They say that size doesn’t matter, it’s what you do with it that counts. And when it comes to growing our own food, that’s certainly the case. Renowned gardener Huw Richards and highly accomplished chef Sam Cooper have spent the last two years working out how we can all grow as much fruit and veg as we can eat, on just a small plot of land. They share this perfect growing formula, along with practical tips, recipes and month by month growing plans in their new book, The Self-Sufficiency Garden: Feed Your Family and Save Money. 

In conversation with GIY Founder Mick Kelly, Huw and Sam describe their two-year food production journey, what they have learned about growing copious amounts of food in small spaces, and what this means for nutrition and food sustainability.

They also talk about:    

·      Working smart – Growing your ‘five-a-day’ with just four hours of work per week in the garden.
·      The importance of soil health and organic matter in creating a resilient garden, especially in the face of climate change. 
·      The culinary benefits, superior taste and nutritional value of homegrown produce compared to store-bought vegetables. 
·      The interconnectedness of growing food and cooking it, and their experiences growing new and interesting crops with varying flavour profiles. 
·      Food security and the environmental impact of urban agriculture and why, with thoughtful planning and sustainable practices, anyone can contribute to a more resilient and nutritious food system.

GIY are proud to align our mission, vision and impact with the United Nations Sustainable Development Goals (SDGs). In response to the urgency of the climate crisis, and in line with the UN Decade of Action, our ambition at GIY is to inspire 100 million people around the world to grow some of their own food by 2030.

Join the GIY movement by following our social channels and signing up to our newsletter on GIY.ie