Carmarthenshire children enjoy a special lunch
School children across Carmarthenshire will be celebrating Wales Sustainability Week with a special school lunch on May 19.
The county’s Catering Service will show its support for the campaign by serving a themed menu using local organic produce, therefore reducing carbon footprint and supporting local trade.
Pupils will tuck in to traditional roast beef from Cross Hands, with an alternative of homemade vegetable roast, served with Yorkshire pudding, cabbage, organic carrots, Pembrokeshire boiled, and roast, potatoes and gravy.
Dessert will be Frank’s vanilla ice cream, which is produced in Capel Hendre, Ammanford.
Catering services manager Sandra Weigel, said: “We always try to use as much local and organic produce as possible, and this special menu epitomises our ethos of sustainability.”
She added: “We adhere to the high standards we set for ourselves in the Local Sustainable Food Strategy, which we launched in 2004.
“The strategy changed the way we run the Catering Service, and it was designed to build sustainable food chains, reduce environmental impacts, and produce healthier school meals using as much local produce as possible.
“It meant Carmarthenshire led the way by making the link between sustainable health and food - something which no other Welsh authority or private sector catering provider had recognised at that time.”
The strategy led to the council being recognised on a national level as one of the most forward-thinking in Wales.
Only recently the authority was awarded the Platinum Corporate Health Standard – the highest award the Welsh Assembly gives to local authorities for demonstrating a commitment to sustainability and health promotion.
To achieve the award, the council used the strategy to demonstrate business excellence and sustainable development as an integral part of business practice and culture.
Cllr Pam Palmer, executive board member for sustainable development, said:
“Carmarthenshire leads the way when it comes to producing healthy and nutritional meals that are sustainably produced and sourced.
“I am delighted that they are producing a themed menu to celebrate Wales Sustainability Week, which I’m sure everyone will enjoy.”
The county’s Catering Service will show its support for the campaign by serving a themed menu using local organic produce, therefore reducing carbon footprint and supporting local trade.
Pupils will tuck in to traditional roast beef from Cross Hands, with an alternative of homemade vegetable roast, served with Yorkshire pudding, cabbage, organic carrots, Pembrokeshire boiled, and roast, potatoes and gravy.
Dessert will be Frank’s vanilla ice cream, which is produced in Capel Hendre, Ammanford.
Catering services manager Sandra Weigel, said: “We always try to use as much local and organic produce as possible, and this special menu epitomises our ethos of sustainability.”
She added: “We adhere to the high standards we set for ourselves in the Local Sustainable Food Strategy, which we launched in 2004.
“The strategy changed the way we run the Catering Service, and it was designed to build sustainable food chains, reduce environmental impacts, and produce healthier school meals using as much local produce as possible.
“It meant Carmarthenshire led the way by making the link between sustainable health and food - something which no other Welsh authority or private sector catering provider had recognised at that time.”
The strategy led to the council being recognised on a national level as one of the most forward-thinking in Wales.
Only recently the authority was awarded the Platinum Corporate Health Standard – the highest award the Welsh Assembly gives to local authorities for demonstrating a commitment to sustainability and health promotion.
To achieve the award, the council used the strategy to demonstrate business excellence and sustainable development as an integral part of business practice and culture.
Cllr Pam Palmer, executive board member for sustainable development, said:
“Carmarthenshire leads the way when it comes to producing healthy and nutritional meals that are sustainably produced and sourced.
“I am delighted that they are producing a themed menu to celebrate Wales Sustainability Week, which I’m sure everyone will enjoy.”
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