The food industry’s focus on efficiency over resilience leaves us exposed to climate shocks, price surges, and shortages. These are risks that government reports warn could have catastrophic consequences as the climate crisis deepens. So, how can we help and build personal resilience?
Buy organic – it’s often cheaper than you think and supports farming that protects soil and biodiversity, making our food system stronger.
Buy in bulk – it’s cheaper, if you’ve got the room, and stockpiling groceries isn’t just for preppers (says Which? Magazine).
Buy groceries at the grocery store (AKA supermarket), but fresh elsewhere – greengrocers, market stalls, bakeries, fishmongers, butchers, even your milkman.
Sign up for a veggie box – they deliver fresh produce directly from farms, cutting out unnecessary miles and middlemen. Plus with a subscription, you may still get deliveries like in COVID lockdowns when the supermarket shelves were bare.
Grow your own – no garden? No problem. Herbs flourish on windowsills, salad leaves grow in pots, and allotments and in fact any patch of soil offers space for urban growers.
We have an event on urban food growing coming up – free entry, free seedlings to take home, free food & refreshment: From Windowsill to Garden: Growing Food in London
