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Those interested in reserving a box for
2009 should call WCSS (604) 932-0113 to inquire about getting on the waitlist
for next summer.
Trying to address sustainable food
practices on a whole other level in Whistler is Dr. Steve Milstein who is the
honorary coordinator of Whistler’s up and coming commercial greenhouse project,
which will also be managed by the Whistler Community Services Society.
The project, which would fit into
Whistler’s sustainable living plan following the Natural Step Environmental
Sustainability Program would be a major step towards achieving the goals of
Whistler 2020. WCSS hopes that it will also demonstrate the advantage of
non-governmental agencies entering into business ventures that are socially
responsible and profitable, while simultaneously increasing their ability to
deliver needed social services independent of government financing.
Dr. Milstein took the opportunity to share
some of his insight, hopes and challenges for the project as he works to
transform the idea from a seed into a harvestable product.
Pique: For those who haven't heard, briefly
describe the commercial greenhouse concept for Whistler.
Steve Milstein: The plan is for 80,000
square feet of organic commercial greenhouse space growing tomatoes, cucumbers,
peppers, lettuces and herbs. The produce will then be sold to local grocery
stores and restaurants. The project will use heat from the wastewater plant or
utilize geothermal heating (to run year-round). We are now assessing the best
and most sustainable source.
Pique: Why do you think this is an
important project for Whistler?
The project will eliminate some greenhouse gas due to importing food. It
will bring the cost of organic vegetables in Whistler down and move us toward
food security. We believe the attention it will bring will help jumpstart more
year-round greenhouse production in the corridor, specifically Pemberton.
Pique: Has any land or funding been located
to get the project off the ground?