Food hubs: bringing people together and revaluing food

By Heather McClure, Aber Food Surplus

The idea of creating food hubs appeared in numerous different contexts at the Wales Real Food and Farming Conference in Aberystwyth last year. I hope to share a few thoughts on why I find food hubs an exciting way of working towards a more sustainable food system.

The word ‘hub’ implies bringing people together, and a ‘food hub’ suggests that people come together because of food. Driven by progressive organisations working towards more social and environmentally minded enterprises, food hubs have been gaining popularity in the UK over the last 10 years. This shows that people are inspired to work together, and that there is a desire for change towards a more sustainable food system.

Bringing people together is a central principle of a food hub

But what is a food hub, and what can it do? At the Conference,  people suggested many roles. All were presented as part of a solution and part of an opportunity for different aspects of our food system to flourish and become more sustainable.

Here is a summary of the different type of food hubs I heard being discussed:

  • ‘Producer Hubs’ – Supporting local smaller scale food producers to reach a market.
  • ‘Procurement Hubs’ – A focus on bringing in food to sell in quantity to institutions, offices, schools or hospitals.
  • ‘Redistribution / Food Surplus Hubs’ – there are lots of these popping up around the UK to deal with the environmental issue of supermarket and business food waste
  • ‘Waste Recovery / Value Hubs’ – A similar idea to a food surplus hub, but perhaps more focused on innovation and large-scale waste, to be used for creating a more ‘closed loop’ and circular food system. This could involve a focus on secondary products or by-products.
  • ‘Seed Hubs/ libraries’ – Challenging the ownership of seeds, building a more genetically diverse and resilient local seed base.
  • ‘Skill sharing hubs’ – small scale caterers or producers of manufactured foods can share the infrastructure and kitchen resources to operate self-employed businesses. These spaces can also be used for upskilling people in cooking.

This wide range of issues highlights what people want from our food system. Food hubs can enable more local decision-making powers surrounding food trade, and where our food comes from – an integral aspect of a healthy food system, where citizens have affordable access to food produced in balance with nature.

Furthermore, using these hubs, food does not go through the same valuing / de-valuing processes that it goes through in retail chains or institutional processes. Its worth is informed by people closer to where it is grown and eaten. Perhaps the food hub model of a food system could reflect the truer value of food? Where bringing people together within a transparent food system could showcase the enormous unaccounted value and power of food and food production, and produce a more circular and participatory food system.

The ECO Food Sharing Hub, Aberystwyth

In Aberystwyth, we have had an ECO Food Sharing Hub since March 2019. It is based in a former greengrocer’s shop on a busy shopping street, and was developed jointly by the community and the Aber Food Surplus project. Aber Food Surplus is a food waste redistribution project that started from conversations involving supermarkets, churches, community gardens, bakers, farmers, food banks, students, and charities who could see the community value that sharing food could foster. It was an idea designed in a ‘best fit approach’ to make food ‘waste’ available to the community – where it was ultimately intended to be all along – not in landfill bins!  

A shop window for doing things differently, on a busy street

Aber Food Surplus was founded in 2016, and the project continually highlights a strong desire for change in both our food system and our local area. There is a core team of three staff members and 35 volunteers that collect and redistribute the surplus food. This means the hub is always bustling. There is a kitchen where surplus food can be cooked up for community events, and a community fridge where food surplus is shared. The hub space aims to support knowledge sharing, entrepreneurialism, sustainability, and conversations about our food system. It also hosts the Aber Food Coop, which provides a weekly box of fresh produce to its members.

The ECO Food Sharing Hub is stimulating conversations about what else can be achieved by working together, and how else we can become closer to our food and food producers – a fundamental part of the community here in rural Wales. Through the conversations at our food hub we are evolving every day to become a town that has more knowledge and control over its food supply.

Food hubs have the potential to make change! If you want to be part of this conversation please get in touch. And if you are a grower or producer local to Aberystwyth looking to shorten your food supply chain please get in touch– our Aber Food Coop would be keen to meet you, visit your farm, advertise you, and sell your produce on a weekly basis!

Heather McClure is a director of Aber Food Surplus. She is passionate about the role of food in connecting us to nature, and hopes to see Aberystwyth growing more food and become a wonderful example of a zero food waste town in the near future. This year she is particularly excited to see how aubergines grow.

Gwersi o’r gorffennol, mewn torth o fara

Gan Jane Powell [read article in English]

Os byddwch yn lwcus y gaeaf yma, gallwch brynu torth arbennig iawn ym Marchnad Machynlleth ar ddydd Mercher. Gyda dim ond chwech o dorthau’n cael eu pobi bob wythnos gan bopty Penegoes Rye and Roses, gwneir y bara o wenith a dyfir ychydig filltiroedd i lawr y lôn yng Nglandyfi a’i falu â maen a phŵer dŵr yn y ffordd draddodiadol yn y Felin Ganol, Llanrhystud. Mae’n amser maith er pan dyfid gwenith ar raddfa fawr i wneud bara yn y rhan yma o Gymru a dyma ganlyniad arbrawf gan griw o unigolion brwd o’r enw Tyfwyr Grawn Dyfi. Mae’r grŵp hefyd yn tyfu ceirch.

Un ohonynt yw Katie Hastings, sydd hefyd yn gweithio i Mach Maethlon ac yn tyfu llysiau ers sawl blwyddyn. “Mae gen i wir ddiddordeb mewn bwydo’r gymuned leol a dechreuais i feddwl a fyddai’n bosibl tyfu ein bara a’n huwd ein hunain yma yn Nyffryn Dyfi? A ches i wybod bod gwahanol fathau o rawn yn arfer cael eu tyfu drwy’r dyffryn ar ei hyd 50, 60, 70 o flynyddoedd yn ôl. Arferai pobl dyfu grawn ar ddarnau o dir sydd bellach, yn ôl rhai, yn anaddas i gynhyrchu bwyd, ond nid felly oedd hi o gwbl yn y gorffennol pan fyddai’r amrywogaethau Cymreig hyn yn cael eu tyfu”.

Tyfu gwenith yn Nyffryn Dyfi, 2019. Llun drwy garedigrwydd Katie Hastings.

Dechreuodd Katie a’i chydweithwyr ar arbrawf hirfaith, gan ddysgu sut i aredig, hau, cynaeafu a dyrnu’r grawn. Buont yn ei gynaeafu â llaw ac yn hytrach na defnyddio combein, cawsant fenthyg peiriant dyrnu o Glwb Hen Dractorau Meirionnydd. “Wrth i ni dorri’r grawn a gwneud cocynnau yn y cae, roedd pobl yn dod i lawr o’r bryniau i weld beth roedden ni’n ei wneud ac yn awyddus i helpu,” medd Katie. “Roedd defnyddio’r hen injan ddyrnu wir yn gadael i fi ymgysylltu â ffermwyr o’r hen do oherwydd bod ganddyn nhw y peiriant yma roedd ei angen arnon ni a’u bod am ein gweld yn ei ddefnyddio eto. Fydden ni ddim wedi gallu ei wneud o heb y ffermwyr hŷn yma’n dangos y ffordd i ni.”

Un o’r rhain yw Alun Lewis o Benegoes sy’n cofio ei dad yn tyfu gwenith, haidd, ceirch a thatws ar fferm y teulu ac yn bwyta bara, caws, cig a llysiau wedi’u cynhyrchu gartref yn ystod cyfnod pan fyddai Dyffryn Dyfi’n tyfu cyfran uwch o lawer o’i fwyd ei hun nag sy’n digwydd heddiw. Yn nes ymlaen, treuliodd 27 o flynyddoedd fel contractwr yn mynd â’i beiriannau dyrnu o fferm i fferm. Yn wahanol i gombein, mae injan ddyrnu’n sefyll yn ei hunfan a rhaid i bobl fwydo ysgubau gwenith neu geirch i’w chrombil er mwyn gwahanu’r grawn o’r gwellt a’r us.

Peiriant dyrnu. Llun drwy garedigrwydd Amgueddfa Ceredigion

“Ar ôl y rhyfel, oedd pob ffarm yn gorfod tyfu ŷd a tatws, er mwyn ffidio pobl,” medd Alun gan gyfeirio at y Pwyllgorau Gwaith Amaethyddiaeth Rhyfel lleol (neu’r War Ag) a sefydlwyd ym 1939 gyda phwerau i hawlio tir gan ffermwyr nad oeddent yn cydymffurfio. “Mae’r llyfrau ’ma yn dangos bo ni yn dyrnu bron yn bob ffarm yn Benegoes ’ma, amser ’ny, ac ym mhob ardal arall, Talybont, ffor’ na i gyd, pob ffarm un ar ôl y llall.” Gan nad oedd gan Alun a’i dad ond tri pheiriant dyrnu a’u bod yn gweithio dros ardal cyn belled i’r de â Llan-non, roedd yna dipyn o bwysau i gwblhau’r gwaith. Yn ffodus, gallent fenthyca peiriant ychwanegol gan y War Ag ac roedd yna help gan garcharorion rhyfel a genod Byddin y Tir.

Mae Alun wedi bod yn rhannu ei atgofion gyda phrosiect o’r enw ‘Ffermio cymysg – hanesion a’r dyfodol’ sy’n ymchwilio i arferion ffermio dros y ddwy ganrif ddiwethaf. Ynghyd â hanesion llafar gan drigolion hŷn dan ofal y partner arweiniol ecodyfi, mae’r prosiect yn edrych ar fapiau degwm o’r 1840au, lluniau o’r 1940au a dynnwyd o’r awyr gan yr RAF, ffilm o archifau’r BBC a dogfennau eraill. Mae System Gwybodaeth Ddaearyddol yn cael ei defnyddio i ddwyn yr holl ddata yma at ei gilydd gan fwrw golwg fesul cae ar sut y byddai’r tir yn cael ei ddefnyddio.

Ymysg y data hanesyddol ceir cyfres o fapiau o’r 1930au a luniwyd ar deithiau maes gan blant ysgol a’u hathrawon. Ei gyhoeddi fel yr ymchwiliad cyntaf i ddefnydd tir yn y DU ers Llyfr Domesday, mae’n adnabod saith categori, gan gynnwys coetir, dŵr ac ardaloedd adeiledig ac yn dangos faint mwy o ffermio âr oedd yn digwydd yn ardal Machynlleth yr adeg honno. Trefnwyd yr arolwg gan y daearyddwr o Lundain Syr Dudley Stamp, a’i gwelodd yn rhannol fel ymarferiad mewn dinasyddiaeth i bobl ifainc, ond aeth y mapiau yn eu blaenau i wneud cyfraniad go iawn i ddiogelwch bwyd yn ystod y Rhyfel.

Defnydd tir yn ardal Machynlleth yn y 1930au. Brown tywyll = tir âr a gerddi marchnad, porffor = gerddi, perllannoedd a rhandiroedd. Seilir y gwaith yma ar ddata a ddarparwyd drwy http://www.VisionofBritain.org.uk gan ddefnyddio deunydd map hanesyddol o’r Arolwg Defnydd Tir sydd o dan hawlfraint Arolwg Defnydd Tir Prydain Fawr, 1933-49, hawlfraint Audrey N. Clark

Yn adleisio hyn, un o nodau’r prosiect Ffermio Cymysg sydd â Llyfrgell Genedlaethol Cymru, Prifysgol Aberystwyth ac Environment Systems Cyf. ymhlith ei bartneriaid, yw cyfrannu i drafodaeth gyhoeddus am ddyfodol ffermio yn yr ardal.

“Amserau cythryblus i ffermwyr yw’r rhain ac mae’n helpu i edrych ymhell i’r dyfodol. Mae ffermio wedi newid yn aruthrol dros y ganrif ddiwethaf mewn ymateb i newidiadau economaidd a chymdeithasol ac mae’n gallu newid eto. Rydyn ni am sicrhau bod gwybodaeth ac adnoddau ar gael i ffermwyr a darparu data’n sail i’r drafodaeth gyhoeddus,” medd Chris Higgins, rheolwr y prosiect.

Gwenith Hen Gymro. Llun drwy garedigrwydd IBERS, Aberystwyth

Nid mapiau ac atgofion yn unig sy’n ein cysylltu â’r gorffennol. Ym Mhrifysgol Aberystwyth, mae Dr Fiona Corke yn esbonio sut maent yn meithrin gwenith traddodiadol o’r enw Hen Gymro. “Fe’i casglwyd o ffermydd yng Nghymru ym 1919 gan Syr George Stapledon, cyfarwyddwr cyntaf Bridfa Blanhigion Cymru, ac mae’n cael ei adnabod fel landrace nid amrywogaeth oherwydd mai cymysgedd o fathau oedd o, wedi ymaddasu i’r lleoliad lle’r oedd yn cael ei dyfu,” meddai. “Mae gwellt hir i’r hen fathau o wenith a ddefnyddid at doi ac mae pwysau’r cnydau’n is na phwysau gwenithau modern. Fodd bynnag, roeddent yn ddibynadwy ac mae diddordeb ynddynt eto erbyn hyn, yn arbennig gan dyfwyr organig oherwydd nad oes angen fawr o wrtaith arnynt”.

Wrth gefn adfywio grawn traddodiadol mae Fforwm Grawn Cymru, sef rhwydwaith o felinwyr, pobwyr, towyr, bragwyr a distyllwyr sy’n ymrwymedig i adfer economi rawn genedlaethol. Yn allweddol i hyn mae creu diwylliant bwyd sy’n croesawu amrywiaeth ranbarthol, wrth i rawn esblygu i weddu i wahanol amodau. Chwedl Katie, “Rydyn ni am i bobl brofi’r blas sy’n deillio o gymysgedd o wenith sy’n wahanol iawn i’r blawd rydych chi’n ei brynu oddi ar y silff. Mae blas Dyffryn Dyfi ar y dorth yma, gan adlewyrchu’r pridd a’r hinsawdd lle cafodd ei thyfu.”

Ariennir y prosiect Ffermio Cymysg yn rhannol gan Sefydliad y Teulu Ashley ac yn rhannol gan yr Undeb Ewropeaidd drwy Weinidogion Llywodraeth Cymru. Cafwyd cyllid gan Gronfa Amaethyddol Ewrop ar gyfer Datblygu Gwledig drwy Lywodraeth Cymru, Cyngor Sir Powys a’r tri Grŵp Gweithredu Lleol sydd ar waith yn ardal Biosffer Dyfi: Arwain, Cynnal y Cardi ac Arloesi Gwynedd.

Mae’r prosiect yn rhedeg tan hydref 2020 gan groesawu cyfraniad gan bobl sydd â diddordeb yn hanes amaethyddiaeth yn yr ardal a dewisiadau arallgyfeirio o ran cynhyrchu bwyd yn gynaliadwy. Cysylltwch ag ecodyfi i gael gwybod mwy.

Mae Jane Powell yn ymghorydd addysg sy’n ysgrifennu am fwyd yn www.foodsociety.wales

Lessons from the past, in a loaf of bread

By Jane Powell [darllen erthygl yn Gymraeg]

If you’re lucky this winter, you can buy a very special loaf at Machynlleth’s Wednesday market. Baked in a limited edition of six a week by Penegoes bakery Rye and Roses, it’s made from wheat grown a few miles down the road at Glandyfi, and milled the traditional stoneground, water-powered way at Felin Ganol, Llanrhystud. It’s many years since wheat was last grown at any scale to make bread in this part of Wales, and it’s the result of an experiment by a group of enthusiasts called the Dyfi Grain Growers. The group is also growing oats.

One of them is Katie Hastings, who also works for Mach Maethlon and has been growing vegetables for many years. “I have a real interest in feeding the local community, and I started thinking, would it be possible to grow our own bread and our own porridge here in the Dyfi Valley? And I found out that grains used to be grown all over the valley 50, 60, 70 years ago. People used to grow cereals on areas of land which people now say are unsuitable for food production, but really weren’t in the past when these native Welsh varieties were grown”.

Growing wheat in the Dyfi Valley, 2019. Image courtesy of Katie Hastings.

Katie and her colleagues embarked on a long experiment, learning how to plough, sow, harvest and thresh the grain. They harvested it by hand, and rather than use a combine harvester they borrowed a threshing machine from Meirionnydd Vintage Club. “When we were cutting the grain and making stooks in the field, people were coming down from the hills to see what we were doing, and keen to help,” she says. “Using the old threshing machine really allowed me to connect with the older farmers, because they had this machine that we needed, and they wanted to see us using it again. We wouldn’t have been able to do it without these older farmers showing us how.”

One of these is Alun Lewis of Penegoes, who remembers his father growing wheat, barley, oats and potatoes on the family farm, and eating home-produced bread, cheese, meat and vegetables, in an era when the Dyfi Valley grew a much higher proportion of its own food than it does now. Later he spent 27 years as a contractor, taking his threshing machines from farm to farm. Unlike a modern combine harvester, a threshing machine is static, and requires people to feed sheaves of wheat or oats into it, in order to separate the grain from the straw and chaff.

A threshing machine, courtesy of Ceredigion Museum.

“After the War every farm had to grow wheat and potatoes to feed people,” he says, referring to the local War Agriculture Executive Committees, or War Ags, set up in 1939 with powers to requisition land from farmers who did not comply. “Our records show that we were threshing on nearly every farm here in Penegoes then, and everywhere else, Tal-y-bont, all down that way, one farm after another.” As Alun and his father only had three threshing machines and they covered an area as far south as Llanon, there was a lot of pressure to get the work done. Fortunately, they were able to borrow an extra machine from the War Ag, and there was help from prisoners of war and the Land Girls.  

Alun has been sharing his memories with a project called ‘Mixed farming – histories and futures’, which is researching farming practices over the past two centuries. Together with oral histories from older residents organized by the lead partner ecodyfi, the project is looking at tithe maps from the 1840s, RAF aerial photographs from the 1940s, archive footage from the BBC and other documents. A Geographic Information System is being used to draw all this data together and provide a field-by-field overview of how land was used.

Among the historic data is a set of maps from the 1930s which were compiled on field trips by schoolchildren and their teachers. Hailed as the first investigation into land use in the UK since the Domesday Book, it identifies seven categories, including woodland, water and built-up areas, and shows how much more arable farming there was in the Machynlleth area in those days. The survey was organized by London geographer Sir Dudley Stamp, who saw it partly as an exercise in citizenship for young people, but the maps went on to make a real contribution to food security in the War.

Land use in the Machynlleth area in the 1930s. Dark brown = arable and market gardens, purple = gardens, orchards and allotments. This work is based on data provided through http://www.VisionofBritain.org.uk and uses historical Land Utilisation Survey map material which is copyright of The Land Utilisation Survey of Great Britain, 1933-49, copyright Audrey N. Clark.

Echoing this, one of the aims of the Mixed Farming project, whose partners include the National Library of Wales, Aberystwyth University and Environment Systems Ltd, is to contribute to a public discussion about the future of farming in the area.

“These are turbulent times for farmers, and it helps to take a long view. Farming has changed enormously over the past century in response to economic and social changes, and it can change again. We want to make information and resources available to farmers and help inform the public debate,” says Chris Higgins, project manager.

Hen Gymro wheat, courtesy of IBERS, Aberstwyth

 It’s not just maps and memories that link us with the past. At Aberystwyth University, Dr Fiona Corke explains how they are maintaining a traditional wheat called Hen Gymro. “It was collected from Welsh farms in 1919 by Sir George Stapledon, first director of the Welsh Plant Breeding Station, and it’s known as a landrace not a variety, because it was a mixture of types adapted to the locality where it was grown,” she says. “The old wheats all have long straw, which was used for thatching, and they are low yielding compared to modern wheats. However, they were reliable, and now there is interest in them again, particularly from organic growers because they don’t need a lot of fertiliser”.

Backing the revival of traditional cereals is the Welsh Grain Forum, which is a network of millers, bakers, thatchers, maltsters, distillers and brewers committed to restoring a national grain economy. Key to this is creating a food culture that embraces regional variation, as grains evolve to suit different conditions. As Katie puts it, “We want people to taste the flavour you get from a mixed population of wheat, which is very different from flour you buy off the shelf. This loaf has the flavour of the Dyfi Valley, reflecting the soil and climate where it was grown.”

The Mixed Farming project is funded partly by the Ashley Family Foundation and partly by the European Union through Welsh Ministers. The European Agricultural Fund for Rural Development has been made available through the Welsh Government, Powys County Council and the three Local Action Groups operating in the Dyfi Biosphere area: Arwain, Cynnal y Cardi and Arloesi Gwynedd.

The project runs until autumn 2020 and welcomes involvement from people interested in the history of agriculture in the area and sustainable food production diversification options. Please contact Ecodyfi to find out more.

Jane Powell is an education consultant who writes about food at www.foodsociety.wales.

Our Food: rebuilding the local food economy

By Duncan Fisher

Our Food is a new initiative in Wales to rebuild the local food economy. The project has just launched in the Brecon Beacons around Crickhowell and is the beginning of a long process in the local area.our food blackboard - web

The need to rebuild local food economies – which have been decimated by the global food system that drives the export of most of what is produced in a region and the import of most of what is consumed in the same place – is driven by three imperatives: climate change, a feeling of lost local mandate and depopulation.

Building local food economies is a core part of the response to the climate crisis. The global food system, according to this year’s IPCC report, Climate Change and Land, accounts for between 21% and 37% of greenhouse gas emissions resulting from human activity. This is driven by the massive global industrialisation of food. The report calls for “enhancing local and community collective action”.

Meanwhile, enhancing local economic activity is a vital response to the deep sense of loss of  control felt in Wales and across the UK over the things that shape our daily lives. This is driving an unprecedented political crisis.

And finally, building local economies in rural areas is a means of challenging depopulation, creating meaningful jobs at the local level.

Where to start rebuilding a local food economy?

Work starts from a very low base – low demand for local food (nearly everyone goes to supermarkets), low supply (so many small producers have been put out of business by global food chains) and low skills (young people leave to find work elsewhere). Where to start to reverse this long spiral downwards? We believe the first step is driving up demand, through marketing of what local food there is and through raising consumer awareness about the true consequences of buying food in supermarkets that could be produced locally. Demand must exceed supply for businesses to start producing more – customers clamouring for more are better than businesses without markets!

We also believe the process must be driven by businesses. Local government and consumers have a vital role as the purchasers of products, but businesses have the skills and incentive to market products and drive up demand, and only they have the means of responding to increasing demand.

Our inspiration: Schwäbisch Hall, Germany

The inspiration for the Our Food approach is the food project in Schwäbisch Hall in Germany, one of the most successful initiatives to rebuild a local food economy in the world.

This project started with a handful of farmers in 1988 and has grown enormously, with over 1500 businesses participating. The farmers tackled the problem of supermarkets by building their own chain, attached to really nice food halls. The association now owns and runs a large meat processing factory producing a wide range of processed meats from pork raised by local farmers. The farmers set up a charitable foundation that bought the region’s castle, now run as a hotel and conference centre. The organisation heavily emphasises organic production, works to get a fair price for all products, builds marketing capacity, works to improve farm incomes and promotes regional development.

The founder of this project, Rudolf Bühler, is coming to Wales for the Real Food and Farming Conference, and will present the work there in plenary session. The day after, 13 November, we are continuing the discussion with Rudolf in Crickhowell. You are warmly invited!

Our Food across Wales?

As the Our Food approach starts to drive up demand for local produce, we want it to spread. So we have structured the website to be able to be used by other places. The Crickhowell site is our-food.org/crickhowell, so another place could be our-food.org/anotherplace. We will start by inviting other towns around the Brecon Beacons and working to raise funds with them.

Please join in signing a joint letter to Welsh Government!

We are also lobbying Welsh Government to provide more support for rebuilding food economies. We have drafted a letter recommending strong attention to locality and to climate change in the new Welsh Food & Drink Strategy. We are collecting signatures for this: please do sign!

Duncan Fisher is a campaigner on children’s issues and on climate change. With global food systems producing 21-37% of greenhouse emissions, local food systems are something big that Wales can do. www.linkedin.com/in/duncanfisher

Images: Tim Jones, As You See It Media.

 

Gweledigaethau Gwledig – Cynhadledd Gwir Fwyd a Ffermio Cymru (CGFFfC)

Gan Eifiona Thomas Lane

[Eifiona reflects on the Oxford Real Farming Conference and its new Welsh offshoot; use Google Translate to find out more]

Ar ddechrau’r flwyddyn newydd eleni cefais fy mhrofiad cyntaf o’r ORFC, sef Oxford Real Farming Conference, sydd yn amlwg yn cael ei threfnu yn Rhydychen. Cyfle oedd hyn imi drafod syniadau am sut allai dyfodol tu allan i Undeb Ewropeaidd effeithio ar gymunedau ffermio – yn benodol oblygiadau iaith a pheryglu diwylliant gwledig Cymreig.

Ond cyn fy seswin cefais gyfle i fwynhau bore braf yn crwydro o amgylch y gynhadledd. Yr argraff gyntaf wnaeth arnaf oedd bod amrwyiaeth o stondinau safonol lle roedd pwyslais nid – fel oeddwn yn ei dybio (o ystyried ansawdd y stondinau) – ar ffermio dwys comersial ar gyfer y system fwyd a masnach byd eang, ond yn hytrach ar ffermio llai arddwys lle roedd torreth o wybodaeth defnyddiol ac ymarferol ar ddulliau a busnesau.

Roedd yno hefyd nifer o grwpiau cynghori ffermio oedd yn hybu parchu’r pridd, cyfoeth ecosystemau naturiol a thirluniau amrwyiol. Dyma’r union systemau rwyf wedi arfer gorfod eu amddiffyn a ceisio egluro eu potensial i gyflwyno gwasanaethau ecosystemau rheoli a diwylliannol. Neu, mewn iaith arall, cynnal treftadaeth, cymunedau ffermio a chefn gwlad mwy cynaliadwy.

Yn ystod fy nghyflwyniad, a oedd yn rhan o sesiwn Maniffesto Bwyd Cymru, trafodwyd ystadegau o’r ystadegau Sensws (2011) ac astudiaeth gan Undeb Amaethwyr Cymru 2018, sy’d dangos bod 40% o ffermwyr yn siarad Cymraeg, sef ddwywaith yn fwy nac unrhyw gategori gwaith arall ar draws Cymru. Mae 100% o ffermwyr cymunedau Dolbenmaen, Y Bala / Llanuwchlyn a Melindwr yng Ngheredigion yn siarad yr iaith. Cyflwynwyd ymateb Llywodraeth Cymru a’r Undebau Amaethwyr Cymru i’r her byddai dirywiad yn amaeth yn ei gynnig:

  • ‘Moves which undermine the viability of Welsh Agriculture are likely to represent significant threats to the Welsh language particularly in communities where the proportion of the population who speak Welsh is low or intermediate.’ (UAC 2018, Ffermio yng Nghymru a’r Iaith Gymraeg)
  • ‘The composition of our farming sector is very different to the rest of the UK, particularly to England. Our landscape is more varied, our rural communities are a much greater share of the population and our agriculture is more integrated into the fabric of our culture, especially the Welsh language. We have a once in a generation chance to redesign our policies in a manner consistent with Wales’ unique integrated approach, delivering for our economy, society and natural environment.’ (Dyfodol Amaeth a Rheolaeth Tir, Lesley Griffiths, Mawrth 2017)

Y prif her byddai gwanio’r economi wledig draddodiadol ac arwain at sefyllfa ansicr iawn o ran argaeledd bwyd ffres, iach a fforddadwy mewn cymunedau sydd yn ddaearyddol fwy ymylol.

Felly – a’m sesiwn drafod wedi bod – roeddwn yn falch iawn o allu cefnogi syniad eithaf trawiadol, sef y dylai cynhadledd debyg ddigwydd yn Nghymru sef cyfle i ganolbwyntio ar ffermio a bwyd Cymreig. Byddai hon yn wahanol i gynhadleddau academaidd ar amaeth ac hefyd yn wahanol i’r Sioe Fawr yn Llanwelwedd, oherwydd byddai yn dod a chydrannau y drafodaeth wledig ynghyd. Cynhadledd integredig, ymarferol ydy’r gwledigaeth (gyda chytundeb trefnwyr yr ORFC gwreiddiol) a fydd yn lledaenu ymarfer da. Yn ystod y sesiynnau trafod traddodiadau hynafol Cymreig ar gyfer rheoli amgylchedd ac amaethu organig ac anarddwys, cynhyrchu bwyd da iach, ac yn caniatau trafodaeth ar bolisiau a gwleidyddiaeth.

Yn yr ychydig misoedd dilynol cafwyd trafodaeth brwd ar ei lleoliad ac a dylai fod yn symudol fel yr Eisteddfod, a wedyn mwy byth o drafodaeth am yr enw yn  Gymraeg. Er mwyn crynhoi felly, eleni ym mis Tachwedd 2019 bydd Cynhadledd (gyntaf) Gwir Fwyd a Ffermio Cymru yn digwydd yn Aberystwyth. Mae’r lleoliad yma yn draddodiadol, hygyrch a rhesymol am eleni; cawn weld am flynyddoedd i ddilyn.

Mae nifer fawr o fudiadau cefn gwlad ac unigolion egniol a phrofiadol nawr yn cydweithio i sefydlu a cynllunio’r digwyddiad, ac yn sicr bydd eraill yn ymuno, ond araf deg mae dal iar! Gobeithiaf yn fawr iawn y bydd yn egino a thyfu yn driw i egwyddorion cynhadledd ORFC, sef parodrwydd i herio rhai agweddau o amaethu diwydiannol, ac y bydd yn cyfarfod lle mae cyfle ar gyfer trafodaethau rhyngddisgyblaethol, gwahanol ac amgen.

Mwy na hynny, rwyf yn gobeithio bydd y gynhadledd hon yn adlewyrchu amrywiaeth gwir gyfoeth bwyd a ffermio Cymru, ac efalla hyd yn oed mwy pwysig i mi yw bod y CGFFfC yn cychwyn a parhau i fod (pan bydd yn llwyddo a thyfu ) yn gynhadledd wledig wir Gymreig.

Mae Eifiona Thomas Lane yn ddarlithydd mewn Daearyddiaeth yn yr Ysgol Gwyddorau Naturiol, Prifysgol Bangor.

Llun: Eifiona Thomas Lane