Urban GreenSpace has been born out of a necessity. The need to find a creative way to reconnect people and their food, rediscover community, reduce waste, conserve resources and humbly spread the nearly lost knowledge of nutrient cycles.
In Steve’s own words; “I am a designer, a gardener and a permaculturalist. It is my aim to make the urban environment a livelier, healthier more productive place to be by designing and installing herb and vegetable gardens to enable your restaurant, company or home to have the freshest herbs and vegetables possible. Once it’s built we will maintain it to keep it productive during the growing seasons.”
Throughout the conduct of business, Urban GreenSpace aims to reconnect people to their food and humbly spread the knowledge about nutrient cycles, closed loop food production, biodiversity and food security.
We aim to create, in the words of Joel Salatin “aesthetically, aromatically, and sensually romantic” spaces within the urban environment which inspire engagement, interaction and understanding of natural, nutrient and life cycles.
How we operate
Urban GreenSpace is committed to operating sustainably, using as few new resources as possible, no single use consumables, shared use of hardware wherever possible and second-hand wherever possible.
We aim to use existing infrastructure in the way of public transport and bicycles to get around. When a job calls for a car or truck, we make use of carshare services. As we rely on public transport, we use and support local businesses for the supply of goods and services, localising our supply chain wherever possible.