Case study

Pembrokeshire Food Survey
ClientPembrokeshire Local Food Partnership
TaskIndependent analysis and reporting (plus public-facing infographic summary)

Pembrokeshire Local Food Partnership launched a county-wide food survey in Summer 2025 to inform work towards becoming a Sustainable Food Place and developing a sustainable food strategy. Miller Research was commissioned to provide an independent analysis of the results, combining quantitative and qualitative insights to build an evidence base for a fairer, healthier and more sustainable food system.

What we did

We analysed 25 survey questions covering five themes: healthy eating, access to food, sustainable food, food and waste, and connection to local food, alongside demographic data. The survey received 247 responses, plus 28 Easy Read responses gathered through additional engagement.

Key insights

  • Healthy eating: Respondents rated their diets 6.9/10 on average, with younger adults reporting lower healthy-eating scores than older residents. Main barriers at home were time (22%), motivation (18%), and cost/energy for cooking (18%).

  • Access to food: 64% reported never worrying about food running out, though a notable minority experienced food insecurity; 18% had used a food bank. Supermarkets were the main food source for 71% of respondents, but local purchasing was strong: 46% bought from local producers occasionally and 28% regularly.

  • School meals: Parents/carers rated school meals 4.9/10, with common concerns around variety, freshness, portion sizes, and the need for healthier and more inclusive options.

  • Sustainability and waste: Sustainability knowledge averaged 7.3/10 and 53% said they grow some of their own food. Reducing food waste was rated highly important (9.05/10 average, with 59% rating it 10/10). Awareness of community fridges was strong (63%).

Recommendations

We produced clear, actionable recommendations to support delivery of a county-wide sustainable food strategy, including:

  1. Work with supermarkets to promote quick, affordable healthy recipes, clearer food labelling and practical diet guidance.

  2. Advocate for improved school meals: more varied, inclusive and locally sourced options.

  3. Increase access to growing spaces through affordable allotments, training and inclusive support.

  4. Strengthen local food initiatives (e.g., farmers’ markets, veg vans, community kitchens) to improve affordability and access to local produce.

Read the full report here.