Sustainable Community Workshops

Date: May 25 2005
Venue: Airfield Trust

Feasta is one of the groups that presented a workshop in Airfield’s education series on community which started with a screening of the ‘End of Suburbia’. FEASTA’s workshop took place on May 25th and focused on Local Food Communities. See below for details.

Sustainable Community Workshops
Airfield Trust Spring Community Series
Venue The Library @ Airfield House

The End of Suburbia
Film Screening hosted by Cultivate Sustainable Living Centre
Date: Wednesday Feb. 23rd 2005 Time 8 pm, Ticket €5
Suburbia, and all it promises, has become the American Dream and the standard development model here in Ireland. But as we enter the 21st century, serious questions are beginning to emerge about the sustainability of this way of life. With brutal honesty and a touch of irony, The End of Suburbia explores this model of development and its prospects as global demand for fossil fuels begins to outstrip supply.

Healthy Communities – An Introduction to Permaculture
Workshop hosted by Cultivate Sustainable Living Centre
Date: Wednesday March 30th 2005 Time 8 pm, Ticket €8
This workshop investigated the challenges and opportunities in nurturing and creatively developing healthy
communities. By thinking carefully about the way we use our resources – food, energy, shelter and other material and non-material needs – it is possible to get much more out of life by using less.

Building a Sustainable Community
Workshop hosted by Sustainable Projects Ireland – The Village
Date: Wednesday April 27th 2005, Time 8 pm, Ticket €8
What are the key principles and components that make up a sustainable community? How can we translate them into living processes and neighbourhood design? Using the Village project as a case study these questions and more were explored.

Local Food Communities
Workshop hosted by Dublin Food Co-op and Feasta
Date: Wednesday May 25th 2005. Time 8 pm, Ticket €8
Successive food scares and farming crises have left consumers feeling increasingly alienated from the way their food is grown and processed. Local foods, such as speciality farmhouse cheeses, distinctive apple varieties and locally produced vegetables can help reconnect consumers with farmers and give the public real choices about the food they eat, the way it is produced and its impact on the environment.

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