Manifesto for food to nourish a healthy society: the opportunity

By Jane Powell. This article was published in the Western Mail on 13 February 2018

A report from the Wales Centre for Public Policy published last month forecasts tough times ahead for Welsh farming. It recommends, amongst other things, investment in longer-term partnerships between government, food retailers and others to grow business networks across Wales.

Meanwhile, in other circles, there is concern that the food industry is suffering from a skills shortage (and an image problem) and that it needs to do more to tackle public health problems such as obesity and diabetes.

Elsewhere again, there are social concerns. Increasing demand for food banks has led to the formation by Welsh Government of a Food Poverty Network. Children are growing up in a world where food comes from the supermarket shelf, and there is an epidemic of loneliness: people of all ages who eat alone, and not by choice.

It seems that the crisis facing farming is part of a much bigger picture of social disconnection from where our food comes from, where competing points of view struggle for air time in the rush to promote simple solutions. The pressures of Brexit only serve to intensify the discord.

But if the threat to farming subsidies and export markets provides a painful stimulus to action, it also gives us permission to think more deeply than before and question received truths. Discussions about food readily reveal ideological splits – the current debate about meat-eating being just one of them – but food by its very nature also brings people together.

While we may have very different views on what constitutes sustainable food production and makes for a nutritious diet, we can nevertheless agree on some shared values. We surely all want to see a Wales where everyone has enough to eat, food is of high quality, and we are fair in our dealings with each other.

Fortunately, we have some new structures to support a fresh approach to food. One is the Well-Being of Future Generations Act, which requires public bodies to act in a more collaborative way with business and civil society, and thus gives NGOs a new opportunity to step up and be heard. Another is the Assembly’s Rethinking Food in Wales consultation (closed, but still in progress).

There are also many encouraging initiatives that use food to cross sectors and silos. The Nature Friendly Farming Network honours the unity of food production and care for the environment. Food Cardiff brings together the public sector, academia and community groups to tackle problems such as school holiday hunger. The UK campaign Peas Please includes supermarkets, farmers, caterers and others in a bid to increase vegetable production and consumption.

There is a bigger question here. Could it be that the future of food and farming is not simply a practical challenge, to be sorted by new partnerships, but also a means to creating a more connected society and thus tackling many of our social ills? Food creates a human connection which is ultimately closer to most people’s hearts than money. We want a thriving economy, but it should be in support of human happiness, not the other way around.

That is the thinking behind the Wales Food Manifesto. The process began in 2015, with the support of Sustainable Futures Commissioner Peter Davies and former environment minister Jane Davidson, and can be described as a conversation that is gaining momentum. The aim is to develop food policy from the bottom up, with regular blog posts on our website from individuals and organizations.

Last week the Manifesto took another step with a public meeting at the National Botanic Garden, where speakers from the RSPB, NFU, Transition Bro Gwaun, Wright’s Food Emporium, Just Food Abergavenny and Food Cardiff set out their aspirations and considered how a national food network or alliance could support them to be more effective, for the good of everyone.

Taking part in the discussions which followed were representatives from different parts of the food chain from field to fork, as well as groups with a community or health focus. Some were senior members of staff in national organizations, some were self-employed people taking a day away from their businesses, while others were volunteers making inspiring contributions to their local communities through gardening, shared meals and debates.

We need all points of view to get the full picture, and last Friday was just a beginning. We won’t agree on every detail of the perfect food system – far from it – but by coming together to learn from each other, we can find some new ways forward.

Os hoffech ddod yn rhan o’r Maniffesto a helpu llunio’r system fwyd yng Nghymru, dilynwch chi yma neu e-bostio helo [at] maniffestobwyd.cymru.

If you would like to get involved with the Manifesto and help shape the food system in Wales, please follow us here or get in touch at hello [at] foodmanifesto.wales.

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How paying subsidies to farmers saves us money in the end

By Megan Perry, Sustainable Food Trust

When Britain leaves the EU, farmers will no longer receive direct payments from Brussels, and the UK governments will have to make their own policy on subsidies. Some people will see this as an opportunity to reduce costs, but the Sustainable Food Trust’s new report The Hidden Cost of UK Food suggests that cutting subsidies might be a false economy.

The report shows that agricultural subsidies make up a comparatively small proportion of the total costs of UK food – just 2.5p for every pound spent on what we eat. That’s because there are huge hidden costs in the food system, such as the health care bill caused by poor diets, and the environmental impacts of intensive farming. Farm subsidies, meanwhile, will be pivotal in shifting our food system towards more sustainable practices, saving us money in the long run.

The report highlights the damage that our current food system causes, and the huge economic cost of this to society. Food appears to be cheaper than ever in the UK, yet the price we pay at the checkout is masking a hidden cost. In reality we are paying for our food twice – for every £1 we spend on food in the shops, we pay another £1 in other ways.

One example is healthcare. With a whole range of negative impacts, from pesticide poisoning to antimicrobial resistance, food-related healthcare costs account for an extra 50p of every £1 spent on food. Broken down, we can see the severe impact of poor diet, as cardiovascular disease, diabetes and cancer rates continue to rise. Cardiovascular disease is particularly significant, forming 9.2% of NHS costs, at £2.5 billion per annum. Obesity costs around £3.95 billion, while treatment of malnutrition in the UK costs £7.3 billion annually.

How is our food system helping to create this problem? The rise of supermarkets and promotion of processed food is one aspect that has led to decreasing nutrition in our diets. As retailers compete to cut costs and lower prices, we’ve seen food increasingly packed full of cheap, processed ingredients that are also addictive, such as sugar. Another aspect with serious and far-reaching repercussions is the loss of diversity in the foods produced, particularly the narrowing of the range of crops grown, and the loss of crop varieties.

Many diets now rely on a small number of staple crops, such as wheat, maize and soyabeans, while the diversity of food produced in general has seen significant decline. In Wales, for example, the amount of land producing vegetables has declined by half in the last 40 years. This not only impacts our health, but threatens future food security and reduces habitats for wildlife.

Aside from diet, our food system directly impacts our health through production practices, and the costs of these can be huge. Antimicrobial resistance, for example, is a problem created in part by the overuse of antibiotics in livestock production, which is now having a catastrophic impact on our ability to treat even some minor infections. It is estimated that the economic cost of antimicrobial resistance in the UK is £10 billion per year, and around £2.34 billion of this is likely attributable to livestock production.

There are also, of course, health costs associated with exposure to pesticides, particularly to endocrine disrupting chemicals (EDCs), and these can amount to £12 billion per year. Many of us unwittingly come into contact with pesticides via residues in food and water, or we may be exposed to them directly in our environment. In fact, one study found that almost 5% of all fruit and vegetable samples tested contained one or more pesticide residues above the legal limit, while a quarter of all surface water reservoirs used for drinking water in the UK are at risk of exceeding EU pesticide limits, according to the report.

Environmental pollution and degradation associated with food production also generates major economic costs that many of us may be unaware of. In fact, environmental impacts account for an extra 36p for every £1 we spend on food. Agriculture-related greenhouse gas emissions cost society £10.35 billion per year in the UK, while costs from nitrogen pollution are estimated to be £11.88 billion, or about £185 per person per year.

Soil degradation is another major issue. Over 99% of human food calories come directly or indirectly from plants grown in soil. Food security for the global population depends on maintaining soil health to ensure its long-term productivity. Soil contains 25% of global biodiversity, and over 98% of the genetic diversity in terrestrial ecosystems, and provides habitats for insects, invertebrates, microorganisms and small mammals. Soil also stores approximately 2,500 billion metric tonnes of carbon, essential for soil fertility, water retention and plant health. However, most croplands have already lost 40–60% of their organic carbon to the atmosphere. Globally, more than half of all soils are now classified as degraded or severely degraded. In the UK, the economic cost of the loss of soil carbon is estimated to be £3.21 billion per year.

These are just a few examples of the most significant costs generated by the negative impacts of food production in the UK. There are numerous others, including water pollution, food importation and biodiversity loss. The food system is not serving its people or the environment. There is currently little financial incentive for food producers or businesses to do the right thing. They do not have to pay for the damage they inflict and they are not rewarded financially for the care and conscience they give to the countryside.

This urgently needs to change, and with Brexit on the horizon we must ensure that future food and farming policy internalises the hidden costs back into the food system, creating the right incentives for sustainable progress. The continuation of subsidies is essential to  reward farmers for positive practices which protect the environment and support human health.

There is clearly a lot of uncertainty around the future of food policy in Wales, as indeed there is across the rest of the UK, but Brexit provides an opportunity for Wales to lead the way, and outline a genuinely sustainable future for food and farming.

Megan Perry studied International Politics and then gained a Masters degree in Food and Water Security at Aberystwyth University. She now works full time as Policy and Communications Officer for the Sustainable Food Trust. She lives on a small farm in Somerset where her family rears Black Welsh Mountain sheep.

Picture: Gary Naylor

How small-scale horticulture can help with food security, health and rural regeneration

By Alicia Miller

When my husband, Nathan Richards, and I started our farm, Troed y Rhiw in West Wales, growing a wide range of organic vegetables and soft fruit, many of our local farming neighbours were surprised and even openly sceptical. Were we mad growing horticulture crops on what was thought of as livestock land, with 6–8” of poorly drained topsoil? The farm was not in good heart to start with, having been neglected for more than 30 years – the challenge to bring the land back to health perhaps seemed foolhardy to them. The east of the UK was much better for vegetable production – why should we bother way out here in the west to grow food?

Remarkably, just .08% of agricultural land in Wales is currently used for horticulture production and the sector is in long term decline in terms of land use. While this figure is slowly rising – climbing 300ha from 2010 to 2015 – horticulture is far from the mainstay of Welsh agricultural production. Some 80% of the country has been classified as a ‘Less Favoured Area (LFA)’ – albeit part of this figure are the country’s mountains and hills. Horticulture, particularly on a larger-scale, for both conventional and organic producers, has also been hampered by a lack of infrastructure and processing facilities which are also largely based in the east of England. According to researcher Amber Wheeler, Welsh fruit and veg production contributes to a mere 3% of Wales’ fruit and vegetable 5-a-day requirement (and even less of the updated 7-a-day recommended in the 2016 Eatwell Guide2016 Eatwell Guide from Public Health England).

Such a statistic points out the significant need for more regional horticulture production. Local food has an extremely important role to play in the food security of Wales, bolstering local economies, providing local jobs and feeding a local populace fresh, healthy produce. It is small-scale, often organic and sustainable, farming and horticulture that largely devotes itself to local markets – and local markets with local food could become increasingly important to local communities in a destabilised world. It’s something that we may have forgotten in the seeming glory of the global commodities market.

In our experience as growers, however, routes to market have been difficult, requiring innovation and activism on the part of producers to garner better access – despite national Government support for local food initiatives. Established farmers markets, such as Aberystwyth Farmers’ Market, are tightly controlled for competition, making it difficult for new producers to gain entry – in part because there isn’t the public support for bigger markets. Proposals for new Farmers’ or Producers’ Markets need the support of local councils to secure sites and support infrastructure and this isn’t always forthcoming. But most importantly, there needs to be stronger messaging about why local food is important and what value it brings to the communities it serves.

Kohl Rabi smallFurther, the importance of local sustainable food in schools, hospitals and other institutional settings must be negotiated to allow producers the opportunity to sell produce into central purchasing, possibly as cooperatives if not as individual businesses. With the introduction of a radical new school curriculum that takes a holistic approach to education, foregrounding ‘Health and Wellbeing’ as one of four key purposes to be delivered across all subjects, it is really imperative that children and young people have access to and are taught about the value of sustainable local food and regional diets. It’s very difficult, however, to teach this with the generational loss of knowledge in respect to vegetable production and the broader devaluing of fresh food against the ease of processed products.

Horticulture is also challenged by the amount of labour required, far greater than in arable or livestock production. This is dramatically increased for organic and sustainable horticulture which eschews the use of nitrogen fertilisers, herbicides and pesticides and is much less mechanised. There is little acknowledgement of the role of sustainable small-scale farming and growing and the potentially significant contribution this can make to sustainable regional diets. This is a problem that cannot, nor should be, overcome by the organic premium –  the increased cost of local, sustainable fruit and vegetable, that the premium represents, will ultimately only serve to erode food justice. Better, more ecologically sound, farming practice should produce more affordable food, if the various externalities of the food system are costed out.

The sector struggles financially, as does much of agriculture, to keep in the black in an economy that refuses to acknowledge an accurate accounting of the true cost of food. While the Welsh Government has been encouraging in the value given to the organic subsidy via the Common Agricultural Policy, this is arguably undermined by the exclusion of producers working under 5ha. All local food producers should be recognised, no matter the size of the enterprise.

A new initiative launched this year with funding from the Welsh Government, Tyfu Cymru: Growing Wales, promises more support for commercial horticulture in Wales, including the development of a horticulture action plan, which is a heartening step forward for growers across the country. It aims to make the sector more profitable and more sustainable. But it is important to remember that sustainability is linked to scale – sustainability, inevitably, erodes as scale expands and markets move away from the local context. It is small- and medium-scale producers who most need support.

Small-scale horticulture has an important role to play in creating a more equitable and sustainable food system in Wales, but its potential power and promise needs to be supported by the public and promoted by government as a real and viable alternatively to the global food market.

Alicia Miller and Nathan Richards are organic growers based near New Quay in west Wales. They have run Troed y Rhiw for nearly ten years using organic and mixed farming practices. Alicia is the Web Editor for the Sustainable Food Trust in Bristol and writes regularly on sustainable food and farming issues.

Peas Please: on growing and eating more veg in Wales

From Food Cardiff’s press release

At a summit held recently in Cardiff Bay, leading Welsh food retailers, caterers, suppliers and statutory bodies made pledges to increase our vegetable consumption. This was the latest achievement of Peas Please, a pioneering initiative that targets the whole food system to improve our diet and our health. It works across the UK and its Welsh arm is led by Food Cardiff in collaboration with Amber Wheeler, whose doctoral research focuses on boosting horticulture and vegetable consumption in Wales.

Companies that made Veg Pledges at the Summit included Castell Howell, S.A. Brains and Co, Puffin Produce, Lantra, Riverside Real Food, the Federation of City Farms and Community Gardens and Penylan Pantry, the Soil Association, WRAP Cymru and Charlton House, caterers to the National Assembly for Wales. They each explained how they plan to change how they produce, manufacture, supply and serve their meals to include more vegetables, thus making an important contribution to public health.

Research shows that eating too little veg contributes to 20,000 premature deaths in the UK every year and that we should all be eating at least an extra portion every day. Data released by think tank The Food Foundation this summer showed that UK consumers are buying two-thirds less veg than the amount recommended by health experts.

Influential pledges were also made by Cardiff City Council, Cardiff and Vale University Health Board, Cardiff University and Cardiff Metropolitan University. During Plenary that day, the First Minister Carwyn Jones AM welcomed the Veg Summit and what Peas Please is aiming to achieve to improve the health of the nation.pledge

The Summit was sponsored by Jenny Rathbone AM, who leads the Cross Party Group on Food. It was attended over 80 multi-disciplinary representatives from the private, public and third sector, including the Cabinet Secretary for Health, Wellbeing and Sport, Vaughan Gething AM, the Minister for Social Services and Public Health, Rebecca Evans AM, Cllr Huw Thomas, Leader of Cardiff Council and Dr Sharon Hopkins, Director of Public Health with Cardiff and Vale University Health Board.

Katie Palmer, who leads Food Cardiff, said, “We are delighted that a number of Wales’ leading foodservice companies, universities, growers, food manufacturers and local food retailers have embraced the Peas Please initiative and we hope in doing so they will inspire others to make their own pledges. This is just the start of the journey to increase the production and consumption of Veg in Wales and we urge any organisation wanting to get involved to get in touch”.

A simultaneous event organised by The Food Foundation in London saw pledges from Lidl, Co-op, Sainsbury’s, Tesco, Greggs, Mars Food, Nestle, Sodexo, Baxter Storey Interserve and Simply Fresh. These pledges will amount to millions more portions of vegetables being added to meals in the UK with potential to give a welcome spur to British horticulture at a time when the sector faces considerable uncertainty. Meanwhile, in Scotland, the Scottish Government have pledged a new Fruit, Veg & Potato Industry Leadership Group which will develop an action plan for Scottish horticulture.

For details of each pledge made from across the whole of the UK, read this Storify and the full pledge list.

All pledges will be measured and monitored by Food Cardiff in partnership with the Food Foundation, Kantar Worldpanel, PwC and Cambridge University annually until 2020.

Land, food and people: lessons from the Isle of Man

By Jane Powell

Bees hover over marigolds, cornflowers and yarrow in full bloom around the edges of a field of beans which stand blackened and dry, ready for harvest. Beyond, the land slopes down to the valley bottom, where small herds of South Devon cattle are grazing the species-rich wetland meadows. Hedgerows abundant with blackberries, hawthorn and guelder rose divide Guilcagh farm up into small parcels, where Jo Crellin also grows wheat for milling and hay for the horses of the nearby riding school. This is the Isle of Man, where the sunny low-lying northern tip, in the rain shadow of Snaefell, is well suited to cereal cultivation.

We’re on a walk organized by the Farming and Wildlife Advisory Group, and the co-existence of food production and nature is certainly a strong theme of the discussion. There is also a historical dimension: archaeological evidence suggests that people were growing wheat here  almost 6000 years ago. But it’s not just about a timeless rural idyll. Back at the farm, Paul Fletcher, owner of the cows we admired earlier and the new Chair of the Island’s Agricultural Marketing Society, explains his vision for a food chain that connects people to the land not just through the food they eat, but also through knowledge and understanding.

“We want to see personal connections up and down the food chain,” Paul says. “Retailers, food businesses and farmers need to meet so that they understand each other’s work and build trust in the food system. When you buy produce from Manx farms you become part of a unity of people and nature, and we want to make that easier for people to understand.”

It’s a familiar theme: the public has become disconnected from the land, and food has become a mere commodity to be traded like any other. Telling the story of food, by making the food chain visible and personal, doesn’t just secure the livelihoods of farmers and enrich the tourist experience; it can also help to reinvigorate a sense of community, place and belonging. This is a quality which it can be difficult to articulate, let alone assign a monetary value to, but which is readily conveyed in the context of farmers markets, school visits to farms and farm walks such as this.

genuine IoM meatEvery society has its own take on the story of its homegrown food. The Isle of Man has some defining characteristics which are unique to a small self-governing island with its own quirky fauna (it lacks badgers, foxes, moles and toads, but has a population of feral wallabies), and yet are instructive to us in Wales and beyond. At 32 miles long and 14 miles wide – which is one-third the size of Ceredigion, which it resembles with its rolling hills and fishing villages, but with a slightly bigger population – it corresponds roughly to the area covered by a market town and its hinterland, which is what many of us have in mind when we talk about ‘local’ food.

At the same time it has a national government with powers that Wales is still dreaming of, and it’s outside the EU, although in practice very tied to it by trading arrangements. That means for instance that it finances its own farming subsidies out of domestic taxation, it has fixed the retail price of home-produced milk at 60p a pint and it owns all the land over 200m. Meanwhile the obstacle of the Irish Sea, which is reckoned to add 20% to the cost of goods that are ferried across, is a powerful stimulus to local food production and contributes to the island’s diversified farming system, which supports a creamery, an abattoir and a flour mill, besides supplying eggs and vegetables.

It’s also been designated a UNESCO World Biosphere region, which is simultaneously an accreditation for the Manx balance between human activity and the natural world, and a stimulus to develop new approaches to sustainable development. As such, it is part of an international partnership of reserves which includes such iconic sites as Ayers Rock and Yellowstone National Park – and in Wales, the Dyfi Biosphere centred around Machynlleth – with a remit for educational exchanges and research.

The Dyfi Biosphere, which spans three local authorities (Ceredigion, Gwynedd and Powys), is dominated by beef and sheep and has few opportunities so far for creating branded products for export, but the cultural conditions are not so different. Both Biospheres have a Celtic language and rich cultural history, both have strong farming traditions, and both have a strong sense of place and family roots. Both also benefit from a dynamic population of incomers who are attracted to the natural beauty and atmosphere of the western margins and ready to envision a bright future.

As we in Wales face the uncertainties of leaving the European Union we have an opportunity to ask ourselves what future we want for our food system, and we have much to gain by talking to others who are grappling with the same challenges. It’s a time for building new partnerships, and the Isle of Man and the network of Biosphere reserves can offer Wales a new perspective on the relationship between land and people.  It’s worth further exploration, as we transcend our local identities to find the universal values of place-based development.

Jane Powell is a freelance educator and writer active in local food matters in Aberystwyth.   She writes here and on her own site, www.foodsociety.wales

Rethinking food in Wales: a view from Cardiff

Submitted by Katie Palmer of Food Sense WalesFood Cardiff new

Food Sense Wales is a part of Cardiff & Vale Health Charity (registered charity number 1056544). It was born out of the work of Food Cardiff, a multi-award winning cross sector food partnership and member of the Sustainable Food Cities network, which aims to make healthy, affordable and sustainable food a defining feature of the city.

Food Sense Wales’ aim is to apply the knowledge, expertise and experience gained from Food Cardiff and stakeholders across the Welsh food chain, to help shape food policy that makes sense across the whole of the food system in Wales; to the economy, the nation’s health and the environment.

The scope of this inquiry is vast, ranging from local food production to Food Tourism. The evidence presented here is a series of “observations” informed by Food Cardiff/ Food Sense Wales’ practical experience over the last 3 years. Particular emphasis is placed on the fact that whatever aspect of food one is considering, it should not be looked at in isolation but as part of a system. Food Sense Wales is a member of the following organisations/networks/Programmes of work:

  • Food Cardiff Partnership, Sustainable Food Cities Network
  • Wales Food Poverty Alliance (see also separate submission from Oxfam Cymru)
  • Food and Drink Wales Industry Board
  • Peas Please Programme Board (Joint initiative led by Food Foundation to increase veg consumption).

The five observations are as follows:

  1. There is a lack of strategic “join up” across the policy areas that link food.
  2. Welsh Government’s strategic direction with regards to food and wellbeing across the life-course is inadequate.
  3. Food Poverty is a growing concern and there is no cohesive policy for monitoring or addressing it.
  4. There is no established Wales wide network or organisation bringing the shared experience of the Food System together to help inform policy.
  5. Brexit is fraught with challenges but Wales has the opportunity to develop a unique brand.

Download the full submission: Rethinking Food in Wales by Food Sense Wales

All submissions to the Consultation are now available to read here.

Rethinking food in Wales: linking food production and public health

Submission to the Assembly’s Rethinking food in Wales consultation, from Amber Wheeler,  University of South Wales and Peas Please Steering Committee

There is much good food work being done across Wales in terms of production, manufacturing, processing, brands, food poverty alleviation, community growing, food sustainability and more with many enthusiastic and successful stakeholders. However, there is more that can be done to enhance the food and drink sector, and particularly the food we eat, by adopting a more collaborative approach and adding to that work.

For many years I have been conducting doctoral research around a vision for a sustainable food system in Wales that is linked to fulfilling the health requirements of the nation. The particular focus of my research has been fruit and vegetables but I have learnt a lot, through extensive consultation and engagement, that can be applied across the food sector. I have found there is a lack of overall vision, lack of a plan and lack of an organisation and network to deliver a food secure and sustainable food system in Wales. Some key points : –

  1. It is clear from my research and the research of others, see particularly http://foodfoundation.org.uk/publication/force-fed/, that the food system, as it stands, is not enabling the population to eat as healthily as it should.
  2. Historically the approach has been to try and drive food system change through focussing mainly on the consumer, but this narrow focus has not been enough to drive change : –AW graphic 1
  3. What might be needed is a new systemic approach where food sustainability and public health issues are worked on by every aspect of the food system : –AW graphic 2
  4. This model needs exploring further in Wales. Through participatory doctoral research I became involved with the Food Foundation, Nourish Scotland, WWF-UK and Food Cardiff in organising national initiative called Peas Please to increase vegetable availability and increase consumption through supply chain collaboration. As a result of Peas Please, major stakeholders in the supply chain will be pledging to increase the availability of veg in the UK at summits held in London, Edinburgh and Cardiff on October 24th 2017. This initiative represents a test bed of a systemic approach to public health and sustainable food and yet it is being delivered in Wales by myself as a volunteer, and by Food Cardiff who are coming up against the limits of their capacity to deliver Wales wide work. Wales is missing a national food organisation.

To achieve a sustainable and secure food system in Wales it is clear that we need the following : –

  1. A Food Needs Assessment

We need to model the secure and sustainable food needs of the Welsh population. In relation to fruit and vegetables my research remains the only research to date, showing that there is a large deficit in terms of production and availability compared to public health requirements of the population. Fish and wholegrain needs would be an easy next step to analyse. Once secure and sustainable food needs have been established national aims can be set and actions generated.

  1. A Plan

We need a new ‘Sustainable Food For and From Wales Action Plan’ based on a Food Needs Assessment and the current Food and Drink Action Plan.

  1. An Organisation

Progress does not happen without a driving force. Scotland has Nourish Scotland http://www.nourishscotland.org/ and England has the Food Foundation http://foodfoundation.org.uk/ who are pushing forward these agendas with small, flexible teams. Wales does not have a national organisation, though Food Cardiff has been increasingly helping in this capacity. We need a national organisation, funded from central resources, as Nourish Scotland, which drives this agenda in tandem to the other nations.

  1. A Network

A national organisation will need to be backed up by a Wales Food Network where good practice can be shared and spread across the nation in an efficient way.

Without these steps progress is likely to be slow and disjointed. With these steps Wales has a really good chance of becoming a leading light in sustainable food and helping to ensure Wales has a thriving food sector as well as a healthy eating nation.

Amber Wheeler is working on a PhD at the University of South Wales and is on the steering committee of Peas Please. She is based in Pembrokeshire.