Independent food producers and growers across North Wales are being urged to seize new opportunities through partnerships with Conwy schools.

A pilot project led by Conwy County Borough Council’s Catering department, in collaboration with the Welsh Government’s Foundational Economy and Business Wales initiatives, is exploring how local authorities can better incorporate Welsh-grown produce into primary school menus.

The initial phase of the pilot focused on green vegetables—specifically broccoli—and highlighted a strong preference among pupils for fresh over frozen options. Now, the project partners are appealing to regional growers to meet this growing demand and help develop supply pathways for fresh vegetables destined for school kitchens.

Dafydd Aled Williams, a consultant and former Health and Wellbeing Manager for Conwy, explained that these partnerships align with the Welsh Government’s Universal Primary Free School Meals (UPFSM) programme, which prioritizes health, sustainability, and support for families during the cost-of-living crisis.

“There has been a lot of research and work behind the scenes over the last year to introduce more Welsh produce onto schools’ menus,” said Dafydd.

“Taking broccoli as an example, there was a test period where pupils were given fresh broccoli for a period of 3 weeks and much preferred it to frozen.

“The task then is to see how financially viable it would be to introduce fresh locally grown broccoli, which on evaluation would be on a long-term basis, but at present there is nobody in the region producing the quantities needed to supply schools.

“We can see the project unfolding over the next three years initially, identifying potential local commercial vegetable growers to work with the current fruit and veg wholesaler to explore budgets and costs.

“This demonstrates that there are commercial opportunities in growing other foodstuffs including leeks, onions and also salad vegetables such as cucumber, tomatoes and lettuce, which would have a positive knock-on effect for the local economy, for the environment and ultimately the healthy eating habits of future generations of children.”

Dafydd also praised the council’s continued commitment to supporting local businesses:

“Conwy council has worked incredibly hard to use independent businesses and local produce where possible and other local authorities have done the same, so hopefully if everyone keeps moving in that direction it will be of long-term benefit to businesses and schools in North Wales and beyond.”

The momentum is building. Earlier this year, Business Wales hosted virtual events focusing on social value in public sector procurement, supply chains, and tendering processes to help businesses access these emerging opportunities.

David Wylie, Food Project Manager at Menter Môn, echoed the enthusiasm and potential for growth in the region:

“We have interested parties and are working hard to encourage more independent producers and businesses to capitalise on what will be huge demand,” he added.

“We want them to play a major role in public sector supply chains and appear on the menus of schools in Conwy and other local authorities keen to use more local food and drink.

“This in turn will boost the economy, employment, and give these small businesses a new revenue stream.”

One standout example is the Larder Cymru Welsh Food for Schools initiative, supported by the Welsh Government’s Foundational Economy Team. The scheme champions Welsh produce and shortens supply chains, contributing to sustainability and reduced carbon emissions, while promoting healthy eating in schools.

PRIMARY schools have given small businesses and independent producers a well-deserved break in partnership with Larder Cymru.

Caerphilly County Borough Council is the first in Wales to fully implement a new menu featuring their Welsh supply base following a test period earlier this year.

With support from the Larder Cymru Welsh Food for Schools initiative, Caerphilly was one of six counties – the others being Wrexham, Flintshire, Anglesey, Gwynedd, and Cardiff – to use more locally sourced ingredients in their St David’s Day dinner menus.

Now, following the success of the initiative – delivered by Menter Môn and supported by the Welsh Government’s Foundational Economy Backing Local Firms Fund – the council has almost doubled the amount it spends on Welsh produce.

Marcia Lewis, Principal Officer for Caerphilly’s catering service, said they have made huge strides in the two years since the Universal Primary Free School Meals (UPFSM) programme was rolled across Wales to help combat the cost-of-living crisis.

“Looking back over this period it’s fantastic to see the progress Caerphilly has made,” she added.

“We were fortunate to hit our target a year ahead of schedule which was a true reflection of the commitment and determination of all involved in making it a great success.

“All this was achieved whilst prioritising the use of local produce on school menus, which not only enhances the project’s value for pupils but also supports the local economy and promotes sustainability.”

Marcia says closer links with Larder Cymru and working alongside the talented Michelle Griffiths from Rose-Innes Design, and photographer Huw Jones – who together created vibrant, informative menus for the schools – also had a positive impact.

“The dedication to provide free meals to all primary-aged pupils means Caerphilly is setting a positive precedent for other authorities,” said Marcia.

“Access to nutritious meals is crucial for children’s development, learning, and well-being, and our proactive approach showcases a commitment to making a meaningful difference in learners’ lives whilst increasing local products and the supply chain.”

Among the companies supplying the schools are Llaeth y Llan village dairy, Woosnam Dairies, Brace’s Family Bread, Castell Howell, The Celtic Pie Co, Ellis Eggs, Celtica, Authentic Curries and World Foods, Celtic Pride, Langford’s, Popty Bakery, Bishop, Dragon, Mario’s Welsh ice cream, and Farm Fresh meat specialists.

The news of Caerphilly’s achievement coincides with LACA’s National School Meals Week (NSMW24) which runs until Friday and promotes the role school meals play in children’s mental wellbeing as well as physically and academically, with events and activities taking place across the UK.

Michelle has designed for many brands over the years, including major high street retailers, and was even an advisor to esteemed chef Marco Pierre White.

She says this was one of the most rewarding briefs she has been tasked with, adding: “I went all out to design engaging menus with professional photos of mouthwatering meals that showcased this quality food and nutritious ingredients. Supplier brand logos were used on the menu footer along with Welsh dragon icons to indicate Welsh produce was used.

“Great school dinners in Caerphilly with lower food miles as well as an uplift to the Welsh economy – this is a win!”

Menter Môn’s Food Project Manager David Wylie says the Caerphilly model could now be replicated by other local authorities in Wales.

“They have shown a real determination to make this work and been a huge supporter of local producers in their region, which is demonstrated by both the uplift in spend and the number of pupils signing up for free school meals,” he added.

“We are working side-by-side with them and other councils to instil change, boost local economies and bolster supply chains while promoting sustainability and helping families at a challenging time economically.

“We have incredible food and drink producers all over Wales and it’s important we get behind them while ensuring future generations have access to nutritious, affordable food and drink – this is a fantastic first step in that direction.”