Kitchen Gardens | FareShare

Kitchen Gardens

Growing Food

To cook a million, nutritious meals a year, FareShare needs a constant supply of quality ingredients. Sourcing enough fresh vegetables to meet the growing demand for food from charities is one of our biggest challenges.

FareShare Kitchen Gardens, with the generous support of its founder partner RACV, is tackling this problem head on by growing our own vegetables to supplement rescued produce.

Using small plots of disused land, FareShare Kitchen Gardens transforms vacant sites into vibrant community assets run by volunteers under the supervision of a qualified horticulturalist. Watch us on Gardening Australia and Landline.

Vegetables are essential ingredients in FareShare's nutritious meals

FareShare Kitchen Garden, Abbotsford, emerges from a waste ground

How you can help

FareShare Kitchen Gardens welcome donations of funds, materials and services.  We have ongoing costs for tools, seed, propagation equipment,  wheelbarrows, and protective clothing.

We are interested in hearing about fertile land suitable for growing vegetables in and around Melbourne. If you would like to contribute or require more information, please contact Susie Scott (susie.scott@fareshare.net.au).

Our kitchen gardens rely on volunteers for both hard physical work, such as moving soil, and for lighter duties such as propagation and weeding. While scope for volunteers is less extensive than in the kitchen, you can apply to join a regular shift. Please register your interest on our volunteering page, and visit our newsroom and facebook page for regular updates.

An exciting project to transform a disused site in the heart of Melbourne into a thriving community asset is underway.

FareShare Kitchen Garden, Abbotsford supported by RACV is growing much-needed vegetables to provide nutritious ingredients for the 25,000 meals FareShare cooks weekly in our Abbotsford kitchen.

The vacant site at Victoria Park is fast becoming an  urban oasis with 70 beds installed to grow a range of vegetables including zucchini, carrot, parsnip, turnip and silverbeet.