£25.00
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Marina O'Connell has produced a unique toolkit of resilient food production systems, including biodynamic, organic, agroforestry, regenerative, agroecological and permaculture methods, with illustrated case studies, references and resources. Like all our books, Designing Regenerative Food Systems comes with a free £5 gift voucher. "Hope for the future of humanity and wild nature lies not with governments, corporates and international conferences but with grassroots movements – especially in food and farming. Marina O’Connell is a farmer and an educator. This excellent regenerative farming design toolkit of what’s already in train worldwide is just what’s needed for the coming agro-ecological revolution." |
This is a toolkit for designing regenerative food growing systems with tried and tested agroecological methods for transforming industrial food growing into a resilient agricultural revolution. This system grows good food from healthy soil in a low input, closed loop system.
The four challenges of climate change mitigation and adaptation, offsetting biodiversity loss and producing enough good food for a growing population are identified.
The author uses the case study of her Huxhams Cross Farm in Devon, England, to show how dead soil was transformed into a thriving fertile land, drawing on a toolkit of biodynamic, organic, agroforestry, regenerative, agroecological and permaculture methods.
The principles, methods and techniques of each approach are explained concisely, with illustrative case studies of successful examples and follow up resources such as film references.
The book concludes with the Huxhams Cross Farm case study with research evidence, reviewing the extent to which the four challenges are tackled successfully by the Toolkit; how the resilient farming revolution can be brought about by food choices, policy, tackling barriers such as land access, the psychology of scarcity and how to build farmer capacity for the resilient food growing transition.
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Great taste, nutritious, versatile. I love its squiggly shape and the way it takes on whatever vege, sauce etc I cook to go with it or simply served with oil, black pepper, parmesan
Delicious
I love them. Have had them several times before, and I’m happy to eat them knowing where they have been grown, unlike the ones in the supermarkets and food shops, which come from outside the UK.
I love this apple syrup but not many shops stock it, so I was very pleased to find it at Hodmedods on their recent open day
I’ve got news for Hodmedod - this sourdough loaf won’t last long at all, it’s far too delicious for that. Our loaf was delivered around 9am this morning. It’s 7pm now and very little of it is left, I don't rate its chances of lasting beyond 9pm tonight. We love its texture and taste and it’s great toasted too. Can’t get enough of it and will be back for more.