Menaka Jayakody and Alexander Nielsen are in their happy place as they water plants on a plot of land in Shek O, a sleepy seaside village on Hong Kong Island.
Growing among mango trees are herbs such as oregano, basil, dill and a robust curry leaf tree along with patches of potatoes, tomatoes, black maize, kale and celery.
The farm, which aligns with the sustainable and self-sufficient principles of permaculture – land use modelled on natural ecosystems – is in its early phase, but the couple, both teachers, are excited to see it grow.
Community engagement is also important, Denmark-born Nielsen says as he opens the lid of a worm bin that converts food waste into fermented nutrient-rich matter to feed the soil. The plan is to collect organic kitchen waste produced in the village.
“We also want to create a place where kids can hang out on a Sunday and see where food waste goes,” he says. Workshops about food-waste management and overconsumption are also on the cards.
