Wrexham Food Partnership - Inaugural Event

Wrexham Food Partnership – Inaugural Event

We are delighted to extend an invitation to you for the first-ever gathering of the Wrexham Food Partnership. This event brings together organisations from across Wrexham, all of whom are making remarkable strides in supporting our shared vision of a more sustainable food system for Wrexham.

Through our collective efforts, we are achieving our goals of reducing food insecurity, promoting healthy and nutritious choices, working together as a community and building on efforts to drive sustainability.

At this inaugural event, you can expect to:

• Get Involved: Whatever organisation you are from your voice matters.

• Share Experiences: Connect with other organisations working towards the same aims, to share stories and challenges related to the food system and learn from organisations that bring fresh perspectives.

• Action Plan: Collaborate to create practical steps for Wrexham’s food future.

• Networking: Connect with diverse organisations for transformative ideas.

• Celebration: Acknowledge impactful work across Wrexham.

And don’t miss the opportunity to join us for a sustainably sourced lunch, thoughtfully prepared by our hosts, Yellow and Blue.

Your role in this partnership is pivotal. By attending, you’ll gain insights, learn about ongoing initiatives, and discover how grant funding can add value to your projects within Wrexham’s food system.

Limited spaces are available, so we encourage you to reserve your spot by clicking the link below. Don't forget to choose your action planning session, book a slot for our showcase, and inform us of any dietary or access requirements.

Programme/Agenda

9.30 Refreshments and registration

10.00 Welcome and introduction - Tristan Thomas, WCBC & Pete Humphreys Yellow and Blue

Wrexham Food Partnership - Scene Setting for Wrexham and North Wales

10.20 Key Note Speakers

10.50 Introduction to Action Planning - Session facilitated by Anthony Willoughby

11.00 Action Planning Session 1

11.30 Action Planning Session 2

12.00 Feedback from Action Planning Sessions

12.20 Key Note Speaker 4 - Dr James Marsh - Rigsbys Seasonal Produce

12.30 Lunch - sustainably sourced lunch prepared by Yellow and Blue

Action Planning Sessions - When booking your place please book your slot on the Action Planning Sessions, you are welcome to attend any of the topics you feel you can support with your knowledge and understanding and where you feel you wish to provide information on action to be taken.

Aim 1 – Health and Nutrition - Increase access to healthier food options: Encouraging healthier eating habits and promoting nutritional education will be a common objective, supporting and inspiring initiatives that raise awareness of the importance of a balanced diet and the benefits of fresh, whole foods across all ages of our society.

Aim 2 –Access and Equity - Food and nutrition security: access to sufficient safe, healthy and nutritious food for everyone. Striving to ensure that everyone has the knowledge and understanding of how to access nutritious and affordable food. This involves supporting and inspiring initiatives to address food deserts (areas with limited access to fresh, healthy food), increase access to healthy, safe, and nutritious food and support community projects, and programs to assist those in need.

Aim 3 – Community Engagement and Empowerment - Food cohesive communities: Foster community involvement and engagement to empower individuals, and communities to participate in decision-making and projects regarding our food systems. This could involve anything from community larders, and growing projects to lunch clubs. Engagement will encourage essential collaboration among various stakeholders, including government agencies, not-for-profits, community groups, businesses, and individuals.

Aim 4 – Sustainability - Encouraging a globally responsible approach within the food system: We aim to encourage a globally responsible approach to the food system. We wish for all stakeholders to adopt more sustainable practices aimed at reducing carbon emissions within their communities. This involves promoting farming, food production and food consumption methods that minimise environmental impact and advocating for initiatives that effectively reduce food waste.

Aim 5 – Procurement - Transforming food procurement and catering: Transforming food procurement and catering includes creating a thriving local food and drink ecosystem. By supporting organisations that create food and drink in a variety of instances, we can encourage the development of healthy and sustainable goods that define our regional culinary flavour. This not only encourages economic prosperity for local businesses, but also improves the quality and sustainability of our food products, benefiting our community's well-being and health.

Aim 6 – Food Economy - Encourage a Vibrant, Sustainable Food Economy: The aim of encouraging a vibrant, sustainable food economy supports a system that adds value to the well-being of both people and the planet over the long term. Working with local food organisations allows us to contribute to local economic development and strengthen the local food system. By promoting these principles and strategies, communities can work towards building a food economy that not only provides nourishing and affordable food but also contributes to the well-being of local ecosystems and economies.

Event Venue & Nearby Stays

Yellow & Blue, 3 Eagles Meadow, Wrexham, United Kingdom