Soup and success: how food gives young people skills for the future

By Jane Powell

It’s mid-morning at the Llandrindod Pupil Referral Unit. A sleepy-faced teenager shuffles through the main classroom, calling over her shoulder that she’s “off to water the plants”. We follow her outside, where a trough of parsley, basil, coriander and oregano stands against a sunny wall, together with neatly aligned pots of strawberries and some pea plants that are bearing their first pods. She picks one and tastes it.

“Every day they go out there, they water those plants, they care for them,” says Linda Gutierrez, one of the teachers at the Unit. She explains that the produce finds its way into the meals that staff and students share at the centre, but it’s clear that the benefits of gardening and cooking go far beyond producing a few herbs. It is about nurturing young people who are falling through the cracks and drawing them back into shared activity with others.

ladling soup

Food is an important part of life at the PRU, which takes young people who are not able to study in mainstream education because of emotional and behavioural problems. “Some of these children have never sat at a table to eat properly – they don’t have that interaction with their family,” says Linda, who works hard to improve their social skills. “They’re not very good at joining in, so we eat together, we cook together, so they’re getting that social interaction. You learn a lot about a person by having those sitting-down chats over a meal, and they learn a lot about you.”

Linda’s affection for her charges, and her pride in them, shines through as she shares stories of their quirks and breakthroughs. Life at the PRU however is not just about providing a substitute family life for vulnerable young people. Like anybody else, they need an education and preparation for employment. The staff therefore build on the role that food already plays in the Unit and teach a Food Technology GCSE. They also have their learners take part in a Welsh Baccalaureate Enterprise and Employability Challenge, which involves developing and marketing a food product suitable for sale in a farm shop.

Linda explains the process. Working as a team – numbers fluctuate at the PRU, but for this challenge there were just three of them – they visited Penpont farm shop, Llandrindod Market and other places to research ingredients and choose recipes. They came up with Flash Soups – ‘a flash of energy’ – and designed a logo, packaging, a sell-by date, allergen information and an (imaginary) social media campaign. They held taste tests, tweaked the recipes and the shared the final results at a Young Carers’ social evening.

She shows me the videos they made as part of their Welsh Baccalaureate accreditation. One girl reflects on the tasting sessions, explaining with teenage clarity her rejection of all blended soups and weighing up the relationship between appearance and taste. Another has a more commercial eye, and is interested in how the team worked together: “The one thing that stood out doing this project was that if people were absent from a meeting we had to delay making important decisions…The business world is not as easy as I thought”.

As an add-on to the soup challenge, Linda arranged for them to take an online Food Hygiene certificate. This gave them extra confidence – it’s a qualification that not many teenagers have – and it even enabled some of them to find part-time work in local cafes. And of course, they learned a lot about nutrition and how to cook healthy food for themselves, the life skills which Linda and her team instill “by stealth”.

The plan is now to build on the challenge for next year by growing their own vegetables at their other site in Brecon. Through a skype link we talk to her colleague Terry Holmes, who takes us on a virtual tour of the new garden. Raised beds are planted with tomatoes, savoy cabbages, courgettes, snap peas, carrots, beetroot, radish, red onions and chives, and there’s a compost heap waiting for the peelings. The plants are still small and full of promise in the freshness of mid-June.

Here we meet a third student who has been working on a planting plan. He speaks in monosyllables but it’s clear how much he cares about the garden; he’s been googling to find out what’s in season and has his eye on some giant pumpkin seed, which Linda promises to help him find.

courgetteThe PRU’s food activities also give it links with the wider community. Staff and pupils have visited various gardens in the Social Farms and Gardens network, including Ashfield Community Enterprise near Llandrindod, to learn new skills. Linda has also signed the garden up for the RHS school gardening scheme, which provides information sheets, teaching ideas and advice.

As she says, “That’s what’s so nice about working in a PRU. We can be really creative, because school doesn’t work for these children. We still have to educate them, but we can find other ways to get their interest”.

Terry sums it up, referring to the youngster we just met: “We said to him only this morning, ‘How does it feel when you’ve grown something from a seed?’ And he said, ‘it’s a nice feeling, to nurture something and keep watering it every day, to see something grow’ – and you can’t believe how much the courgettes have grown!”. The same could be said for the young people themselves.

Jane Powell is a freelance writer and education consultant based near Aberystwyth. She writes at www.foodsociety.wales.

 

 

 

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Local food: reinventing the village shop

By Jane Powell

At the chill cabinet of a small shop in mid Wales, a customer reaches for a bottle of wine then does a double take. “Wine from Wales?” she exclaims, reading the label that announces it is from a vineyard near Aberaeron. “Is it OK to take to a party?” She puts it back.

cletwr cafe staffShe might have picked up many other items of locally produced food at the Cletwr Shop, which is a social enterprise on the busy A487 between Aberystwyth and Machynlleth. They sell vegetables from local smallholdings, seasonal surpluses from people’s gardens and their own jams and chutneys made on the premises, besides the usual branded products. There’s even a choice of Welsh gins: Da Mhile from the Teifi Valley, or one from the Dyfi Distillery near Corris.

But Cletwr is not just a delicatessen for the tourist trail. Here you will also find baked beans, white sliced bread and ready meals, because for many people this is their local shop, and that’s what they expect to find. The vegan cheese substitutes in the fridge rub shoulders with their dairy counterparts, and if you’re looking for a toothbrush you can choose between the wooden eco version or the usual plastic.

“We want this to be a shop for everybody, so we cater for all tastes,” explains Nigel Callaghan, Chair of Cwmni Cymunedol Cletwr, the community business which opened its doors in 2013, a couple of years after the original family-owned garage and village shop closed. “At the same time, we’re working as part of a wide group of retailers, producers and suppliers in the Dyfi Biosphere (and beyond) to promote local produce, and through that to develop and strengthen the local economy.”

The shop, which recently moved to purpose-built new premises thanks to grants from the Big Lottery, Welsh Government, the EU and others, does much more than sell food. There’s a busy café and a programme of events, from Welsh classes and ‘knit and natter’ to talks from the RSPB and sessions on local history. They host a fuel syndicate and they organize volunteer litter-picking sessions.

It’s run by a mixture of 18 paid staff (mostly part-time) and around 50 volunteers, and it’s constantly responding to new opportunities. A charging point for electric cars is to be installed soon, they’re planting a garden in the grounds, they’re about to join a toilet-twinning scheme – sponsoring a toilet in a developing country – and they’re looking into further services that they could deliver to the local community.

What Nigel is perhaps proudest of, though, is the opportunities the business provides for young people. “We invite school pupils to volunteer here for a while, and then we employ them. We put about £15k a year into the local economy that way. And we teach them the soft skills of employability, things like turning up to work on time and taking responsibility.”

Cletwr is introducing a new generation of youngsters to volunteering. “We have a lively group of volunteers here, young and old working together,” says Nigel. “Our board has renewed itself completely over the last three or four years as new people have been attracted to it, so we think we have got a good model that will last.”

It’s one of a number of community projects that have sprung up in Wales in recent years. Others are Siop y Parc, a community-owned shop in Blaenplwyf, Ceredigion and Llety Arall, a social enterprise that is building holiday accommodation in Caernarfon.

“We’ve seen the benefits that this shop has brought to the local community,” says Nigel. “We’d encourage others to do the same. All you need is a few keen people and you can bring a community back to life. There’s help and advice available – we talked to the Plunkett Foundation, the Wales Council for Voluntary Action and others – and the rewards are huge.”

View the second draft of the Wales Food Manifesto and send us your comments: Food Manifesto Wales Second Draft Apr 2018. And sign up to our newsletter.

Jane Powell is an independent education consultant who is working as a volunteer with the Food Manifesto Wales. She writes at www.foodsociety.wales

Photos by Ant Jarrett

Once in a lifetime: bringing food and farming closer together in Wales

By Jane Powell

Our departure from the EU provides an opportunity for citizens, groups and organisations to bring about deep change in the food and farming system in Wales, and the UK. Let’s put food at the heart of this transformation.  

When we leave the EU, the familiar system of farm subsidies will come to an end and it will be up to the governments in London and Cardiff to devise a new system of public support.

The UK government is working on an Agriculture Bill which is out for consultation until May. It is mainly concerned with England, but it does contain a section on frameworks for dealing with the devolved nations. This will determine the regulatory baselines and the power that the Welsh government will have to make its own policy.

Speaking at an NFU conference in Birmingham in February, the Cabinet Secretary for Environment and Rural Affairs, Lesley Griffiths, set forth five principles that will guide a new Welsh land management policy.

The first four are: to keep farmers on the land, to ensure a prosperous agricultural sector, to ensure that public spending delivers public goods (meaning environmental benefits) and to make the support system accessible to all.

Bringing up the rear at number five is this:

“We must not turn our backs on food production. Where sustainable production is viable, we must help our farmers compete in a global marketplace… Food is core to Welsh farming values and is emblematic of our nation. We already have a thriving food and drink industry and this is the time to advance it.”

It is good to see the link being made between farming and the food industry. The Welsh Government’s Food and Drink Action Plan for 2014-2020, Towards Sustainable Growth, recognizes that 170,000 people are employed by the food and drink supply chain in Wales and that it is an important contributor to exports, jobs and general prosperity.

However, food is much more important than this, as the government’s own underlying Food and Drink Strategy for 2014-2020, Food for Wales, Food from Wales, makes clear. It is also about health, culture, education, food security, environmental sustainability and community development.

So let’s not talk only about jobs and exports, important though those are. Food is central to the way we hold together as a society and feed our young, the old, the sick and the vulnerable. It is the foundation on which future generations will literally grow.

As we embark on a ‘once in a lifetime opportunity’ to set a new course for land management and all that flows from that, it is imperative we take a broad approach, recognising the complex relationships between our food, farming, society, economy and environment.

A systems approach to food and farming

Let’s look at a few things we might want to do if we thought farming was, at least in part, about producing food for the people of Wales.

For one thing, we would align farming with public health as well as the environment, so that we grow food that meets our nutritional needs. That would mean putting more land under horticulture, in particular. This is the focus of the Peas Please campaign, which brings together government, farming, supermarkets and caterers in a concerted effort to have the UK eat more vegetables. We might also grow more grain for human consumption.

We would use the power of the public purse to support this new model of farming, getting Welsh-grown food into public sector catering, such as schools and hospitals. Professor Kevin Morgan in his 2015 Senedd paper Good Food for All enlarges on this point and calls for a programme to train procurement staff in ‘values-for-money’ purchasing which stimulates sustainable food production and underpins education and community development.

We would also want to make sure that the public, and especially young people, understand how food is produced, so that they can support nature-friendly, high welfare farming with their votes and their shopping choices.

That would mean supporting links between farms and schools, backed up with gardening and cookery to help young people make the connection between nature, food and human health.

It would also mean supporting food festivals to tell the story of farming (and fishing), as well as promoting community gardens which introduce growing skills to so many people.

All this would encourage the public to place a higher value on food generally, and to waste less of it. It would create a climate where people were willing to pay more for high quality produce, and so generate more rewards for the people who work so hard to produce it and bring it to our plates.

Finally, we would want to enshrine the inseparability of food, farming, the environment, health and culture in a new alignment of organizations and policies that ensures that we gain as much benefit as possible from joining the dots. Local groupings such as Food Cardiff are an example of what can be done; we need to work nationally as well.

It is human nature to divide into competing interest groups, or siloes that ignore each other, and so we need to make a positive effort to work for unity and understanding. We call on the Welsh Government to engage with civil society and business and unlock the power of food to bring us together into a new vision of a healthy nation.

View the second draft of the Wales Food Manifesto and send us your comments: Food Manifesto Wales Second Draft Apr 2018. And sign up to our newsletter.

Download the report of our public meeting: Food Network Wales 9 Feb 2018 report

Jane Powell is an independent education consultant who is working as a volunteer with the Food Manifesto Wales. She writes at www.foodsociety.wales

Llun/picture: Anthony Pugh

Wales Food Manifesto: An invitation to shape the next draft

By Andy Middleton

There’s a forester’s saying that the best time to plant a tree is 25 years ago, and the next best time is today. The same goes for changes to our food system needed to restore resilience and productivity to the natural systems that provide us food, water and resources. A wide range of organisations have been calling for transformational change to the way we grow, process and consume food, with far-reaching recommendations that would shift an industry on its axis if adopted widely.

The World Health Organisation have made causal links between red meat and cancer, and recommend reducing its consumption. Compassion in World Farming are calling for an end to factory farming to preserve the world’s biodiversity. Research from Cambridge University and the Intergovernmental Panel on Climate Change call for reductions in meat and dairy consumption for carbon reduction.

Brexit meanwhile brings its own set of challenges that need to be balanced by an understanding of the trade deal balances between UK and food exporting countries. In new technology, innovators such as Aerofarms and Growing Underground are extending the boundaries of possibility with hydroponic growing whilst  ‘safe meat’ businesses such as Memphis Meats question our assumptions further. Changing diets are shifting meal choices towards meat-free menus, with nearly a third of UK dinners now vegetarian or vegan dishes.

Humanity is already making new choices about the food that it grows and eats. In Wales, we can plan a route to a resilient future by putting food and farming at the centre of a journey that leads to the wellbeing of citizens, communities and nature.

The principles and actions in this latest draft of the Wales Food Manifesto are offered for the discussion, improvement and debate that leads to the scale of response needed.

Download the second draft at Food Manifesto Wales Second Draft Apr 2018, then please let the team at Wales Food Manifesto know:

  1.  What changes would you would want to see for you and/or your organization to declare support for the ten principles?
  2. What comments do you have on the calls to action? Would you choose different ones?
  3. Can you help us work out how to achieve these goals? For instance, maybe you or your organization are already working in these areas and can share your thinking, or maybe you could commit to actions that would inspire others to join in.

Please reply to hello@foodmanifesto.wales, neu ysgrifennwch at helo@maniffestobwyd.cymru

(You can see an earlier draft here: first draft of the Manifesto)

Andy Middleton mugshotThis document was drawn up by Andy Middleton following the launch of the Wales Food Manifesto at the National Botanic Gardens on 9 February 2018. Andy is a environmental activist and social entrepreneur who is Founder and Chief Exploration Officer at TYF St.Davids, a Founding Partner at the Do Lectures, a Non-Exec Director on the Board of National Resources Wales and a member of the Innovation Advisory Council for Wales.

 

 

 

Growing plant protein in Wales: the opportunities for pulses

By Louise Davies

Louise photo

Thinking back a couple of years, before working at The Vegan Society, I can’t imagine getting excited at the prospect of someone growing chickpeas in Wales. To be honest, I’m not sure I even knew the difference between a pea, a bean and a pulse. But times have changed, and a few months ago I was genuinely messaging colleagues with the hot news that I’d discovered a chickpea grower in Wales.

We all know that vegans love hummus, but my excitement extended beyond the thought of a creamy dip.

At The Vegan Society, we’ve been working on a project called Grow Green. It makes the case for a transition away from animal farming and towards plant protein agriculture for the benefit of the environment, our health and animals. The humble bean (or chickpea) could play a large part in a sustainable food and farming system – being nutritious, healthy, sustainable and affordable. And it’s not just vegans making this case. Our latest report was written by respected think tank, the New Economics Foundation.

Since the report launch last year we’ve been talking to parliamentarians and policy makers about our recommendations, which include a new-entrant scheme for growers, public procurement policies which insist on British grown pulses, and a tax or subsidy cut to take into account the externalities of animal farming.

Some challenging ideas there, I know, but perhaps more so in Wales (and Scotland) where the terrain is less amenable to plant protein agriculture. Of course, the vegan priority is an end to animal farming and there are many diversification or exit options for farmers that don’t include growing. But vegans would like to see the food on our plates being grown in Britain too, so it’s important that we explore what is possible across the UK. So now you might be getting an idea of why the possibility of growing chickpeas here in Wales got me so excited!

soya beans David Burridge

Soya beans – David Burridge

David Burridge has a walled garden between Builth Wells and Rhayader, certainly not somewhere you would naturally associate with growing pulses. But David is determined to prove that we could be braver in our thinking around growing, and has grown everything from wasabi to okra. As well as chickpeas, he has grown several other pulses successfully. They all store very well for the winter, so will add variety to this otherwise quite barren time of the year.  His vision for our hillsides includes terracing, where rather than grazing sheep, we could create flat areas where vegetables and grains could be grown. David has only scratched the surface of the growing potential here and wants field scale trials to inform on viability.

Other proponents of vegan organic farming tell me that this sort of land could be used for seed potatoes, hemp fibre, energy crops or agroforestry which could include productive trees like walnuts or hazelnuts.

We would like to see more research and development into plant protein agriculture, and also other types of vegan growing, to see what is possible and where. It’s not just vegans who eat vegan food, and this is shown by the exponential growth of plant-based foods in the UK. Here in Wales we could be capitalising on the innovations in plant milk. We’re currently growing thousands of tonnes of oats that are being fed to animals. We could be growing oats to make Welsh oat milk – great for our health and the economy, and so much more efficient. Currently for every 100 calories we feed to animals we get just 12 back by consuming their flesh and milk.

We know that some ancient grassland has huge biodiversity benefits, and a sensible way of retaining this is to have animals grazing on it. We would like to see free-living animals on the land (e.g. deer), or animals freed from farming living out their lives naturally. That said, much of our grassland is not ancient, and would hold much larger environmental benefits if converted to forest.

We certainly don’t claim to have all the answers and some genuinely sustainable solutions present dilemmas for green vegans. However, the inherent environmental damage of animal farming (grass-fed or not) needs to be addressed urgently.

Let’s take some inspiration from David and his chickpeas, and work towards a robust Welsh food and farming system centred around healthy plant foods.

Fancy branching out with your own planting? David recommends Jungle Seeds, Chiltern Seeds or Seeds from Italy

Louise Davies is Head of Campaigns, Policy and Research at The Vegan Society, and is particularly interested in the environmental benefits of plant-based eating. She lives near Hay-on-Wye and previously worked for the Wales Green Party.

Can our young people shape the food system for the better? Let’s take more farmers into the classroom

By Jane Powell

We often hear how young people have become disconnected from food. They don’t know where it comes from and they can’t cook a meal. Of course that matters and we need to do something about it, but if we turn the problem around and ask how young people can help shape the food system, we have a much more interesting question.

Let’s visit a classroom in rural west Wales, where a class of 13- and 14-year-olds are studying local and global food as part of their geography course. They check over the menu from a local restaurant and discuss the arguments for regional food: it’s fresh, it boosts the rural economy and creates jobs, and it saves on transport and therefore carbon emissions. But it may be expensive, and going to the supermarket is so much easier.

Also in the classroom is a dairy farmer, we’ll call him Neil, here to talk about his work and help with their discussions. The pupils have been preparing for his visit with help from their teacher, who has helped them get a picture of what farmers do and think up some questions for him. She has also had to help them over a few prejudices absorbed from the media.

Although this is a rural area, most of the pupils have no direct experience of farming, and they are curious to meet someone from such a different walk of life.  The fact that Neil is an ex-pupil of the school, and that most of them presumably consume dairy products on a daily basis, only underlines the gulf in understanding that has grown up between farmers and the public.

Neil is apprehensive. He tweets: “About to talk to a classroom of year 9 pupils… #lambtotheslaughter”. It’s a while since he was last in a classroom and he is not sure what to expect, but he is interested to take the temperature of public opinion.

Standing in the front of the curious teenagers, he talks about the family farm where he produces milk, beef and animal feed. He explains the double impact of Brexit: the loss of European subsidies, without which (unless the UK government picks up the tab) many farmers might go under, and the change to our trading relationship with the EU, which could deprive farmers of a big chunk of their market.

One pupil ventures a question: has he diversified? Yes, he has converted farm buildings into holiday cottages. He has also looked into bottling his own milk, which would mean that he could sell it for £1 a litre instead of 24p. The trouble is that he would then have the job of marketing it himself which carries a high risk. You can’t stockpile milk till the price goes up.

So he goes for the simpler option of selling his milk to a big dairy, his animals to an abattoir, and grain to an animal feed mill. His produce therefore bypasses the high-end tourist restaurant with its venison and crabs and leaves the county, along with the profits from the various supermarkets where most people do their shopping.

As the discussion continues, it becomes clear that the pupils and the farmer have made the same deal: commodity farming and supermarkets, rather than the local diversified food chain so beloved of the tourists. It falls short of the ideals we have been discussing, but it’s easy to see why.

There are powerful forces of policy, convenience and lifestyle that have taken our food systems inexorably away from labour-intensive mixed farming, small herds, specialist shops and weekly markets, to the system we know today. And Britain has since the industrial revolution had a policy of cheap food for the cities, which has made it hard for us to develop a food system that is flourishing in its own right, and means that Brexit could produce a step change in the wrong direction.

Yet it doesn’t have to be like this. If there were the demand and the infrastructure – and of course the willingness to pay – farmers like Neil could grow at least some food for local markets, insulating themselves from the ups and downs of global trade and becoming less reliant on subsidies.

Research suggests that this might not be an impossible dream. As Amber Wheeler found with her 2013 study Could the St. Davids peninsula feed itself? local food self-sufficiency is theoretically feasible in at least one part of rural Wales (and see Simon Fairlie’s Can Britain feed itself). We might not aspire to such hard-core self-sufficiency, but it is surely worth exploring.

To reshape our food system so that farmers were supported by local markets would take concerted action by policy makers, government, business and the public. It would require a very strong motivation to reverse decades of urbanization and globalization.

But then, isn’t that sort of collaboration exactly what the Well-being of Future Generations Act is supposed to promote? And a recent report from the Wales Centre for Public Policy on the implications of Brexit for agriculture calls for long-term collaboration between government, business and others to build the agri-food sector and increase the resilience of rural communities.

We didn’t come up with any answers in that geography lesson, but the question hung in the air. Maybe our young people can change the world, given the right opportunities. Maybe our schools can be a crucible in which new visions can develop.

Afterwards, a relieved Neil tweets again. “Really enjoyed talking to the pupils this morning. Future’s bright”. There may be challenges, but if we face them together, who knows what we might achieve. I think we all felt the excitement of new possibilities.

Jane Powell is Wales Education Coordinator for FACE,  which works with schools to help children and young people understand the connection between farming and their daily lives. Last year FACE became part of LEAF. She writes at www.foodsociety.wales.  

Food production depends on nature, so let’s protect it

By Natasha Yorke-Edgell, Campaigns Officer at RSPB Cymru 

Let’s make food in a way that is as good for the planet as it is for us. It sounds like common sense, but we are still not doing it. Whenever I ask myself why, it always comes back to three things:

  1. These days it’s difficult to know exactly where our food comes from and the impacts it has on the environment, largely because our shopping experience separates us from where our food comes from and how it is produced.
  2. Because of this lack of transparency, people don’t make the link to the damage that food production can cause and the policies which influence food and farming.
  3. Even when the link becomes clear, the food supply chain can seem so complex that as individuals we can feel outside of the system and powerless to do anything about it.

These three combine to create a rift between the food we eat and the impact it has; they take away the story behind our food’s journey in the world, and they reinforce the idea that people are powerless consumers, rather than influential citizens. So how do we bring back our value for and understanding of our food to improve our lives? What’s more, how do we make sure that this conversation doesn’t miss out a vital element – the nature that we, and our food, depend on? One of the starting points might be to simply start telling the story about how these things are all connected.

Every stage in the journey of a piece of food has an impact on how good it is for our health, how good it is for the environment, and how much the planet can provide for us. For example, right at the beginning is the space needed to produce the food: an increase in demand may result in more land being used and this may result in a loss of wildlife habitat. (Particularly for meat production, which demands much more land, water and feed than growing vegetables.) The first step towards a more nature friendly food system must be to reduce our ‘food footprint’. The simplest ways to do this are to eliminate all waste and move to a ‘less but better’ meat approach, as we know that this substantially reduces the climate change impact of diets.

Equally important is that we manage our productive land in as nature friendly a way as possible. For example we rely on pollinators like bees, butterflies and flies to help grow much of our food, and we need earthworms, small insects and bacteria to help nourish our soils. These organisms also form the basis of the food chain that a host of other animals depend on. This is why it is important to avoid the use of chemicals, which can harm pollinators, and to sustainably manage our soils so that they remain healthy and productive for the long term.

Unsustainable farming (largely due to the outdated Common Agricultural Policy – or CAP) is one of the biggest drivers of environmental degradation; since 1970, farmland wildlife has declined by 52% and 12% of farmland species are now threatened by extinction in Great Britain (State of Nature 2016, p.16). This environmental degradation has huge implications for our future. Our Wellbeing of Future Generations Act (2015) recognises this and includes an important goal – to build a ‘resilient’ Wales. This is defined as: a nation which maintains and enhances a biodiverse natural environment with healthy functioning ecosystems that support social, economic and ecological resilience and the capacity to adapt to change (for example, climate change) (See Wellbeing of Future Generations Act: The Essentials, p6)

However, the State of Natural Resources Report (SoNNaR) revealed that none of Wales’ ecosystems are resilient (this means they can’t withstand or adapt to change). So we have a lot of work to do to bring our ecosystems back to a place where they can sustain us in the long term. We need to develop productive farming systems which work with nature, embracing complexity to ensure resilience and providing a variety of sustainable and healthy food.

How do we create such large-scale change in Wales to meet the needs of future generations? Over 80% of Wales is farmed, so if all our farmers produced food in a way that restored nature, we would be on our way to reversing the SoNNaR statistic – we could make almost all of our ecosystems resilient. To make this vision a reality, the Wales Environment Link network (of over 28 environmental NGOs) are asking the Welsh Government for a ‘Sustainable Land Management‘ policy to replace the CAP, which could deliver the systemic change in our food and farming system. It becomes clearer and clearer, that food is at the heart of saving nature, but more than that, it is a cross-cutting issue that could be the key to delivering our sustainable development legislation, impacting our social, economic and environmental wellbeing.

For all of these reasons, changing our food and farming system has become a priority area of work for the RSPB. In Wales, we provide conservation advice to upland farmers, including the Migneint (from Ffynnon Eidda to Y Gylchedd) in Snowdonia National Park, helping them to manage the important habitats on their farms for wildlife whilst still producing food. We also work with farmers across Wales, from Betwys-yn-Rhos to Abergavenny, to better integrate food production and conservation by working together on land management projects and influencing policy. We farm sustainably for nature on our RSPB reserves, in particular Lake Vyrnwy and Ramsey Island, where we combine farming with conservation practices to bring back nature to its full glory. As a result, we’re quite good at talking about the way food production can save nature, but we’re only just starting to look at the role food itself has to play in that mission, which is why we’re talking to Food Network Wales to explore what nature-friendly food is, how we start talking about it, and how we collaborate with others to promote the possibilities of a new nature-friendly food system.

If you would like to find out more about nature-friendly farming in the UK, have a look at the Nature-Friendly Farming Network, or if you would like to know more about farming and wildlife in Wales contact RSPB Cymru.

Natasha Yorke-Edgell is the Political Campaigns Officer at RSPB Cymru responsible for building public support for nature-friendly food and farming in Wales, to influence post-Brexit land use and food policy. Her background is in communications and environmental campaigning.

Picture: Lake Vyrnwy, by Eleanor Bentall