Larder Cymru Brings High-Street Street Food Into Welsh Secondary Schools

Larder Cymru has launched an ambitious new Street Food Concept aimed at modernising secondary school meals across Wales, redefining both the dining experience and the role of local food within education.

The initiative introduces a contemporary, high-street-style approach to school catering, designed to make healthy choices more attractive to students. Delivered by Menter Môn, the programme combines convenience, fresh Welsh produce and sustainability, while reinforcing resilient local supply chains.

The concept has been piloted across five local authorities — Gwynedd, Caerphilly, Rhondda Cynon Taf, Torfaen and the Vale of Glamorgan — with each area able to adapt the model to reflect local needs and communities.

Features include modular food stations, grab-and-go options, street-style specials and fresh salad boxes, creating a more engaging and student-focused environment. Early feedback indicates the modern aesthetic is resonating with learners, supporting increased uptake and helping to shift perceptions of school dining.

“This project is a fantastic opportunity to connect Welsh producers with schools and showcase the quality of our local food,” said David Wylie, Project Manager at Menter Môn.

“We’re proud to support a new concept of delivering school meals that’s both exciting and sustainable. It’s about creating a food offer and experience that students enjoy, while also strengthening our local economy.

“The Street Food Concept builds on years of work developing local supply routes, supporting farmers, and helping schools reduce their carbon footprint through smarter procurement.”

The Street Food Concept supports Larder Cymru’s wider strategic objectives to increase Welsh food procurement across the public sector, reduce food miles and ensure more local producers benefit from school and public-sector contracts.

Ongoing collaboration with growers, processors and catering teams has already delivered tangible outcomes, including shorter supply chains, increased use of seasonal produce and the integration of sustainability principles into everyday school catering.

Alongside the street food rollout, Larder Cymru has delivered producer-to-school supply pilots and worked with catering teams to reformulate menus using a higher proportion of locally sourced ingredients.

Educational activity has also been central to the programme. Classroom-based ‘field-to-fork’ sessions and farm visits are helping pupils better understand food provenance and the importance of sustainability, extending the impact well beyond the school canteen.

Momentum continues to build. In Gwynedd, a recent campaign has encouraged more local food businesses to engage with the school supply chain, strengthening the regional food economy while expanding choice for learners.

Rhian Hughes, Education Catering and Cleaning Service Manager at Gwynedd County Council, said: “The Street Food Concept celebrates Welsh produce and gives us a fresh way to engage students with healthy eating. It’s a positive step forward for school catering in Gwynedd, and we’re excited to see how it evolves from piloting activity at Ysgol Friars in Bangor.”

Shelly Toms, Operations Supervisor at Caerphilly County Borough Council, added: “We’re excited to be part of a project that brings innovation to school meals. The Street Food Concept offers flexibility and variety, helping us meet the needs of our students while supporting local suppliers. It’s a win-win for schools and communities.”

For more information, visit www.lardercymru.wales or contact david@mentermon.com. Follow Menter Môn on social media for updates and insights from the programme.