Philosophy 12 – Sustainability begins at home
The farm supplies our own meat. We grow vegetables and fruit onsite. We have a vineyard and winery.
We are also developing other areas for production of berries, fruit for cider, coffee, tea etc.
We identify ‘bought’ products and investigate and implement a ‘grown onsite’ mentality and ethos (e.g. dairy, coffee, cider, honey). Bought products, such as packaging, are recyclable glass rather than fossil fuel derived plastic.
We live off-grid in a straw bale and mud-brick house that we built. It is a wonderful space to live in, warm, caring and inviting.
We grow food for our animals such as pasture, fodder, (Tagasaste, Pigeon Pea, Acacias, Hay, Oats etc).
Reduce consumption of ‘bought’ goods (buy second hand, local, etc where possible). Consider the Principles of the Home as expressed by Kevin McCloud. If in doubt go back to them. Buying local is very important to us. How can we expect local consumers to purchase our goods if we do not reciprocate and buy local?
Identify needed items and research availability, do not buy spontaneously, use time to carefully consider if items are needed.
The farm must be integrated into the community. The community is part of our wider ecosystem; therefore, we are not sustainable if we disregard the broader elements. This leads us to develop knowledge sharing events to encourage both newcomers and old hands to sustainable lifestyles and ethical food production.
Eaglerise Farm researching sustainable, self-sufficiency in dairy. Testing in this way is part of our desire to only provide nutritious nutrient dense foods for ourselves and those who choose to buy their produce from us.
Part of our ethics is to be able to create something so desireable people will always enjoy it. The other benefit is it is fun testing. What a joy to be able to test things, Yum!