Food Production

greens

Q:  What’s a quick rule-of-thumb for laying out a school site:
How much area should be allotted per student for food production (kinds served 1-2 meals during school day)?  – Haiti

A:  Is this invoice-able??  

 There is no “rule of thumb” because there is no “food”

 This isn’t some kind of ”architecture” stuff ya know – this is reality – this is food baby… 

(mike is SUCH a bitch)

 I assume you mean veggies – the general standard in th U.S. would be 100ft2/human – this is supposed to provide all the veggies (VEGGIES not grain or noisy chickens) 

Obviously if you are talking about token amounts of veggies that are ronald reagan compliant portions, you could scale back to about 32 ft2/human .  The key here is not to use traditional methods for production – you need to harvest fast and often.  Plant super thick and use your plants that you are thinning out as a harvestable veggie biomass product.  This method is being used at Northside in the Malcolm Wells Memorial Food Garden, and students are beginning to run away from the daily required harvest – it’s alot of work.  But productive..

 The method that you would require to use in Haiti is actually the same method used throughout the carribean and …  Northside Prep.  You need to build up on the land – create the conocos that the Taino would use – up to about 5 feet high and 10 feet wide.  You could definitely use the keyhole principle in this case but none the less you need to be above grade.   The beautiful part is you don’t need soil for 90% of the volume – you can use ag waste or palm wood chips for a base.  You just need a sandy soil cap to grow veggies.

And fly Repkin to Haiti so he could grow food and get rid of waterborne illness problems….