In a Northern climate, does it make economic and ecological sense to move some of our farms indoors year-round? Can cities become food producing spaces instead of food deserts?
MacEwan University has a fascinating and forward-looking initiative for food sustainability on campus starting with three discrete systems utilizing hydroponic, aeroponic and aquaponic technology. The goal is to demonstrate how food can be produced indoors for preparation and consumption just meters from where it is grown. We’ll discuss the benefits, challenges and technologies behind year-round, indoor food production in the Edmonton context and tour around the systems with plenty of opportunities for questions and critiques.
About our guests:
Operating in Edmonton for two years, Spruce Permaculture is an urban food consultancy and permaculture landscaping company providing regenerative food-production and design services to the Edmonton community since 2016. They are dedicated to producing sustainable food, creating beautiful spaces, rewilding the city and returning ecosystem functions to YEG.
Kaz Haykowsky is a student of urban spaces, a regenerative living enthusiast and a lifelong Edmonton gardener. He is passionate about creating cities that are connective, food-producing, energy net-positive and biophilic.
Marcin Makarewicz has an abiding passion for sustainability, permaculture, food, community and how they intersect. He served as president of the U of A Sustainable Food Initiative and as manager of the Dickinsfield Blooms community garden.
Andy Gabinet is a heavy duty mechanic by trade and has been the engine of Spruce Permaculture since its inception. He’s got a mind for technical systems from hydraulics to hydroponics and applies his expertise to find creative solutions to all kinds of problems.