The Grootbos Foundation, a non-profit organisation active in the Overberg area, hosted a few favourite storytellers to a behind the scenes, garden-to-table style lunch experience of their Siyakhula, Growing the Future organic farm project. The lunch was set amidst the very source greenhouses, vegetables and herb gardens that normally find it’s way into the renown Grootbos kitchens. Head Chef, Ben Conradie and his team specifically crafted the menu to best express everything produced on the farm. Even the water at lunch, was from the water bottling project on site, which has removed 30 000 single use and plastic bottles from the reserve per annum.
The Growing the Future farm supplies the Grootbos kitchens with 3 tonnes of organic fruit and vegetables, 3 663 trays of micro herbs and 1.2 tonnes of Fynbos honey per annum. This close relationship and support again demonstrates Grootbos’s continued commitment to it’s sustainability goals and organic ideals. The project currently is supplying 30% of all fresh produce to the lodges and the aim is to increase this to 70%. Nothing goes to waste and all kitchen waste is enjoyed by our resident pigs.
Whilst there is always more work to be done on a farm, the Growing the Future farm is a certainly an initiative that deserves everyone’s support to continue its valuable work.