C6.7: Provide On-Site Food Production

(3-4 points)

INTENT

Improve human health and well-being, community involvement, and education about food production and nutrition by designing and managing food production on site.

REQUIREMENTS

Provide for on-site food production including vegetable gardens or edible nut and fruit-bearing plants appropriate to the site (see Soil+Veg P4.3: Use appropriate plants).

Option 1: Food production (3 points)

• Dedicate a minimum of 10 percent of the site’s final vegetated area to food production.
• Ensure the section of the site assessment (see Pre-Design P2.2: Conduct a pre-design site assessment) is complete and describes how site conditions are appropriate for food production.
• Ensure the section of the site maintenance plan (see O+M P8.1: Plan for sustainable site maintenance) is complete and details practices for maintaining a food-producing garden.

Option 2: Food production and regular distribution (4 points)

Dedicate a minimum of 10 percent of the site’s final vegetated area to food production (e.g., community gardens) and distribute or sell food produced to site users and the community (e.g., farmers’ market, local food sources, restaurants, schools, hospitals, and community supported agriculture).

Ensure the section of the site assessment (see Pre-Design P2.2: Conduct a pre-design site assessment) is complete and describes how site conditions are appropriate for food production.

Ensure the section of the site maintenance plan (see O+M P8.1: Plan for sustainable site maintenance) is complete and details specific practices for maintaining a food-producing garden.

RECOMMENDED STRATEGIES

• Research historical uses of the site and surrounding context to determine the potential for in-ground and airborne contaminants. If needed, consult environmental professionals for acceptable databases.
• Contaminated soils can negatively affect the healthfulness of food crops. Sites should be evaluated regarding their safety for food production (e.g., be aware of previously developed sites, including those previously used as orchards for nut or fruit production, and brownfield sites that may have contaminated soils). To certify the site’s soils and plants produced in them do not pose a health risk, it is recommended that only a qualified environmental professional determine the safety of the site for food production.
• Contact local or county cooperative extension offices to determine which soil tests are available to check for potential contaminants harmful to human health. Recommended soil tests and sampling protocol must meet local, state, and federal regulatory standards.
• Use organic gardening methods to reduce human consumption of harmful chemicals.
• Use various gardening methods (e.g., greenhouses, raised beds, container gardens) to provide alternative spaces for food production and reduce risk if contaminated soils are present and not remediated.
• Harvest rainwater or use another sustainable water harvesting method that minimizes the use of potable water.
• If food waste and vegetation trimmings are generated on site, incorporate this waste material into composting strategies.
• Practices in animal husbandry may be considered for credit in Innovation C10.1 Innovation in site design, with adequate documentation proving the design meets state and local regulations.

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