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Potato & beans porridge School garden sweet potatos and beans.
Roasted chestnut chestnut grown in an agro-forestry
milk bubble goat milk in agar-based, edible wrapping
Satoyama soup Locally harvested mushroom and wild vegetables in clear broth
communal proteins Grilled ayu fish or wild venison or bean mix falafel/ paddy (vegetarian)
Fresh salad (buffet) fine edible school yard vegetables grown with school's own humanure-/ night soil-compost and topped with nuts and pickels made during 'forage & ferment' class
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Public spaces feature freely available nuts and fruit trees, local food production via urban-, school-, and community-gardens grows substantially
Children’s food literacy about seasonality, foraging and preparation of local & wild foods is at 99%.
Seed banks, farmers markets, civic duties, and shares of wild harvest (e.g. deer, boar, fish, herbs, etc.) from the local forests, coastlines and rivers are managed through community councils.
Countries consider their own domestic food sovereignty first.Almost everybody is directly involved in the food system through either growing, distributing, processing, or preparing food based on a 1/2 food-1/2 X lifestyle.
Permaculture, agroecology, and agroforestry are mainstream practices. Small livestock (e.g. chickens) are integrated in farms as sources of fertilizer, pest control, pollination, and companionship.
Diets are largely vegetarian and vegan. Protein source are diverse beans, millet, soba and seed products.
The turn to regionally diverse staple foods like potatoes, sweet potatoes, yam, and taro are supported, while rice production is minimized to lower methane emissions.
As refrigeration, storage, and transport are too carbon intensive, preserving (e.g. pickling, drying, fermenting, smoking) gains importance
Use of fossil fuels is highly restricted, limiting international trade to a minimum. Synthetic fertilizer production is banned and biodegradable, algae-based food packaging, if not edible, becomes organic fertilizer for the agricultural production.