UK: Cheap and healthy

A pilot project aimed at encouraging the Welsh to eat more healthily is proving to be very popular. The Community Food Co-op programme, managed by the Rural Regeneration Unit (RRU) and funded by the Welsh Assembly Government (WAG), has been responsible for the development of 50 local food co-ops in less than 18 months.

The funding by WAG fulfils a commitment for more action to tackle the underlying causes of ill health. On average, adults in Wales eat only three portions of fruit and vegetables a day, with less than a third of the population achieving the recommended five portions a day. These figures are proven to be generally lower in socially disadvantaged groups and with this in mind the project has been primarily targeted in Communities First areas, which by definition are the poorest areas in Wales.

The community food co-operatives in Wales are based on an uncomplicated model, piloted by the RRU in Cumbria. These food co-ops are run on co-operative principles but generally do not have formal legal structures. They operate within community groups which are either already established or are brought together to form the co-operative. The Welsh food co-ops have been set up with the support of two development workers, one based in North Wales and one in South Wales.

Mark Jones, RRU food development worker in North Wales said:
?The food co-op is a simple system through which people can access fresh fruit and vegetables on a weekly basis at extremely cheap prices. £2 for a bag of vegetables, £2 for a bag of fruit or £2 for a bag of salad gives a family enough for the week, improves their health and is a lot better value for money than produce from the big supermarkets.?

The food co-ops are all operated by volunteers who take on the different tasks. There is no membership paperwork to complete and no commitment from members to buy on a regular basis. Weekly orders are collected by a coordinator and the total is telephoned to the supplier, who delivers the produce to the distribution venue.

The supplier decides the amounts and variety of fruit and vegetables that are supplied. Suppliers are asked to use local produce as much as possible. Volunteers divide the produce equally into bags by numbers of items (eg 10 carrots, 1 cauliflower, 2 onions, I turnip), so there is no weighing involved. The food co-ops are highly sensitive to local shops that also supply fruit and vegetables and they will always consult with them before setting up the co-op. In many instances the co-ops have worked in partnership with the local shops to their mutual benefit.

For more information contact: Sharron Rourke, sharron.rourke@rru.org.uk