We always keep it real and practical. And we understand…
“A massive thank you for taking our Slow Food group round Totnes … They all really enjoyed it and found it really inspiring – they could see many ways of using what you’re doing when they get back home.“ University of Gastronomic Sciences, Italy
We know Britain is famous for its fine food and great weather! So we love to amaze you with fine food. Ours is a foodie part of the world and we engage with that on every level – especially eating it!
We have a range of innovators and established businesses that are growing, processing, selling and distributing food in new and interesting ways. Our REconomy Project has carried out some groundbreaking research into our local economy demonstrating how food can drive economic regeneration. It also has a number of initiatives working to build more resilient communities around a strong local food economy. Combine all these strands and you have a study visit that really explores food in unique, relevant and practical ways.
Want to come on a creative skilling-up adventure to develop new skills in growing, cooking or distributing food? Or maybe a fact-finding mission to discover new methods in sustainable food production?
Maybe you’re on one of our high-level, academic research trips into resilient food systems – new models that show how food sits at the heart of our sustainable future. Maybe you’re on your way to be a groundbreaking policy maker, putting resilient food systems at the heart of our national sustainability strategy?
What do resilient food systems look like? Is it possible to democratise our food supply? How do we feed an urban population? How do you grow your own veg on scale? How do you make a killer vegetarian fritata? Do we have to eat nuts? You can grow mushrooms from waste coffee? We are have helped people answer all these questions and more about food.
Where does our food come from? We have put together programmes for top universities asking pertinent questions about possible future scenarios for our culture and civilisation, and for schools where children are just discovering that milk comes from a cow.
Want to see localisation in action? Let us tell the story through food.
Want to meet ordinary, amazing people, innovating and doing wonderful things? Come and be inspired.
Totnes School of English
University of Gastronomic Sciences, Italy
Transition Sweden, A group of independent garden business owners