Resilient Food Systems
IN Food & drink
Resilient food systems
Food production is facing the “perfect storm” over the next 50 years, needing to adapt to climate change, produce more food for more people, and use less fossil fuels, whilst preserving biodiversity.
While there are enormous threats, there are also massive opportunities. Many are already making the transition to a low carbon, low energy, and high profit food system.
There are many, diverse working models of how to grow, distribute, process, and sell food in new ways that will ensure safe, thriving enterprises now and into the future.
In order to make the Transition to a resilient food system, it’s important to act now. Start to make your farm, or food business meet the challenges and ensure you are poised to take advantage of the opportunities as they arise, without falling victim to the many challenges that lie ahead.
This two day training will:
- Identify the most likely risks that food systems face
- Show you 10 ways you can begin right now to make the transition your business must make
- Identify the strategies that are working to create healthy, resilient food systems
- Demonstrate smart use of modern technology to make yourself and your business more effective
- Introduce you to the pioneers in resilient food systems so you can learn firsthand how they are making a new way of producing food a reality- and to learn from their mistakes
- See for yourself what resilient food systems look like
- Meet others who are inspired to make the transition to a resilient food system now
The training is aimed at any food producer, farmer, grower (urban or rural), or food processor (large or small) wanting to begin the process of moving to low carbon, resilient systems. Also for those interested in setting up modern food systems in their Transition groups. This training will be highly interactive, run by skilled facilitators (who are also in the food business), and fun. We will be offering the course in different venues across the country.
About the trainers
Marina is a Horticulturist and for 25 years has trained people in sustainable food systems originally at Dartington Hall’s School Farm, then Suffolk Agricultural college and now at the Apricot Centre in North Essex where she lives. She also runs a 4 acre organic market garden growing fruit, flowers salads and preserves, that is sold into the Growing Communities farmers market in Stoke Newington, Hackney. The farm is organic and a demonstration permaculture site. She is the mother of two fantastic daughters.
Samantha is an environmental consultant and trainer living in Leicestershire. She completed her Permaculture Design Course (PDC) in 2011 and is now working on her Diploma in Applied Permaculture. She has long experience of delivering training on climate change and local food issues to a variety of clients and is also an assistant teacher on the latest Permaculture Design Course in Leicestershire. Samantha is an active volunteer and Committee Member at Leicestershire’s only Community Supported Agriculture scheme, Community Harvest Whetstone, which is social enterprise established by Transition Leicester. Samantha was one of the original team, working for the National Transition Network’s REconomy project and has training in governance and legal issues for Social Enterprises.
Dates and bookings
For information about dates and locations, visit the training events listings page or email the training team if you would like to host this training in your area.