Space to share & learn from each other - Day 2 of the Sustainable Food Cymru Workshop

The second day of the Sustainable Food Cymru workshop, 11th September 2024, continued with the same invigorating energy as the first.

The workshop brought together academics from Welsh universities from a range of disciplines and a diverse group of societal partners involved and invested in the food industry in Wales. Taking place on the stunning Lampeter campus at University of Wales Trinity Saint David (UWTSD).

Gathering into vision the many interconnecting threads of discussion, the day began with an insightful summary and collective evaluation process of the previous day’s activities, perceptively led by Thora Tenbrink and Katherine Steele of Bangor University.

The group were treated to an interactive series of informative and enlightening presentations. The insights, experience and expertise shared by our guest presenters and by all who attended and contributed, brought a range of vital, interlinking perspectives and contexts into the heart of discussions.

Barny Haughton, The Square Food Foundation, led a truly nourishing session, where kneading and shaping dough together formed the backdrop to discussions, on how to move through the “barriers of the challenges faced…towards the vision.” Barny was kindly assisted by Matteo Feltracco and Wakana Yoneda, Masters students from The University of Gastronomic Sciences (UNISG) in Pollenzo, which advocates ‘research and education in renewable farming methods, protecting biodiversity, and building an organic relationship between gastronomy and agricultural science.’

Nathan Richards, from Troed y Rhiw Organics, discussed his experience as an organic vegetable grower, committed to championing sustainable farming methods, operating a “whole farm holistic approach to food production”. Nigel brought in a beautiful sample of the organic vegetables they deliver in a box scheme, within a 26 mile radius of the farm, and discussed his aim of “trying to reacquaint people with the opportunities we have to grow food here in Wales.”

Carwyn Graves, of Cegin Y Bobl, gave a compelling, thought provoking presentation, discussing the work they are doing to promote a “real food revolution across Wales”, highlighting the importance of our everyday stories as the catalyst for change, “It’s the lived experience - those are the intervention points.”

The workshop continued with cross group discussions, evolving from all the presentations, flowing into an energised round-up activity, led beautifully by Luci Attala, UNESCO-MOST Bridges Coalition/ UWTSD. This focussed on each individual voicing their thoughts on and experience of the workshop, and possible paths forward in our shared endeavours as a group.

During the course of the workshop the group had the opportunity to visit the Special Collections and Archives which include UWTSD’s oldest printed books, manuscripts and archives, held at the Roderic Bowen library. Kindly and expertly arranged and curated by Ruth Gooding, UWTSD, the collection related to food; agriculture; horticulture; land management; bee keeping; cooking; household; seafood and fishing. Such a fascinating, varied, and beautiful collection and a privilege to see, thank you to Ruth, for enabling us to include this special experience, as part of the workshop.

The Sustainable Food Cymru team would like to thank everyone who joined forces to gather at the workshop; for taking time out of busy schedules; for the passionate contributions and sharing of experiences, knowledge and ideas; and the beautiful desire to learn from each other.

A heartfelt thank you to those who gave enlightening presentations and led engaging sessions over the course of the two days. We are hugely appreciative to you for sharing your experience and insights; Barny Haughton, The Square Food Foundation; Nigel Richards, Troed y Rhiw Organics; Katie Palmer, Food Sense Wales; Kevin Hodson, UWTSD Catering; Carwyn Graves, Cegin Y Bobl; Katherine Steele, Bangor University; Thora Tenbrink, Bangor University; Matteos Feltracco, UNISG; Wakana Yoneda, UNISG; Louise Steel, UNESCO-MOST BRIDGES Coalition/UWTSD; Luci Attala, UNESCO-MOST BRIDGES Coalition/UWTSD; Gareth Thomas, UWTSD.

A special thank you to the catering team at UWTSD who produced a fantastic set of meals for us to share on the Lampeter campus. UWTSD is blessed to have a brilliant catering team, providing a first class, seamless service. A beautiful range of locally sourced, locally grown, and organic produce, and a wonderfully crafted menu over the course of the 2 days, prepared and cooked to perfection, delivered with care, and eagerly enjoyed by all.

A sincere thank you to the entire operations team on the Lampeter campus, UWTSD, who were integral to the organisation and operation of the workshop, and on hand to support, guide, and facilitate, throughout every aspect of the event.

We also give our thanks and appreciation to the Wales Innovation Network (WIN) for funding support to hold the workshop.

The Sustainable Food Cymru workshop was organised & hosted by the UNESCO-MOST Bridges Sustainability Science Coalition UK Hub, University of Wales Trinity Saint David, in partnership with Bangor University, and supported by funding from WIN (Wales Innovation Network).