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Ecoaldea Nutriclaje

Details

Commenced:	01/09/2009
Submitted:	16/07/2012
Last updated:	07/10/2015
Location:	Calle 18 No 91 - 165, Medellín, Antioquia, CO
Phone:	3122025065
Website:	www.ereciclaje.com
Climate zone:	Wet/Dry Tropical

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Ecoaldea Nutriclaje

Project Type

Urban, Rural, Residential, Commercial, Intentional Communities, Demonstration, Educational

Project Summary

Ecoaldea Nutriclaje is 2600 square meters of land donated to eRECICLAJE by Eduardo Cardona, neighbour of the Altavista neighborhood after a CleanUp in 2007, so we could ran the eRECICLAJE operation and bring permaculture to this neighborhood with deep environmental and social problems.

Project Description

We have used natural building to restore two houses. One of them is currently being rented by our friends of the Vegan Restaurant Vegarden. This has stregthened our finances and allowed us to also barter food for services like gardening and composting at the restaurant. Our land is sloped, 90% covered with 30 year old mangos, guayabas, bananas, coffee, pomarosas, sweet and bitter oranges, tangerines and lemons. The previoues owners used to dump their trash on site and never took care of the trees. We have cleaned up the farm, and built a series of trails, swales and berms in order to improve the quality of the soil by retaining nutrients and moisture.

We have also installed biocarbon filters to the toilets and heavily planted the diversion swales that conduct runoff to two small ponds we dug for that purpose. At the moment we are planning the building of a workshop area using bottlebricks, cob and a green roof. Also a biodigester, and spa area are planned to be built in 2012. We use the land to store the bottlebricks we get from ereciclaje.com, to process the compost we collect at zero waste events and clients to whom waste management is provided. Volunteers have come and gone and also children and elders from the neighborhood are wellcome to learn by doing with us. Our gardens are starting to produce tomatoes, and we have started a process of continually sprouting the seeds we get from the resturant. We are starting the production of processed foods to sell at the restaurant and organic stores in town.

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