Our vision is that everyone's food needs are met from local sources.
Building a sustainable edible garden is a circular process starting with improving soil fertility, planting strong seeds, maintaining plant health organically to produce nutrient-dense food, harvesting and sharing this abundance with the community, saving seeds for the next growing season, and working to the environmental conditions. All our organic material including food scraps are composted to go back into the soil, drawing down carbon and reversing climate change.
- Learn through action, experience and connection
- Become a garden volunteer, get your hands dirty and make new friends
- Join our workshops on backyard and community gardens
Community Compost Hubs
Compost with us and drop off your food scraps at our hub.
Don't have the space, but want to compost? Join our hub below that's closest to you and you'll receive all the details. We are regularly on-site or you can contact Judith at [email protected].
We run two hubs, Kaipātiki and Hobsonville Community Compost Hub.
- We take bokashied food scraps and offer free composting workshops through Compost Collective.
- Bokashi food scraps can be dropped off anytime into our drop-off bin by people who signed up with us.
- The bins are regularly emptied into the composters.
Why composting matters?
Benefits of growing own food
- Nutrient dense, nourishing and organic, plus eating what's in season
- Zero waste! No plastic packaging, no food miles… just walking out to pick a lettuce
- Convenient and cheaper. We encourage to use, borrow, share what's available
- Building and restoring soil helps draw down carbon and reverse climate change