Central Iowa kitchen gardens: the theory and practice of sustainable household food production

dc.contributor.author Martin, William
dc.contributor.department Landscape Architecture
dc.date 2020-06-20T02:36:43.000
dc.date.accessioned 2020-06-30T08:14:57Z
dc.date.available 2020-06-30T08:14:57Z
dc.date.copyright Sun Jan 01 00:00:00 UTC 2006
dc.date.issued 2006-01-01
dc.description.abstract <p>This study examines how household gardeners contributed foodstuffs from their kitchen gardens - and landscapes - to a hypothetically constructed local food system comprised of Boone and Story counties in central Iowa; and if gardeners grow foods using landscape and horticultural techniques and materials that are consistent with the goals of sustainable local food systems. Information used in this study was collected through a survey of convenience approach consisting of a 40-question survey distributed to gardening households in these two counties through canvassing on 19 separate occasions and other encounters with gardeners at various events in the central Iowa area. While the frame of reference for most study participants was organic gardening, not sustainability, the study showed that most of the self-identified organic gardeners grew foodstuffs in ways that were either neutral or consistent with the goals of sustainable food production as defined by this study. Conversely, gardeners who did not identify themselves as organic gardeners tended to have neutral or negative scores when it came to sustainable design and gardening practices. Overall, only 22 percent of the study sample garden in ways that are consistent with the sustainable dimensions proposed by local food system advocates - characterized by low levels of chemical/synthetic pesticide, herbicide, and fertilizer use; high levels of composting and compost use; practices that conserve and protect water and genetic diversity, and high levels of participation in the hypothetical local food system. Regardless of perspective and beyond immediate and long-term use within the household, the vast majority of survey informants contributed to the hypothetical local food system through gifts to friends, neighbors, associates, and co-workers; bartering for goods and services; selling; and donating to food banks and other charitable organizations. Models of groups working to develop sustainable, local food production can provide useful frames for developing similar networks of sustainable food production advocates that includes the home gardener in central Iowa.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/rtd/19337/
dc.identifier.articleid 20336
dc.identifier.contextkey 18174369
dc.identifier.doi https://doi.org/10.31274/rtd-20200618-49
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath rtd/19337
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/73336
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/rtd/19337/Martin_ISU_2006_M27.pdf|||Fri Jan 14 21:55:28 UTC 2022
dc.subject.keywords Landscape architecture
dc.title Central Iowa kitchen gardens: the theory and practice of sustainable household food production
dc.type article
dc.type.genre thesis
dspace.entity.type Publication
relation.isOrgUnitOfPublication 2de3bdd3-341a-4f16-8a56-d0b9e3063fb7
thesis.degree.discipline Landscape Architecture
thesis.degree.level thesis
thesis.degree.name Master of Landscape Architecture
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