Three hundred and fifty trees, including cherries, chestnuts, walnuts, pears, olives, mulberries, and as many other plants
This forest… is being eaten. Residents and students of the wider area municipality of Neapolis Sykeon in Thessalonikithey put on gloves, grabbed shovels and planted 700 trees and plants in two days, creating the country’s first urban edible forest on a barren and unproductive plot of land.
On an area of one acre in the Strebenioti area a new green space was “born” in collaboration of the municipality with the Mamagaia Environmental Organization and with the members of the school community of the 5th Neapolis High School as protagonists.
Three hundred and fifty treesamong which cherries, chestnuts, walnuts, pears, olives, mulberries and many other plants, such as sage, oregano, thyme, lavender, mint, honeysuckle were planted in 48 hours, with the aim of taking root and in the following years offering the precious fruits them to humans, animals and birds.
“The planting plan has been completed. More than 250 residents helped us, dozens of primary school students and KDAP with disabilities, together with their teachers, who coordinated the ground cover actions. Many trees are with buds ready to put out leaves, so that the neighborhood can enjoy the fruits from this year” said the director of “Mamagaia” Periklis Chatzinakos to the APE-MPE radio station “Agency 104.9 Fm”.
The goal is in the coming years to intensify food production, while the right conditions were created for an ecosystem that is resistant and adapted to the climatic conditions. “We don’t want the space to be lost. Our desire is to offer experiential learning and training experiences, while we have formulated a plan for at least the next three years. This green culture is possible,” added Mr. Chatzinakos.
The selection of the site for the formation of the urban edible forest it was made on the basis of its proximity to several school units and residences, in order to facilitate direct contact between students and neighbors and for people to actively participate in all stages of preparation and care following the principles of sustainable cultivation.
Source: Skai
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