on the firm level. Research has found that this model poses a significant challenge to trade unions, which have to secure agreements workplace-by-workplace. It also found that no country which operates on this model has collective bargaining coverage of over 35%, with collective bargaining coverage only remaining high and stable in countries where multi-employer or sectoral agreements – such as these Fair Pay Agreements – are negotiated.  

That the UK Government is now proposing to bring sectoral agreements into the social care sector, potentially as a ‘proof of concept’ for other low-paid sectors, is significant. If rolled out successfully and more extensively, this could be the start of a quiet revolution in the UK’s industrial relations settlement.  

Given Cynnal Cymru’s longstanding work on the real Living Wage (we’re the Living Wage Foundation’s Accreditation Partner for Wales and host Living Wage Wales in-house), there’s a particularly interesting commitment to deliver a ‘genuine living wage’. The Low Pay Commission, which suggests the minimum wage rate (or National Living Wage as it’s now called) will now have to consider the cost of living when making its recommendation. 

For our part, the real Living Wage is set directly according to the cost of living, based on a basket of household goods and services. That’s a different remit to the one of the new Low Pay Commission, so we’ll be keeping an eye on any differences in the two rates. 

What does this mean for our future? 

There is so much we could say around policy that relates to fair work and sustainability, and the impacts these changes could mean for our foundational economy too.  

There is clearly a huge amount of change being undertaken that speaks to the things we care about at Cynnal Cymru, encompassed by our vision of a fair and just society, an inclusive low-carbon economy, and healthy, restored ecosystems. . 

We know that legislation can’t deliver everything and it doesn’t work on its own. We also believe in the power of partners, citizens and action-focused advocacy to bring about the transformative change that we need.

If you want to stay up to date on policy news related to fair work and sustainability, subscribe to our newsletter or become a member and receive regular advice and support. You can also learn about how to become a Living Wage employer here.  

Harry Thompson is Senior Programme and Policy Lead: Fair Work and Economy and manages the Fair Work and Living Wage team, which work towards Cynnal Cymru’s strategic goal of a fair and just society.

Sketching Out a New Future: A Policy Focus 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. 

————————————————————————————————————– 

‘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 »

Scroll to Top