By Vicki Robin, Penny Livingston-Stark, Resilience.org
Penny Livingston-Stark is internationally recognized as a prominent permaculture teacher, designer, and speaker. She addresses the question of “What Could Possibly Go Right?”
By Ray Charbonneau, Shareable
Lasagna Love’s mission is simple: feed families, spread kindness, and strengthen communities. Their goal is to not only help address food insecurity, but also provide a simple act of welcome comfort and kindness during times of uncertainty and stress.
By Sarah Cossom, Permaculture Association
Imagine a tropical paradise alive with plants and animals, all living in perfect harmony and producing plentiful food for local people. You might be imagining somewhere like South America, but this story is actually set in Devon, England.
By Rachel Klucewicz, Transition US
CH’s Mini-Garden project was the perfect solution to reaching those with limited lawn-space and reducing in-person contact during the pandemic.
By Sharon Astyk, Casaubon's Book
Thus began the edible houseplant and tropicals project. I’m hardly the only one doing things like this, but I’m determined to see what I can accomplish in particular, and how I can help others profit from it.
By Lynn Freehill-Maye, YES! magazine
For today’s mutual-aid societies, the catch line is often “solidarity, not charity.” Community Loaves, too, draws on the model of neighbors helping neighbors.
By Marcia Barrington, Sustainable Food Trust
Stand-alone independent food markets strengthen all sorts of community relationships and support local food economies.
By Joy Carey, Stuart Hatton, Going for Gold
From launching new websites and online services to partnering up with local delivery companies, from starting up click and collect services to creating new subscription services, and of course numerous measures to keep staff and customers safe, businesses at Wapping Wharf, and across Bristol, have certainly put in the hard graft.
By Naomi Lipke, Shareable
Solikyl aims to create the latter, a food commons, where food is seen as a shared resource through social practice rather than as a private good.
By Molly Glick, Sierra Club
People of color and low-income communities have long gathered ingredients for meals, and foraging can help fill in the gaps in places where historic redlining has had lasting effects on supermarket options. In fact, some wild and feral foods can provide greater nutritional benefits than produce bought in stores.
By Sustainable Food Places team, Sustainable Food Places
Whilst the coronavirus crisis has presented extreme challenges and hardship for residents and organisations in Leeds, Sonja Woodcock hopes that the experience has strengthened the cities’ movement for fairer, sustainable food.
By Richenda Wilson, Oxford Real Farming Conference
Richenda Wilson of the East London community-led food enterprise Growing Communities (GC) describes how dealing with the rollercoaster of COVID-19 – aside from being ridiculously hard work – has inspired thoughts about the future of UK food and farming, about change, closeness and resilience.