1. Incorporate green infrastructure: Educational facilities can incorporate green infrastructure that supports community-led sustainable agriculture and food systems. This can include installing rain gardens, green roofs, and permeable pavements that capture and filter rainwater for use in food production.
2. Community gardens: Educational facilities can establish community gardens to provide space for community members to grow their own food. This can be done by converting unused space on campus or partnering with nearby unused land.
3. Food hubs: Educational facilities can establish food hubs where community members can exchange produce, share recipes and cooking techniques. Food hubs can also serve as community gathering spaces.
4. Educational programs: Educational facilities can offer educational programs focused on sustainable agriculture and food systems. These programs can include workshops on regenerative agriculture, food preservation, and sustainable farming practices.
5. Composting: Educational facilities can incorporate composting into their systems to reduce waste and create a nutrient-rich soil amendment that can be used in food production.
6. Water conservation: Educational facilities can incorporate water conservation practices such as rainwater harvesting, low-flow toilets, and drip irrigation to conserve water for use in food production.
7. Local partnerships: Educational facilities can partner with local farmers, food cooperatives, and restaurants to establish a local food network that supports sustainable agriculture and food systems in the community.
8. Renewable energy: Educational facilities can use renewable energy sources such as solar panels to power food production and reduce their carbon footprint.
9. Marketplaces: Educational facilities can establish marketplaces to connect local farmers with consumers in the community. These marketplaces can provide access to locally produced, healthy and sustainable food options.
10. Food waste reduction: Educational facilities can work to reduce food waste within their facilities by implementing food recovery programs or compost (as mentioned above), these efforts can be extended to working with local restaurants as well.
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