Web http://forage.berkeley.edu
We work on food equity, sustainability, resilience, nutrition, biodiversity, and gastronomy, increasing the supply of fresh, affordable, nutritious, drought-resistant, low-carbon-impact greens. We work with community and commercial farms, produce suppliers, markets, and restaurants to create a supply chain and a market for wild and feral edible plants, reduce food waste, increase farm biodiversity, increase resilience, reduce erosion, improve farm yields and profits, reduce environmental toxins, improve nutrition, and provide interesting, delicious ingredients for consumers and chefs. We map the availability and seasonal abundance of wild and feral edible plants. We test urban soils for toxicity and plants for nutrition and environmental toxicity. We promote urban foraging through education and outreach, including teaching plant identification and publishing field guides.
Index Keys
local food open source / open data urban life