On Your Doorstep Issue 2 | Page 36

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I realize that we as humans can have a net positive environmental contribution while still meeting our food , energy and consumer needs

and even create ecosystems and wildlife habitat , we can build topsoil , increase water retention in the soil , sequester CO2 from the atmosphere to the soil , purify our water and air , and so on . All while simultaneously producing a high quality , nutritious food source .
For now , I have the unique insight of working in restaurants and as a farmer . This has allowed me to think of our food system as a whole , and its potential to be a more complete ecosystem . Each side of the equation has a waste stream for the other to tap into , and each can make the other stronger . By looking at the restaurant supply chain as an ecosystem as opposed to a linear model , we can address waste in the system .
For example , rather than delivering microgreens in a single use plastic package , I deliver them in the same reusable containers that restaurants are already using for the rest of their prep . This eliminates wasteful packaging and is convenient for chefs . When I make deliveries , I ask restaurants to transfer the products from my containers to theirs rather than leaving them in bags or boxes . Down the road , I would like to start making natural fertilizers from restaurant waste .
What were the first activities you did and how did you grow from there ?
The first “ activities ” I did was getting to know the neighbors . I had to find a water source and others who wanted to help . I introduced myself to everyone I could and told them my plans . The momentum started to pick