Every1's Garden - Tend & Share (360G-SCVO-a0g0N00001gAR92QAG)

We will implement and develop all the knowledge we have acquired during the pilot project. We will approach potential participants in a focused manner from other local organisations and deliver workshops that are tailored to their individual needs. Specifically we will: - Deliver weekly cooking workshops covering modules such as kitchen safety and hygiene, food preparation and storage, pickling, jams and others. In addition from March to August we will include additional gardening workshops on planting, germinating, tending crops and harvesting. Also, we will store summer produce by pickling and making jams so we reduce food waste and have top quality ingredients in the middle of winter to use in our recipes (herbal oils, jams, canned vegetables and sauces etc.) As in the pilot all our workshops will focus on providing cheap, satisfying meals that use foodbank ingredients and bulking them up with garden produce. We hope to have over 30 individuals participating in the workshops over the year. -Provide members of our community visiting the centre with access to bags with fresh fruit and vegetables from the garden along with recipes and ideas on how they can use it. We aim to provide over 200 bags of fresh garden produce in this way over the year. -Prepare in our workshops additional portions of food that workshop participants enjoyed here to take home with them. -Develop our database on Facebook with recipes, cost per portion and other important information on how to store and handle food. -Continue to develop our food cupboard where in addition to fresh garden produce we are able to offer up to 20 individuals a day access to free bread, rolls, bakery products, fruit, vegetables and goods on their sell-by date donated by local bakers and supermarkets. We also plan to look at how the project can be outsourced to other local groups and organisations so there will be a wider impact in the local area. That can be achieved by arranging workshops and presentations in other organisations. Having had one year of cooking and gardening workshops, we now feel confident in which practices work and which ones don't and we have established a committed core of participants. For that reason less time will be spent in trying to acquire participants for MAXwell workshops and more can be spent on expanding our cycle of operations to other local organisations. Finally, the additional funding will allow us to gather much more evidence of all the additional social benefits we identified in the pilot. This is in addition to the benefits and impact the project is having on providing dignified ways of alleviating food poverty locally. More evidence of the impact of the pilot project will also contribute greatly to long term sustainability.