NB All our services are low-cost (and free to unwaged people).

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CHEKlist ONE:  SHOPPING FOR SUSTAINABLE FOOD

Seasonal fresh fruit and vegetables: Workshop and follow-up Guide.

Minimally processed and transported F & V: Workshop and follow-up Guide.

Local-food-in-a-bag scheme: Monthly pick-up or delivery of local F & V.

Local growers markets: Visits to Blackheath & Lawson Community Markets.

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CHEKlist TWO: PREPARING SUSTAINABLE FOOD

One-container meals: Workshop, take-home meal and follow-up Guide.

Simple pies: Workshop, take-home pie and follow-up Guide.

Simple cakes: Workshop, take-home cake and follow-up Guide.

Simple jam substitutes: Workshop, take-home jar and follow-up Guide.

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CHEKlist THREE: GROWING SUSTAINABLE FOOD

DIY salad-in-a-box: Workshop, take-home box and follow-up Guide.

DIY stirfry-in-a-box: Workshop, take-home box and follow-up Guide.

DIY summer vegies: Workshop, take-home plants and follow-up Guide.

DIY vegetable soup: Workshop, take-home plants and follow-up Guide.

Easy-care fruit: Workshop, take-home plants and follow-up Guide.

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CHEKlists 1-3 can be customised where necessary for:

1. families with young children;
2. elderly singles/couples;
3. for students/unemployed young singles/flatmates etc.

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CHEKlist FOUR: SHARING RESOURCES

Book-share: Donated books – deposit to encourage returns.

Appliance-share: Donated working appliances – deposit to encourage returns.

Freecycle: Unwanted items to be used for shopping/preparing/growing food.

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In order for a community to have a sustainable food system, locally grown food must be available for everyone in that community.

This means that people should be able to:

• grow a few food-plants at home or at work, particularly those that are best eaten freshly picked;
• share food, food-plants and food-ideas with neighbours;
• work co-operatively with others in a school or community garden;
• buy reasonably-priced food from local producers at a food co-op and/or regular organic community market close to public transport;
• have access to locally grown food if receiving emergency food services etc;
• select foods that are grown in other climates and countries but are also fairly traded, minimally processed and packaged, and brought from no further away than necessary;
• obtain free information on the importance and practicalities of eating more locally-grown foods;
• attend local low-cost practical workshops on specific topics as their interests and skills develop.

Our core purpose

To provide support for people living in the Blue Mountains who want to harvest foods and food-ideas without relying on a high income or on the use of fossil fuels (subsidised or otherwise):

• at home
• within walking distance of their house or work, eg in a workplace, school, community or co-operative garden
• by public transport to a town-centre between Lithgow and Penrith, eg to a local growers/community market or food co-op, or to a practical skills workshop.

Our specific aims

• to provide online and other practical support for people interested in growing some of their own food organically, in sharing some of their harvest with other people, or in providing locally-grown food to people through a government or charitable food service
• to join in activities with other Blue Mountains projects aimed at developing an affordable, sustainable local food system – without risking our World Heritage bushland
• to be part of a state-wide, national and international network of affordable, sustainable food projects
• to play a key role in our region’s capacity to respond to peak oil and chaotic climate change in a way that is fair to all residents.