The Challenge

Bioregional consider this to be the challenge we face globally in relation to Sustainable Food;

  • industrial agriculture produces food of uncertain quality and harms local ecosystems, while consumption of non-local food imposes high transport impacts

The Goals

Bioregional identify the following goals, set so we can all contribute to a common and ultimate goal;

  • to make it easy and attractive for people to enjoy fresh, local, seasonal, healthy produce
  • to promote diets high in vegetable protein
  • to promote sustainable farming which supports biodiversity and builds soil
  • to promote humane farming
  • to reduce or eliminate food waste

The Green Centre

Since 2006 the Green Centre team have been considering the Bioregional challenge and focusing on the Bioregional goals. The team have applied them through a series of initiatives developed in collaboration with the Brighton and Hove community and further afield through national and global initiatives. Through this organic process of learning our journey has centered around a set of intentions which help us practice the art of Sustainable Food.

  • Our intentions;

1. to eat plant based and seasonal
2. to buy local and loose
3. to buy organic

  • Local to Brighton and Hove we have engaged with Brighton and Hove Food Partnership in particular their, Grow Your Neighbours Own scheme by sharing the Green Centre garden with local gardeners including developing a long and fruitful collaboration with the Craven Vale Children's Allotment. We explored square food gardening and companion planting and grew potatoes, onions, carrots, courgettes, squash, salad leaves, cucumbers, tomatoes, strawberries, raspberries (red and white), apples and a variety of herbs. We grew our Comfrey to make food and introduced three different kinds of composting; cold composting, hot composting and a wormery. We installed a sophisticated rainwater harvesting system which included a 750 litre tank and additional smaller tanks. We ran food growing workshops for the local community and founded the Mile of Potatoes, a city wide growing project. 

  • Nationally we engaged with The Real Junk Food Project to highlight the fight against food waste. We support and raise awareness of a plant based diet through Meat Free Monday and National Vegetarian Week.

  • Globally we support and raise awareness of World Vegetarian Day, World Vegan Day and World Vegan Month.