Farming and canning three feet below sea level
Three Feet Below founders, Ashala, Esther, and Katie have started exciting new chapters in their farming journeys and have graciously gifted the business to the 2015 Richmond Farm School graduates. We have since incorporated as a worker's co-op and look forward to continuing to produce high quality canned goods with ingredients sourced from local farms. Read more about what Ashala, Esther and Katie are up to here! We would like to express our gratitude to them for starting such a wonderful business.
Our Goal: to reduce food waste and make delicious, healthy food in jars to be enjoyed all year round. We source our produce from local farms, focusing on surplus and "ugly" fruits and veggies.
Much of the produce used is grown by members of Three Feet Below Canning Co-op on half-acre incubator farm plots in Richmond. The members of Three Feet Below are graduates of Richmond Farm School, in association with Kwantlen Polytechnic University and Richmond Food Security.