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Farm-Free Food and Ferming: Are These the Only Options for Planetary Health?

We (Miche and Daphne) have been working together as Soil Sisters for over two decades. I, Daphne, am an eco-nutritionist, founder of Greencuisine Trust, and Visiting Tutor for the Forest Food Garden at the University of Sussex. I, Miche, am an artist-philosopher, co-founder of Studio Fabre Hardy, and Research Associate with the Centre for Agroecology, Water and Resilience at Coventry University, and Sustainability Institute, Lynedoch, South Africa.

Context

Living soils are fundamental to the interconnected health of ecosystems, to agroecological farming, to cohesive communities, and to human well-being. Soil Sisters’ regard this as ‘whole health’ and we refer to the art and knowledge involved in the preparation and eating of good food that is created from whole health systems as ‘ecological gastronomy’. 

The perspective we give here is in response to George Monbiot’s acclaimed book, Regenesis: Feeding the World Without Devouring the Planet (2022, Allen Lane) and his disturbing vision of the future for food and farming.