Forest Food Garden 2020
In the face of climate change Forest Food Gardening moves the mindset of a food consumer to one of food citizen, someone actively engaged in or supporting the local growing and preserving of nourishing, minimally-packaged food. A Forest Food Garden is one solution towards creating food resilience.
The Trust is part of a Forest Food Garden Elective at the University of Sussex which aims to foster social and ecological resistance.
It is an inspiring initiative that gives the Trust an opportunity to share food & nutrition research and practical skills.
Dr John Parry MBE [email protected]
Daphne Lambert [email protected]
This visionary elective is important because:
- Prevailing monocultures are vulnerable to climate change and are threatening a global food supply crisis.
- Intensive agriculture depletes essential minerals and causes a dramatic collapse of biodiversity – from micro-organisms in the soil to insects and birds.
- The decline of biodiversity and food quality is a major cause of physical and mental ill health.
- It aligns with the growing understanding that social prescription and food on prescription are important.
- There is a continued need for research into the ecological benefits of Forest Food Gardening and alternative ways to grow nutrient dense foods.
- Nutrition modules will teach ways of preserving foods that maximise nutrition whilst minimising the input of energy and water.
Between 2017 - 2019 the Trust was funded to make a series of videos.
You can view them here
We are making the last two videos (somewhat slowly due to covid 19) in this series at the moment, both will be available in the Autumn
Anni Townend in conversation with Daphne Lambert
sharing tastings, stories & ways forward
13th May 2017 Living Food
30th September 2017 Fermenting Ideas
23rd June 2018 Our food choices - Making Food Choices. Why do we eat the foods we eat?
Small personal commitments towards change from Fermenting Ideas
Start to develop a creativiy for wellbeing retreat or course that involves many different art forms so that wellbeing can be fermented out of a rich mix.
Think about how to make food inclusive
I'm going to start fermenting! (not myself!) cabbage (red) + fennel
Organise a vegan pot luck & bring fermented food to it.
Make sauerkraut and give it to friends! Promote community health and suggest they make their own.
Explore & develop fermented aromatics into drinks.
Create a labyrinth
Discuss the ideas and recipes I've learnt this afternoon with my family
Begin a conversation about a community space to start the process of fermenting
Share my kefir culture ( and 'cultural'know-how) with my immediate community
Pickle some vegetables from my veg box and then write what I've done and share it with 6 people and ask them to pass it on to another 6 people.
Develop my kombucha & make a greater variety & donate scobys and stater tea to friends. And make yewberry ice-cream!!
Encourage some close friends to consider diet that's if they are interested in discussion
To become more active in understanding the background of foods; also introduce to Barbados!!
Preparing more fermented foods. Spreading the word.
To keep making sourdough bread and to share the pleasure and taste with others.
To find a way to promote Organic food at the Friday Food Market in Lewes
A dinner party in St Leonards for people who do not ferment with recipes from Living Food
I am going to make kimchi and show all my family, friends and patients how to make it too.
Grow more herbs and ferment more to share out to my family and friends.
THE URBAN GARDEN PROJECT 2017
Facing up to the ecological & economic challenges of the future in your backyard:
A project centered around an edible habitat on a concrete yard.
Most people have the opportunity, however small, to grow in their own backyards & balconies or on the windowsill and in so doing they connect with the source of life – the soil.
The Urban Garden Project is an educational resource supporting people to enhance their lives by growing food: (however small an amount) by sourcing locally, naturally grown food and by preparing nutrient dense foods.
The Urban Garden looks at one of the key issues we face today -waste, and the significant economic, environmental and social impacts waste of soil, water and nutrients creates.
Half of the topsoil on the planet has been lost in the last 150 years. A rough calculation of current rates of soil degradation suggests we have about 60 years of topsoil left. Loss of topsoil is interconnected to health of people, food security, climate change and water shortage.
Today global farming is destroying our soils which are being lost at between 10 and 40 times the rate at which they can be naturally replenished. How and what we grow needs to radically change along with the perception that food is the responsibility of someone else and should be cheap!
Three major Waste and Resources Action Programme (WRAP) studies published in 2013 and 2016 estimated annual food waste within UK households, hospitality and food service, food manufacture, retail and wholesale sectors at around 12 million tonnes of food. The waste was valued at more than £19bn a year was associated with 20 million tonnes of greenhouse gas emissions and 5,400 million cubic tonnes of water per year.
The way we grow and prepare our food often wastes nutrients. A key element of The Urban Garden Project is teaching ways of preparing food to preserve or increase nutrients. As you increase your intake of high-nutrient food, the desire for unhealthy, low-nutrient processed foods becomes less and less – The greater the quality the less quantity we need allowing more food to be available.
The Trust runs a series of workshops demonstrating how to grow and prepare nutrient dense foods and show how households can turn food wastes into compost to feed the soil through the bokashi kitchen bucket system.
Thanks to Roger, Matthew, Ivan, Sue, Sally, Robin, Owena, Ivan, Ashurst Organics & Melissa from Fabled Gardens.
Soil Sisters, a collaboration between Miche Fabre Lewin & Flora Gathorne Hardy of Touchstones & Daphne Lambert of Greencuisine Trust, inspire through convivial encounters conversations for new stories to live by, stories which enlivened and enriched relationships between ourselves, our cultures and the ecologies of the Earth.
Soil Sisters was a collaboration between Miche Fabre Lewin & Flora Gathorne Hardy of Touchstone Collaborations & Daphne Lambert of Greencuisine Trust and through convivial encounters inspired conversations for new stories to live by, stories which enlivened and enriched relationships between ourselves, our cultures and the ecologies of the Earth.
GROW COOK SHARE
Grow Cook Share is a children's food project that promotes health & well-being through the practical experience of growing, preparing & sharing food. Each project culminates in a community feast that provides a unique opportunity to celebrate the understanding learnt through the year long project of growing and cooking.
If you would like more information please contact us by filling in our form below.
Grow Cook Share