There was a recent article on the BBC about how there was very little Welsh produce represented in the cafeteria of the National Museum of Wales. The issue was highlighted by Plaid Cymru, the Welsh party, and centers around the fact that the catering service used by NMW is only required to include 22-24% of Welsh produce in its range.
I hadn’t realised there was so little, but then again I also didn’t realise the catering was entirely outsourced to a French company. That’s not necessarily bad by default – I can totally see why value for money and catering expertise sometimes needs to be sought outside the local area.
But I do believe museums and heritage organisations have a certain responsibility towards their local area, especially if the organisation is regional in some fashion. It can’t be impossible to find a local caterer, or to invite locals to contribute goods. We did this sort of thing pretty extensively at Emån when I worked there, many years ago.
Admittedly this can be takes to unnecessary extremes. I often feel National Trust shops are too gimmicky with their chocolate wrapped in the manor house paper or little jars with the local name, but I support the general idea.
A Welsh museum should probably serve Welsh produce. Certainly more than 24% of it. Ask local people to contribute. It’s their museum. Local beekeepers will want their honey used. Local brewers want their beer served. Is there a nearby orchard? Farms? Butchers?
Maybe we need to try harder to involve local businesses. They get advertisement, while the museum gets produce, and everyone takes pride in their local resources. Everybody wins.
Swabs and Sensibility 