Music and a Few Hundred Worms
This spring, we teamed up with our neighbours at Hearth Bakery at Grow Studios to explore what happens when sustainability, food, music and community are brought together in one place.
Supported by the Hackney Local Area Activation Fund, Seeds, Worms & Music was a series of workshops, gatherings and events designed to connect people with practical sustainability, local businesses and each other.
Over the course of April and May, more than 450 people joined us for seed swapping, wormery building, live music, conversations about food systems and a sunny day of sustainability by the canal. Some arrived because they were curious about composting. Others came for the music. Many left having discovered a new local business, learned something unexpected or met someone new.
That's exactly the kind of thing we love.
Starting Small: Seeds and Shared Knowledge
The programme began with a community Seed Swap led by Hearth Bakery.
Despite less-than-ideal weather, people gathered to exchange seeds, swap growing tips and share knowledge about food growing, biodiversity and making more space for nature in everyday life.
Worms, Compost and Climate-Positive Action
Led by Hearth Bakery, these hands-on sessions explored composting, soil health and food waste, giving participants the chance to build their own wormeries while learning about the role composting can play in more sustainable food systems. The workshops sparked conversations about waste, biodiversity and how small actions at home can contribute to wider environmental change.
As one participant put it:
"Really amazing to learn about worms and composting when living in a city, thank you!"
Participants attending the Thursday session were also invited along for free to our Jazz Jam later that evening. Several stayed on, spent time in the venue and enjoyed the live music.
Sustainability by the Canal
The programme culminated in a Canalside Sustainability Session that brought together local organisations, sustainable producers, live music and hundreds of visitors for a day of learning, conversation and celebration.
We welcomed neighbours and collaborators including Hearth Bakery, Growing Communities and That Green Life, alongside producers such as Vintage Roots, Sustainable Spirits Co., Mother & Sun Kombucha and Foxcombe Bakehouse.
There were tastings, games, conversations about ethical supply chains and local food systems, and plenty of opportunities to discover organisations doing important work in Hackney Wick and beyond.
What stood out most was the mix of people. Families, long-time locals, first-time visitors, sustainability enthusiasts, music lovers and curious passers-by all sharing the same space.
About the event, Amy said:
“I stumbled into the sustainable Sunday session completely by accident and really enjoyed my time spent there! I would definitely go back for the next one. There were free samplings, live jazz, and I even won two free tickets to a jazz evening from a veg box roulette! Grow is an amazing venue and I can’t wait to be back for some live music.”
Another guest, Rosa, said:
“Fantastic event! I loved learning about all the great work going on in the local area and supply chain, had some interesting chats and my sustainability professional hat was impressed - and the music was amazing too! Would love to see more events like this, big thanks to all involved!
Why These Partnerships Matter
One of the most rewarding aspects of the project was the opportunity to work more closely with organisations and businesses that share similar values.
At Grow, we've always believed that independent venues can be more than places to eat, drink or attend events. They can be spaces where ideas are shared, relationships are built and communities grow stronger.
Maisie Collins from Hearth Bakery added:
“It was a pleasure as always working with Grow and their team. It’s always so unifying knowing we’re part of such a special neighbourhood. This grant allowed us to run a workshop we’d been wanting to pilot for a long time but had been unable to self fund. It introduced a lot of new people to our space and what we do, but also gave us a proof of concept that there is a genuine need and desire from local people to take charge of their own food waste.”
