Pupils at seven Wrexham schools have had a memorable finale to a fantastic project funded by the Wrexham Food Partnership and coordinated by the Wrexham Healthy Schools Team.
The Good to Grow project saw each school visit Agri Cation Farm and receive plants as well as growing guidance and support from Erlas Walled Victorian Gardens. They also took part in family Eat Smart Save Better sessions with the local dietetic team and were given cooking and gardening resources, which was further supported by the council’s carbon reduction team.
The project culminated in a session with staff from Iâl Restaurant in Coleg Cambria who visited each school to make and cook pasta dishes with some of the produce grown in school and leaving them with a goodie bag, including a bag of macaroni pasta, to build healthy eating habits at home.
Cllr Phil Wynn, lead member for education, said: “This project has been a great success and was filled with learning important life skills like gardening and cooking, as well as getting outdoors and being active.
“The initiative was put together after recent data showed that, in Wrexham, fewer than half of primary-aged children eat fruit and vegetables daily. Good to Grow introduces pupils to sustainable food practices by involving them in the full food journey, from growing to cooking and consumption, offering a comprehensive ‘farm to fork’ experience.”
To kick the project off, schools received gardening and kitchen equipment, including raised beds, child-friendly tools and cooking supplies. The council’s carbon reduction team also provided further gardening materials at no extra cost. Erlas Victorian Walled Gardens mentored schools through each season, advising staff and students on growing techniques and supplying seeds and plants to ensure successful harvests.
Students also visited a local farm, Agri-cation, where they gained first-hand experience of farming, animal care, and ecological sustainability. This visit reinforced curriculum topics such as biology, food education, and environmental awareness.
To support families, the Wrexham dietetic team ran ‘Eat Smart Save Better’ sessions, offering tips on healthy eating and budgeting. Each participant received a recipe book to encourage continued healthy habits at home. Coleg Cambria also contributed by running pasta-making workshops using produce grown by the students themselves, helping pupils develop cooking skills and take pride in sharing food at home.
The impact has been significant. Schools have used their gardens to run cooking and tasting sessions, with surplus produce shared with local families and the integration of garden-based learning into the curriculum has opened cross-curricular opportunities in biodiversity, sustainability, food technology, and nutrition.
