People and a Carbon Positive Food System
People are deeply entwined in the carbon cycle through agriculture — what we eat, how it's produced and packaged, and how it goes from production to our refrigerators. Our current industrial agricultural system contributes about 10% of total U.S. carbon emissions.
However, not all farming practices have the same environmental impact. In fact, there are many sophisticated, low-cost, biology-based farming practices that not only reduce emissions, but have a net positive effect by nurturing healthy soil and resilient ecosystems, minimizing waste, and supporting local economies and vibrant farming communities.
At Wolfe’s Neck Center we focus on highlighting regenerative farming practices and their impact on food systems.
These practices, rooted in indigenous knowledge, combined with modern scientific advancements, aim to transition us to an agricultural system that sequesters carbon, as opposed to releasing carbon, creating a positive system that is good for farmer and the environment.
Our work at Wolfe’s Neck Center
As a growing, place-based research and educational organization, Wolfe’s Neck Center is dedicated to demonstrating the positive effects agriculture can have on the land and the climate.
We inform and connect people through our public programs and events, school field trips, and summer camp offerings so they can be active and engaged in their food systems.
Through these hands-on experiences, we expose people to ways of farming rooted in observation, information, traditional techniques, and science so they can help transform our agriculture and food system to one that fosters biodiversity and sequesters carbon.
We actively aim to reduce waste and carbon emissions across the Center by:
Composting all kitchen and garden waste to enrich the soil with nutrients.
Utilizing cow manure compost to eliminate the need for external/synthetic fertilizers on gardens and fields.
Sourcing local ingredients in our farm-to-table dinner series.
Operating an all-electric/solar powered commercial kitchen in the Smith Center for our canning and value-added farm products, catering, food education demonstrations.
Working with Revision Energy, in collaboration with OceanView at Falmouth, to generate solar energy for all our power needs at our new Smith Center for Education and Research.
