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| { via lexicon of sustainability } |
Food resilience means the creationof a community food system that can reliably produce adequate good food that's safe, wholesome and affordable to all.
Growing power plays a vital role in the Milwaukee Foodshed, providing people from diverse backgrounds equal access to healthy, high-quality, safe and affordable food. Their national outreach programs teach community leaders across America how to grow, process, market and distribute food in a sustainable manner. Training today covers such topics as anaerobic digestion for food waste, bio/photo remediation, aquaculture, vermiculture, small and large scale composting, urban agriculture, permaculture, food distribution, marketing, youth and leader development, community engagement and project planning.
VERMICULTURE |
Red wiggler worms enrich and remediate soil with their costings. This worm poop is the best organic fertiliser available. Worms can even decontaminate soil. The beneficial bacteria in their gut breaks down heavy organic compounds and actually destroys harmful E. coli bacteria.
PRODUCE |
While tomatoes only grow in the summer months, over 150 varieties of produce, including spinach, arugula, chard, turnip and collard greens, lettuces, and peppers grow throughout the year.
AQUAPONICS |
= aquaculture (fish farming) + hydroponics (growing plants in nutrient-enriched water instead of soil).
GP raises about 100,000 fish per year. These include tilapia, a warm-water fish native to Africa, and lake perch, a cool-water fish native to North America. ::
