Hiya,
I am a restaurant manager and permaculture designer and currently run the Wellington Point farmhouse in QLD, bringing my permaculture background to the last working farm in the Redlands has had many challenges, but I feel our food waste from the restaurant is an important resource in the face of the increased cost and availability of inputs.
I have built small worm farms for clients, I have worked with the team at Northey Street city farm who have a fabulous worm farm for their market garden but I need to know how to scale it up.
The owners of this farm have been doing things the same way for 32 years, I won’t change their mind over night but with this course I hope to show them another way.
Im a bit behind with the reading with a massive weekend in the restaurant but im settled in for the afternoon now, looking forward to tonight.