On October 17 2015 the Land and Food Forum at Feed Bristol will see a workshop from Bristol-based research group Going Local Going Green, who, in the wake of Bristol as European Green Capital 2015 are exploring what it means to truly go local and go green in the city of Bristol.
JTim Lawrence, Cai Dodds, Jo Barker and Holly Black will be celebrating the halfway mark of a research project looking at what it means to go local and go green under 5 overarching themes: Nature, Land, Food, Health and Economy. At 12:15pm, the group will discuss the year-long project and explore questions such as: Could Jo and Holly source their food within a 100 mile radius? Can our local plants heal us? How can we as a city go local and go green? What challenges are we facing right now when it comes to eating locally?
From experiments including eating only within 100 miles of Bristol (a locavore diet), to living off the grid, looking at foraging and herbalism as tools for health to seeing how menstruation and urban farm animals affect our urban lives, the group meet once a month to conduct their Action Learning research and publish outputs on the Going Local Going Green blog, as well as with other organisations and publications.
Mike Lloyd-Jones, a director at Sims Hills Shared Harvest says, “This project is a fascinating look into a group of Bristolians discovering what it means to go local and green in our city. From practical advice on how to get involved with projects to the bigger ideological questions raised, there are loads of interesting local projects doing great work to show us what it truly means to be local.”
Holly Black, research participant said, “We want Going Local Going Green to shed insight into the way we can live our lives, and how we can hope to understand what it means to be green and sustainable within our amazing city. By conducting a 100-mile diet we are discovering new producers every day, and helping to support local farmers and growers by choosing with our forks.”
The Going Local Going Green team will be at the Land and Food Forum with a stand, local pickles, preserves and other food to taste and will be facilitating a workshop.