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.

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A food hub on the Heart of Wales railway line

By Pamela Mason

Drive into Llandeilo Station and you could be mistaken for thinking you’d spotted a goods wagon: the sort of wagon that used to transport some of our food around Britain before the loss of much of our railway infrastructure more than half a century ago. Given that this wooden building stays put, its link with food and transportation of food might not cross your mind. Unless you happened to know it is the home of the Black Mountain Food Hub.

The Black Mountain Food Hub was the first to book space in the building when it opened in 2016 for local social enterprises and businesses. Set up as a Community Interest Company (CIC), the Black Mountain Food Hub has four directors: Joanna Dornan, James Scrivens, Ella Gibbs and Sara Tommerup. Joanna has lots of experience with the Dean Forest Food Hub which has been established for four years and the Black Mountain Food Hub is run along the same lines, that is, as an online farmers market using the Open Food Network platform. “We know this works,” says Joanna.

The idea is that customers can order online anytime from Wednesday to Tuesday midnight and then collect their order from the Station Hub on the following Friday. Alternatively, the hub offers delivery between Llandeilo and Llandovery every Friday afternoon. The hub currently has 17 local producers and the number of weekly customers is about the same. Next year the aim is to grow the regular customer base to 30. People are also encouraged to support the food hub by becoming seed group members, which involves committing to spending £20 a month for a year. The aim with this is to help the food hub get better established and grow. It’s a struggle as it’s hard to change mindsets and habits around food shopping.black mountain logo

Whilst much of the work depends on volunteers, the hub also employs a part-time co-ordinator, Candace Browne, who has extensive experience in supporting and advising farmers so is well placed to work with the hub’s producers. Candace explains that to help maintain customer support the hub also makes available wholefood grocery items such as flour, rice, beans and pulses.

When the hub started there was no vegetable producer in the locality. Organic vegetables were delivered by train to Llandeilo from a grower on Gower. This year, Joanna tells me, they have developed a Fferm Glytwaith or Patchwork Farm which involves the co-ordination of a number of local experienced growers committed to growing good quality fruit and vegetables organically. Each grower takes on two or three varieties each season. In winter, the hub buys in organic vegetables, again to help retain customers throughout the year.

Another aim of the food hub is to reach out more to households on low incomes. Work is beginning with schools to promote the hub and thinking is taking place about the possibility of using the Healthy Start scheme to facilitate access to fresh, local food for people on low incomes.

The need for systemic change in the food system is well recognised by the food hub and an application for LEADER funding, which has successfully got through to the second round, has been made to develop a sustainable food network in the Towy Valley with the aim of shortening supply chains, getting more money to producers and building a thriving local system within the area. The project intends to use an approach called Adaptive Co-Management, which is designed to facilitate leadership, sense of ownership and knowledge sharing with the adaptive capacity to withstand uncertainties. Joanna says it’s an agile approach, which has been shown to be effective in complex environments in that it enables decisions to made quickly and effectively.

If the bid for funding is successful, the group will be looking for local people with the drive to make a difference to the local food economy in the Towy Valley. They will need to be open to learning new ways of working, gaining new skills and thinking in a new paradigm. It sounds very exciting. Local people in the Towy Valley with an interest in food – watch this space.

Pamela Mason is a nutritionist and author based in Monmouthshire. See sustainablediets.co.uk

Ashfield Community Enterprise: A horticultural resource for the local community

By Pamela Mason

It’s a pity it’s so hard to generate an income from growing vegetables. Grown organically, they are amongst the healthiest foods on the planet. But you have only got to see the sore hands and, often, painful backs and stiff joints of those who have worked hard in the fields for a long time, to realize just how tough it is to produce these healthiest of foods and get them to market.

This is, in part, what the people who have bought Ashfield Community Enterprise, near Llandrindod Wells in mid-Wales, are learning and struggling with. They do much more than grow vegetables, as a group of us on a recent Federation of City Farms and Gardens (FCFCG) Tyfu Fyny study day discovered, and that is partly about creating a diverse enterprise but also about the sheer hard work of making money out of vegetables alone. But with just six months of experience in growing tomatoes and chillis in the one of the centre’s polytunnels, grower nickm – as he is known – is up to the task and has bottled a glorious rainbow of differently coloured chillis in glass jars for the Christmas market in Llandrindod.

Herbs are a winner too, he says, in that people are very willing to pay £2.50 for a pot of hyssop or oregano. He’s grown a variety of parsleys, corianders and basils, including one I hadn’t come across before – cinnamon basil, which I believe is great mixed with garlic and olive oil for pesto.

Fliss, the project co-ordinator, told us that Ashfield is a seven-acre piece of land which locals came together to buy for the whole community. Purchased in 2010 with the Village SOS Big Lottery Fund, it had been used by people with learning difficulties. Ashfield has allotments, one of which is used by a local primary school, five polytunnels, an orchard, greenhouses, training rooms for hire and an office. There is also a 4 star kitchen from which our group enjoyed a lovely lunch of vegetable curry and damson fool in the community long room.

Volunteers come and help to grow for veg boxes and market, learn gardening, cooking, healthy eating, beekeeping and composting. Fliss explained that they have referrals from local organisations for volunteers to benefit from the therapeutic space and the activities. Three micro businesses – including an aquaponics project – have been set up here by young people. There is a Local Roots Forest School for children, and a Men in Sheds group.

A beautiful dry stone walled sensory garden had been recently completed on the day we visited. Sensory gardens are particularly beneficial to people with Alzheimer’s disease and dementia, helping to keep them calm and interested. Funding for the garden was obtained from the Tesco Bags of Help initiative which uses revenue raised from its 5p carrier bag charge to help community projects and projects.

Rhian leads on gardening activities. She is employed 12 hours a week and gives 12 hours a week of her time for free. Vegetables are sold on Llandrindod market on a Friday and also to local pubs. A burger bar in Builth Wells buys some of the salad vegetables. Veg boxes are available for collection on site or at a newsagent in Llandrindod.

In March this year, Ashfield was successful in acquiring funding from ARWAIN (the LEADER programme in Powys) to run a three year feasibility project to establish a community facility for people of all ages and abilities to develop skills in growing, cooking, preserving and reducing food waste.

Ashfield runs all these activities with just four and a half staff and a lot of volunteer time. Last year, this equated to 2000 volunteer hours and this year 82 different people have volunteered. Overall income is around £45,000, a third of which comes from renting out two flats on site.

Fliss told us she is in two minds about whether to apply for more funding in 2018 as, understandably, she wants Ashfield to stand on its own feet financially. Without the impressive bunch of people we met, it would be very much harder than it is. And nickm, who had no experience growing tomatoes and chillis before this year, is already planning for next year. He has learned a lot in 6 months and most impressively he told us that he had recorded everything he had learned within the greenhouse in a notebook. Armed with this knowledge, making passata, chilli sauce, pickled cucumbers and sun-dried tomatoes are on his to-do list for 2018. These added value products should hopefully bring in more revenue and reward for this, to my mind at least, the hardest of jobs that produces the healthiest of foods.

Pamela Mason is a nutritionist and author, see sustainablediets.co.uk