New Perspectives on Edible Landscapes: From Regenerative Agriculture to Foraged Flavors

Start Date
01/10/2019
End Date
01/10/2019
Description
Part 1 Chad Adams: Exciting opportunities exist for landscape designers to impact the design and future of our food system while also restoring ecosystems and addressing climate change. Landscape architect Chad Adams will discuss strategies of regenerative agriculture and the role for design on projects ranging from 3 to 4,000 acres. Part 2 Tama Matsuoka Wong: Professional forager and wild food purveyor Tama Matsuoka Wong will demonstrate how appreciation for the diverse flavors of wild, uncultivated plants at the nation’s premiere restaurants has the capacity to transform how designers conceive of edible landscapes. She will discuss ethical foraging, “wild farming,” delicious management of invasive exotics, and the untapped flavors of our native flora.
Location
Blue Bell, PA
Distance Learning
No
Course Equivalency
No
Subjects
Agriculture / Local Food Production
Sustainable Development & Design
Health, Safety and Welfare
Yes
Hours
1.50
Learning Outcomes
Part 1
- Understand the strategies of regenerative agriculture to reduce climate change, restore ecosystems, and increase nutrient density.
- Learn the roles and opportunities for landscape architects to engage in carbon farming projects.
Part 2
- Learn how ethical foraging, the “wild farming” concept, and management of invasive exotic plants can impact designers’ approaches to edible landscapes.
- Understand how new techniques and insights on flavor can inform how edible plants are used in designed landscapes.
Instructors
Chad Adams & Tama Matsuoka Wong
Website Registration
Course Codes
Provider
Morris Arboretum of the University of Pennsylvania


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