Book Your Place Before 2nd March

“If you’ve never heard about the amazing potential of regenerative agriculture and land use practices to naturally sequester a critical mass of CO2 in the soil and forests, you’re not alone. One of the best-kept secrets in the world today is that the solution to global warming and the climate crisis (as well as poverty and deteriorating public health) lies right under our feet, and at the end of our knives and forks.”

Ronnie Cummins, Regeneration International Steering Committee Member

We started planning this two-day conference about eight months ago, and it began with a title – ‘The Regenerative Soil Solution’ – which sums up our growing need to regenerate soil functions in order to restore water, food, and health quality to New Zealanders, and sequester carbon in the face of a changing climate.

A headline speaker soon followed. Walter Jehne is a man in great demand at the moment. His crucial work on the soil carbon sponge and his ability to communicate his ideas and research to a wide audience made him the ideal choice.

Other worthy speakers quickly joined him – Prof. Jack Heinneman, Dr. Alastair Humphrey, Dr. Mike Joy, Paul Smith, Phyllis Tichinin – to talk about different aspects of the soil and the science behind treating it the right way.

And we decided that we needed the people on the ground too, who practically have their hands in the soil and are creating a pathway to environmental recovery. So we talked to Regenerative Farmers who have a lot to say about the way they farm, and a lot of experience to pass on; Simon Osborne, Nigel Greenwood, Hamish Bielski, Peter Barrett and Jono Frew.

Canterbury is certainly not short of Regenerative and Organic Farmers, so for the field trip we were lucky to secure the farms of Simon Osbourne, a very interesting and knowledgeable regenerative cropping farmer, and Roger and Nicki Beattie, who run a number of diverse organic enterprises from their farm on Banks Peninsula.

Finally, an organic menu was a necessity; the icing on the cake. And wherever possible, locally-sourced too. With thanks to Michael Garth, Head Chef at Lincoln University, and Bryan Clearwater for matching menus to suppliers.

If you want to be part of this wonderful weekend, be sure to book your place as soon as possible as numbers are limited.


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