Growing Green is a Fedics Healthwise initiative lead by our regional executive chef Dennis Longstaff. The goal is to grow our own sustainable vegetable and herb gardens at hospitals through the effective use of space and resources, apart from growing sustainable multi-harvest crops in small spaces.
The project aims to empower staff with a sense of responsibility and pride in having to grow their own produce for their kitchens. The nutritional benefits take centre stage together with freshness and excellent visual appeal on salads and garnishing. Our Going Green approach will see the Healthwise segment reduce waste as we will only harvest what we need.
The project will see 50% of the Healthwise hospitals harvesting fresh vegetables, herbs and greens by December 2020.
Watch this space!