Last month we had our first One Planet Community Kitchen meeting at the Greenhouse in Bethel Street.
The Kitchen is a regional hub that aims to start up food and arts projects in different Transition initiatives. All the projects will share three aims: 1) to work creatively as a co-operative group 2) to bring ecological awareness to the food we eat 3) to map local food patterns.
In the next few months we’ll be writing on the blog about some of the aims of the Kitchen and showcasing our work. Ways of calculating an ecological footprint for food – looking at carbon emissions, as well as other greenhouse gases, in transport, production and processing. We’ll be considering waste, packaging, the use of water. Several people who came were from the four Transition circles and were Carbon Conversation facilitators; Erik ran the original One Planet group at UEA.
We’ll be focusing on the Transition Food Patterns of Norwich and its hinterlands in the way we began in our Transition Food Patterns Fortnight. Building up a list of producers, talking to people, visiting city allotments and food projects. We’ll be writing information boxes that show why engaging in local market-diversity (as opposed to supermarket monopoly) creates resilient community, what exactly organic certification means. And we’ll be cooking! Trying out recipes that are sustainable, intelligent, delicious, meaningful. Bring a dish to share dishes that everyone can eat.
In our first session Josiah Meldrum (Sustainable Bungay, Provenance, EAFL) talked about principles and the tenets of working as a co-op. And we kickstarted this creative project with our first food mapping exercise, Deconstruct the Dish.
For a full write up of our session check out This Low Carbon Life (Sept 22-25 : the Session. the Dish, the Ingredient. For further details and to join the group contact Charlotte Du Cann firstname.lastname@example.org
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