This page contains the open source food bar plans that can be used in any situation. To see calculations and reasoning behind the nutritional aspects of these menus, please see our Sustainable Food Nutrition Calculations page. To see the reasoning behind how One Community has designed these for implementation during construction of sustainable teacher/demonstration communities, villages, and cities, please see our complete Food Self-sufficiency Transition Plan page.
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This page contains the following sections (click on each point to jump straight to that section):
As we originally begin building with the initial team of 50 pioneers, One Community will be using a food bar to serve meals, which is similar to buffet style food preparation and service. The food bars will always feature at least one of these staple items to fulfill the caloric needs of that meal. Then, for lunch and dinner, we will feature a recipe that has an additional staple ingredient that will compliment what is on the food bar.
The food bar offerings will be served on a hot bar and a cold bar, where people bring their own plates and serve themselves. The daily offerings will cover the recommended amounts of staples to make sure we are nutritionally balanced. Buffets on a daily basis will be based on rotating bulk items of the day, combined with the daily menu item for each meal based off the staple item of the week, and include seasonal and perishable staple items.
This food bar strategy is part of our plan to make it easier for others to create a healthy, sustainable, and delicious food program into their projects in any situation where people are looking to establish a temporary kitchen and prepare food for large groups of people over long periods of time. We’ve chosen food bars and correlating recipes because they’re relatively, affordable, convenient, and easy to execute while providing proper nutrition and a fairly wide variety of foods and flavors.
Once we’ve finished this tutorial and open sourced all the updates, modifications/clarifications, and learnings from our experience implementing food vars as part of our Food Self Sufficiency Transition Plan with volunteer builders as part of our crowdfunding campaign, we’ll further evolve it with our core team through building the complete Earthbag Village (Pod 1) and Duplicable City Center®. Our goals in doing all this is:
Benjamin Sessions: Strategic Sales and Real Estate Development Entrepreneur and Food Connoisseur
Dr. Matt Marturano: Naturopathic Doctor & Holistic Recruiter, developing a holistic model for comprehensive digestive health
Sandra Sellani: Business Author, Speaker, Consultant, and Vegan Chef
To make replication as easy as possible, we’ve provided the following sections related to food bar creation:
The One Community food infrastructure is designed to meet the needs of vegans, vegetarians, and omnivores. To meet these diverse nutritional needs and desires, food items were chosen that are a common ground between these three main groups. The items include fruits, vegetables, grains, legumes, and starchy vegetables.
Buffets on a daily basis will be based on rotating seasonal and perishable staple items that will cover some of the daily dietary needs. We will also include items that are coming from our bulks, especially grains. There will be a rotation so that we vary the grains from day to day, using the same grain for both lunch & dinner in a day.
For example, when the weekly recipes will be based on the ‘root veggie’ or perishable, we could offer brown rice on the lunch and dinner bar on the same day (made fresh at lunch and reused at dinner). Recipes that are chosen for that day would also include legumes or other proteins. When legumes are on the bar, the same legumes will be used within the same day for both lunch and dinner. The grain that goes on the bar will be selected to fit whatever is the best match for the accompanying lunch/dinner root veggie/legume combo.
From the standpoint of complete nutrition, Dr. Matt Marturano calculated it would be ideal to have food from each of these categories on a daily basis to feed a group of 50 adults that have a mix of omnivore and vegan needs:
Total Veggies (30 lb daily)
Lunch and dinner recipes will be made with a weekly theme ingredient and either a legume or grain of the day. Any amounts of legumes, grains, or veggies not used in the recipes for lunch and dinner will be added to the food bar to ensure the recommended daily quantities are served.
The breakfast bar will offer staples such as oatmeal, cereals, milks, and fruits. As needed, recipes will be included for breakfast that feature left overs from the previous day (ex: left over stir fried veggies made into fritatas, or left over potatoes used for breakfast burritos, hashes, etc).
This is the suggested daily breakfast arrangement:
The lunch bar will feature a salad bar, a daily hot staples section, and the daily lunch recipe.
The dinner bar will feature a salad bar, a daily hot staples section which includes leftovers from lunch, and the daily dinner recipe.
VIDEOS COMING AS WE IMPLEMENT THIS AS PART OF OUR CROWDFUNDING CAMPAIGN. THEY WILL INCLUDE: PREPARING EACH RECIPE, SHOPPING TIPS, TEMPORARY KITCHEN SETUP, AND MORE
To address the dietary desires of omnivores, each of these vegan recipes have been chosen and designed as recipes that can easily be made with the addition of animal fats/proteins.
NOTE: In these meal plans, exact measurements may not be followed and are offered as suggestions. Particulars will be decided by the chef and the community size. Duplication of meals will also be important to offer economies of scale when buying weekly meals as well as making food production easier.
Here are all the One Community links to all the other recipe and menu pages:
Below are the links to the weekly set of rice recipes we have created for meals that can be used in conjunction with the lunch and/or dinner food bars. Groups with mixed dietary preferences can choose to use either the vegan or omnivore as their starting point, and then can add or remove animal products as desired.
With the below recipes, the main ingredient is rice. Since rice is a grain, where the food bars above say to use a grain or legume of the day, you in most cases would not choose an additional grain, and instead choose a daily legume or other complimentary item to the daily recipe you are making. If the recipe already has a legume, you may choose to have additional grain and/or legume of the day, or some other dish altogether on the food bar. The key is simply to ensure a balanced diet s provided with enough variety to meet everyone’s needs and simultaneously use what you have readily available.
The “White Bean & Fennel Chili On Brown Rice” recipe already has rice as a grain and garbanzos as a legume in the recipe. In this case, you may look around your pantry and determine that you have an overabundance of another staple and decide to make it as a complimentary item or dish. A good pairing for this may be to make something for the chili to go on top of, such as using corn flour to make tortillas, or baking potatoes or yams for the chili to go on. Alternatively, it may meet your group’s needs better to simply make extra plain rice and/or garbanzos to place on the bar so each person can use them at the proportions of their choosing and for those tha may not like the spices in the chili recipe.
Here are the rice recipes we have so far:
On the following pages, you can find more information about our open source food program:
In summary, the food bars are an integral part of One Community’s open source food program and enable us to create easy to make, sustainable, nutritious, and delicious recipes that everyone will love.
Q: Is One Community going to be a vegetarian community?
The One Community team consists of vegans, vegetarians, and omnivores. In accordance with our philosophy for The Highest Good of All we are maintaining a non-idealogical approach to food choices. That said, also in accordance with this philosophy, we will only support and consume food items that are ethically and sustainably raised, managed, and produced. The consensus process will be used to decide the evolution of the One Community food plan.
Q: I'm vegetarian/vegan, would I have to participate in any part of the process or raising animals for food and/or eating/cooking them?
No, you would not have to participate in any aspect of One Community's food diversity that didn't agree with your personal beliefs and preferences.
Q: I'm an omnivore or vegan, what if I don't want to eat a vegan or omnivore diet?
The complete food self-sufficiency transition plan is designed to meet the needs of all dietary preferences through:
In this way all dietary preferences can be provided, any sacrifices are shared in alternating weeks, and groups completely preferring vegan or omnivore options have clear menus they can follow for both choices.
Q: How do you intend to produce spices, mill grain for flour, cooking oil, etc. etc.
To us, "100% food sustainability" means we will demonstrate and open source share a model that doesn't need external food sources. Having achieved this, what we produce internally versus choosing to buy will be decided through the consensus process.
Q: What is One Community's stance on pesticides, herbicides, and fungicides?
If it is not safe to eat, we will not be spraying it on our food. Here's a video we feel is helpful in understanding why:
Q: What if I want something that isn't on the community menu?
The community menu will be agreed upon through the consensus process. If a person wanted something not included on that menu, then they would be welcome to purchase and provide it for themselves.