Wicked Leeks Live: Food Freedom with Rob Greenfield

Wicked Leeks Live: Food Freedom with Rob Greenfield

Is it possible to feed yourself 100% on homegrown and foraged produce? Environmental campaigner Rob Greenfield did, for a whole year.

Join us for a three-course, veg-focused organic dinner and talk by Rob Greenfield as he shares his journey on how he managed to grow and forage 100% of his food for a year. No food stores, no restaurants and no exceptions. Nothing packaged or processed, no pesticides, no foods shipped long distances. Nature was his garden, his pantry and his pharmacy.

Why? To inspire you to connect with your food, come together with your community and take back the power from the industrial food system.

In 2011, Rob Greenfield woke up to the destruction of our current global, industrial food system. He realised that the food he was consuming, was consuming the planet. This realisation disrupted his dinner, and since then, the food on his plate has never been the same. Rob has been exploring food for nearly a decade now, and since the beginning, he's had the burning question, would it be possible to step away from Big Agriculture? Could he exist outside this system and eat in a manner that was in harmony with the earth? You can learn more about this journey by clicking here.

In this talk, Rob will share his journey towards Food Freedom and how you too can work with your community to put your food, your health and your dignity back into your own hands.

Date: Thursday, 12th March

Timings: 7pm arrival for dinner at 7.30pm. Talk to start at approximately 8.45pm

Price: £30 per person (includes 3 course dinner)

About Rob Greenfield

Rob Greenfield is an activist and humanitarian dedicated to leading the way to a more sustainable and just world. He embarks on extreme projects to bring attention to important global issues and inspire positive change. He’s been named “The Robin Hood of modern times” by France 2 TV and “The Forest Gump of Ecology” and his work has been covered by media worldwide including National Geographic, BBC, New York Times, The Guardian and Discovery Channel.

Rob’s life is an embodiment of Gandhi’s philosophy, “Be the change you wish to see in the world.” In a time when many feel dis-empowered, he believes that our actions really do matter and that as individuals and communities we have the power to improve the world around us.

He is currently traveling on the 2020 World Solutions Tour sharing solutions to global problems, leading solution-based action days and spreading stories of communities and people that are standing up for sustainability, truth, equality and justice. 100% of Rob’s speaking honorariums for 2020 are donated to indigenous and women led grassroots organizations and he has committed to donating 100% of his media income to grassroots nonprofits for his lifetime. Rob lives simply and responsibly and currently everything he owns fits in a backpack as he travels spreading his message.

Wicked Leeks Live: Composting our way to a greener planet


Wicked Leeks, the Riverford online magazine, is hosting a series of food and farming discussions at The Riverford Field Kitchen. We’re kicking off the year – and the growing season – with a panel discussion on the importance of composting, whether you’re a commercial-scale farmer, an allotment veg grower or an activist wanting to protect our soil and mitigate climate change.

On our expert panel, we have…

  • Guy Singh-Watson, founder of Riverford
  • Nicky Scott, coordinator of the Devon Community Composting Network
  • Emily Savary, experienced commercial composter at scale and soil health enthusiast
  • Penny Hemming, Riverford head gardener and composter extraordinaire
  • Fred Groom, our chair for the evening, and founder of Vital Seeds

Together, they’ll explore topics including the environmental and soil-health benefits of composting, the risks, the alternatives, and commercial, community and home composting systems.

Of course, no visit to The Riverford Field Kitchen would be complete without an organic feast, celebrating the best seasonal ingredients from our farm and kitchen garden. You’ll enjoy your dinner before the panel discussion. We believe great food tastes even better when you enjoy it with other people, so guests share tables with fellow diners. There is one sitting, and the whole restaurant is served together at the same time, with generous platters of food to pass around and share.

Join us for a warm welcome, an unforgettable meal and a hearty discussion – with tips that you can take away and use to green your garden at home.

Date: Thursday, 12th March

Timings: 7pm arrival for dinner at 7.30pm. Panel discussion to start at approximately 8.45pm

Price: £30 per person (includes 3 course dinner)

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