WELCOME TO GARDEN TO TABLE!
The Garden to Table programme is changing the way children approach and think about food. All around the country, we want to see children enthusiastically getting their hands dirty and learning how to grow, harvest, prepare and share fresh, seasonal food. Learn more...
Garden to Table is changing the way children think about food
The Garden to Table programme is changing the way children approach and think about food. All around the country, we want to see children enthusiastically getting their hands dirty and learning how to grow, harvest, prepare and share fresh, seasonal food.
Established in 2008, Garden to Table Trust is a registered charity (CC37743) that works with thousands of primary-school-aged children all across New Zealand, helping them discover a love for fresh food and skills that will last a lifetime. The programme is curriculum-integrated and provides real-world learning opportunities, taking learning outside the classroom.
Garden to Table receives no government funding and is reliant on the generous donations of our corporate partners, grant funders and donors. Please explore our website to find out more about Garden to Table, how we work with schools, and ways you can get involved.
Bounty: Cooking with Vegetables, now in store!
We're delighted that the wonderful book BOUNTY: Cooking with vegetables is available now! Written by our co-founder and chairperson Catherine Bell, Bounty is a beautifully designed and photographed book all about cooking and growing vegetables. More than a recipe book, each chapter focuses on a specific vegetable group and contains a plethora of reliable hints and tips for growing vegetables at home. There are 80 inspired, approachable and delicious recipes, each one photographed and ranging from snacks and starters to sides, salads, main dishes and even some baking. A perfect opportunity to purchase now either online, or at a good bookseller near you. An ideal Christmas gift (and check out our Garden to Table Christmas cards...)
Scattered throughout are practical and encouraging facts and suggestions aimed at making growing and cooking both easy and fun plus you’ll find lots of lovely images of our schools long with quotes from some of Garden to Table's heroes. Ambassadors Al Brown, Niki Bezzant and Dan Mackay also generously share their thoughts and wisdom.
With thanks to MediaWorks Foundation, and our Ambassador Al Brown
We would like to say a tremendous thank you to MediaWorks Foundation who, without any cost to Garden to Table, designed, filmed and aired our new television commercial (click here to view). We would also like to say thank you, once again, to our Ambassador Al Brown New Zealand Chef, who continues to give his time to us so generously. It's wonderful to see how the students at Henderson North School and St John the Evangelist School are progressing on their Garden to Table journey. As a small, registered charity (CC37743) that receives no government funding, we wouldn't be able to reach as many children as we do, without the support of our partners, grant funders and donors.
If you would like to help us support even more Kiwi kids, we would love to hear from you!
Congratulations to Tsion and Rebecca! 2019 Winners of Rabobank Root to Tip
The nervous excitement was tangible as the fizzing finalists set up their kitchen spaces at the 2019 National Finals of the Rabobank Root to Tip cooking competition. After weeks of practice, 12 teams of primary school students from across New Zealand had travelled to Weltec in Wellington, to cook for some of New Zealand’s top food judges and try for the title at the 2019 Rabobank Root to Tip competition. A true masterclass of how to make the most of fresh New Zealand food, the Garden to Table-led contest, held at Weltec in Wellington on Friday 23rd August, was the chance for 12 teams of primary school students in Years 5 and 6 from the length and breadth of New Zealand to show what they could do with fresh, seasonal and locally-sourced ingredients, leaving little or no waste at the end.
Handmade ravioli, volcanic vege roast, butternut crisps, kumara “bangy burgers”, vegetable masala and fresh dumplings; apple bombs, creamy rhubarb and
kiwifruit ice cream, and self-saucing beetroot chocolate puddings were among the 24 dishes dreamed up by the primary school students who had travelled
from as far as Northland and Invercargill for the competition.