A course about healthy, local and sustainable food at Schumacher College in Devon, from 18-22 November 2013
We all need to eat. We all love to eat!
The pressure to provide food for a population of 9 billion by 2050 is leading us down the path of increasing intensification, mechanisation, chemical use and genetic modification while our health is suffering, obesity rates soar and biodiversity plummets.
But can we look at things another way?
Can we re-design our food growing systems to provide healthy food for all, while looking after the earth?
This course will start with human nutrition and explore the importance of plant foods, the paleolithic diet, the relevance of calories, intermittent fasting and supplementing our diet with wild foods.
Nowadays we assume that our waistlines will thicken and that multiple diseases will weaken us as we age. But there is plenty of evidence to show that this was not the case for pre-industrial humans. It is possible to make food choices in order to stay fit and healthy.
Then we will look at how a healthy diet can be produced locally, organically and sustainably using permaculture principles. Can we change our food preferences to include more perennial plant foods? Can we grow ‘wild' foods without domesticating them? How much land could or should be allocated for meat and dairy production?
Come and enjoy Schumacher College's famous food, cook alongside our amazing kitchen team and learn about how to make your own food choices.
During the week we will cook and eat delicious vegetarian food made from local, organic produce.
You will learn about a range of key issues and areas including:
- Organic versus local?
- Seasonal eating and how to survive the hungry gap
- Dairy and meat or go vegetarian/vegan?
- How much is enough – do calories count?
- Fasting for health
- Growing your own fruit and veg to maximise nutrition
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