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GGA Workshops Saturday 12th August 2006
The loss of nutrients from the UK food chain 1940 to 1990 and the rise of ill health.
Workshop leaders
John Reeves: independent researcher and author of Natural Agriculture and Health
Matthew Adams: director of the GGA
The nutritional
quality of the food we eat has been in steady decline ever since the 'dig for victory' campaign got under way during the
Second World War when the focus was on quantity. However, according to
government data, on average in the last fifty years we have lost over
40% of key minerals in our vegetables, fruit, meat, cheese and milk.
Added to this fact is the increase in the processing of 'ready made meals' for convenience, where vitality
and freshness are also destroyed. What does this all mean for the
health of the nation?
This workshop will
explore some of the downward trends in our food's nutritional quality
in relation to the rise of chronic degenerative diseases (which in 2004
were responsible for 83% of all deaths in the UK), mental health and
infertility. Is there a link? Come and have your say and extend the
discussion having heard the evidence!
Human nutrition (physical and spiritual)
Workshop leaders
Helen Cranston: qualified nutritional therapist and council member of the GGA
Laurence Dungworth: biodynamic grower and council member of the BioDynamic Agricultural Association.
What is health and where
does it come from? A question few people, organisations, scientists or
governments are able to answer or indeed give much time thinking about
it, yet it's fundamental to the survival of any species,
including humans. The World Health Organisation (WHO) have defined
health thus: "Health is a state of complete physical, mental
and social well-being and not merely the absence of disease or
infirmity" A neat definition but it still does not tell us
where health comes from. Is it a lottery or is it predetermined
('n our genes')? Do we need modern supplements or
does health come from the soil/food and the choices we make?
To be 'good gardener' we need to better understand what
health is and where it comes from i.e. soil, humus, health so we can
work towards growing better food. This workshop will explore what we
currently know about physical nutrition such as minerals, trace
minerals, vitamins and anti-oxidants and their effects on health. We
shall also consider the rather trickier topic of spiritual nutrition
and how this may work from the perspective of Rudolf Steiner (founder
of the Biodynamic movement).
Beyond organic certification: Ensuring our food is wholesome and nutritious.
Workshop leader:
Matthew Adams: director of the GGA
What impact has
organic certification had on improving the nation's health
during the 20th Century? Organic food and drink sales in the UK are now
estimated to be worth over £1bn a year. This represents a
little over 1% of the total spend on food. Organic production has
grown steadily over the last 20 years. In 1985, just 100,000 hectares
of EU farm land was certified organic - less than 0.1 per
cent of total farm land. By the end of 2002, this figure had risen to
4.4 million ha or 3.3 per cent of total farm land. (Ref. FQH). Large
corporations are becoming interested in the production and marketing of
organic food but can they deliver food that is wholesome and
nutritious? Can the certification bodies ensure our food will provide
a healthy option in the future as market forces infiltrate, expose and
exploit the loopholes in organic certification to maximise profits.
Perhaps it's time to think again!
The aim of this workshop will be to
consider an alternative philosophy and practical solutions to the
organic certification scheme that can ensure our food is wholesome and
nutritious, in a modern market, which does not cost the earth. Could
the use of appropriate technology enable us to develop and use a 'nutritional yard stick' - that measures food
quality - become a serious alternative? Latest research from GREEN
(Gardens for Research and Experiential Education and Nutrition) will be
used to help illustrate this discussion.
GGA Workshops Sunday 13th August 2006
'No Dig' Gardening
Workshop leader:
Alison Ensor: 'No dig' gardener and article writer for the GGA.
When it comes to growing
plants and supporting a stable and diverse ecosystem there is no better
example than a woodland. An age old wonder that's been going
on for millions of years without the use of a spade or plough or indeed
a national health system. It is natural, it is healthy and it works.
Alison will share her wealth of knowledge and experience of no-dig
gardening and demonstrate how it's possible to grow wholesome
and nutritious crops by modeling what happens naturally. This system
is not just for gardeners, it can be adapted to suit farming as well.
The practice of No-Till is promoted in Europe as Conservation
Agriculture and is currently being practiced on approximately 1% of
European farm land.
Alison has a diploma in Permaculture and is currently working for the
Gloucestershire Wildlife Trust encouraging households to compost for
the benefit of wildlife.
Composting with Effective Micro-organisms
Workshop leader:
Alexander Hodgson: Director of Living Soils UK
Effective micro-organisms, or EM for
short, is a combined culture of aerobic micro-organisms (requiring
oxygen to survive) and anaerobic (requires no oxygen to survive) that
co-exist together to the mutual advantage of both (symbiosis). This
combination is excellent for making high quality compost and when added
to organic waste, including animal by-products and cooked foods, it
stops putrefaction, smells, flies and maggots. Composting kitchen
waste with EM meets new legal requirements for both the Environment
Agency and DEFRA.
Alexander of Living Soil introduced
EM to the UK in 2001. Since then he has developed a great deal of
knowledge and experience for a wide range of practical applications -
from the supply of EM composting systems to UK households and
businesses, to working with councils and community recycling groups.
If you would like to know more about EM and get your questions answered
please come along to this workshop.
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