**Greggs Launches New Branch in Pontypool Despite Health Authorities’ Concerns**
The familiar blue and white signage of Greggs now greets shoppers in Pontypool’s George Street following the bakery giant’s latest expansion, even as local health officials voiced strong objections regarding the town’s dietary habits and public health outlook.
On Friday, 23 May, Greggs welcomed customers into their newly refurbished shop, occupying the site formerly held by Superdrug at numbers 13 to 15 George Street. This new location sits next to their previous branch, extending Greggs’ footprint on Pontypool’s high street. The move comes as part of a wider strategy to expand operations in town centres across Wales and the rest of the United Kingdom.
However, not everyone has reacted favourably to the opening. Aneurin Bevan University Health Board, responsible for overseeing public health across much of South East Wales, raised significant concerns during the planning process. In comments submitted to Torfaen Borough Council, the board argued that the proliferation of fast food and takeaway outlets in Pontypool could negatively affect community health outcomes, particularly as the town includes several of Wales’ most deprived areas.
Health board representatives highlighted the proximity of the new Greggs location to local schools, suggesting an increased likelihood of schoolchildren frequenting the bakery before and after classes. They warned this could exacerbate unhealthy eating patterns among young people, already a concern in communities where overall life expectancy and health indicators lag behind national averages.
Planning officer Tom Braithwaite addressed these concerns in his report to the council. He noted that, while the location near a school was less than ideal from a public health standpoint, planning regulations provide limited power to restrict such developments on nutritional grounds alone. Importantly, Braithwaite told councillors that the application sought permission for mixed ‘retail and food and drink’ usage, which meant it could accommodate any business operating under those categories, not exclusively a bakery.
After reviewing all feedback, Torfaen Borough Council’s planning committee ultimately decided to approve the application. Committee members rejected the health board’s arguments, stating that another food outlet would not create an excessive number of similar businesses in the immediate area or diminish the vibrancy of the commercial centre. They also asserted that the retail mix in George Street would benefit from reactivating a previously unused shop unit.
Greggs, for its part, has emphasised its commitment to adapting to evolving customer preferences and societal expectations. The company reports that as of 2023, approximately 40% of its menu consists of ‘healthier options’, defined as items under 400 calories and free from ‘red’ nutrition traffic lights according to official UK labelling standards.
Gillian Long, Greggs’ retail operations director, expressed optimism about the new Pontypool site, stating, “We’re delighted to open our improved shop here, providing a bright, modern space for customers to enjoy our range. We’ve also retained all 12 staff from the previous location and welcomed an additional team member.” The outlet features expanded indoor seating and offers extended hours—from 6:30am to 7:00pm on most days, with slightly later opening and earlier closing on Sundays.
Debate continues within the community on the broader impact of chain bakeries and fast food retailers on local health and nutrition, particularly in areas where residents already face greater challenges than in other parts of Wales. While policy makers, health professionals, and business leaders may differ in their outlook, the enthusiastic reaction from customers suggests that Greggs remains a popular presence on Britain’s high streets.
As public debate swirls around questions of health, commerce, and town centre regeneration, the situation in Pontypool stands as a microcosm of ongoing discussions seen across the country regarding balancing economic development with community well-being.