TEL AVIV WALKING TOUR: A Local, Urban Food Movement

We often think that the city is no place for agriculture or food production.  In fact, most urban residents have little-to-no idea where their food actually comes from or how it is produced!  The shuk (market in Hebrew) scene in Israel’s urban centers provides a fun alternative to supermarket shopping and gives us the feeling of buying fresh, local produce.  But what do we REALLY know about the food we are purchasing?  Fortunately for Israel, Tel Aviv has an underground sustainable food scene which is bursting at the brim, ready to overflow into the mainstream.  This tour will take you through some of the outlets for choosing sustainable food sources.  Through meeting various professionals and community activists we will learn about the greener side of Tel Aviv food, meet the individuals who inspired this movement, and gain a deeper understanding of terms such as “sustainable”, “organic”, and “conventional”.

CENTRAL ISRAEL:  The Unconventional Growers

Transportation from Tel Aviv, ~7 Hours

In between the ever-expanding cities of central Israel you can find an increasing number of organic farms popping up to meet consumer demand.  These farms operate on a variety of agricultural principles and business models, each finding the perfect combination to suit their needs.  On this tour, we will explore different basic principles of sustainable agriculture and consider their similarities and differences.  Discover some of the principles and ethics of the Permaculture model of sustainable agriculture and lifestyles, and hear firsthand from the farmers why they decided to grow organic instead of conventional.  Visit one of Israel’s Community Supported Agriculture (CSA) farms and hear about how consumers are taking back agricultural policy by voting with their fork!  We will also take the opportunity to consider the topic of waste, food security, and sustainability.

NORTHERN ISRAEL:  Economic Sustainability of Sustainable Food

Transportation from Tel Aviv, ~7 Hours
Consider sustainability as a balance point between environment, society, and economics by exploring two strikingly different economic models for producing organic and sustainable food.  Start the day by touring Harduf, Israel’s largest producer of organic dairy products and then move on to Tafrit Makomi (Local Menu), a small scale operation focusing on strengthening the local economy.  Compare and contrast the strengths of these two models based on a variety of different criteria.  Consider different organic growing styles such as the Bio-dynamic methods practiced at Harduf, the traditional Falach methods at Tafrit Makomi, and the Permaculture style of Yesh Meain.