In Chapter Three of the ‘Handbook for Practical Resilience’, the Food section is used as an example to describe the role of the tasks provided in achieving your personal resilience.
“Ideally, you would be sourcing many of your basic foods from local suppliers either directly or through shops, deliveries and markets. You’d know most of the people involved in the food chain personally. You’d grow a lot of fresh produce yourself, or harvest it from your community garden.”
If you have reached this level of food security, you are doing very well. However, not many people in Britain will be able to tick all these boxes, so we’ll look at the other end of the scale.
“You buy all your food from a large supermarket, eating mainly processed meals. You can’t cook and don’t know anyone who can show you how. If you have a garden at all, your landlord won’t let you grow vegetables. In an emergency, you would depend on food aid being brought to you rather than being able to support yourself on surrounding resources for a while.”
This is not a resilient position to be in. You don’t have any control over your food supplies.
“Imagine a scale from one to ten, with the highest score being for the ideal situation. Where do you think you are on this scale? What actions could you take to improve your score, and what barriers might you need to deal with?”
The first strategy you need to consider in the worst-case scenario is storing food. Supermarkets – and cash and carry shops – are useful for sourcing large amounts of tinned and dried produce. They have handy car parks, so you can transport these easily.
Ready meals are a waste of space. You need to be able to put basic meals together from ingredients. This is far more economic, both in cost and storage. With cooking skills, you can make the best use of the sort of random selections available during shortages. You can also plan ahead, shop with a list and work out how to use up leftovers.
It’s unlikely that you’ll have enough land – several acres – to supply all your food needs. Even a pot of herbs on the window sill can provide essential vitamin C if you are obliged to live on stores for awhile. Using whatever growing space you have will help you cultivate the skills required to grow food. At the very least, this will help you partake in informed decisions about community or national farming strategies.
An important factor in your personal resilience is the amount of food grown in your immediate area – within walking distance! At present, food growers have difficulty selling their products at retail prices. They are forced to go through commercial buyers, who take most of the profit.
If you move your food shopping away from supermarkets and towards local markets, high street shops and farm deliveries, you are moving a considerable amount of money back to food producers. This will enable them to continue, and food will remain accessible to you.
The first five tasks in the Resilience Plan for each section are achievable with no extra resources, just a few changes of habit. The fifth task in the Food section is to research a balanced diet. This is useful for your general health, but more important in a prolonged food shortage.
Vitamins and minerals are rarely scarce in normal circumstances, as people can eat a lot of food. Where you have to ration stores though, it’s very important to be aware of these. ‘Recipes for Resilience’ covers this in more detail, and outlines a simple list of food stores which can fit under a bed, or other small space. You can build on this to fill any available space you have.
There is more that you can do as an individual to support local food production. Some community initiatives may exist in your area. Join a buying group or food co-op, learn about community supported agriculture. Start your own scheme, referring to the Community Quadrant for help.
Take your growing projects further. If you have a garden, dig up unproductive lawn areas and start growing vegetables. Apply to your local council for allotment space. Encourage the planting of food trees in public spaces.
Many people think the height of survival skills is to be able to forage on wild plants. There will not be enough of these. With practical resilience, you’re better off learning how to determine whether out-of-date tinned food might kill you or not.
A knowledge of native edibles is useful in your Resilience Garden. With selective weeding, you can ensure that you have a base layer of these hardy self-seeders. If you have to neglect the garden for awhile, they will carry on without your help for several years.
The final task is a research project, designed to lead you into more complex issues around food. The concept of ‘default meat‘ is that which can be produced by feeding domestic animals on the waste created from growing one’s own vegetables.
You will observe, when you do this for yourself, that there is a great deal of leafy material, peelings and other by-products. These can be composted directly, or fed to livestock for meat, eggs and milk. In Russia, 40% of food comes from individual small-holdings.
So these are the ten tasks to accomplish in the Food section of the Resilience Wheel. You can hurry through them, or take your time, gradually increasing your food security skills. Remember that you only need to score 70% in each section, so even if you have no chance of accessing land in Q8, you can still pass.
The Food section of the Resources Quadrant is one of the subjects I’ve chosen for further development (as described on page 178). As you work through the plan, think about your own areas of particular interest. Where would your personal skills and experience be best applied?
Page and chapter numbers refer to ‘The Handbook of Practical Resilience’. The ten tasks relating to the Food section of the Resources Quadrant are listed in Appendix One (Your Personal Resilience Assessment).
Food security, storage and growing are covered in detail in ‘Recipes for Resilience – Common Sense Cooking for the 21st Century‘, along with over a hundred useful recipes.