The festival shone a spotlight on local and Welsh produce, while encouraging businesses to adopt more sustainable practices and collaborate with the tourism sector. Our aims remain clear:
This year’s event put sustainability centre stage, with discussions on food production, waste management, and recycling. Visitors enjoyed delicious local produce while learning how small changes can make a big difference to our environment.
We also heard inspiring stories from businesses leading the way in sustainability:
Onsite, we kept our commitment to a green festival: reusable cups, zero single-use plastics, and plenty of opportunities for visitors to calculate their carbon footprint or take part in fun recycling challenges.
Sioned from the Sgil Sparc team kept children engaged with hands-on activities, including painting reusable bags with food waste and exploring where food comes from and its impact on the planet.
Three awards were presented to outstanding stallholders for their sustainability efforts, each showcasing the creativity and determination driving Welsh businesses forward:
Anna, Bwblin
Bwblin combines organic, zero-waste fermentation with local regenerative sourcing and a closed-loop packaging model. Their probiotic-rich ferments are grown locally (where possible), plastic-free, additive-free, and Carbon Neutral Britain Certified. They’re tackling three urgent issues at once: diet-related health problems linked to ultra-processed foods, the environmental impact of industrial food production, and the disconnect between consumers and real, local food.
Mari, Becws Glanrhyd
Their award entry highlighted impressive community-led sustainability practices, including:
Amy, Dots Allowed
Dr Debbie Jones, the Low Carbon Innovation Manager at M-SParc, reflected on the day: “It’s great to be hosting the second Egni Food Festival here in M-SParc. This year’s focus was on local produce, and the importance of Geographical Indicator products. It’s fantastic to see so many local businesses innovating and being sustainable with their products. The turn-out was brilliant, the place was buzzing. Thanks to Molly and the rest of the M-SParc team for their hard work!”
Molly Jackson, Low Carbon Support Officer at M-SParc, added: “What a fantastic day – a great turnout, brilliant food, innovative ideas, and truly deserving award winners. Thanks to all the speakers, vendors and those who took part. We’re already looking forward to the same again next year!”
If you’d like to get involved with the Egni Food Festival, get in touch with Molly.
tom@m-sparc.com
Tom used to work at the KFC in his hometown of Colwyn Bay before it mysteriously burned down. He then spent several years “on the lam” in East Germany, where he worked as an animator in Berlin. When the wall fell, Tom came home.
He enjoys climbing and hates ice-skating.
