Carp Local Food System Potluck
Deep Roots Food Hub held its Annual Potluck Meeting, bringing together community members to share homemade dishes and discuss the future of the food hub. Attendees enjoyed a warm afternoon of good food, conversation, and connection.
Whether longtime supporters or new faces, everyone contributed to a memorable gathering that celebrated our shared commitment to local, sustainable food systems and strengthened the bonds within our community.
Whether longtime supporters or new faces, everyone contributed to a memorable gathering that celebrated our shared commitment to local, sustainable food systems and strengthened the bonds within our community.
End of Season Event 2023
Deep Roots Food Hub hosted an open house and produce sale at our off-grid root cellar on Davidson’s Side Road. Visitors explored the facility—which stores up to 70,000 lbs of produce on only a few hundred watts of solar power—and learned about DRFH’s work in strengthening local food systems.
Guests enjoyed organic and regeneratively grown rutabagas, potatoes, and more, along with presentations on soil health, permaculture, and sustainable gardening. Families took part in kids’ activities, tours, and prize draws.
Guests enjoyed organic and regeneratively grown rutabagas, potatoes, and more, along with presentations on soil health, permaculture, and sustainable gardening. Families took part in kids’ activities, tours, and prize draws.
April 8th Meeting Summary
The April 8 presentation by Deep Roots Food Hub focused on climate change and how local regenerative agriculture could be a meaningful solution, beginning in Carp. The speakers emphasized that climate change is accelerating rapidly, with global temperatures already surpassing the critical 1.5°C threshold. They argued that international efforts to limit emissions have largely failed and that even stopping all emissions now would not be enough to reverse the damage. This is because carbon dioxide already present in the atmosphere will continue to drive climate change for decades.
To address this crisis, the presentation proposed transforming agriculture into a net-negative system—one that removes more carbon from the atmosphere than it emits. The key to this transformation is regenerative agriculture, which restores soil health and increases its carbon storage capacity. Alongside this, the presenters advocated for a shift to diets based on minimally processed, plant-rich foods. These changes could reduce greenhouse gas emissions and create healthier, more sustainable food systems.
The proposed model centers around building what the presenters called Sustainable Local Food Systems, or SuLFStems. These systems would produce and preserve food locally, reduce waste, shorten supply chains, and prioritize soil regeneration, biodiversity, and long-term community health. They would also support economic viability through cooperative ownership, shared equipment, and local markets.
Deep Roots Food Hub aims to pilot this model in Carp. Their plan includes farming 10 acres in 2025 and scaling up to 750 acres by 2031. By then, they hope to feed 3,000 people per year and produce over six million pounds of food. The model emphasizes community involvement, cooperative infrastructure, and educational initiatives to ensure long-term sustainability and scalability.
The presentation concluded with a call to action, inviting the audience to engage with the idea, participate in local discussions, and consider the potential for Carp to become a leader in climate-focused agriculture. Through grassroots innovation and cooperation, the presenters believe communities like Carp can contribute meaningfully to global climate solutions.
To address this crisis, the presentation proposed transforming agriculture into a net-negative system—one that removes more carbon from the atmosphere than it emits. The key to this transformation is regenerative agriculture, which restores soil health and increases its carbon storage capacity. Alongside this, the presenters advocated for a shift to diets based on minimally processed, plant-rich foods. These changes could reduce greenhouse gas emissions and create healthier, more sustainable food systems.
The proposed model centers around building what the presenters called Sustainable Local Food Systems, or SuLFStems. These systems would produce and preserve food locally, reduce waste, shorten supply chains, and prioritize soil regeneration, biodiversity, and long-term community health. They would also support economic viability through cooperative ownership, shared equipment, and local markets.
Deep Roots Food Hub aims to pilot this model in Carp. Their plan includes farming 10 acres in 2025 and scaling up to 750 acres by 2031. By then, they hope to feed 3,000 people per year and produce over six million pounds of food. The model emphasizes community involvement, cooperative infrastructure, and educational initiatives to ensure long-term sustainability and scalability.
The presentation concluded with a call to action, inviting the audience to engage with the idea, participate in local discussions, and consider the potential for Carp to become a leader in climate-focused agriculture. Through grassroots innovation and cooperation, the presenters believe communities like Carp can contribute meaningfully to global climate solutions.
April 29th Meeting Summary
The second DRFH potluck, held on April 29, 2025, focused on the development of a prototype sustainable local food system in Carp, Ontario, as part of the broader “Sustainable Local Food Systems Everywhere” initiative. With climate-related extinction looming as a global threat, the meeting emphasized the urgency of transforming agriculture from a major greenhouse gas emitter to a carbon-sequestering system. Regenerative agriculture, which prioritizes soil health and biodiversity, was proposed as a key strategy that could potentially lead to global climate stabilization within six years if widely adopted.
The group's long-term goal is to establish a self-sustaining, year-round, circular food economy in Carp capable of feeding 3,000 people by 2031. This would involve producing six million pounds of food annually using regenerative practices. Regenerative agriculture avoids conventional tilling and instead supports soil vitality through biological relationships like those formed between plants and mycorrhizal fungi. These fungi create dense underground networks that exchange nutrients with plant roots and help structure soil, reduce erosion, and retain water. The presence of weeds, often viewed negatively, was reconsidered for their potential role in maintaining this underground ecosystem.
Several local agri-food businesses expressed interest in collaborating, including Old Huntley Orchard and Kin Vineyards. Kevin Stewart of Ottawa Valley Grain Products, a long-standing local business, spoke about his work in milling grains for human consumption and his family's commitment to the community. Following this, the discussion shifted to immediate objectives for 2025: producing 100,000 pounds of food on a 10-11 acre site. The land, a former hayfield with natural mulch, will be tested for soil health. A custom plowing strategy will attempt to preserve both the existing mulch and soil microbiome.
The initiative is supported by an assortment of donated and existing equipment such as tractors, rototillers, and seed planters, although some tools—like a seed drill and flame weeder—are still needed. Volunteers are also in short supply. To manage the project effectively, several working teams were proposed, including planting, equipment maintenance, fencing, and root cellar management. While plans for food preservation and marketing are recognized as essential, they are deferred for later stages. Participants were invited to sign up for teams and share feedback as the project moves forward.
The group's long-term goal is to establish a self-sustaining, year-round, circular food economy in Carp capable of feeding 3,000 people by 2031. This would involve producing six million pounds of food annually using regenerative practices. Regenerative agriculture avoids conventional tilling and instead supports soil vitality through biological relationships like those formed between plants and mycorrhizal fungi. These fungi create dense underground networks that exchange nutrients with plant roots and help structure soil, reduce erosion, and retain water. The presence of weeds, often viewed negatively, was reconsidered for their potential role in maintaining this underground ecosystem.
Several local agri-food businesses expressed interest in collaborating, including Old Huntley Orchard and Kin Vineyards. Kevin Stewart of Ottawa Valley Grain Products, a long-standing local business, spoke about his work in milling grains for human consumption and his family's commitment to the community. Following this, the discussion shifted to immediate objectives for 2025: producing 100,000 pounds of food on a 10-11 acre site. The land, a former hayfield with natural mulch, will be tested for soil health. A custom plowing strategy will attempt to preserve both the existing mulch and soil microbiome.
The initiative is supported by an assortment of donated and existing equipment such as tractors, rototillers, and seed planters, although some tools—like a seed drill and flame weeder—are still needed. Volunteers are also in short supply. To manage the project effectively, several working teams were proposed, including planting, equipment maintenance, fencing, and root cellar management. While plans for food preservation and marketing are recognized as essential, they are deferred for later stages. Participants were invited to sign up for teams and share feedback as the project moves forward.
