VISION
We aim to inspire and enact change in our current food system and contribute towards creating more regenerative, localised food culture by supporting community learning about edible cultural practices.
WHO WE ARE
Ediculture is a registered charity 1076110 dedicated to supporting community learning about edible cultural practices. Our vision as a charity is to play a role in building practical skills and knowledge in regenerative horticulture amongst people living in our local community in South Wales and surrounding areas.
Through the Ediculture ‘eight phases of Ediculture’ framework we aim to build skills and understanding in: 1) foraging, 2) agro-ecological growing food, 3) designing edible food growing spaces using permaculture principles, 4) seasonal connection, 5) nutrition, 6) herbal medicine, 7) working with others and 8) nature connection.
Ediculture is created by the fusion of ‘edible’ and ‘culture’.
We promote Edible and Medicinal Horticulture. Horticulture comes from the Greek ‘horti’, which means garden. So what we are specifically talking about is Edible and Medicinal Garden Culture. We’re a collective of growers promoting Ediculture: healthy food and healthy eating as well as the many other therapeutic benefits of growing your own.
Ediculture is about practicalities: doing what you can with what you have got, wherever you are. As well as the edible and medicinal benefits, there are also many social and therapeutic benefits.
Although we feel ediculture is a global practice we are currently focusing our work in South Wales and surrounding areas.
We aim to revive traditional food culture, whilst also embracing a new food culture.
We wish to embrace a culture who’s focus is concerned with how are food resources are managed. There is plenty of food to go around everyone on the planet but distribution is unfair, causing 1 in 6 people to be suffering from lack of enough food. This global food insecurity can be avoided however if we begin to share what is abundant.
We need to build new systems and structures for producing food in anticipation of the predicted shortages of phosphates and oil to grow our food. Primarily this means looking after the health of the water and the soil. It also means creating a cultural shift whereby we need sustainable farming and ecology to determine our diets rather than our diets determining the farming practices. We need to embrace new foods and new methods of cooking and preparation into our diets relative to the sustainable use of resources available to us.
