The Food Warriors: Imagining the Future of Food project, delivered across the county during Summer 2026 on behalf of Pembrokeshire Local Food Partnership, empowered young people to explore how food choices affect health, communities and the environment. Through classroom activities, food waste investigations, farm visits, cooking sessions and discussions with decision-makers, pupils became Food Warriors – active and creative contributors to a more sustainable food future.
Working with local organisations and food producers, learners investigated food origins, carbon footprints and the impact of waste. They visited the marvellous Underwood Farm, luscious Cilrath Acre, futuristic Car Y Mor and kind Havergardd, gaining practical experience in growing food, biodiversity and sustainable organic food production.
At Underwood pupils planted seeds, harvested and weeded under the guidance of the farmers Kate and Callum, champions of regenerative and organic farming techniques.
At Cilrath Acre pupils took part in a natural dyeing workshop – learning new skills, finding out about how plants and food waste can be used to dye fabric with the local artist Sian Lester and with Dina Kingsnorth, of Patch of the Planet, pupils had a hands-on science session exploring the king of the garden – the soil.
Cooking sessions with Ein Cegin empowered pupils to develop a new dish for school chosen and cooked from locally sourced food. Ein Cegin chefs shared and imparted new skills on the pupils – chopping, grating, measuring, kneading, mixing, tasting and more. Pupils became entrepreneurs, restaurant chefs and food sharers.
Pupils from St Aidans peeling, grating, chopping, cooking and eating with Ein Cegin
Mrs Morris, Year 5 teacher at Mary Immaculate Catholic Primary School said, “Pupils have thoroughly enjoyed learning about food waste and how small changes can make a big difference. One of their favourite experiences was working with Ein Cegin to make pizzas, which gave them a real appreciation of using local produce and reducing food waste. The visit to Havergardd was another highlight, where the children loved exploring the community garden, learning about growing food and seeing sustainability in action.”
Cosheston pupils making pizzas with Ein Cegin
Narberth pupils making fritters and salads with Ein Cegin
A major focus was reducing food waste. Using Energy Sparks resources, pupils analysed waste in school dining halls and proposed solutions to improve menus and serving methods. At St Aidan’s School following small changes and a whole school focus on the importance of food, food waste fell from 41.7kg to 23.5kg, preventing an estimated 1.7 tonnes of carbon emissions into the atmosphere. Well done St Aidan’s!
Pupils also shared their ideas with the Future Generations Office, highlighting key priorities: growing more local food, supporting Welsh farmers, reducing waste, teaching practical food skills and creating healthier, fairer food systems. The project demonstrated that young people are already helping shape a sustainable future for food in Wales.
Food logos
Mrs Morris went on to talk about the impact of being a Food Warrior had on the pupils’ wellbeing and what they would like to do in the future, “they were incredibly proud to share their ideas with staff and friends across the school and the project has certainly given us all food for thought as we look ahead to the new school year. We are excited to build on this learning by growing some of our own food and continuing to promote sustainable practices within our school community.”
Pupils valued and enjoyed the experiences on offer. They said they are food warriors because:
“I love learning and being in the outdoors! It makes me feel happy that I have made a difference to school waste!”
“I have made a difference to the food waste in my school and gained skills to make a difference in the future.”
“I care about the community and the world.”
“I joined the group of Food Warriors.”
Designing community gardens in a box