Would you like to learn how to make a continuous flow vermiculture* compost system?
*Vermiculture is a sustainable and efficient method of composting with earthworms. It can be done in small spaces and has a wide range of benefits. It is a great option for reducing food waste and improving soil health.
This hands-on-tools workshop will teach you all the ins and outs of this composting system, led by Roxy (Rhyze Mushrooms) and Emma (Lauriston Farm). It will take place in Lauriston Farm's Market Garden over a full day (from 10am - 4pm, with a lunch break). Together, we will make a new, large vermicomposter that will go to the Community Allotments at Lauriston Farm.
Who is This Event For?
Adults aged 16+ who are interested in earthworms, compost, soil health and woodwork.
Experience Level:
Open to all levels of experience. You don't have to be a pro with power tools to take part, our workshop facilitators will give full instructions, a health and safety briefing on how to use the tools and will be supervising all aspects of the build across the day.
Venue and Accessibility Notes
This is a small group workshop in the Market Garden Pack Shed.
It's a practical session with manual tasks. Many of the fabrication tasks will take place on the floor and will require kneeling, but there is some table-based work as well.
Please dress for outdoors (bring lots of warm layers!) although we will be sheltered from the elements most of the time.
It is level access on a rough stone path into the Pack Shed, with ramp access to the raised area. Please email
aW5mbyB8IGxhdXJpc3RvbmZhcm0gISBvcmc= if you have any accessibility questions or requests.
More About Tickets
Bookings at the ticket link. Tickets are on a sliding scale with 'solidarity' options (see below)
Solidarity Ticket (+50%) - offer if you can £15
Standard Ticket £10
Solidarity Ticket (-50%) - take if you need £5
About Solidarity Pricing
We have a solidarity pricing model for our community engagement work.
We encourage those who can to pay a little more, and those who can’t are encouraged to pay a discounted rate. We hope to foster more justice, equity and diversity in our food system by charging on a sliding scale.
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