The Blank Canvas
How many cafes in the city have the space to grow their own produce?
In September 2024, we began the process of transforming the balcony at The Dolphin Centre, into a growing space for the cafe. The balcony space offers a unique opportunity to create a café that uses its own-grown produce and to fully demonstrate the aims of the WASH project. Find out about the WASH Project in ABOUT.
The idea to grow food on the balcony of The Dolphin Centre had been in the minds of the staff at the centre since the café opened. However, most importantly, the balcony garden adds to the range of learning opportunities.
The Blank Canvas
Slow Food Birmingham was recruited to lead on the development of the growing space. Slow Food’s values resonated with the aims of the project to teach a more sustainable & fair food supply.
The brief for the development of the kitchen garden on the balcony was:
To design and develop a fully detailed plan for the roof top allotment terrace. This will include a complete structural design of the terrace, considering climate implications, water irrigation, what we grow, and how we do it etc.
Overseeing the overall installation of rooftop terrace structure and any accompanying infrastructure that supports the rooftop terrace in the community allotment area (i.e. composting facilities and wormery etc?) Ready for planting in March
Supporting the Dolphin Centre staff and volunteers to commence a programme of planting and producing a seasonal crop rotation plan and maintenance plan – for volunteers/staff going forwards
Working with team at Dolphin Centre and other partners to develop an environmental learning programme.
The Dolphin Centre balcony will be a space where local people will learn how to grow food in small urban spaces; how to grow food at home with no budget and limited space. We will grow in window boxes, sacks, bins and pots and support people to feel confident to grow at home.
The crops used the for the learning will be used by the café, to become their ingredients to develop a menu. We intend to work closely with the staff to develop recipes and ways to be creative with the crops.