Foraging for a Healthy Planet
At Nature Links, we believe that some of the most powerful solutions are right under our feet—literally. In our newest series on urban and local foraging, we’ve been exploring what it means to eat well, waste less, and connect more deeply with the land around us.
Each week, our learners are turning their attention to what’s growing in their own neighborhoods and backyards—wild plants, garden extras, and forgotten fruits—and using them to create simple, beautiful recipes that reduce food waste and carbon emissions.
Why? Because the truth is staggering: billions of pounds of food go to waste in the U.S. each year, and a huge amount of carbon emissions are tied to the transportation and shipping of food. When we rely on what’s local, seasonal, and already growing around us, we lessen that impact—and gain something more meaningful in return.
So far, we’ve made:
Rhubarb compote with just-picked stalks
Fresh strawberry dressing for leafy greens and foraged salads
And many more creative recipes to come!
Each week, a different learner takes the lead, finding a foraged ingredient and a way to turn it into a delicious, low-waste addition to a meal—no driving, buying, or packaging required. It’s not just cooking; it’s an act of climate care and community building.
We’re learning to ask questions like:
What’s growing nearby that we often overlook?
How can we make the most of what’s in season?
What simple swaps can we make to cut down on food waste at home?
And we’re not just learning about food—we’re learning about health, conservation, and self-reliance.
This project is still growing, and we’d love for others to join in! If you have a recipe made from local or foraged ingredients—or a favorite backyard plant you’ve turned into something delicious—we’d love to hear from you.
