Garden To Plate



"Garden to Plate is designed to increase people's knowledge, skills and confidence to grow their own vegetables and develop practical cooking skills to promote health and wellbeing. Developed in 2013, this project aims to increase participants' access to fresh, low-cost fruit, vegetables and herbs, leading to increased consumption. Additional physical and mental health benefits are gained with the incorporation of physical activity whilst fostering community connectedness at the local community garden. The Garden to Plate project offers two complimentary workshops educating participants on gardening and nutrition. Both workshops include a hands-on gardening and cooking component to put theory into practice. Partnership support was gained from local governments in two regional cities in Western Australia and sound working relationships were established with a range of local organisations to provide a network of support for the project. Over a 3 year period, 85 workshops have been conducted, with 917 attendances by 249 participants. A 2016 impact survey of gardening participants (n=28) reported 100% of participants improved both their confidence and skills in gardening, with 89% reporting changes to the way they manage their garden at home as a result of attending Garden to Plate. Garden to Plate uses an active learning style to upskill individuals in a practical setting, empowering them to make positive lifestyle changes and to enhance their nutritional, physical and mental wellbeing. By utilizing existing resources available through local governments, health departments and community gardens, this project is a cost efficient, practical way to create healthier communities. KEYWORDS: Food Nutrition, Health Promotion, Education, Social Determinants of health, Health related behaviours. Key Messages: 1. Garden to Plate offers adult learning in a social, informal educational setting that enables people to adopt a healthier lifestyle by incorporating nutrition education, gardening principles and physical activity. 2. Garden to Plate aims to increase individuals fruit and vegetable consumption by providing the skills, confidence and knowledge to grow food, resulting in increased access to low cost fruit and vegetables. 3. Mental health and social benefits can be gained from participating at the local community garden, facilitating social cohesiveness and reducing social isolation of minority groups. "


Lucy Butcher & Nicole Ingram

Foodbank WA

Lucy Butcher is an Accredited Practicing Dietitian. She is the team leader of the Food Sensations for Adults program at Foodbank WA. Lucy has completed Bachelors of Science in Nutrition and Health Promotion as well as a Master of Nutrition and Dietetics. Lucy is a PhD candidate investigating the food behaviours of people experiencing food insecurity