Food represents so much more than just food. It is health, climate, culture, economy, land, labour and power.

That was the driving message behind the Fix Food: Fix the Planet talk Sue Pritchard gave in February, as part of our Root For Our Future project. The talk was a bold and urgent call to reimagine our food system as the lever for solving some of the greatest crises of our time.

This was a talk all about food, money, and power. Centred around the food system, with topics of health, climate change, and justice as a vision for the future of our food system.

“If we fix food, we fix everything.” It sounds ambitious, but when you look at the evidence, it starts to feel less like a slogan and more like a roadmap.

Food at the nexus of crisis

The modern food system sits at the centre of multiple overlapping emergencies:

• Global food systems are responsible for around 25 – 33% of global greenhouse gas emissions.
• Agriculture is the biggest driver of biodiversity loss worldwide.
• Diet-related ill health and obesity are rising, fuelled by ultra-processed foods.
• Children are now physically shrinking in some communities as a result of poor diets.

Food connects climate change, biodiversity loss, public health, inequality and economic instability. Yet the food system that feeds us has become increasingly consolidated, financialised and commoditised.

Just four global agribusiness companies – often referred to as the “ABCD” group – control around 80% of the global grain supply. This extreme concentration of power means:

• Farmers have little bargaining power.
• Small businesses struggle to compete.
• Policy is heavily influenced by corporate lobbying.
• The system remains locked into dysfunction.

As the talk made clear: “It’s not a cost of living crisis, it’s a cost of inequality crisis.”

The false economy of cheap food

We are told that cheap food is good for consumers, but cheap at the checkout often means expensive elsewhere.

A report commissioned by the Food, Farming and Countryside Commission estimates that unhealthy diets cost the UK £268 billion per year – almost equivalent to the country’s entire annual healthcare budget. This is the direct cost (treating diet-related diseases) and indirect cost (such as diminished quality of life and lost productivity) attributable to our current food system.

The conclusion is stark: the investment required to ensure everyone eats well is far smaller than the cost of continuing with the status quo. However, the power of a handful of multinational food manufacturers blocks meaningful change.

Long-term downward pressure on food prices has not delivered food justice. Instead, it has driven:

• Environmental degradation
• Poor public health
• Farmer income stagnation (farm incomes have barely risen in 50 years).
• Extraction of value from rural landscapes

A local story: Wales and the River Wye

These global dynamics are playing out locally.

In Wales, many farmers are struggling to survive. Some are selling up or being bought out by large agribusinesses, asset equity firms, or nature credit schemes. Wealth is extracted from the Welsh landscape rather than reinvested into local communities.

The consolidation of intensive chicken production along the River Wye – linked to multinational supply chains such as those associated with Cargill – illustrates how global corporate models reshape local ecosystems. Concentrated livestock systems put pressure on waterways, biodiversity and community resilience.

When power concentrates, landscapes and livelihoods change with it (and often not for the better).

Justice at the centre of food

If transformation is to succeed, justice must sit at its heart.

There is a call for a new food economy anchored in three principles:

1. The right of every citizen – regardless of class, income, race, geography or age – to sufficient, affordable, healthy food.
2. Regulation that curtails the power of Big Food, promotes dietary health and reduces chronic disease.
3. A financial system that rewards real value creation – directing money towards regenerative farmers, local communities, and businesses selling healthy food.

Healthy food must be affordable and available to everyone, but this cannot be achieved by squeezing prices ever lower. Instead, political leaders must change the rules of the game so that:

• Growing healthy, sustainable food is properly rewarded.
• Financial returns flow to farmers regenerating natural resources.
• Preventative health is prioritised over post-hoc damage control.

What can we do?

As individuals, we are often told that the solution lies in our shopping baskets, such as:

• Asking questions about where our food comes from.
• Buying fewer ultra-processed foods.
• Eating seasonally.
• Choosing less intensively produced meat.
• Eating more plants and whole foods.

These choices, although important, require time, money, education and access. There is privilege attached to navigating food decisions in a complex marketplace. Individual action alone cannot transform a structurally unequal system.

Another, more powerful option for individuals is to collectivise – to organise, advocate and demand systemic change together.

While individuals can shift consumption patterns at the margins, only governments and powerful international institutions can:

• Restructure subsidies
• Regulate corporate power
• Invest in regenerative agriculture
• Redesign supply chains
• Ensure universal access to healthy food

Grow well. Trade fairly. Reward what matters.

A just and sustainable global food system would:

• Grow ecologically appropriate food.
• Trade fairly in ecologically appropriate food.
• Protect and enhance biodiversity.
• Strengthen food security and resilience.
• Restore dignity and income to farmers.
• Deliver healthy diets for all.

Food systems are not peripheral to climate strategy, health reform or economic justice – they are foundational.

If we fix food – not just at the level of personal choice but at the level of power, policy and finance – we begin to fix inequality, environmental collapse and public health crises simultaneously.

Food is not just what’s on our plate, it is the system that shapes our future, and that system can be redesigned.

Root for Our Future

This event is part of Root for Our Future, a two-year project exploring food sustainability within Torfaen. Everyone is welcome to attend one of our events. They’re completely free! This project is funded by the National Lottery Community Fund.

In 2023, Torfaen consumed around 31.3 kilotonnes of oil equivalent (ktoe)of electricity, which equates to approximately 364 GWh per year. This electricity powers our homes, schools, hospitals, businesses and public services — but almost all of it is generated outside the county.¹

How much clean electricity does Torfaen generate?

Figure 1 : This is a map of Torfaen, the blue line showing the boundary. The green shapes are current land being used to generate renewable eletricity. The red is land that has been marked for potential sites for wind generation.

At present, Torfaen has:

• No operational wind farms
• Two operational solar farms, each with a capacity of 5 MW

Based on typical UK solar performance, these two solar farms generate around 9–10 GWh of electricity per year, supplying only 2–3% of Torfaen’s annual electricity demand.²³

Domestic rooftop solar makes a similar contribution. Torfaen currently has around 2,850 domestic solar PV installations, with a combined capacity of approximately 9.4 MW, meaning around 7–8% of households have rooftop solar.⁴Combined, large-scale and domestic solar generate approximately 18–19 GWh per year, meaning only about 5% of the electricity Torfaen uses is currently generated locally.

Figure 2 : this graph shows the splits of where Torfaen gets its energy seperate by large-scale solar, domestic rooftop solar on resisdents and business’s buildings and the rest is imported.

How does this compare to Wales?

This matters because Wales as a whole is close to generating enough electricity to meet its annual demand, largely due to wind, solar and hydro.⁵ Some parts of Wales generate far more electricity than they consume.Torfaen, by contrast, is a net importer of electricity, relying on generation elsewhere for around 95% of what it uses. While solar uptake in Torfaen is similar to nearby urban authorities such as Newport and Caerphilly, it remains well below levels seen in more rural Welsh counties.

Figure 3: This graph shows estimated eletric splits of imported vs generated within the county. This is split between domestic renewables and non-domestic and also shows any surplus energy the county may produce.

New wind farm proposals — and why context matters

There have been several recent proposals for wind farms in and near Torfaen, many of which have faced strong local opposition and, in some cases, objections from the council. Local concerns about landscape, heritage and visual impact are valid and deserve careful consideration.

However, these proposals should also be viewed in the context of Torfaen’s very low level of local renewable generation. With no operational wind farms and only around 5% of electricity demand met locally, rejecting all new renewable development effectively means continuing to rely on other communities to host the infrastructure needed to power our homes and businesses.

If Torfaen is serious about responding to climate change, some level of local renewable energy development will be unavoidable. The real question is not whether change should happen, but how it can happen in a way that is fair, sensitive, and delivers benefits to local communities.

The opportunity in renewables

This challenge is also an opportunity. Torfaen could significantly expand clean energy generation through:

• Solar on public buildings, schools and leisure centres
• Commercial and industrial rooftops
• Community-owned energy projects
• Carefully sited wind and solar developments
• Energy storage to support local networks

With only 7–8% of homes currently having solar PV, there is substantial room for growth without additional land take.

A call to action

Climate change demands action at every level. That means:

• Decision-makers enabling renewable energy rather than blocking it by default
• Communities engaging constructively with proposals
• Individuals recognising the role they can play

Torfaen already consumes hundreds of gigawatt-hours of electricity every year. The question is not whether we use energy — it is where that energy comes from.

If we are serious about climate action, resilience and fairness, Torfaen must do far more to generate clean energy locally — and now is the time to push for it.

References

1. DESNZ – Total final energy consumption at regional and local authority level: 2005–2023
   https://www.gov.uk/government/statistics/total-final-energy-consumption-at-regional-and-local-authority-level-2005-to-2023
2. UK Government – Solar photovoltaics deployment
   https://www.gov.uk/government/statistics/solar-photovoltaics-deployment
3. UK Government – Feed-in Tariff load factor analysis (solar PV) https://www.gov.uk/government/collections/feed-in-tariff-statistics
4. UK Government – Solar PV deployment by local authority https://www.gov.uk/government/statistics/solar-photovoltaics-deployment

Welsh Government – Energy Generation in Wales
https://www.gov.wales/energy-generation-wales

Have you ever planted a seed and wondered if you were doing it right? (Spoiler: you’re not alone.) Join us for a fun, practical, and beginner-friendly Seed Growing Workshop where we’ll take the mystery out of starting plants from seed and help you grow with confidence.

In this hands-on session, you’ll learn:

• How to choose the right seeds for your space and season
• Soil, light, and watering basics (without the overwhelm)
• Common mistakes – and how to avoid them
• Tips for nurturing seedlings into strong, healthy plants

No experience needed – we’ll guide you every step of the way.

What’s included:

• All materials provided (seeds, soil, containers)
• Step-by-step instruction
• Plenty of time for questions and food growing chat

Perfect for: beginners, curious growers, families, and anyone who loves getting their hands a little dirty.

Spots are limited, so grab yours and let’s grow something amazing together – starting from seed.

 Saturday 25th April

 2pm – 4pm

 Fairhill Methodist Church and Community Garden, Cwmbran, NP44 4QS.

Book your FREE ticket by emailing us at hello@climateactiontorfaen.cymru

Fix Food: Fix the Planet.

We’re delighted to welcome Sue Pritchard, Chief Executive of the Food, Farming and Countryside Commission, for an inspiring and thought-provoking talk on our food system.

The Food, Farming and Countryside Commission is a UK-based charity and think tank that sits on the government’s Net Zero Council.

Sue lives with her family on a small farm in Monmouthshire, bringing both national leadership and lived experience to this vital topic.

Don’t miss this chance to hear from one of the UK’s leading voices on food, farming, and sustainability.

Thursday 19th February

6pm – 7.30pm

Fairhill Methodist Church and Community Garden, Cwmbran, NP44 4QS.

Book your FREE ticket by emailing us at hello@climateactiontorfaen.cymru

We gathered under the shelter of their beautiful greenhouse to chat all things compost. Our goal was to support the volunteers in building on their brilliant work nurturing the garden’s green spaces and to help make their composting efforts even more effective.

We began sharing a bit of composting theory: what makes a healthy compost heap, the role of microorganisms, and the balance between green (nitrogen-rich) and brown (carbon-rich) materials. It’s a science, but also a bit of an art. With a practical demonstration, we also discussed how to layer materials effectively, and why cutting prunings into small pieces helps them break down faster.

We also took some time to dive deeper into the topic of Bokashi bins – what they are, how they work, and why they’re such a brilliant addition to any composting setup. Bokashi bins use a special mix of bran and beneficial microbes to ferment food waste, including items like cooked leftovers and dairy that can’t usually go in a compost heap. The result is a nutrient-rich pre-compost that can be buried in the soil or added to a compost pile to speed up decomposition. It’s a great way to reduce food waste all year round, even in colder months when traditional composting slows down.

To help the garden put these ideas into practice, we were delighted to gift two Bokashi bins to the Llanfrechfa Grange volunteers. Hopefully, they’ll make a perfect compliment to the garden’s existing composting systems and help the team make the most of every scrap!

The morning was filled with great conversation, laughter, and shared learning. Despite the rain, spirits were high and it was heartening to see how passionate the Llanfrechfa Grange volunteers are about sustainable growing and community gardening.

We left feeling inspired by their commitment and can’t wait to see how their composting efforts continue to flourish!

A huge thank-you to everyone at Llanfrechfa Grange Walled Garden for welcoming us so warmly.

Want to learn more about composting? Check out our blog!

Root for Our Future

This event is part of Root for Our Future, a two-year project exploring food sustainability within Torfaen. Everyone is welcome to attend one of our events. They’re completely free! This project is funded by the National Lottery Community Fund.

Whether you bring your own apples or use some of ours, you’ll get the chance to press them into fresh, delicious juice using our project funded community apple press. Alongside the pressing, local food enthusiasts will demonstrate a variety of food preservation techniques. It’s hands-on, family-friendly, and completely free.

But beyond the fun and flavour, events like this play an important role in building a stronger, more resilient food system and in helping our community respond to climate change.

Reducing food waste, one apple at a time.

Every autumn, countless apples go to waste — left unpicked in gardens, falling from trees, or discarded because they’re a little misshapen. By gathering and pressing these apples, we’re keeping good food out of the bin and transforming it into something valuable and nutritious.

Food waste accounts for 8-10% of annual global greenhouse gas emissions. When food rots in landfill, it releases methane – a potent climate-warming gas. By using every apple we can, we’re making the steps towards cutting down on waste and helping to shrink our community’s carbon footprint.

Reviving traditional preservation skills

Our grandparents knew how to make the harvest last – drying, fermenting, and preserving foods to carry them through the winter. Today, many of these skills have faded, replaced by supermarket convenience and disposable packaging.

By sharing knowledge of food preservation, we empower ourselves to take more control of our food supply, waste less, and eat more seasonally. Pickling, fermenting, and bottling not only extend the life of produce – they also strengthen food security and reduce dependence on industrial, energy-intensive food systems.

Local food, local resilience

Events like the Apple Pressing Day bring neighbours together around shared values: community, sustainability, and care for the environment. Supporting local food initiatives helps shorten supply chains, keeps resources in the community, and builds resilience to global challenges like climate change and food price volatility.

When we gather to press apples, share recipes, and swap tips, we’re doing more than making juice – we’re nurturing a sense of connection and collaboration that’s essential for a sustainable future.

Come be part of it!

Date: 19 October 2025
Location: Llanyrafon Manor, Cwmbran, NP44 8HT
Time: 10am – 2pm

Bring your apples – or use apples from the manor’s orchard – and join us and the folks at Llanyrafon Manor for a day of community, learning, and celebration. Together, we can turn surplus fruit into something sweet, share the joy of traditional skills, and take small but meaningful steps toward a more sustainable food system.

Let’s press for change, one apple at a time.

Root for Our Future

This event is part of Root for Our Future, a two-year project exploring food sustainability within Torfaen. Everyone is welcome to attend one of our events. They’re completely free! This project is funded by the National Lottery Community Fund.

The session explored the science and practice of composting, from the basics of what compost is to the different systems available for home and community use. Tamara shared practical advice, common pitfalls to avoid, and techniques for creating rich, fertile compost that supports healthy soils and sustainable food growing.

Below is a simple, no nonsense guide based on the workshop, capturing the key knowledge and tips so you can get started – or take your composting to the next level.

What is compost?

Compost is decomposed organic matter broken down until most material is unrecognisable.

Soil is a mixture of clay, sand, silt, minerals, and organic matter. For vegetable growing, 5–10% of organic matter is ideal.

Manure is animal dung with or without bedding material. It takes around a year to decompose. Be cautious with horse manure – Aminopyralid weed killers may take over a year to break down.

Humus is not compost, but a further stage of decomposition, providing long-term fertility. There are questions around whether it actually exists…

Why use compost?

Mimics nature’s recycling system.

Microbes transform raw materials into complex organic compounds.

Protects soil structure from winter rain damage when spread in autumn.

Nutrients are less water-soluble than synthetic fertilisers, reducing nutrient leaching.

Recycles garden and kitchen waste.

Boosts microbial activity and soil biodiversity.

Suppresses weed growth naturally.

Composting systems also empower self-reliance. By producing your own nutrient-rich soil amendments, you reduce dependence on supermarkets and garden centres that promote synthetic fertilisers and the idea that we “need” them. Instead, you create a circular system where your waste becomes your resource. This saves money, builds resilience, and reconnects us with natural cycles of fertility, offering independence from the chemical-driven food and gardening industry.

Principles of composting

A compost heap is a thriving ecosystem full of bacteria, fungi, worms, and micro-organisms. For them to thrive, they need:

• Food: Green (nitrogen-rich) and brown (carbon-rich) materials.
• Air: Essential for aerobic decomposition.
• Moisture: Prevents the heap from drying out.

Balance is key:

• Green materials feed bacteria.
• Brown materials feed fungi and help retain air pockets.

Signs your compost is working:

• Volume of heap reduces (material is being eaten).
• Heat is generated from microbial activity.

What can go wrong?

Smelly heap → Too wet or too many green materials (especially grass clippings). Solution: cover heap and add more brown materials.

Not heating up → Not a problem; decomposition will still happen, just slower. Adjust your green/brown ratio. Save brown materials to add when needed.

Compost ingredients

You want to use both green and brown materials when composting.

The ideal layering ratio is 5 cm green to 1.5 cm brown. This isn’t exact science, but a useful guideline.

Phases of a compost heap

1⃣ Initial phase

• Heat builds, lasting several days to weeks.
• Can reach 40°C, (sometimes 55°C –70°C, hot enough to kill weed seeds).
• Regular green additions maintain microbial activity.

2⃣ Cool phase

• Fungi feed on fibrous/woody materials.
• Turning the heap reintroduces oxygen and can warm it up again.
• Stop adding new material towards the end of the cool phase.

3⃣ Maturing phase

• Other organisms (worms, woodlice, beetles) move in.
• Organic matter continues to break down into stable compost.

Types of compost systems

• Pallet bins – Best in groups of three for efficient rotation.
• Conical plastic bins (“daleks”) – Space-efficient for small gardens.
• Hot boxes – Super-insulated; require careful mixture management.
• Tumbler bins – Easy turning, faster results.
• Worm bins – Perfect for kitchen waste, producing worm castings.

A special shout out for Bokashi bins!

As part of out Root for Our Future project, we gifted our community friend, Fairhill Methodist Church two bokashi bins to super charge their composting efforts. But what are they?

Bokashi bins

• Originated in Korea, popularised in Japan.
• Uses fermentation (anaerobic process) to create a pre-composting conditioner.
• After 2 weeks, fermented matter can be added to a compost heap or directly buried in soil.
• Accepts all types of food waste including cooked food, meat, and bones.
• Uses an an occulated bran to begin the fermentation process.
• Also produces Bokashi tea, a nutrient-rich liquid feed.
• Learn more here: https://www.rhs.org.uk/garden-inspiration/get-gardening/bokashi

Compost boosters – Comfrey

Comfrey (Symphytum officinale) is an invaluable compost activator and natural fertiliser:

• Belongs to the Boraginaceae family.
• Name comes from Latin confervere – “to heal.”
• Traditionally called “knitbone” or “bone-set.”
• Best variety: Symphytum x uplandicum “Bocking 14” – a sterile hybrid that won’t self-seed.
• Deep roots (up to 2 m) pull nutrients from the subsoil.
• High in potassium but also contains nitrogen and phosphorus.

Uses:

• Add leaves to compost as an activator.
• Use as mulch.
• Make a liquid feed (fermented comfrey tea): https://www.gardenersworld.com/how-to/grow-plants/how-to-make-a-comfrey-feed/

Composting is both a science and an art. By understanding the balance of materials, the needs of microbes, and the natural decomposition cycle, you can transform garden and kitchen waste into nutrient-rich compost that supports healthier soil, stronger plants, and a more sustainable gardening practice. It’s a way to close the loop, live more independently, and nurture both your garden and the planet.

Root for Our Future

This event is part of Root for Our Future, a two-year project exploring food sustainability within Torfaen. Everyone is welcome to attend one of our events. They’re completely free! This project is funded by the National Lottery Community Fund.

In a world grappling with climate change, food insecurity, and unsustainable agricultural practices, one ancient tradition is making a quiet comeback: foraging.

Gathering wild, edible plants, mushrooms, fruits, and even seaweed isn’t just a hobby for nature lovers – it’s a powerful, practical way to build a more resilient, localised, and climate-friendly food system.

As part of our Root for Our Future project, we recently hosted a guided foraging walk with Adele Nozedar, founder of Brecon Beacons Foraging. The event took place along our local canal, a beautiful stretch of landscape that many of us pass daily, often without realising the abundance of wild food growing all around us.

It was more than just a walk. It was an invitation to slow down, look closer, and connect with the land in a new (and very old) way.

“It was a great reminder that the area we live in is abundant with food and sustenance!”

“Thank you so much for organising the walk — a lovely way to spend a Sunday afternoon.”

These reflections from participants capture something deeply important: wild food isn’t just about nutrition – it’s about community, connection, and resilience.

In the context of climate change and growing concerns about food security, foraging offers a powerful, place-based response. Let’s explore how foraging supports sustainability, food security, and ecological awareness in the face of global challenges.

Low-carbon footprint food source

Unlike industrial agriculture, wild foods don’t require irrigation, fertilisers, pesticides, fuel-powered machinery, or long-distance transportation. When you forage locally:

• You’re cutting emissions from food transport (often called “food miles”).
• You’re avoiding the embedded carbon from synthetic fertilisers and monoculture farming.
• You reduce reliance on industrial food systems that contribute significantly to greenhouse gas emissions.

In short, a handful of wild berries picked on a walk has a much smaller environmental impact than plastic-wrapped blackberries flown in from another country.

Strengthening local food resilience

Foraging promotes self-sufficiency and local knowledge, especially in times of crisis or supply chain disruptions. Whether it’s due to extreme weather, political instability, or economic downturns, global food supply chains are increasingly vulnerable.

By learning what grows wild in your area and how to harvest it responsibly, you’re:

• Reducing dependence on centralised food systems.
• Diversifying your local food sources.
• Enhancing community resilience by sharing skills and knowledge.

This local empowerment becomes especially important during events like droughts, floods, or pandemics, when access to conventional food can be compromised.

Preserving biodiversity and ecosystems

Sustainable foraging encourages awareness and stewardship of native plants and ecosystems. Foragers often become advocates for preserving natural areas and understanding the importance of:

• Biodiversity in plant and fungi populations.
• The interdependence between species and ecosystems.
• Protecting habitats from development or pollution.

When done responsibly, foraging doesn’t deplete resources – it encourages reciprocity and respect for the land.

Reducing food waste

Nature doesn’t waste anything – and neither do skilled foragers. Wild food is often seasonal and abundant, growing where and when it’s needed most.

Foraging teaches people to:

• Eat in tune with seasonal availability.
• Use all edible parts of a plant or fungus.
• Preserve and store foods without industrial processing.

This mindset helps shift away from the waste-heavy practices of industrial food production and consumption.

Cultural revitalisation and food justice

Foraging reconnects communities with traditional ecological knowledge, especially in Indigenous and rural cultures where wild foods have always been central. Reviving these practices can:

• Promote food sovereignty.
• Challenge systems that have historically excluded marginalised communities from land and food access.
• Rebuild relationships between people and place.

In this way, foraging isn’t just environmental – it’s deeply social and political, too.

Mental health and climate awareness

Finally, foraging fosters a deeper relationship with nature. As people reconnect with local landscapes, they become more invested in protecting them. This connection supports:

• Greater awareness of climate issues.
• Mental wellbeing through time outdoors.
• A more intentional, seasonal, and mindful approach to eating.

When we know our ecosystems intimately, we’re more likely to defend them.

A few words of caution

Know the Risks – Be aware that some wild plants and fungi are poisonous and can be deadly, never eat a plant or mushroom unless you are 100% sure of its identity and know it is edible. 

Foraging must be done responsibly and ethically:

• Never take more than you need.
• Avoid rare or endangered species.
• Understand local rules and property rights.
• Learn from experienced and qualified foragers.

The goal is not to exploit the land, but to live in balance with it.

In the face of the climate crisis and food system vulnerabilities, foraging offers a grounded, local, and resilient alternative. It’s not a complete solution to global food issues, but it is a meaningful practice that fosters ecological awareness, reduces environmental impact, and reconnects people with the land that sustains them.

So, the next time you pass a patch of dandelions or a cluster of wild berries, consider this: the future of food might just be growing – quietly, freely, and sustainably – all around you.

For more information on foraging wild foods, the following links are a good start in the right direction:

https://www.food.gov.uk/safety-hygiene/guidance-for-safe-foraging

https://www.woodlandtrust.org.uk/visiting-woods/things-to-do/foraging/foraging-guidelines

https://www.woodlandtrust.org.uk/visiting-woods/things-to-do/foraging

https://www.wildfooduk.com/foraging-code

We will be offering FREE tickets to a guided foraging walk, led by renowned forager Adele Nozedar, founder of Brecon Beacons Foraging.

The walk will take us along the canal where Adele will teach us to observe and identify the delicious plants, teaching us to use all our senses to discover the wild food on our doorstep.

Tickets are limited, so please book your space by emailing us at hello@climateactiontorfaen.cymru

This wonderful opportunity is part of our Root For Our Future project, made possible by The National Lottery Community Fund / Cronfa Gymunedol y Loteri Genedlaethol.

 Saturday 6th September

 2pm – 4pm

 Pontymoile Basin, Pontypool, NP4 8ER

 What Three Words: ///dimes.drove.today

Root for Our Future

This event is part of Root for Our Future, a two-year project exploring food sustainability within Torfaen. Everyone is welcome to attend one of our events. They’re completely free!

Want to start composting at home or improve the compost you’re already making? Join us for a free, local workshop all about composting.

We’ll talk about:

This workshop is perfect for anyone who’s new to composting or just looking to learn more. No experience needed – just come along, meet some neighbours, and pick up some practical skills for reducing waste and building healthy soil.

Saturday 20th September

2pm – 4pm

Fairhill Methodist Church, Cwmbran, NP44 4QS

What Three Words: rate.hiking.intend

Please book your FREE space by emailing us at: hello@climateactiontorfaen.cymru

Root for Our Future

This event is part of Root for Our Future, a two-year project exploring food sustainability within Torfaen. Everyone is welcome to attend one of our events. They’re completely free!

Click Here to learn more