For a bit of back-story, I decided to go vegan in 2012 after volunteering in an avian sanctuary for various chickens, ducks, turkeys and other birds removed from industrial farming systems. It was there that I started to learn more about intensive farming industries. Although I have recently decided to eat some sustainable wild-caught fish and occasionally wild meats to supplement my diet, I no longer want to support animal farming industries due to ongoing questions around animal ownership, self-determination and freedom.

For non-residential workshops and residential workshops where food is self-organised, we ask participants to consider where their food comes from and how food choices can be an active engagement with living ecosystems. This forms part of a wider investigation into our relationship to nature:
For example, avoiding animal products from modern farming industries, considering waste and if it is possible to avoid single-use plastic/ disposable packaging.

For residential workshops where participants share food and cooking, there is no requirement to follow a particular diet, however, we try to bring to light questions around our relationship to other animals. I try to keep to a modest shopping budget to make things more affordable, and as such, animal foods with high welfare/ sustainability standards are much harder to source on a smaller budget. Therefore, when eating communally, it feels appropriate to maintain a plant-based diet for the few days the workshop takes place.
Every effort is made to provide wholesome, nutritious ingredients to maintain good energy levels and morale throughout the workshop.
In the case that animal products are part of an essential dietary requirement, participants are asked to bring their own supplementary produce.

Please get in touch if you have any questions or concerns.

 – Tom