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Localising Food – Facilitators Training with Robina McCurdy – APC14
23 April, 2018 @ 8:00 am - 26 April, 2018 @ 5:00 pm| $105 - $680
Localising Food – Facilitators Training at AWOL in Wamboin (only 25mins from Canberra) immediately after the APC.
Dates:Monday 23th April til Thursday 26th April
Venue: AWOL, Another Way Of Living, Wamboin, NSW
Teachers: Robina McCurdy
Robina will introduce and engage participants in the interactive multi-faceted permaculture-based strategy for food security, which she facilitates with communities around Aotearoa/New Zealand and internationally. This approach weaves together the needs and production of urban and nearby rural areas, from family to bioregional scale. It revives cultural connections around food whist building a sustainable food economy. This is exemplified by the inspirational examples of many NZ neighbourhoods collaborating for food resilience.
This training aims to equip facilitators with the understanding, skills, tools and confidence to deliver this integrated step-by-step methodology, which guides communities in developing local strategies and action plans for achieving community-scale food resilience.
All handouts, templates, powerpoints and some documentary footage used during the course will be ‘take-home’ material.
Robina McCurdy is co-founder of Tui Land Trust & Community in Golden Bay and founder of the Institute for Earthcare Education Aotearoa. Globally, for the past 25 years she has been engaged in community development, permaculture design & tutoring and organic growing. She has developed a range of educational resources and participatory processes for decision-making and collective action. She has recently written a manual of facilitation tools to support communities to become interdependent around their food needs, rather than being controlled by multinationally owned food chains and seed companies.
This workshop is based at AWOL: Another Way of Living, a family-built learning and living environment where the residents are playing with their intergenerational opportunities.
- Community engagement
- Local food mapping
- Bio-regional food sustainability analysis
- Household food security assessment and forward planning tools
- Social food connections
- Developing seasonal calendars
- Organising seed exchanges
- Establishing food production and marketing co-operatives
- Facilitating hands-on neighbourhood workshops
Course Price: $400 – $680 sliding scale to suit your affordability. Payment plans are available.
Catering: The course will be fully catered with a wholesome lunch, morning and afternoon snacks as well as tea and coffee
Camping is available at the venue, including locally sourced breakfast and dinner. Add $105 to the Course Price.
If you would like more information on the content please follow the link below
About the price:
The aim of a sliding scale is to make a course more accessible for people who are keen to attend but would not consider doing so due to insufficient expendable income. These people are in effect partly ‘sponsored’ by those more ‘endowed’.
A sliding scale typically increases the number of participants, providing more guarantee that the course will run. The diversity of people attracted commonly make it a more dynamic learning experience for all. Holding trust that in the mix the ‘break even’ point will at least land in the middle of the range, the organisers are asking that participants consider paying as generously as they are able to.
The top end of the scale is for people earning good wages (generally qualified professional people) or people who independently have good passive incomes. The bottom end is typically for non wage earners, beneficiaries, pensioners, students, and people on relatively low wages. And there is everything in between those two poles. You determine your own position on the scale. Its about honesty and integrity. No questions are asked nor opinion given.