Schoolchildren in Calderdale could soon be picking up tips on how to grow potatoes and strawberries from allotment holders as part of a drive to promote healthy lifestyles.

And their parents will be encouraged to grow fruit and vegetables on derelict plots of land in their neighbourhoods.

Meanwhile, allotment holders will be encouraged to set up a network to sell their produce to local shops, restaurants and markets.

The projects are being planned by Calderdale Council as part of an initiative to encourage people to adopt healthier lifestyles to reduce risk of illnesses such as heart disease. Environment officers have been given a brief to come up with a range of projects by next February to encourage people to grow and eat healthy food.

Environment officer Steve Bhowmick, said: "We want to encourage schools to adopt a vegetable garden and get youngsters to meet allotment holders to learn from the older generation about how to grow food without the use of chemicals.

"There are also a lot of big housing estates in Calderdale with disused land. The community could grow food on them, especially at a time when a lot of shops are closing in these areas because of competition from supermarkets.

"We're also think of turning wasteland into a demonstration garden to show people how to grow fruit and vegetables, similar to Springfield Community Garden on the Holme Wood estate in Bradford.

"Other projects we want to start include producing a green food guide and setting up a local network of allotment keepers and people with small holdings.

"There are a lot of people, such as voluntary groups, growing their own vegetables but have difficulty selling any surplus food. They could sell their produce to consumer outlets such as shops and restaurants.''

Setting up local food cooperatives, an advice service on growing produce, holding "local produce'' market days and taking on a student to coordinate the schemes are other initiatives in the pipeline.

Mr Bhowmick said: "We plan to work with the local health authority to pool resources and use the skills of experts such as dieticians to look at how to set up the projects and fund them.''

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