Cultivating resilient plants, nourishing ecosystems, strengthening local food systems in uncertain times

We will explore how local community gardens, food groups and small-scale growers can build resilience to a changing climate by adapting how/what we grow. As rising food and fertiliser costs combine with the challenges of hotter summers, stronger winds, wet winters, flooding, drought, and emerging pests and diseases, communities may need to embrace a wider range of climate-tolerant trees (nuts) and perennial crops such as kales, perpetual spinach, tree spinach, squash, pumpkins, and protein-rich foods including beans, pulses and potentially lentils, whilst supporting their local eco systems.

We’ll discuss practical approaches to climate-resilient growing, including permaculture, companion planting, shade planting, seed saving, composting, mulching, water harvesting (rain gardens), storage and strategies for protecting and improving soil health during periods of extreme weather.

The workshop will also consider how more diverse and often overlooked edible plants, along with responsible foraging, can contribute to healthier diets, stronger local food systems and improved microbiome diversity. Alongside cultivation techniques, the session will explore how community gardens can work with food larders, community kitchens and local cooking projects to introduce unfamiliar ingredients into everyday meals, share recipes and food knowledge, and strengthen community resilience in the face of future food challenges.

We’re delighted that Vicky McLachlan, Nature Based Solutions Consultant, Kathryn May, Axminster Allotments, Sue Holland, Creative Beings, Dr. Paul Cleave, University of Exeter, Melissa Harvey, Compost Mentor with Sustainable South Hams,  amongst others will be sharing their valuable experience.