More Trent University students may be able to eat locally-grown produce year-round at The Seasoned Spoon cafe, now that their subterranean earthbag root cellar is nearly complete.
This project is very unique, using local low-impact materials to create a food storage structure that will be able to house a range of vegetables at proper temperature and humidity levels year round, without energy intensive cooling or heating equipment.
Here is a complete set of progress photos, showing the building from start to finish:
Endeavour would like to thank the Seasoned Spoon for the chance to be involved with such a great project. Thanks also to Trent University for accommodating the build.
Tim Krahn of Building Alternatives was the adventurous and participatory structural engineer on the project, and Ben Parkes was the lead builder, with lots of help from Justin McKeiver and lots of volunteers.
We’ll post a final look at the root cellar when it’s all complete.