Havens Hospices, which includes Fair Havens Hospice, Little Havens Hospice and The J’s Hospices, are entering a new phase of eco-friendly and sustainable practices including a ‘Garden to Fork’ initiative thanks to their green-fingered volunteers who grow delicious food for the adults, children and families they care for at their two hospices – Little Havens and Fair Havens.
The gardeners at Little Havens Hospice include Charles Morgan, Douglas Barnes, Stephen Bell and Carol Carter who, between them, have volunteered over two decades and are responsible for maintaining and developing the allotment at Little Havens. They grow and harvest over twenty types of fruit and vegetables which are used by the kitchen staff at both hospice sites including potatoes, parsnips, rhubarb, kohlrabi, blackcurrants and pumpkins.
As well as this, Catering Manager, Lorraine Watford has also started to create produce from the bountiful harvests to help raise further funds for the hospice, making jams, chutney and pickles and is hoping to widen the selection of produce available to buy in the future.
Volunteer Services Manager, Faye Kadesh says, “From everyone at Havens Hospices, I would like to first thank all of our wonderful kitchen garden volunteers, they really are making a huge difference to everyone we care for. Care is not always about medication, sometime it can come in the form of a lovely hearty homecooked meal– the fact that we are now becoming more sustainable thanks to their dedication and expertise is fantastic. We are always happy to be joined by keen and enthusiastic volunteers; so, if anyone would like to join our Kitchen Garden volunteers please get in touch!”
If you’ve been inspired and would like to find out more about joining the Kitchen Gardeners and help Havens Hospices be more sustainable please click here or contact Faye and her team by email or call 01702 426237.