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The current climate of food networks in the UK is particularly unstable, with affordability of products becoming an issue for many households. Due to current consumer consumption relying heavily upon global trade networks, the thesis explores how smaller towns can gain back power and stability in terms of their food networks and accessibility. A poignant statement highlighted in ‘Feeding Britain, our food problems and how to fix them by tim lang’ that details the design provocations of my thesis is ‘Food is a matter that goes beyond the modern religion of individual choice- there is such a thing as society and the collective interest… the common good is sketchable that requires a process of change to enable people to eat and live

Carmarthen has been recognized as a market town for over 800 years, and the history of trade and their market is extremely prominent in the town. In recent years, the market has entered a period of decline with many stalls for rent, and opening times becoming less frequent. Carmarthen although in a rural location, is accessible and connected by railway and major roads such as the A470 and A48. With Carmarthen being considered one of the best places to live in Wales in 2017.

The appetite for strengthened food networks in Carmarthen is prominent, with local producers and stakeholders already paving the way to creating a new sustainable and seasonal diet for the community, such as Glasbren and Cegin Hedyn. However, to enhance the already positive prospects in Carmarthen, the proposal looks at redeveloping the area that surrounds the current indoor market, and creating a new community building that proposes fermenting and pickling the excess local produce of local food stakeholders such as Glasbren. Fermentation is the transformation of food by various bacteria, fungi and enzymes they produce. This transformative power is harnessed to preserve food, make food more digestible and also less toxic. Meaning fermenting produce, will encourage an appreciation for the quality of slowness, seasonality and the quality of local produce. Fermenting also has numerous health benefits Fermenting of local produce responds directly to the current climate of food networks in the uk as well as responding directly to the context of Carmarthen. Although, individuals and community led projects are present within the area, practicalities such as food shelf life and consuming seasonal produce is still an issue. The proposal will enhance the existing food networks in Carmarthen by advocating an appreciation for the qualities of the slow food movement, encourage an exchange of education surrounding food as well as revitalize the area of the town that has suffered through the decline of the high street and changing consumer habits in recent

After presenting the early stages of design to key Carmarthen stakeholders, the scheme received positive feedback and agreement that the site is in need of something new in order for this area of town to flourish again. Additionally, feedback included that fermenting goods through a new community hub would allow for local producers to exchange their food and knowledge as well as allowing for fermented goods to become more accessible as they are currently an expensive item within the realm of the supermarket. The proposal acts as a catalyst for wider town regeneration and strengthen Carmarthen’s community ties.