The Garden to Table Trust
Gala Fundraiser Dinner and Auction 2014
The Garden to Table Trust is working hard to build a positive future for our children through food education and we invite you to join us for a very special evening of fine food and wine. The funds raised will ensure many more children can have the opportunity to learn to grow, harvest, prepare and share good food along with vital life skills that will enable them to lead happy, healthy lives.
Currently available in 20 primary schools around New Zealand, the funds raised will make it possible for the Trust to support more schools in 2015 and develop the resources essential to the programme’s success.
Saturday 23 August, 7:00pm for 7:30pm
The Great Room at The Langham Auckland
Hosted by Jesse Mulligan
Welcome cocktails and champagne with canapés by 2014 Masterchef winners Kasey and Karena Bird
Six dishes from
Al Brown – Depot ■ Nic Watt – Masu ■ Volker Marecek – The Langham
Mikey Newlands – Bracu ■ Nick Honeyman – Lava at the Sofitel ■ Brian Campbell – Milse
And six of New Zealand’s finest wines, skilfully matched by Belinda Jackson
Includes carefully curated live and silent auctions
$250 per person incl. GST
Table for 10 $2250 incl. GST
To book call The Langham Auckland booking office 09 300 2924
All enquiries to firstname.lastname@example.org 021 471 973
Wellington school kids now have access to a successful fresh food programme that has proved highly effective in New Zealand at educating children about healthy eating.
The Garden to Table Trust has announced it is to launch in four schools in Wellington during 2014 with the financial support of The Tindall Foundation and The Warehouse.
The trust is a charitable organisation which operates a curriculum integrated programme where children aged between seven and 10 learn about fresh, seasonal food.
Youngsters are taught how to grow, harvest, prepare and share fresh, seasonal food using purpose-built gardens and kitchen facilities in their schools.
The first school in Wellington to begin the programme is Porirua’s Cannons Creek where pupils sat down to their first gardening and cooking lesson in May. A further three schools are to be announced later this year.
The Garden to Table trust was established in 2008 by food writer Catherine Bell. It is modelled on Australia’s successful and well documented Stephanie Alexander Kitchen Garden Programme.
Ms Bell is delighted the programme is now available in Wellington.
"It is only with the very generous support of The Warehouse and The Tindall Foundation that we can expand in to our capital city," Ms Bell says.
"They have promised cash support to the Garden to Table Trust during the next three years and The Warehouse team members are backing the scheme with volunteers, equipment and community support."
The Warehouse Executive GM Community and Environment, Paul Walsh says: "The Warehouse has a long standing commitment to supporting families and young people across New Zealand via numerous community initiatives".
"Garden to Table is a wonderful example of the benefits of combining education with healthy living and we are delighted to assist with the extension of the programme to the Wellington region," says Mr Walsh.
In addition to Wellington, Garden to Table operates in 19 schools in New Zealand reaching out to more than 2,000 youngsters every week with messages many will take home.
The aim is to educate children while encouraging them to make healthy choices and create positive eating habits by facilitating edible gardens and kitchen classrooms in primary schools.
"The positive spinoffs are endless," Ms Bell says. "Not only do children receive a fresh perspective on food education, it enhances their skills in science, maths and English."
Garden to Table operates on an innovative, inclusive staffing model. Students work in small groups under the supervision of specialist staff, community volunteers and the teacher. It provides an opportunity to learn in an interactive way from adults and builds strong relationships with adult role models, Ms Bell says.
Here are some suggestions on how you can support Garden to Table this weekend by Feasting for the Future.
How you can help:
You can help by donating some produce, baking or preserves for us to sell at the Open Day. Ideally this would be home baking and preserves making use of current seasonal produce. Preserves could include jams, marmalades, honey, pickles or chutneys. Donations of produce from the garden also most welcome. If we can get enough citrus fruit we will set up some juicers so children can squeeze their own fresh fruit juice.
To express your interest or to find out more information about our requirements please email Joanne Harland at email@example.com