Chris Jones

Feeding Cities: Fixing Cities

"Feeding Cities: Fixing Cities is a research and concept development project. The aim is to illustrate, through case studies, facts and a study of policies etc. how important, effective and impactful healthy food systems are for our urban areas and for working towards a healthy planet. Feeding Cities: Fixing Cities is about the search for the economic, social and environmental drivers that can push this topic forwards. It is about identifying the synergies in urban areas and between urban and peri-urban areas; identifying potential connections, solutions and opportunities and inspiring and connecting people to make genuine impactful change. "

Points Total

  • 0 Today
  • 0 This Week
  • 117 Total

Participant Impact

  • up to
    9
    locally sourced meals
    consumed

Challenges

Food

Learn More about Regenerative Agriculture

#11 Regenerative Agriculture

I will spend at least 60 minutes learning about the need for more regenerative agriculture.

Uncompleted
One-Time Challenge

Food

Support Local Food Systems

#4 Plant-Rich Diet

I will source 30 percent of my food from local producers each day. This could include signing up for a local CSA, buying from a farmer's market, visiting a food co-op, foraging with a local group, or growing my own ingredients.

COMPLETED 0
DAILY CHALLENGES

Food

Keep Track of Wasted Food

#3 Reduced Food Waste

I will keep a daily log of food I throw away during Drawdown Ecochallenge, either because it went bad before I ate it, I put too much on my plate, or it was scraps from food preparation.

COMPLETED 0
DAILY CHALLENGES

Food

Urban and Peri-Urban Food Growers

Research the local food growers to learn about what, where and how they are growing, who they supply to, challenges they face and explore opportunities for additional complementary urban and peri-urban farming for local consumption. This is aimed at understanding how, if and to what extent urban areas can feed themselves and also to provide information to inform urban agriculture and circular economy strategies / concepts.

Uncompleted
One-Time Challenge

Buildings and Cities

Research Retrofitting Incentives

#80 Retrofitting

I will spend at least 30 minutes finding out if my city, region, state, or country offers incentives for retrofitting existing buildings.

Uncompleted
One-Time Challenge

Buildings and Cities

Tour a Green Roof

#73 Green Roofs

I will set up a visit to tour a green roof in my city, and ask about the codes and process for installing a green roof.

Uncompleted
One-Time Challenge

Feed


  • Chris Jones 1/21/2020 1:25 AM
    Sourcing locally grown food can be fun, but where to start? There are also often challenges in terms of affordability, cost of local Vs supermarket, need to travel to multiple locations to get products and thus racking up a greater transport footprint in the course of grocery shopping. In this blog I will show some examples of places close to my home and share what they sell, when they sell, how far they are from my door. For reference the closest supermarkets are 5km, 6,5km and 10km away (roundtrip 10-20km)

    The first locally grown supplier I would like to share is a cheat in the sense that it is multiple suppliers... Farmy is an online delivery service * that sources from producers according to the following criteria:

    - Organic certified or high-quality regional products
    - Existing direct sales to end customers in their region
    - No mass production and orientation towards supply to large distributors
    - Produced with love and care - the producers must be authentic
    - The shortest distance from the producers to our distribution centre

    * many of the deliveries are completed using their own e-fleet vehicles.

    Together with myclimate, Farmy have calculated how much less CO2emissions are caused when products are bought from Farmy.ch - for each individual product.Their CO2 calculator calculates the CO2 savings generated by each order and adds to a users personal CO2 savings account. The calculation is based on a study prepared by myClimate, whereby the purchase at Farmy is compared to that of a usual supermarket.

    Link to the study (only German): https://www.farmy.ch/system/cms/files/files/000/004/462/original/myclimate_studie_lp.pdf

    I am fairly new to this service and have used it just a couple of times but already I have avoided 122,7kg of C02 emmissions just by choosing food carefully!

    Of course there are some who have reservations about this service and have pointed out certain products (various fish for example), however, as with all grocery shopping, it is about making choices and understanding the story behind our food.

    FEEDING CITIES: FIXING CITIES - WE CAN DO THIS!

    https://www.farmy.ch/en/popup/bio-season-vegetable-fruit-basket-big
  • Reflection Question
    Food Keep Track of Wasted Food
    An average American throws out about 240 lbs of food per year. The average family of four spends $1,500 a year on food that they throw out. Where would you rather use this money?

    Chris Jones 1/21/2020 12:07 AM
    There are some very creative ways to grow fresh food at home these days. Systems like Biophiltas Wicking Bed and Foodwall , Vegepod, infarm modular systems, or Tower Garden units, for example, are bringing more productive food production possibilities to small spaces. Growing on-site means we can harvest fresh and as needed. At the same time there are many useful ways to utilize unavoidable waste such as non-edible plant foliage and peelings. Systems such as HomeBiogas allow people to deal with organic waste in a possitive way and generate their own fertiliser and cooking gas.

    I would spend the $1500 on systems to make me more food self-sufficient. 
  • Reflection Question
    Food Support Local Food Systems
    Dependable fresh food, supporting local farmers and building resilient communities are just a few benefits of local food systems. Which of these (or other) advantages inspire you the most?

    Chris Jones 1/20/2020 11:51 PM
    For me, locally grown is about taste, quality and knowing that my plate doesn't have a crazy CO2 footprint, isn't coated in preservatives or containing other nasties. Part of the enjoyment of food is preparing it. I don't use recipes. I don't plan too much ahead but rather get the best food available and then get creative. It is a lot of fun to build a fantastic meal from loclly sourced, seasonal products. What might appear tricky at first can lead to some amazing results even in turnip and cabbage season there are some incredible meals to be made..