Bristol Food Network C.I.C. supports, informs and connects individuals, community projects, organisations and businesses who share a vision to transform Bristol into a sustainable food city.
Want to get involved, but don’t know where to start? Why not click through to take a look at our online version of our How-to-Guide? You can now explore our Growing, Cooking, Eating Out & Shopping, Volunteering, and Learning & Working sections.
Find out how you can take action to change food in Bristol for good, and get involved in Bristol’s bid to become a Gold Sustainable Food City.
Gemma Greig takes a few small steps towards a plastic-free life The path towards a more sustainable, plastic-free existence … Read more NEWSLETTER 4-19: Tips for plastic-free living
On 26 June a handful people of Bristol-based people were lucky enough to be at the annual ‘Sustainable Food … Read more NEWSLETTER 8-18: Sustainable Food Cites Conference – a real buzz
Immerse yourself in an in depth, hands-on and dynamic learning experience. The course covers a wide variety of modules … Read more Bookings open for the Shift Practical Sustainability Course 2020
The blossom buds on fruit trees are fattening up to flower from March onwards. Plums are first to bloom, … Read more May you bud, and may you blossom
Are you a café, restaurant, food stall, pub, venue, farm shop, box scheme, food manufacturer, charity or any organisation … Read more Calling all butchers, bakers and delicious food makers! Bristol is Going for Gold, and we need your help…
Saturday, 29th Feb 2020
Come to The Farm where you’ll use our gorgeous organic produce to make your very own delicious sushi. Join … Read more Sushi making at The Community Farm
Sunday, 1st Mar 2020
NOW FULLY BOOKED. To book your place you must contact Mike on 07768 915423 (clicking going or interested on … Read more Fruit Tree Grafting Workshop with Tim Foster & Mike Feingold
Learn to make fermented vegan cheeses, using almonds and sustainable grains. You will taste and learn how to make … Read more Fermentation workshops: Skills to be remembered