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AcknowledgmentsThe Swansea Food Connections Team would like to thank all those whohave contributed to the production of this Guide.

It has been a longer process than expected, so a special thanks go to thePamphlet Working Group members who have worked tirelessly to make surethat the final product is both useful and friendly – Julie Davies and WyndhamHaines (Graigfelen Residents In Action), William Mbwembwe (African CommunityCentre), Peter Lewis and Linda Rogers (Swansea Community Press), Geri Richards(The Connect Project), Clare Evans (Cyrenians Community Centre), Karen Hicks(Healthy Directions), Lynn Brownlow (Penplas Family Centre), Lynne Coleman(Swansea People First), Judith Tomlinson (NPHS).

In addition to those named above, thanks go to all those who have contributedinformation for the various sections, and whose names are acknowledged inthe appropriate places.

Special thanks goes to Healthy Directions for their generous contributiontowards the cost of designing the Guide.

Thanks also to the Swansea Public Health Team for their supportand encouragement.

And thanks also to Paul Jones and Steve McElroy at DesignPrint for theircreativity and patience.

Finally, a big thanks to The Big Lottery for the financial support that has madethis possible.

Swansea Public Health Team

Asha Boyce, Viv Makin, Jennifer Evans

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2. Growing:- Growing Your Own Food- Allotments- Plant a Fruit Tree Scheme

3. Buying:- Food Co-operative- Local Produce Market- Pick Your Own- Food For Free

4. Cooking:- Healthy Cooking Activities

5. Eating:- Community Café- Eating Together- Food of the World Event

1. Introduction- Healthy Eating and Menu Planning- Food Miles- Feedback Sheet

Contents

How to...

A Guide to CommunityFood ActivitiesIf you would like this pamphlet in adifferent format or in Welsh, pleasecontact Swansea Public Health Teamon 01792 784858.

Designed and Printed by DesignPrint 01792 544200 Ref.16743-07

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IntroductionWhy a Guide to Community Food Activities?People often have great ideas about what they would like to do in regards to food in theircommunity, but struggle to know how to get it started.

Swansea Food Connections decided to produce a step-by-step guide that would help peoplethrough the process of setting up their own activities. But to make this guide useful, it wasdecided to bring together a group of interested people, from various communities and agencies,to develop it.

It is hoped that the result is an easy to use, fun guide which will help spread the interest indeveloping food activities across the diverse communities of Swansea.

Why Community Food Activities?Local food activities are a great way of improving the lives of all those who take part in them. ● They help people to have local access to wide variety of healthy food choices;

● They provide a way of getting affordable fresh food within thecommunity, at low cost in a variety of ways:

1. Ready prepared, as in luncheon clubs or community cafes;

2. Raw ingredients through food co-ops, gardening activitiessuch as allotments or other types of growing schemes,or local produce markets;

3. The chance to try new foods or recipes through ‘cook and eat'sessions, or other cooking activities.

● They enable individuals to take more control of their own healthand welfare, as well as promoting healthier eating;

● They give people a chance to come and work together voluntarilyfor the benefit of the group members and often for the wider community;

● They can help to create a chance to socialise, make new friendshipsand networks, and have fun;

● They can help people to gain confidence and learn new skills.

How Do Food Activities Work?In practice 'Food Activities' are about more than just food. They work best when they are runby local people in their own community. They may have support from outside workers/agencies.They can: include many activities, operate in a range of environments from inner city estatesto small towns and villages, and bring together a wide range of people. They are specific to thecommunities in which they are based and their success will depend on the level of involvementand commitment of the volunteers. It is important to have clear aims as this will help to guidethem in the right way once they get off the ground.

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How to...A Guide to Community Food Activities

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Activity DevelopmentSteps to TakeActivities often go through three stages:

● Step One – Starting OutThe activity is getting off the ground andgathering together the appropriate informationand enthusiastic, like-minded people;

● Step Two – Getting StrongerThe people grow in confidence in their rolesand learn how to work together as a group;

● Step ThreeThe activities may alter in some way, possiblybecause of changes in ideas, location,or key people.

Keeping it GoingSome things can help your activity to develop successfully – others may hinder you.The more helpful factors there are in your activity, the more likely you are to do well.

Community involvement An essential factor for success is the genuine involvement of local people as active participantsand leaders. Make sure that plenty of local people are involved at the planning stage, whendecisions are being made about what type of activity is needed.

It is really important that all those involved feel part of the group and part of the processof developing the activity. If only one or two people take the decisions, excluding others, thenthe long term future of the activity may be in doubt – it may not be “sustainable”. There are oftenpersonality clashes within groups and it is important that these are dealt with openly. It is alsoessential that the group runs democratically so that differences of opinion can be resolvedand not threaten the group’s future work. This is a natural part of working in groups andshould not put you off. There is always a way of solving a problem!

Things that can Help✔ Community involvement

✔ Clear aims

✔ Committed Volunteers

✔ Meeting a local need

✔ Funding

✔ Professional support

Things that can Hinder✘ Lack of local people involved

✘ Confusion about aims

✘ Too few committed volunteers

✘ Meeting limited needs

✘ Instability of funding

✘ Lack of support

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AimsIt is important to be clear from the start whatyou are trying to do. Your aims should be seen aspossible in terms of ideas, activities and organisation,by members of the wider community. This will helpyou to get support and funding.

Dynamic individualsIn most activities, one or more dynamic individualsare crucial because they create enthusiasm andsupport. But do not overwork or rely too much onan individual as they may become ‘washed out’ andeventually leave. It is really important that, whatevertheir contribution, all volunteers are valued.

FundingSecuring funding can be a critical factor in determiningwhether a project is sustainable. Local food activitiesmay need two types of funding: money to help themset up (capital costs) and funding to cover runningcosts (revenue costs).

Some local community activities take time to setup and to become established, so they may needfunding for quite a time. Short term funding can bea problem but can be overcome possibly bylocal fundraising.

Networking or building partnershipsActivities that build links with different organisations are more likely to besustainable as they support and learn from each other. Local networks alsoprovide opportunities for regular, practical support to look at issues and needs.National networks can be used for training or to contact other similar activities.

● Useful links are: www.nutritionnetworkwales.org.ukand Swansea Poverty Action Network via: www.swanpov.net

How to get further informationA report, ‘Food Projects and How They Work’ by Pauline McGlone, Barbara Dobson,Elizabeth Dowler and Michael Nelson, is published for the Joseph Rowntree Foundation by YPS.

(Much of the information for this Introduction has been provided by the summaryto the above report)

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Healthy Eating and Menu PlanningHealthy eatingThe Balance of Good Health model aims to give people a practical guide to eating healthily.It shows the types and proportion of foods needed to make up a well balanced diet. Rememberas well as eating well our bodies also need water. Drink 6 - 8 glasses (1.2 litres) of wateror other fluids, every day to prevent dehydration.

The Balance of Good Health

RememberA healthy balanced diet should include:

● Plenty of fruit and vegetables - aim for at least five portions of a variety every day;

● Meals based on starch foods, such as bread, pasta, rice and potatoes (including wholegrainvarieties where possible);

● Moderate amounts of milk and dairy products - choosing low-fat options where possible;

● Moderate amounts of meat, fish and alternatives like eggs, beans and lentils;

● Foods that are high in fat, especially saturated fat and sugar should be eaten sparingly.

(Reproduced by kind permission of the Food Standards Agency)

The Balance of Good Health does not have to be achieved at every meal, or even everyday, this balance may be achieved over the course of a week or two.

Fruit and Vegetables Bread, Other Cerealsand Potatoes

Milk andDairy Foods

Meat, Fishand Alternatives

Foods Containing Fatsand Sugars

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The Balance of GoodHealth Model is made upof 5 commonly acceptedfood groups...

1. Bread, Other Cereals and PotatoesThese foods should make up the main part of every meal. Breakfast,Lunch and Evening Meal.

Use wholemeal varieties of bread, pasta, rice also include oats, noodles,millet, cornmeal, yams and plantains

● Have wholegrain breakfast cereals;

● Boil, bake or mash potatoes;

● Use variety of pasta shapes to make meals interesting.

2. Fruit and VegetablesFive portions of fruit and vegetables should be eaten per day. This shouldbe a combination of fruit and vegetables. These can be dried, frozen,tinned, juice and fresh.

A fruit portion is a handful of small fruit (berries, cherries etc), twosmall fruit (kiwis), one whole medium-sized fruit (banana, orange, apple)or a large slice of big fruit (melon, pineapple) and glass of fruit juice. A portion of vegetable is three heaped tablespoons of vegetablesor bowl of salad.

● Snack on all kinds of fruit and raw vegetables (e.g. Carrot batons ortomatoes) instead of crisps, chocolate;

● Vegetables are best eaten raw or lightly steamed so they are still crunchyto keep vitamin content;

● Experiment with all kinds of salads - vary the way you cut vegetables-grate, chop or shred;

● Try lightly steamed vegetables.

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3. Meat, Fish and AlternativesLimit the amount of processed meats and sausages you eat and replacewith lean cuts of red meat, poultry and/or fish.

Eat fish twice a week, one portion of oily fish e.g. salmon, herring,mackerel or sardines and one portion of white fish e.g. cod, haddockor plaice. The oils present in oily fish are a good protection againstcoronary heart disease.

● Try beans, lentils and pulses as they are also good source of protein;

● Lightly grill, bake, poach or microwave food instead of frying;

● Experiment with a wok for stir-frying vegetables and meat or fish.

4. Milk and Dairy FoodsThere are three main sources of calcium: milk, cheese and yoghurt/fromage frais. Use low fat versions of these foods if you can. Typical servings:

Milk - 250ml glass of milk

Yoghurt - 125g low fat yoghurt

Cheese - Matchbox size piece of cheese

● Try low fat fruit yoghurts instead of sweet puddings/desserts;

● Use skimmed or semi- skimmed milk as an alternative to full fat milk,particularly for adults;

● Cheese tends to be high in fat, use full flavoured cheeses in smallquantities as this will maximise taste and lower fat intake.

5. Foods Containing Fats and SugarsThese foods should be consumed rarely and in small quantities.This group includes, butter, margarine, cooking oils as well as cakes,biscuits and crisps. Food and drinks containing sugar: Soft drinks, sweets,jams, sugars as well as rich sauces.

● Spread butter/margarine thinly and use fats and oils sparinglyin recipes;

● Try low fat alternatives to butter and margarine and increase your intakeof polyunsaturated fats;

● Try snacking on fruit or raw vegetables instead of crisps and chocolates.

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Menu PlanningStep OneTake into consideration the age, gender and ethnic origin of the group before you create mealsas they will all have different nutritional needs – check out the following websites:

● British Dietetic Association: www.bda.uk.com;

● Food Standards Agency: www.food.gov.uk;

● Healthy eating website from Food Standards Agency: www.eatwell.gov.uk.

Step TwoMake sure you check that the meals are balanced (see healthy eating information pages 7-9).

Step ThreeOnce you have created your meals:● Make sure that people like them and encourage feedback through a questionnaire/

comments book;

● Hold games/quizzes to taste home cooked meals in comparison to store bought;

● Share your recipes;

● Most of all enjoy healthy eating for life.

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Food MilesMore people are stopping to consider the impact that everyday goods, including food, haveon the environment. So what are the hidden costs of the weekly shop? What are food miles?Food miles are the distance a food travels from field to plate. Agriculture and food accounts fornearly 30% of the goods transported on our roads. This adds substantially to the carbon dioxideemissions that are contributing to climate change.

Why does our food travel so far?Partly because the supermarkets have taken over from local and regional markets.Milk or potatoes can be transported many miles to be packaged at a central depot only to besent back many miles to be sold where they were produced in the first place. Also, because of theway the food industry works, ingredients travel around the country from factory to factory beforethey make their way to the shops. Also, 95% of the fruit and 50% of the vegetables sold in theUK are imported. This is so that we can enjoy anything we like at any given time in the year,rather than eating food when it comes into season. Another reason for mounting food miles islabour costs. For example,some British fish is now sent to China (where labour costs are muchlower) for processing then sent back to the UK.

How far has my food travelled?A food’s country of origin may be on the label, but beyond this it’s generally impossible to tellhow far the food has travelled and by what means. A long journey by boat, for example, has lessenvironmental impact than a shorter one by road. This is part of the reason why good farmers’markets have a policy of selling food from the local area.

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Why else do food miles matter?The transport of live animals is an important animal welfare issue. The number of animalsbeing hauled around the country has grown. Animals are also exported and imported to andfrom other countries. For consumers, there is also the question of quality. Freshly picked fruitand vegetables are more nutritious and tastier.

What can I do?You can make a difference right away. Walking to local shops, when possible and buying freshfood in local shops and markets can help.

Food miles also includes waste, which must be transported from your home to a landfill site.The average household throws away more than three kilograms of food and 14 kilograms of foodpackaging per week. Buying food with as little packaging as possible can also make a difference.

Another way to make a difference is to buy British produce in season. Buying seasonally stopsthe need for artificial heating in glasshouses.

(Article reprinted from ‘News ‘n’ Views’, Spring 2006, magazineof Tai Cymdogaeth, part of Grwp Gwalia Cyf)

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Feedback SheetYour comments and thoughts on this pamphlet are very valuable to us.Please let us know what you think and how you have or will use it.Please feel free to use a separate sheet if you need to.

Is this a useful resource for your communitygroup/organisation?

Yes No

Were there any parts that you feel could be improved?Please suggest how it could have been better.Was there anything missing?

What group(s)/organisation(s) have you used it with?

Was the language used in it understandable and user friendly?Please identify any ‘jargon’ that might be confusing.

✁

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✁

What did you think about the design and layout of the pamphlet?

Can you suggest any other groups/organisations thatmight find it useful? Please give their details.

Any further comments you may have about the pamphlet.

Name:

Group/Organisation:

Address:

Tel. No: Email Address:

Return to: Swansea Public Health Team,Kidwelly House, Charter Court, Phoenix Way,Llansamlet, Swansea, SA7 9FS.Tel: 01792 784858

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If you are interestedin other food activities,why not check out theother booklets:

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